Thomas EBLIN

Chef : 1 restaurant A child prodigy trained at L'Auberge de l'Ill, chef Thomas Eblin opened Le Cammissar in Ribeauvillé at just 23.

Presentation

Catering? "It wasn't really a choice, it just came naturally," explains Thomas Eblin. Accustomed to cooking for his family since the death of his mother when he was 10, the young man entered the Lycée Adrien-Zeller, apprenticing at the Abbaye de La Pommeraie, in Sélestat (Bas-Rhin). With his CAP in his pocket, he continued his studies with a vocational diploma, training at the Maximilien restaurant in Zellenberg. "It's been two extraordinary years. I was lucky enough to work with my cousin, Jean-Michel Eblin."

In 2018, he joined the kitchens of the Auberge de l'Ill, in Illhaeusern, Alsace. "What's great about this place is that, over and above the professional training, Mr. Haeberlin's teams pass on a savoir-vivre to us." Three years went by, and his entrepreneurial drive was titillating him more and more...

As luck would have it, a retiring family friend wanted to sell his restaurant in Ribeauvillé. So it was that Thomas Eblin and his father, Meilleur ouvrier de France carpenter, bought, renovated and opened this establishment dating back to 1470. Its name? Le Cammissar, in homage to the painter Auguste Cammissar, one of whose paintings now adorns the dining room. " The ambitious young chef was immediately crowned with 2 Gault&Millau toques.

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