A restaurant in Strasbourg, at the heart of an exceptional place steeped in history.

Brasserie des Haras embodies elegance and refinement in the heart of Strasbourg.

Set within a historic building listed as a protected monument, this restaurant offers Alsatian-inspired cuisine, subtly reimagined with a contemporary touch.

Just a short walk from the Petite France district, the brasserie features exceptional spaces — including a terrace, a yurt, and a magnificent 18th-century timber structure — providing the perfect setting for lunches, dinners, and special events.

With a grandmother who was a restaurateur, a father who was a chef, an uncle who was a pastry chef, and another grandmother who cooked all the time, François Baur says it straight: ” I was born into it”. He naturally turned to the Lycée Hôtelier in Strasbourg, graduating in 1993 with Marc Haeberlin as his class godfather. He started out as a commis at Le Martinez in Cannes, before quickly finding himself in charge of his position. After his military service, where he cooked for officers and non-commissioned officers, he joined La Table Gourmande, Philippe Grasser’s gourmet Alsatian restaurant: “I really cut my teeth there”.

Two years later, in 1996, François Baur joined Les Trois Rois in Basel, in the kitchens of Robuchon alumnus Éric Cizeron. In 1997, he joined the prestigious Auberge de l’Ill, then, a year and a half later, headed for the United States: “Need for adventure, to discover new ways of working”. He worked for Paul Bocuse alumnus Éric Blondin at The Refectory.

In the early 2000s, François Baur returned to France and discovered the world of catering. He also opened a microbrewery, and worked as chef de partie in Anne-Sophie Pic’s kitchens in Valence. Back in Alsace, he turned to more traditional cuisine, working in winstubs and other family restaurants until 2013. That year marked his debut as chef at Brasserie des Haras, under the guidance of Marc Haeberlin, with whom he has remained in contact ever since. Today, the man who describes himself as an “all-rounder” deploys a cuisine in which certain cardinal values stand out like beacons: ” Heart, sharing, sincerity, truth on the plate”.

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