Jérôme Jaegle was born in Kaysersberg and has worked with numerous renowned chefs. Being a competitor at heart, Jérôme has participated in several national and international gastronomic competitions and represented France in the 2011 Bocuse d’Or.
Jérôme returned to his native Alsace in 2015 to open L’Alchémille with his wife Marie Laure Jaegle. The restaurant was awarded a Michelin star in 2017 barely two years after its opening, followed by the green sustainable development star in 2020.
In tribute to regional values and natural heritage, to indulge in his passion for cooking, while ascertaining the satisfaction of his guests… Jérôme instils an enchanting touch to local produce. Jérôme Jaegle, enchanter by nature.
Jérôme cultivates a symbiotic bond with his native surroundings permeating both body and spirit. He loses himself in fragrances, explores, contemplates, studies and nurtures his delicate mountain flower patches – human-sized, simple and rustic permaculture gardens where nature reigns. These three gardens “feed” his restaurant, he explains with pride.
“Feeding his restaurant” is a mantra that truly comes into its own here: Jérôme and his teams pick from these wild gardens the precise quantities of vegetables, herbs and flowers they need to concoct the dishes they will serve to the day’s guests.
Alchémille, The Restaurant
L’Alchémille is situated in Kaysersberg, one of the most attractive French villages on the wine route. The restaurant Jérôme and Marie Laure created is an ode to simplicity. Guests pass through a small garden dotted with herbs and other wild plants before stepping over the threshold into a minimalistic and refined dining area with a mellow and low-key décor. One can now begin to meander down the “herb footpaths” that lie in wait.
Each and every dish must tell a story that reveals the innermost character of its heritage. All the ingredients are tested and experimented with to achieve optimum blends, textures and flavours. Jérôme and his team prepare each herb and ingredient in accordance with traditional and natural transformation methods. The Alchémille laboratory is the scene of a range of preparations: fermentation, infusion, maturing or ageing. L’Alchémille breathes in harmony with the seasons and the natural cycle of ingredients, culminating in two key phases. A spring/summer season comprising freshly picked vegetables and herbs, and a “preservation cooking” season in autumn/winter. Indeed, from spring to the end of summer, all excess produce is treated and preserved via unexpected blends, infusion, fermentation or maturing.
Alchémille Restaurant – Jérôme Jaegle
Opening days and hours
Tuesday: 12:00–1:30 p.m., 7:00–8:30 p.m.
Wednesday and Thursday: 7:00 p.m.–8:30 p.m.
Friday and Saturday: 12:00 p.m.–1:30 p.m., 7:00 p.m.–8:30 p.m.
Closed Monday and Sunday.
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