We spent 2 nights in the village of Kysersberg and had dinner at the 1 star Michelin restaurant L'Alchémille of Chef/ Owner Jérome Jaegle. He is a native of Kaysersberg. He left his home town to train with top chefs elsewhere. Just a year ago he returned home with his wife and they opened the restaurant L'Alchémille in Kaysersberg. His new restaurant immediately caught the attention of the food critics and in the new Michelin guide his efforts were rewarded with one Michelin star. We had his 7-course tasting menu. It was a sensational experience. Each course was a surprise of flavors and ingredients from nature.
Michelin: L'Alchémille
Chef Jérôme Jaegle, from Alsace, has an impressive CV - having worked with Olivier Nasti and Christian Têtedoie, to name but two. He has opened his own restaurant on home turf. His aim is to oversee a meeting between culinary technique and natural ingredients, based on fare from local producers. A taste sensation!
Suestyle.com: L’Alchémille
Situated on the main street on the outer edge of Kaysersberg, the restaurant combines beautifully with a visit to Domaine Weinbach, and/or the brand-new, cutting-edge Martin Schaetzel by Kirrenbourg. The chef, Jérome Jaeglé (who’s done time in all the same kitchens as Tagliani, above, as well as competing in the Bocuse d’Or competitions) has made a name for himself – and gained a star in 2017 – with his light, fresh cooking that leans heavily on seasonal vegetables – not vegetarian, just delicious, creative food for people who love their greens (and reds, and yellows, and oranges), and much else besides. Here’s another place with the kind of prices at lunch (€24 and €32 for 2 or 3 courses, weekdays) that would make your bank manageress smile. It’s on the main road heading up towards the Vosges, right next to a luridly-coloured pizzeria, and has a vaguely Scandinavian feel (long, low building with white weatherboard cladding outside and light, bright interior with scrubbed wooden tables).
Gault Millau: L'Alchémille
14.5/ 20
Jérôme Jaegle est un jeune chef plein d'idées, qui semble ne pouvoir tenir en place tellement le bouillonnement l'incite à créer, à cultiver son jardin, à trouver la bonne herbe ou la bonne épice qui lui parait indispensable à la réalisation d'un plat. Cette exigence lui permettra sans doute de progresser, lui qui, en deux ans à peine, est parvenu rapidement à un très bon niveau, dans cette maison qu'il a imaginée et voulue à la sortie du village. sa carte est naturellement faite de l'inspiration du moment, embellie et valorisée par la virtuosité du chef. Ambiance simple et naturelle d'une maison où le matériau brut et naturel domine, cave de connaisseur en toutes régions.
Chef Jérôme Jaegle: L'Alchémille
My restaurant is the culmination of my passion for cooking and my love of nature. My cooking is an ongoing alchemy encompassing nature and culinary techniques, and reflects my unwavering connection with the land. My grand-parents and parents were butchers and charcutiers (preparation of delicatessen products) in Kaysersberg, meaning I have been totally immersed in the world of cooking as from my early childhood.
Since I started working in gastronomy, I have had the opportunity to mix with the “stars” and have worked with many of the big names of the culinary world such as Jean-Yves Schillinger, Olivier Nasti and Christian Têtedoie. My competitive spirit and an urge to push myself to my very limits as a chef lifted me to the heights of national and international culinary competitions: Prix National Taittinger 2006 and 2008, 2nd in the Prix International Taittinger 2006, Bocuse d’Or France 2010, Bocuse de Bronze Europe 2010 and 4th with the Jury’s Special Meat Award at the Bocuse d’Or Monde 2011.
Nature, taste and local produce are the values I hold close to heart and uphold in my cooking at L’Alchémille.
My first Jérôme Jaegle restaurant is located in my home town and naturally bears the name of the plant used by the alchemists. Old books on medicinal plants claim that alchemilla makes women more fertile and restores their virginity. It is also said that the droplets found on alchemilla in the early hours of the morning are elf tears and are drunk by fairy-like creatures living in the forest.
In this restaurant, my overarching aim is to mirror my personality. I am loyal to my origins and a staunch believer in friendship, which explains the design of the wooden furniture to the choice of bread I share with my friends. This is also why I attach so much importance to the local producers who provide me with quality ingredients with the unique flavors or our area.
Cooking is a way for me to foster human relations based on exchange – authenticity and sharing are two values which are of paramount importance to me.
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