The land at Alchémille | Michelin Green Star Restaurant in Kaysersberg

Gardens

In the five small, unlabelled biodynamic plots of this humble gardens in Kaysersberg, nature sets the pace. Chef Jérôme, Morgan the gardener, and the kitchen team harvest only what’s ripe, only what’s needed—nothing more. Day after day, their hands gather herbs, flowers, and vegetables, just in time for the evening service. A delicate balance between care and abundance, where nearly 80% of what’s plated is grown right here.

Le clos, the walled garden

The first of the gardens, nestled in the heart of Kaysersberg, Le Clos is a sunlit haven of 700 square meters, enclosed by old stone walls that hold the day’s warmth and shield from frost. With its draining soil, dense rows of crops, and neighboring vines, this plot yields abundantly season after season. It is the beating heart of the kitchen—its most generous garden.

My father’s garden

On this inherited land, time moves slowly. Everything grows in season, deeply rooted, at a patient rhythm. Kale flourishes beside wild mint—just 50 kilos are enough to perfume 1,000 liters of syrup. It’s a quiet, grounding garden. A place for things—and people—to take root.

The old man’s orchard

This orchard was lent with trust and memory—by a childhood friend whose grandfather loved the art of grafting. Some trees carry five apple varieties on a single trunk. In good years, 300 kilos are harvested to make the house’s own "Jégé" apple juice. Soon, sheep will graze between the trees, tending the tall grass as naturally as the seasons do.

The orchard beneath the spruces

Surrounded by tall spruce trees, this shady, clay-rich plot hosts around twenty fruit trees. Every year, Jérôme and Marie-Laure plant more: mirabelle plums, damsons, greengages, quinces, cherries, and other native Alsatian varieties. It’s a rustic orchard, slow and steady in its breath—growing in quiet rhythm with the land.

The upper meadow garden

Clinging to the mountainside, this garden grows at Jérôme and Marie-Laure’s home. Here, everything follows a quiet, grounded rhythm. Aromatics are harvested at dawn, movements are slow and intentional. A small greenhouse shelters tomatoes, delicate herbs, and tender plants. It’s a personal, peaceful plot—their everyday garden.

Foraging

The harvest doesn’t stop at the garden’s edge. Forests, meadows, and undergrowth expand the kitchen’s reach, as the chef and his team forage for wild herbs, flowers, and mushrooms: yarrow, hedge garlic, lady’s mantle, woodruff, hogweed, cuckooflower, comfrey, alpine fennel, mallow, oxalis, burnet, meadowsweet, thyme, elderflower… Only two wild elements per dish—no more. Foraging is a central thread in this cuisine.
Throughout the seasons, Jérôme shares his passion during plant walks and forest outings. A joyful, visceral, and deeply learned connection to nature.

Discover

Le potager en direct

“It all started over 10 years ago, when I would spend whole days there. I’d take a 50-square-meter patch of meadow, bring my books and blanket, and examine every blade of grass. What is this? Is it edible? What benefits does it bring to the mind and body? What does it feel like when you bite into it?”

jÉrÔme jaegle

Rhine Fishing

Every dawn, Jérémy Fuchs sets out on the Rhine to haul in his nets—bream, chub, pike, zander, eel, and catfish.
As the last full-time professional fisherman on the Rhine, Jérémy champions responsible fishing where nothing goes to waste. Together with Jérôme Jaegle, he shares more than just the catch: a deep friendship, respect for life, and a passion tied to the river. From this bond springs a committed cuisine, where every species is fully honored. Carp, catfish, bream, and tench become creative ingredients, shaped by precise maturation and a butchery-inspired approach. These often overlooked or undervalued fish become the Michelin Green Star restaurant’s signature.

“He’s the only professional fisherman in Alsace. He took over from a predecessor. It takes real courage to be out on a boat at 4 a.m. on the Rhine in all kinds of weather! He supplies me with one catch per week—asp, bream, catfish, carp… I have access to about forty species, some of which I can’t find anywhere else but with him.”

Jérôme Jaegle

Poisson du Rhin servi au restaurant Alchémille

Local Producers

Around Jérôme Jaegle, a loyal community of producers, farmers, fishermen, and passionate artisans breathe life into Alchémille’s soul. Market gardeners, millers, beekeepers, potters, butchers, and woodturners: each brings their unique expertise and sensibility in ongoing dialogue with the chef. Together, they form a rich and vibrant local ecosystem, deeply rooted in Alsace.