Michaël WAGNER

Chef de service : 1 restaurant Michaël Wagner has been with us since the opening of 1741, in Strasbourg, and is now recognized as one of the best restaurant managers and sommeliers in the Grand-Est region.

Presentation

The excellent room manager at 1741 admits it outright: "Inmiddle school, I really wasn't a good student. I didn't really like school. But it was thanks to school and a discovery internship in ninth grade that I discovered my vocation. "

At 14, he was making cocktails behind the bar in a restaurant .

Young Michaël, not yet 15, began a sandwich course at the Lycée de Strasbourg. He recalls with amusement that he used to make cocktails at the bar of the Au Bœuf restaurant in Plobsheim. "Something we wouldn't be allowed to do today," he recalls with a smile. "But it was another era, fortunately long gone, when smoking was still allowed in the restaurant."Already at ease in the service department, though struggling with his shyness, the young man trained as a sommelier and obtained an additional qualification in this field. He went on to work at Le Valet de Coeur, in Ribeauvillé, before joining Jean-Pierre Delesderrier at Les Cépages, in Thoiry, in the mid-2000s. "I stayed for three years at this restaurant in the Ain region, which is now unfortunately closed. It was a wonderful period, which also enabled me to join 1741 later, in 2012" .

After twelve years at 1741, he embarked on new experiments

The restaurant, then owned by Cédric Moulot, opened its doors in spring 2012. Michaël Wagner was there from the start, and now, more than twelve years later, is at the helm of the establishment, with his small team of sommeliers. "I'm driven by the same passion as when I started, and I'm always looking to innovate. I've taken advantage of the major renovation work that's just been carried out in the establishment to rethink my offer, work on macerations, decoctions, and so on.rations, decoctions, cold-tea infusions and, of course, the various food and wine and food and beverage pairings on offer. "