International
Lucas ENGEL
Enfin! In 2021, Lucas Engel became chef at Carole Eckert's new restaurant in Barr, Bas-Rhin, appropriately named Enfin.
The young man never imagined a career behind the stove. He rather dreamed of playing handball. Unmotivated by sport and studies in general, he decided to do an internship in a hotel-restaurant near his hometown, in Sélestat, Bas-Rhin. " Just to see!" he says.
Quickly convinced, he passed his CAP cuisine. At the same time, the young apprentice sharpened his first knives at Hostellerie de la Pommeraie, the most famous restaurant in Sélestat: a revelation. Enthusiastic, he extended his stay by four years, in order to train for the position of sous-chef. "For four months, I even took charge of the kitchen, acting as interim chef between two chefs. That was when I discovered how to manage a brigade."
On the strength of this experience, he became second-in-command to Sébastien Buecher at the Auberge Frankenbourg in La Vancelle (Bas-Rhin), where he stayed for nine years. Carole Eckert, owner of the Comptoir à Manger in Strasbourg, is a regular visitor. Curious, Lucas Engel visited her establishment. Enthralled by her projects, he envisioned a collaboration under the sign of plants. "It's an important marker. I like to give vegetables protein accents, using meat or fish juices."
After careful consideration and a few setbacks linked to the Covid crisis, Lucas Engel signs his first menu as chef in July 2021 at Enfin, Carole Eckert's new property. That same year, Gault&Millau awarded him 3 toques and the Jeune Talent trophy for the Grand-Est region. It's safe to say that Lucas Engel's career as a chef is well on track.
B. G.
Its recipes
Rhine barbels katsu sando style
Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.Our partners
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