Pascal HAINIGUE

As far back as he can remember, there's always been a cake in the oven: "My mother and grandmother used to make them.For me, pastry-making is all about celebration," explains the pastry chef. Even though his teachers encouraged him to pursue a general education, young Pascal followed his instincts. CAP (vocational training certificate), "dessert à l'assiette" (additional qualification), then brevet de maîtrise (master's diploma): he completed his apprenticeship with a thirst forprogress that would never leave him.

at the age of 16, he discovered the Auberge de l'Ill during an internship: "I didn't really know what I was getting into, but I was blown away. The organization, the rigor, the quality of the products... I knew I wanted to come back one day. " He will return in 2023, this time as head pastry chef: a return to his roots, after having worked with the best .

From Alsace to Paris, the quest for perfection

Pascal Hainigue chose to train in entremets and pièces d'apparats at Rochon, a fine pastry shop in Colmar. He then joined Olivier Nasti at Le Chambard (5 toques): "A real springboard, I joined as a commis, and left as head pastry chef at the age of 21.
Then off to Paris: nine years of high standards and glitz. At the George (2 toques) with Christian Le Squer, he discovered the rhythm of a grand palace. At the Burgundy, he found a more human scale and refined his style. His final challenge was to succeed world pastry champion Julien Alvarez at Le Bristol (4 toques) .

But after almost ten years in Paris, the desire for family and Alsace took over. "I couldn't see myself coming back anywhere but the Auberge de l'Ill. It's the house of my heart", confesses the pastry chef.

A pastry that's easy to understand, but rich in discoveries

Today, he creates pastries that are easy to understand and technical, but always at the service of taste: "I like my desserts to be understandable, to speak to the palate. " Curious by nature, he draws inspiration from his travels: in Belize, he discovered cocoa mucilage, which he made into a sorbet on his return ; in Oaxaca, he was fascinated by roasted cocoa work a friend in Morocco inspired him to blend coffee with orange blossom... "I'm enriched by these experiences, which are reflected in my desserts. The product dictates everything. "

In 2024, chef Marc Haeberlin shared with Pascal his desire to open a grocery store in the village presbytery. Pascal was enthusiastic about the idea and wanted to go further, so he suggested creating a chocolate factory: "I'm passionate about cocoa and my wife is a chocolatier, so it seemed like the perfect project" .

The passion Pascal Hainigue puts into his work resonates with customers and the world of pastry-making. The awards keep coming. In 2025, he was awarded the Gault et Millau trophy for Grand Est pastry chef. And while the chef doesn't work for the awards, he continues to appreciate them: "It's reassuring, it reinforces me in the idea that I'm making the right choices. "