A new lease of life at L'Auberge des Templiers with chef Kevin Stroh
Martin Simonart has announced his departure from the Auberge des Templiers, and will soon be making way for Kevin Stroh, a young Alsatian chef with an excellent track record. Here's what's set to change at this legendary Loiret establishment.
There's been a change at L'Auberge des Templiers. The restaurant in Boismorand, Loiret, awarded three toques by Gault&Millau, has said farewell to Martin Simonart, who took the helm in 2018. From November 23, the restaurant will welcome a new chef, in the person of Kevin Stroh. Who is this young chef? And above all, what kind of cuisine will he be setting up at L'Auberge des Templiers? Let's find out.
Local products and non-alcoholic pairings
Kevin Stroh, 32, is a young chef of Alsatian origin with an impressive background. After a number of successful experiences in some of the top establishments in Eastern France, he reached a turning point in his career when he joined the Lalique group, first at La Villa René Lalique in Paris, then at the Auberge de Templiers in Paris.First at La Villa René Lalique in Wingen-sur-Moder, then at Château Lafaurie-Peyraguey in Bommes, alongside Jérôme Schilling. "I was lucky enough to work with him for two and a half years, and it was a great experience. I was involved in the opening, sourcing products, designing the kitchen... I also supported him during the Meilleur Ouvrier de France competition," sums up Kevin Stroh.
This apprenticeship with Jérôme Schilling means that he now feels ready to take flight and write a new page in the history of the Auberge des Templiers, a veritable Relais & Châteaux institution in France. "I had a good chat with owner Guillaume Dépée, visited the premises and was won over by the challenge. I want to breathe new life into it," hopes Kevin Stroh.
The young chef hopes to create a genuine network of local producers and instill a sustainable culinary approach. "We're lucky enough to have a wealth of produce in each region, and we need to exploit it by bringing our technical expertise to bear. I want to work with products in their entirety, whether game or vegetables. My ambition is also to create a non-alcoholic pairing for an entire menu", explains Kevin Stroh.
For his part, Martin Simonart is preparing to return to his native land and take up a new challenge by taking over the Château du Mylord in Ellezelles, Belgium, run by chef Jean-Baptiste Thomaes for the past forty-two years.
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