Alchémille

68240 KAYSERSBERG-VIGNOBLE

15/20
Remarkable Restaurant

BOOK

4 PHOTOS

Chef Jérôme Jaegle

Cooking French | specialty

Price Indicative price per person (excl. drinks)

80€ à 180€

Gault&Millau's review

15/20

Remarkable Restaurant In 2025, L'Alchémille celebrates ten years of market garden cuisine. Ten years since the former PMU along the main road was converted into a temple of naturalness. A fervent advocate of short circuits, Jérôme Jaegle has created a forty-acre garden divided into five plots and cultivated by the talented Morgan Bouzenot. As soon as the meal begins, the trumpet zucchini takes center stage. As the chef was absent at the time of our visit, it was his second-in-command, Julien Schaffhauser, who lifted the lid of the traditional soup tureen: a gazpacho-like preparation made with the fermented vegetable, to which basil adds a touch of tonicity. Then come the chard ribs marinated in kombucha, combined with agastache, and a little too dominated for our taste by the eel's smoky flavor. With the chub concealed in a comfrey leaf, the fish dish resembles a game of hide-and-seek; however, it's the punch of the tomato-based sauce, grilled bones and elderberries that make this dish our favorite. The meat dish breaks the codes of the traditional French meal, with beef worked in the style of a New York pastrami, stuffed with a gourmet stuffing and underscored by a fresh, light mint broth. The highlight is red beet, which, along with lavender and wild thyme, creates a delicate symphony of flavors. The muesli, served in a bowl and juxtaposed with hogweed, ewe's milk, mirabelle plum and Alpine fennel, evokes a healthy breakfast rather than a haute patisserie dessert! Offered in three surprise menus, this cuisine is a concentrate of vegetal emotion that embraces guests from the moment they are welcomed: some may even find themselves perplexed to be handed a pair of scissors to cut and swallow a flower from the bouquet adorning the counter. Although there is no maître d'hôtel, the friendly but shy staff in the dining room, dressed in jeans, create a relaxed atmosphere. We like the spaciousness and intimacy of the round tables, pleasantly spaced out. The cellar's center of gravity is in Alsace, represented by both classic and contemporary estates.

Plan