Stephan SCHNEIDER

Chef : 1 restaurant

Presentation

"I grew up surrounded by family kitchens. It was an obvious choice for me to take over. Today, I represent the fifth generation," says Stephan Schneider, whose great-great-grandfather founded Gaswirtschaft in 1889, in Sarreguemines, then in Germany. Naturally, he began his apprenticeship with his father, who transformed the establishment into a gourmet restaurant in 1977: the Auberge Saint-Walfrid. In 1989, he set off to hone his skills in some fine establishments: with Jean-Yves Schillinger in Colmar, Au Crocodile in Strasbourg, then further south, at La Palme d'Or, the famous restaurant at the Hotel Martinez in Cannes, and finally with Gérard Boyer, at Les Crayères in Reims.

In 1993, after completing his military service in the kitchen, he returned home "to gently assist my father. In all, we worked together for around twenty years". When my father died in 2004, Stephan Schneider took over the Auberge Saint-Walfrid, an establishment rooted in local traditions. "My father was a butcher. We used to kill pigs at home to make our own charcuterie. Today, it's the trend, but even back then, we favored a short circuit and seasonal products. We now have our own chicken coop and herb garden. This daring approach won him the Cuisine de la Mer, des Lacs et des Rivières Gault&Millau Grand Est 2018 trophy.

In 2007, Stephan Schneider undertook major renovations. The owner added eleven rooms, then, over time, a relaxation area with a swimming pool, sauna and hammam. Particularly committed to his work, he is keen to pass on his passion to his sons. Two out of three have already joined him in the kitchen. The sixth generation seems assured.

B. G.