Yannick GERMAIN

Chef : 1 restaurant Under the impetus of chef Yannick Germain, the fifth generation to run the Auberge au Bœuf in Sessenheim, the family-run restaurant boasts 3 toques and a fine reputation.

Presentation

"When I was a child, I didn't wake up to the alarm clock ringing, but to the smell of the oven," says Yannick Germain, who in turn describes the family history of the Auberge au Bœuf, founded by his great-great-uncle at the end of the 19th century. his turn to write the family history of the Auberge au Bœuf, founded by his great-great-uncle at the end of the 19th century. During the 1990s, he apprenticed alongside such greats as Fernand Mischler at Cheval Blanc Lembach, Jean-Jacques Rovelli at Crans Ambassador (Switzerland), and Jean Crotet at Hostellerie de Levernois.

With his suitcases ready for the California adventure, the young man was called to the rescue at the Auberge au Bœuf to replace his grandfather, who had fallen seriously ill in 1999. This job turned into a career. Yannick Germain never left the Auberge au Bœuf .. .

In 2003, he was appointed head chef, then took over management of the establishment in 2005. "I didn't want to continue what my parents were doing. I wanted to put my own spin on things, and forge a strong bond with the producers." An avid scuba diver, Yannick Germain fits in particularly well with the fishing community ."A large part of my menu revolves around the sea, but I also work with hunting products, venison, poultry, pigeon and duck." In 2014, Yannick Germain was awarded the prize for the best foie gras in Alsace. A true success story crowned with numerous awards. The 2012 Jeune Talent has fulfilled the hopes placed in him by Gault&Millau. In 2019, the Guide Jaune will crown him Grand de Demain Grand Est, making him a member of the closed circle of 3-toques in 2019.

B.G.