Maîtres Cuisiniers de France
Guide 2024

The Association des Maîtres Cuisiniers de France, founded in 1951, is a prestigious institution that brings together some of France’s most talented and renowned chefs. The association has 542 members (including 375 active members) on 5 continents and in over 22 countries. It aims to promote the excellence of French cuisine and to represent haute gastronomy on an international scale, both through its talents and with exceptional products from the best selected suppliers. It strives to maintain a high standard of excellence among its members, encouraging innovation while respecting culinary traditions. The association also plays a crucial role in the training of young chefs, offering them apprenticeship opportunities with masters To become a member of the association, it is necessary to meet strict criteria that guarantee the high level of competence and professionalism required. Candidates must be qualified chefs with several years’ experience in top gastronomy establishments, and be recommended by two active members of the association. The selection process is rigorous, involving a comprehensive assessment of culinary skills, creativity and the ability to contribute to the reputation of French cuisine.

The head chef at the Auberge Saint Ulrich in the picturesque Moselle village of Haut Clocher. Thanks to Denis and his wife MArjorie, the Auberge Saint Ulrich, renowned for its warm atmosphere and authentic setting, is a popular destination for those seeking to discover local Lorraine cuisine with a touch of creativity and excellence. Denis Lallemand began his culinary journey inspired by the gastronomic traditions of his native region. Auberge Saint Ulrich has distinguished itself by its respectful approach to local, seasonal produce. He makes a point of working with local suppliers to guarantee the freshness and quality of the ingredients used in his dishes. This philosophy is reflected in the menu, which evolves with the seasons, offering innovative yet comforting dishes that tell the story of the region. His ability to fuse tradition and innovation is evident in creations such as the Saar trout, served with vegetables from the inn’s kitchen garden and a Moselle wine sauce, which underscores his commitment to sustainable, local cuisine. Thanks to Denis Lallemand, the Auberge Saint Ulrich has become a meeting place for gourmets and nature lovers. The inn’s setting, with its breathtaking views over the Moselle hills and its traditional architecture, perfectly complements the culinary experience. Denis is also known for his warm welcome and his ability to make every visitor feel special, characteristics that make every meal at the inn a memorable experience. Through his work at Auberge Saint Ulrich, Denis Lallemand continues to redefine Lorraine cuisine, while remaining true to the roots that make this regional cuisine so authentic and rich. For those who visit the Auberge, Denis offers not just a meal, but a true immersion in Moselle’s culinary heritage, making each dish a celebration of local culture and tradition. Contact details :