Kévin STROH
At the age of 34, Kévin Stroh runs La Casserole (2 toques) in Strasbourg. Trained in some of the world's top establishments, he offers rigorous, product-focused cuisine, combining tradition with modern gourmet delights.
Originally from Waldolwisheim, Kévin Stroh entered the kitchen in 2006. CAP, bac pro and apprenticeship at Kasbür in Monswiller marked his debut. His first experiences were in leading establishments: Le Buerehiesel, then Le Cygne (1 toque) in Gundershoffen. In 2015, he joined the Lalique group to open the Villa René Lalique, where he immersed himself in the highest standards.
Meanwhile,Kévin Stroh gets a taste of competition: Jeunes Talents Escoffier (1st prize, 2013), Trophée Henri Huck (3ᵉ place, 2016). "I've always loved competitions; it's a way of surpassing yourself, of going the extra mile," he confides.
After a stint at ChâteauLafaurie-Peyraguey in Gironde, working alongside Jérôme Schilling, whom he likes to describe as his "mentor ", he will be returning to ChâteauLafaurie-Peyraguey in 2020.mentor", he returns to the Villa René Lalique as assistant chef in 2020, before heading off to the Auberge des Templiers (2 toques) in the Loiret region.
The resonance of a return to his roots
In May 2025, Kévin Stroh returned to his homeland and joined La Casserole (2 toques) in Strasbourg, alongside Cédric Kuster, manager, and Bertrand Dupont, sommelier. A complicity born of a shared vision of gastronomy: "It's a trio that allows me to express myself fully. "
His cuisine is based on a clear DNA: taste, sauce and consistency. "Sauce is the backbone of my dishes, whether they're vegetarian, meat or seafood." The Résonance menu, which evolves with the seasons, offers a modular experience, with or without meat products, or even totally vegetarian. A more accessible lunch menu, meanwhile, invites diners to discover the house in a more leisurely way.
The chef also makes a point of ensuring the harmony of the meal: "I'm not a pastry chef, I make desserts like a cook, with the same logic and the same sauce as a savoury dish. There must be no breaks. "
Winner of the Jeune Talent award at the Gault&Millau Tour Grand Est 2025, Kévin Stroh 's cuisine at La Casserole is precise, sincere and emotional.
