L'Auberge de l'Ill
2 Rue de Collonges au Mont d'Or, 68970 Illhaeusern, France
9 PHOTOS
Practical information
- Location
- Illhaeusern
- Chef
- Marc Haeberlin
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Pets allowed, Private Parking
- Style
- Elegant, Exceptional setting, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
155 to 275
Gault&Millau's review 2026
Gault&Millau Academy's member
A great chef and a loyal friend to all—to his colleagues as well as to the producers and winemakers who have become his friends. Marc Haeberlin possesses the modesty of the greats, and yet our Gault&Millau Academician is indeed at the helm of one of France’s finest restaurants—one of those very rare establishments, like Bocuse or Guérard à Eugénie, that tell the story of France’s gastronomic history. The waters of the Ill flow past this flower-adorned inn, just as they have for fifty years, back when Gault&Millau was still in its infancy and Marc was assisting his father, Paul. Yet as early as 1980, the restaurant had already earned a 19/20 rating and the four red toques symbolizing creativity. Marc Haberlin has remained faithful to the Auberge, to his family, to Alsace, to the souffléed salmon, and to the frog mousseline—which must never be touched, but simply admired and savored. Yet a chef as brilliant and skilled as he is doesn’t merely recite his favorite poems: he continues to delight with lobster, artichoke, and fennel—a dish of finesse and lightness—as well as the delicate and indulgent carp fritter served as an appetizer. He brings a hint of the Mediterranean to the red mullet with pissaladière, followed by the magnificent treat of Miéral pigeon tournedos with cabbage, foie gras, and truffle, accompanied by that undeniably addictive Périgueux sauce; the raspberry dessert, reminiscent of a pavlova, with a rare intensity akin to that of a brandy, demonstrates the same mastery, while the dining room, led by Laurent Schneider and a talented young team, is perfectly in tune with this bucolic and gastronomic celebration. The Auberge’s wine cellar has always offered a magnificent selection of the finest wines, including those from Alsace, of course, expertly curated and highlighted by the excellent Hervé Fleuriel, who has been at the helm since Serge Dubs’ retirement.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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