Thierry SCHWARTZ

Chef : 1 restaurant

Presentation

He represents the Alsatian tradition of good living as well as the future and modernity. Having settled in Obernai twenty years ago, Thierry Schwartz is a visionary who embodies the harmony so sought-after with nature and all its craftsmen, those who work the land and create a lasting bond.

When he took over the Au Bœuf Rouge winstub in the heart of Obernai, Thierry Schwartz already had a solid background and ideas well in place. After an apprenticeship at Le Valentin Sorg in Strasbourg, where he is originally from, he spent three years in Paris with Joël Robuchon, at the end of Jamin and the beginning of Avenue Poincaré. There, he rubbed shoulders with other top names such as Frédéric Anton, Benoît Guichard and Olivier Bellin. When he returned to Alsace, everything was ready in his head, but still had to be built. At the station-market, the producers already work directly. " It was hell, I couldn't find anything," he confides. But the will is strong. Patiently, over time, he forged relationships of trust with an increasingly solid network. "We've woven a web. Today, I work with 60 craftsmen in all fields."

For the truth, his truth, is expressed on a daily basis: meticulous and prolific work to enhance regional production in a cuisine that is as technical as it is generous, as rooted in tradition as it is personal and progressive. "Talking about terroir sometimes sounds a bit old-fashioned. In reality, the revival is here: we're building an ecological and human future , as well as an economic one. "With Le Restaurant, then La Boulangerie, Thierry Schwartz continues to move forward. With the thought that, one day, his son Oscar, currently with Troisgros, may well join him for new adventures...