Guillaume KASSEL

Chef : 1 restaurant A former student of Franck Putelat or Eric Pras, Guillaume Kassel took over the family business in 2016 to elevate it to the ranks of fine dining in Northern Alsace.

Presentation

Although the family home, created by Guillaume Kassel's grandparents, has changed a great deal since it opened in 1967, the young chef has always been able to perpetuate the spirit of hospitality and conviviality that has also made the place famous for over fifty years. "In fact, my grandfather was a waiter. He had worked at the George V in the 60s, but he decided to turn his back on luxury by creating the restaurant with my grandmother.And she was the one who cooked. "

Guillaume's parents, who were not in the restaurant business, took over the establishment in the early 90s, willy-nilly. The business ran fairly well, but had its ups and downs depending on the chefs in place. The young man, absolutely determined to make cooking his career, went to the Strasbourg hotel school.I was a good student," he says, "and I understood that the language, law and management courses would serve me well later on, even if I wasn't passionate about them.But it was a necessary step. "

Rewarding experiences at Lameloise and Buerehiesel

Before taking over the family business, Guillaume Kassel undertook a Tour de France of fine establishments: Franck Putelat, Christophe Bacquié in the early days of his adventure at Le Castellet, Eric Westermann at Le Buerehisel and, above all, a fruitful stint at Lameloise, with Eric Pras, where he was able to indulge his love of Burgundy wines. "I returned to Graufthal in 2016 to take over from my parents. I didn't want to turn everything upside down right away, but I did decide to do away with the sauerkraut and baeckeofe, much to the dismay of the regulars. I went on to renovate the kitchen and then the dining room a few years later, and I also set about improving a cellar with over 700 references, including some very fine Burgundy allocations.I'm passionate about wine.

Guillaume Kassel honors the family heritage

Relying essentially on regional production ("but without sectarianism, of course, I offer scallops in season, or lobster, for example, as long as the products are well sourced"), working with a local ceramist for example, Guillaume Kassel is proud to have been able to build on the family legacy, while thanking his parents for leaving him a financially healthy business.