International
Marc HAEBERLIN
Chef : 1 restaurant
It's true that some chefs are perceived as tyrants for whom nothing can distract them from their ultimate goal: to collect honors. Fortunately, there are fewer and fewer of them, and Marc Haeberlin, one of our 10 academicians, is the exact opposite.
All you have to do is talk to his employees, or calculate the average length of service of the wait staff and cooks at the Auberge de l'Ill: it's a real pleasure to dine with the Haeberlins, and it's a real pleasure to work here.
Born in 1954, Paul's son and Jean-Pierre's nephew first trained with family friends before returning to the fold at the age of 22, where he gradually took his father's place at the helm of this marvellous restaurant, with the sole mission of perpetuating the family business.
So there's no debate! National reconciliation is what you'll find and approve of at this flower-filled inn on the banks of the Ill. Coming to the Haeberlin family is like going to Troisgros, Loiseau, Blanc or Bocuse. Whether you live in Buenos Aires, Sydney, Seattle or Landerneau, you'll never be bored, you'll be received like a prince but without fuss, and you'll be part of the biggest party there is.
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