Jérôme Jaegle

Jérôme Jaegle is a Michelin Star Chef with an unconventional path, blending discipline and passion, nature and haute cuisine. Born in Alsace to a family of butchers, he discovered early the value of craftsmanship, respect for ingredients, and true flavor. After studying at the Guebwiller hospitality school, he trained with renowned chefs like Philippe Gaertner, Daniel Floranc, Christian Têtedoie, Jean-Yves Schillinger, and Olivier Nasti.

Yet Jérôme’s talent goes far beyond the pass. A fierce competitor, he has shone in the world’s top culinary competitions like the Bocuse d’Or and the Taittinger Prize. But his soul lives in the wild meadows and forests of Alsace, where he learned to identify and work with wild herbs—one leaf, one petal, one root at a time.

This rare dual path — between high-level competitions and quiet immersion in the wild — shaped a unique culinary philosophy. Jérôme has mastered fermentation, ancestral preservation methods, biodynamics, and even pottery, which he practices to better understand the relationship between matter and dishware.

In 2015, alongside his wife Marie-Laure, he opened L’Alchémille, a former bar in Kaysersberg turned into a vegetal refuge and culinary laboratory. Marie-Laure brings warmth and harmony to the dining room, ensuring that every detail — from welcome to atmosphere — reflects the couple’s shared values. Together, they’ve built a home where every ingredient and every plate tells a story of life and sincerity.

Today, Chef Jérôme Jaegle is recognized with 1 star and a green star from the Michelin Guide for his dedication to sustainable gastronomy. He grows several permaculture gardens, leads a team inspired by his deep connection to nature, and continues to explore the rhythms of the farm-to-table restaurant model. At Alchémille, the precision of a competition chef meets the soul of a wild forager to create an experience that is vibrant, authentic, and truly rare.