Alexy FUCHS

Chef : 1 restaurant Alexy Fuchs has brilliantly taken over from his father Benoît at the helm of Le Gavroche, a 2-toque restaurant in the center of Strasbourg.

Presentation

"My parents are restaurateurs, so I've been immersed in theworld of gastronomy ever since I was a child," says Alexy Fuchs. At the age of 4, he told anyone who would listen: "When I grow up, I'm going to be a chef!" To achieve his goal, the teenager took a sandwich courseat the CEFPPA in Illkirch-Graffenstaden. He took his first steps withÉmile Jung at Le Crocodile in Strasbourg, and continued his apprenticeship at Le Buerehiesel under Antoine Westermann.

In 2007, with his diploma in hand, the young commis returned home to Le Gavroche. "My parents were looking for a cook and a pastry chef. Itook the job and stayed on." Alexy Fuchs supported his father Benoît in the kitchen, but at the end of 2012, Benoît suffered a heart attack. "The following year, Lucile, his future wife and business partner, came intohis life. First she helpedthe young chef in the pastry shop, then in the dining room. To this day, she distills her talents inboth areas.

In 2018, the couple took over Le Gavroche at an opportune moment: "My parents had just restructured thebusiness andinvested in major works to meet new ambitions". The handover went smoothly, with Gault&Millau saluting them by maintaining their 2 toques and awarding them the Transmission Grand Est 2019 trophy. " We felt supported, and this award strongly encouraged us in our approach."

B. G.