Alchémille
Kaysersberg, France
⭐1 Star
The Experience
From Michelin Guide
This old bar has been transformed into a “living space” by a chef born in the village who has accumulated an impressive number of food awards. The son and grandson of a butcher, Jérôme Jaegle is just as much a market gardener and permaculture enthusiast as he is a chef with an impressive CV, having worked with famous names such as Jean-Yves Schillinger and Christian Têtedoie. Almost Scandinavian in appearance, his restaurant is decorated in light wood and natural materials and is named after Alchemilla, the favourite plant of alchemists. His creative and individual cuisine focuses, unsurprisingly, on herbs and vegetables grown in his kitchen garden, as well as other locally sourced ingredients. The set menus have different themes, with a focus on vegetables and the sea.
Unique Things
From Visitor Experiences
"Herb Footpaths" and Natural Ingredient Laboratory: Alchémille features a unique approach where guests walk through a small garden with herbs and wild plants before dining. The kitchen operates a dedicated laboratory for natural ingredient transformations such as fermentation, infusion, maturing, and aging, emphasizing a deep connection with seasonal cycles and preservation techniques.
Chef Jérôme Jaegle's Background and Permaculture Focus: The chef is a native of Kaysersberg, with roots as a butcher's son and grandson, but also a passionate market gardener and permaculture advocate. He cultivates rare and forgotten fruits and vegetables, and forages local plants and herbs to highlight their flavors, integrating permaculture principles into haute cuisine.
Sustainable and Local-Centric Gastronomy with Custom Tableware: The restaurant emphasizes fresh, local products sourced directly from producers and its own vegetable garden. The dishes are served on original stoneware and terracotta plates custom-made for the restaurant, enhancing the authentic and nature-inspired dining experience. Alchémille also holds a Michelin Green Star for sustainable development and was recognized as a "new table to explore" globally.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Alchémille in Kaysersberg are:
Herbs and wild plants: The restaurant is named after the plant Alchemilla, and herbs play a central role in the cuisine. They are grown in the kitchen garden and used fresh or preserved through fermentation, infusion, or maturing to create complex flavors.
Vegetables from the kitchen garden: Fresh, seasonal vegetables are harvested daily and form the core of the dishes, emphasizing a close connection to nature and terroir.
Local artisanal products: Alongside garden produce, locally sourced ingredients from artisans in the region are used to complement and elevate the dishes, reflecting the Alsace terroir.
Unique preparations like fermentation and preservation cooking: Excess produce from spring and summer is transformed by traditional methods such as fermentation and infusion, which are signature techniques of the restaurant to enhance flavors and textures.
Specific ingredients featured in signature dishes: Examples include oxalis, potato mousse, parsley, escargots, pike, marrow, sage, mint, beef, and lovage, which showcase the inventive and terroir-driven approach of Chef Jérôme Jaegle.
These ingredients and techniques are significant because they embody the restaurant’s philosophy of harmony with nature, seasonality, and the art of transformation, resulting in creative dishes that tell a story of the local heritage and environment.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 6-Course Walk (Vegetarian): €120
- 8-Course Menu: €180
Signature Dishes
- Blue Lobster: €95
Note: Prices are subject to change and may not be up-to-date.