Virginie JACQUET

Chef : Au Relais des Ménétriers Trained in Bazeilles and having worked in Saulieu, Joigny, and Mougins, Virginie Jacquet took over the Relais des Ménétriers in Ribeauvillé in 2026, alongside Anish Chourey. She received the “Cuisine of the Sea, Lakes, and Rivers” trophy from the Gault&Millau Tour Grand Est.

Presentation

A native of the Ardennes, Virginie Jacquet has been cooking alongside Anish Chourey for over twenty years. They met in Alsace, where the couple has since returned to live.

“I grew up in the Ardennes; I spent all my weekends on the farm, and we ate mostly produce from the farm and the vegetable garden, ” she explains. She trained at the culinary school in Bazeilles, in the Ardennes, then joined the Hôtel de l’Europe in Horbourg-Wihr. “ That’s where we met—at that hotel-restaurant.”

Five Years with Erwan Louaisil

The couple has been inseparable ever since. Together, they worked at the Relais Bernard Loiseau in Saulieu, then at the Côte Saint-Jacques in Joigny, before moving on to the Ferme Saint-Siméon in Normandy. “ The chef was Erwan Louaisil, whom we followed when he left for the Moulin de Mougins. We stayed by his side for five years.”

Other experiences followed on the French Riviera, at La Flibuste with Eugénie Béziat and at the Negresco, then a return to Saulieu. From 2022 to 2024, the couple created their first menu as chefs at the Domaine de Roncemay. In March 2026, they opened the Relais des Ménétriers in Ribeauvillé. The restaurant was awarded two toques.