Christelle et Cédric DECKERT

Chef : 1 restaurant

Presentation

Christelle and Cédric Deckert met on the benches of the Lycée Hôtelier in 1998. "We said to ourselves, 'Why not set up our own restaurant one day? But we didn't both want to be in the kitchen, one of us had to be in the dining room ," explains Christelle. After taking a CAP (vocational training certificate) in cookery at Au Cygne, Gundershoffen, and a brevet professionnel (vocational training certificate) at Le Rosenmeer, Rosheim, she embarked on a CAP (vocational training certificate) in the dining room at L'Arnsbourg, Baerenthal.

As for Cédric Deckert, he prepares a CAP, then a bac pro on a sandwich course at the Auberge de la Bruche in Dachstein. In the following years, he completed internships at the Ritz Paris with MOF Jean-François Girardin, then at Christian Chocolaterie in Strasbourg. In 2001, he finished fourth at the Olympiades des métiers in Seoul. " It was the competition that taught me the most," he confides.

After a detour at Au Cygne, he too joined L'Arnsbourg. Christelle worked in the dining room with Cathy Klein, while he was second-in-command to Jean-Georges Klein. The couple spent seventeen years there, until 2016, when they decided to open their own restaurant, La Merise, in Laubach (Bas-Rhin). They were awarded the Accueil trophy at the Gault&Millau Tour Grand Est 2023.

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