AppointmentTrader FAQ - Auberge au Boeuf Sessenheim - Trade Reservations
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Auberge au Boeuf Sessenheim Reviews from The Last Year
Exceptional table
What to say … An exceptional restaurant, a hotel full of charm, a warm and personalized welcome, a chef who takes the time to greet his customers 😊 A huge thank you to chef Yannick Germain and his entire team for this incredible moment, far from the stressful daily hazards... Remarkable in every way... definitely worth the detour! Sincerely, Francine and Christophe
This time unfortunately disappointing
After several visits with wonderful gastronomic experiences in the past, my current visit was unfortunately disappointing. Although everything was flawless, the food was celebrated with a lot of fuss, the taste was unfortunately disappointing. The only highlights were the perfect dream kir as an aperitif and the duck liver terrine, which couldn't have tasted better. The rest of the food was not worth a Michelin star or the 3 chef's hats from Gault Millau. The sauces lacked any flair, even the vegetables tasted bland and were far from being a treat for the palate. In addition, the lamb was far too little in terms of quantity, more of a starter than a main course. My wife's comment was that the lamb I had prepared at home would taste much better - and that in a star restaurant! A young lady was brilliant in the service. Unfortunately, the two young waiters did not really take our criticism seriously and just smiled at us because of our criticism. The Alsatian restaurant Stammtisch, which belongs to the hotel, is beautifully designed and is really worth a visit, even visually. Perhaps the traditional dishes served here would have been tastier. On the night of our visit to the restaurant, I received an email from the manager of the house, Mr Yannick, with his private telephone number. Unfortunately, he was unable to be there that evening for family reasons. He also had three new chefs in his kitchen. He apologized for the inconvenience during dinner and offered us dinner at his restaurant at his expense. All I can say is: Chapeau! I assume that our negative experiences that evening were an exception.
An evening at Stammtisch to repeat.
A family dinner with our 3 children. It was simply excellent, from the appetizers to the dessert and the wine, no false notes. The prime rib was tender and tasty, the crab and veal rice excellent. The children's menu, veal with homemade fries, a treat. Finally, a VEP (Exceptionally Extended Aging) chartreuse with fantastic taste. Everything was very good at a price in line with the quality of the food, the welcome and the service. Well done, we will come back.
Incident on arrival
Wedding meal canceled at the last moment Reservation/communication problem with this establishment Arrives by plane the same day from the southwest Very disappointed
Alright
It was very good overall, the abalone and pigeon were impeccable, but the rest lacked a bit of punch. The wine was nothing extraordinary, except for its price.
Expectations not met
I'll start with the positive. The restaurant and especially the rooms are beautifully designed and the breakfast is excellent. Unfortunately the restaurant was not convincing. The wine list only lists expensive items and popular wines from Alsace such as Pinot Blanc or Auxerrois are completely missing. The portions are unusually small, even for a star restaurant, and completely tasteless. Food design isn't everything. The service is also not convincing. There was also a smell of mold in the guest room. All in all, a culinary evening to forget. There are much better restaurants in Alsace!
Ghost table
Table reserved for my wedding, on our arrival, the table was taken without any solution this is the 2nd time q7e I am disappointed, it by far does not deserve its star, my guests came from France, what a beautiful image.. .
super nice experience!
Once again, a very great experience, impeccable and very tasty "confession of the chef" menu, impeccable service managed by Valérie with her colleagues, as well as the recommendations for wines by the glass accompanying the dishes, very nice discoveries! Gluten and lactose intolerances respected as usual!!! 100% convinced to come back!
Regionally and seasonally inspired Michelin-star cuisine with outstanding product quality
After around three and a half years, I was once again a guest of the Germain family in Sessenheim. That was in July last year and a good palate friend accompanied me on this warm summer evening to one of my favorite addresses in the nearby Alsace. We had reserved a table for two online in the wood-paneled gourmet section of the family business, which is now run by Claudine and Yannick Germain in the fourth generation. Since 2015, the Michelin star has adorned the former homely inn, whose good reputation attracted many guests from Baden and the Palatinate even before this more than deserved award and continues to do so today. The Elsassinator has also been one of these culinary crossovers for years who appreciate Monsieur Germain's culinary achievements. I particularly like the idea of the so-called "regulars' table", where you can sit at a long table and enjoy refined Alsatian traditional and favorite dishes - also according to the sharing principle. I was very happy to be able to visit this Alsatian flagship inn again after a long absence. The magnificent property, which has also had four stylishly furnished rooms for overnight stays since September 2018, welcomed us with its warm red and the portrait of the famous German poet Johann Wolfgang von Goethe on the facade, who as a student had a relationship - today you would probably call it an affair - with the Sessenheim pastor's daughter Friederike Brion. It was still early in the evening and we were among the first guests. That gave us enough time to absorb the unique atmosphere of the extremely cozy guest room. The walls, mostly paneled with high-quality wood, as well as the ceiling, testified to the expert craftsmanship of a competent carpenter. The spotlights embedded in them later bathed the tastefully furnished place of culinary delight in cozy light. Elegant lines met antique furniture. A successful combination of modern and historical elements gave the dining room a very special charm. Tables covered in immaculate white stood on light wooden parquet. Everything looked classy and refreshingly reduced. No unnecessary decorative frills, but rather a distinctive aesthetic on and next to the tables defined this atmospheric place of upscale hospitality. What we really liked when we arrived were the young faces that looked after the well-being of the guests in the Auberge au Boeuf. The young man from the service who was mainly responsible for us that evening did a good job and cut a serious figure even in trendy Adidas sneakers. He also gave a competent impression when it came to wine. When we didn't like the red wine that accompanied the meat course, he quickly provided an adequate substitute. We ordered a very fine Crémant d'Alasce "Extra Brut" from 2013 from Domaine Bohn (0.1l for 12 euros). The sparkling wine made from the Chardonnay and Pinot Noir grape varieties using the "méthode champenoise" (= bottle fermentation) scored highly as an aperitif with its remarkable freshness and a slightly smoky bouquet that was reminiscent of light fruits. We quenched our thirst for mineral water with a liter of Carola Rouge for an inconspicuous 7.50 euros per bottle. We chose the wine accompaniment offered for the menu, consisting of three glasses each. We had no idea that this would end up costing 48 euros per person. That was a significant price difference compared to my last wine tour here in 2019. Especially since the current menu only costs 36 euros per person for the wine accompaniment to the monthly menu (now 75 euros), which consists of three glasses and an aperitif. Regardless, we wanted to be surprised by the friendly sommelier that evening and treat ourselves to a little more variety in the glass instead of a good bottle. In addition, such wine-loving expeditions are always quite exciting. There is usually one or two treasures along the way. Even if the price seemed a little excessive to us, the wines poured into the menu were all carefully selected and of very good quality. We quickly agreed and chose the 4-course menu (plus refreshing sorbet) with the promising name "Murmure sur les Berges du Rhin", which was still on offer for 95 euros at the time. We really wanted to know what star chef Yannick Germain meant by a culinary murmur on the banks of the Rhine. As usual, the kitchen greeted us with three small delicacies that did their job as light treats with flying colors. The raw tuna with yuzu gel on celery panna cotta, delivered in the best sashimi quality, proved to be the first little morsel of happiness. These three appetizers, which were also very different in terms of texture, were followed by an amuse bouche of warm carrot soup refined with hazelnuts, in which thinly sliced beef reminiscent of carpaccio was approaching its optimal level of doneness. This kitchen greeting also did not hold back with subtle Asian aromas and scored points with a harmoniously integrated acidity. A really great start! This was followed by a beer bread, freshly taken out of the oven and baked in a typical Alsatian terrine mold, which was characterized by a wonderfully crunchy crust and a fluffy, warm crumb. It smelled so tempting that we simply couldn't resist it and enjoyed it "by the sandwich" with the butter served with it, refined with salt crystals, roasted sesame seeds and lemon zest. Certainly my most impressive bread-and-butter experience of 2023. The first wine in our liquid "accompanying program" was announced and poured. A well-chilled white wine cuvée called "Llum" (= light) from 2022. The organic white wine coupage made from the Macabeu and Grenache Gris grape varieties came from the Roc des Anges winery, located northwest of Perpignan, at the foot of the Pyrenees. The elegant natural wine from the Côtes Catalanes impressed with its fresh citrus aroma and a fine creaminess on the palate. It went perfectly with the artfully presented first course of black mullet from the Bay of Arcachon, which was served shortly afterwards. On and next to the raw fish fillets marinated in the finest olive oil and seasoned with just a little pepper, it was refreshingly summery. Noa cucumber rolls filled with smoked herring caviar sat cheekily on the buttery-soft mullet fillets, which had been meticulously made into porcelain and cut a wonderful figure even without their popular roe (= bottarga). This was certainly due to the maritime flavor of the black herring eggs. Kalamansi and elderberry gel from the squeeze bottle expanded the flavor spectrum of this handcrafted and visually sensational introduction to the “murmuring Rhine bank menu” with subtly presented, lemony-sour accents. Small hemispheres made from Noa cucumber provided even more vegetable lightness on an artfully arranged plate that even had its crunchy moments. A fantastic start that was really fun. Raw fish was to be followed by perfectly cooked fish for the second course. Before that, the friendly young sommelier poured us a mature Riesling from 2014 (!) from the renowned Grand Cru location "Muenchberg" of the Domaine Bohn. The around 300-year-old domaine, managed by Arthur (son) and Bernhard (father) Bohn, is fully committed to sustainable use of nature. Their Muenchberg Riesling sloshed in the glass as an exciting, smooth and full-bodied representative of its kind. It impressed equally with its complex minerality and its multi-layered aroma, which alternated between fine bread spice and tart lemon cream. Its slightly iodine notes on the finish made it a first-class accompaniment to fish. This Riesling giant certainly didn't steal the show from the brill caught by a friend of the chef that was served with it. This juicy piece of the noble flatfish, slightly seared on the outside, was simply too perfect for that. Together with the superbly balanced sea urchin hollandaise that was poured on the table, which foamed around the fish fillet placed on a mound of candied vegetables with maritime lightness, and the fried zucchini flowers on top, this resulted in a very harmonious, coherent fish course that left nothing to be desired in terms of both taste and texture. We were very impressed. Well, we didn't really taste the nettle note in the calamansi-sour smoked beer sorbet, which was supposed to reset our irritated taste buds for the meat course. The bitterness of the beer prevailed in the finish after the citrus force had passed. This certainly had a palate-cleansing function, but the taste fell short of expectations. The pure Carignan called "Versicolore" from 2021 from Domaine Balansa (Languedoc-Rousillon) that followed was simply too light and too fruity for us. The red wine that was to accompany our young deer from the region could have been a bit more "woody". The sommelier immediately noticed that we were not particularly happy with his choice and promised an adequate replacement. It came from Burgundy, more precisely from the Maranges appellation (part of the Côte de Beaune), which is better known for its great white wines. The 2020 Maranges "Sur le Bois" from Domaine Bonnardot, a pure Pinot Noir, smelled of ripe, red berries in the glass, which is typical of the grape variety. It was convincing - probably thanks to its 12-month stay in a barrique barrel - with enough expressiveness on the palate and a long-lasting finish with elegantly integrated tannins. A seductive tipple with a noble spice and character that was excellent to drink. The meat course with the three different pieces of young venison was already quite impressive visually. The pieces of back, neck and shoulder, cooked in different ways and brought to the perfect porcelain degree, lay nicely arranged on the gleaming white ceramic and not too sparingly napped with a deep Chianti jus. Even a seasoned pastry chef couldn't have done a better job of the crispy, fluffy potato and almond balls that were served separately. The butter beans, prepared like a risotto, turned out to be a crunchy, crunchy vegetable delight of the finest kind. Almonds and cherries not only provided textural variety but also a subtle sweetness that would have been a great addition to any game dish. Here, expert craftsmanship met a clever understanding of harmony and resulted in a main course that was successful in every respect. This is how high-quality, regional meat is presented seasonally. Chapeau Monsieur Germain! That was a truly splendid commitment to the high quality of Alsatian country cuisine. Before dessert, we booked the upgrade from the brilliantly stocked cheese trolley for an absolutely justified surcharge of 15 euros, after which each of us was able to choose five well-refined types from the wide range of soft and hard cheeses. There was everything from mild to strong and creamy to firm. I can't remember the names of the impeccably matured dairy products, but each of them was pleasing in its own way. For cheese junkies like us, this additional course was a "curdled" feast. The fact that the Auberge au Boeuf's patisserie department is also on the ball was demonstrated by the almond cake, which the French call "financier", accompanied by roasted apricots, Bibeles cheese cream and ethereal basil sorbet. Apricot puree and apricot ice cream complemented this dessert, which was entirely dedicated to the season, and made it seem even fruitier. In addition to the super-soft almond cake, my favorite was definitely the basil sorbet, which went well with the apricot sweetness and caused quite a sensation with its spicy, fresh aroma. The fact that we were then bid farewell in a sophisticated manner with the attractively presented mignardises (three different delicious varieties!) fit into the overall picture of this culinary evening with the Germain family. Of course, given the ambitious price of the accompanying wine, we would have liked a sweet drop (late or selection) for dessert. But considering the quality offered in the glass, this should be seen more as a suggestion than as a criticism. If you like a timelessly elegant ambience, competent young service and regionally and seasonally influenced star cuisine, the Auberge au Boeuf in the heart of "Sähsene" (Alsatian for Sessenheim), which has been awarded a Michelin star since 2015, is the right place for you. This is why this place is not only an absolute must for Goethe fans, but also for wine lovers who appreciate classic French culinary craftsmanship as much as the inclusion of top local products.
Great moment of taste happiness
Always a very warm atmosphere. Impeccable service from Valérie who is an excellent professional. Mimosa eggs as a delicious prelude. Beautifully presented curly skate rosette with caviar. Perfect egg on a corolla of truffles: a masterpiece. Sole fillets generously garnished with truffles. Small weakness in the dessert without much flavor. Perfect choice of wines by the glass.
Good food, but pay attention to the bill!
Lunch Sunday 14. A la carte meal, with starter, main course, dessert: everything was good, nothing to say on that side. But where there is criticism is about the bill: I had asked for a glass of white and a glass of red, thinking I could trust the maître d'. ... Attention fans, because here's the rest: a glass of Riesling from Alsace for 10 euros, quite correct; but as a glass of red wine I am served a Burgundy, without location; I ask the waitress who will find out (because the label says Bourgogne in short), and the answer is that it's Pinot, so be it! the wine is mediocre, but drinkable, but what was not: charged, on the bill, without warning at 38 euros! (I should add that we had charged for 2 glasses of Riesling... to avoid any scandal, I told the waitress that the 10 euros concerned were for her, I hope she will have received them.
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I will give you 50% of ALL of my PROFITS if you teach me how to make profits? |
LOL. Thank you The New Yorker.
Appointment |
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Restaurant Bought/Canceled Their Own Reservation
I accepted a bid for a popular restaurant in Los Angeles only to receive a phone call shortly thereafter informing me that the reservation had been canceled due to it being listed on AT. I of course need to subsequently cancel the reservation on AT but get this warning that my status will be negatively affected for doing so. I've reached out to customer support about this several times with no response, not sure what to do in this station. Hoping someone can advise.
Give the best answerNo cares
Why is no one even looking at my reservations let alone send me a bud? They are top rest on weekends…any tips??
Give the best answerHow do I promote my first listing?
Any ideas on how to promote my first listing (reservation for tonight)?
Give the best answerHow can I access a buyer's bid listing?
I am trying to see if they would accept a smaller table size, how can I interact with the buyer?
Give the best answer4 Charles black listed me?
I had a bunch of resys and they cancelled them all and now when I get an alert and try to book it says the reservation is no longer available... has this happened to anyone else? Any recommendations on what to do?
Give the best answerPayouts
Anyone can help with payouts, support hasn’t been helpful at all. My funds cleared and I can only retrieve $50 usd a day with a $5 fee and a % per transaction. It would take so long and so much in fees. Thanks!
Give the best answerDoes support work ?
I am having a tough time contacting and elucidating a response from AT Support. I had a listing at 6pm, which was a mistake as the actual listing reservation was at 11pm. This got somehow approved by AT, and a customer bought this from me for 6pm. I want to cancel this listing and refund customer , but there is no way of doing this ! This is so frustrating and making me lose hope on AT. Can someone help me please?
Give the best answerDoes customer service exist!!!!?????
This app is horrible I bought a res it was listed as one day but the actual res on a different day. Have messaged support non stop no reply. There goes $200+ thanks appt trader! Such a scam
Give the best answerPayment for selling
How do I receive information if someone wants to buy my reservation? How do I get paid?
Give the best answerHow can we take our restaurant off your list?
Dear Appointmenttrader Team,
I am the spokesman of the Hofbräuhaus in Munich/Germany.
We don not want to be on your App, since Reservations in the Hofbräuhaus are free.
Please take us off this list!
Please do answer and confirm this.
Thank you and best regrads
Tobias
Medien Hofbräuhaus
Banned from Resy for selling reservations- Do we have a rat on our hands???
I am new to this app and started off by selling a polo bar reservation and then quickly sold one more reservation. Not long after I received emails from Resy saying all my reservations are cancelled and I am being banned from Resy for life. How could this have possibly happened without a rat telling Resy that I sold the reservation. I need some advice on this situation and let’s catch the rat!
Give the best answerBid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answer