Sébastien BUECHER

Chef : 1 restaurant

Presentation

L'Auberge Frankenbourg is a family story that the Buecher brothers, Sébastien in the kitchen and Guillaume in the dining room, are writing today. It all began in 1985, when their father, a chef by profession, bought the old village boarding house in La Vancelle at the age of 36. Amazed by what went on there, Sébastien Buecher turned to the restaurant business. At the age of 15, he began his apprenticeship at Le Vieux Couvent, in Rhinau (Bas-Rhin). He continued at Fernand Mischler's Cheval Blanc in Lembach in 1998, and at Emile Jung's Crocodile in Strasbourg in 1999, where he was invited to travel the world before making a final stop at the Bateau Ivre in Courchevel.

At the age of 23, Sébastien Buecher returned to his roots, " I left with the idea of coming back, I wanted to see what was being done elsewhere to bring back the best ". At first, the young chef supported his father at L'Auberge Frankenbourg. He took over after a year, "my father said there couldn't be two chefs in the kitchen. In total, there were three of us, today there are twelve. The official handover from parents to sons took place in 2005. " We took over a fine establishment with a loyal clientele, in good financial health, but we wanted to shape it in our own image. "As a result, he was crowned Jeune Talent by Gault&Millau in 2010.

From his travels, Sébastien Buecher has brought back techniques " which are not visible on the plate, but which are necessary in the kitchen ", and he describes his gastronomy as " cosmopolitan, intimately linked to the Alsatian terroir ".

B. G.