We are the interdependent links in a virtuous chain
I remember spending time in the kitchen with my grandmother when I was a child.
Like many, these memories, rooted in local, rural, family-style cooking, led me to develop an early passion for products, flavors and textures.
This background forged a solid base on which to evolve.
Although I set up my first business alone in a 47 m2 studio in Haguenau at the end of the 90s, our success is a real team effort.
The history of La Fourchette des Ducs was built on the invaluable advice and support of my partner, Serge Schaal, and the reclamation of a site steeped in history, in the footsteps of Ettore Bugatti, listed as a Monument Historique.
It also features marquetry by Charles Spindler and sconces and objects specially designed by René Lalique.
Success is based on opportunities and encounters, but also on discipline and, above all, the desire to share and pass on.
Our duo soon became a quartet, and we were awarded our first Michelin star in 2002.
Over the years, we improved the establishment and, in 2005, we were awarded a second star.
From a building classified as “remarkable” historical heritage, we have turned it into a place of excellence for gastronomy.
There’s a balance to be struck between tradition and innovation, but it’s also important not to be afraid to be a forerunner.
I’m convinced that gastronomy can be a real catalyst for change, a means of bringing people together around shared values.
Gastronomy is much more than a simple pleasure to taste, it’s a means of communicating, creating social links and promoting positive values.
We are sensitive to the needs of associations and we cherish human relationships.
Aware that our businesses can be social elevators, we do everything we can to support young talent in their goals and ambitions.
Together, we have built an ecosystem focused on people.
The reliability of our employees is a source of serenity for the establishment, for the team and for our customers.
We’re convinced that food attracts people, and service keeps them coming back!
We are all interdependent links in this formidable virtuous chain that is the restaurant business: restaurateurs, producers, craftsmen, shopkeepers, consumers and so on.
It’s just as revealing of the climate, local production and socio-political life.
It’s a showcase for our terroirs, and we even have the power to revive vanished products by introducing them to the world.
In Alsace, our culinary identity is rooted in our genes.
Our mission is to celebrate culinary diversity and recognize that every culture has a valuable contribution to make to our shared gastronomic heritage.
I was delighted to learn that the Michelin Guide was relocating its star ceremony to the region.
With the support of my colleagues, we submitted an application to host it in Alsace. And so, last March, for 48 hours, we were able to showcase the full potential of our region to the 680 Michelin-starred chefs from all over Europe who attended the event, enabling them to discover the riches of our terroir, our culture and our gastronomy.
For this exceptional year, we have also set up events to support young talent and offer them opportunities for financial assistance.
Behind the stars of the Michelin Guide, there are emotions, human stories, know-how and a prodigious social elevator.
I know just how far you can rise from nothing!
All this contributes to the renown of our region, which benefits from a worldwide reputation and direct spin-offs for tourism – which already represents 57,000 jobs and 8% of local GDP!
