At the origin: a visceral bond with the Alsatian land, an endless curiosity for all that is alive, and a refined knowledge of the surrounding flora and fauna. The Alchémille experience, 1 star restaurant in Alsace, stems first from substance — the ingredient in its wholeness, honored in its growing conditions, seasonality, ripeness, and nature — and then from form: its transformation through ancestral skills, sometimes reinterpreted, always respectful.
The fine dining experience begins with foraged plants and a surprise tasting menu — designed to spark curiosity, highlight local biodiversity, and revive forgotten products through foraging gastronomy.
At this Michelin Star Restaurant, every plate is a dialogue between wild nature, traditional skills, and culinary creativity — a signature of farm-to-table restaurants rooted in terroir.
Deeply connected to his land, Chef Jérôme Jaegle nurtures a symbiotic relationship with nature—feeling, exploring, observing, studying, harvesting, and cultivating it.
At Alchémille’s five small, rustic permaculture gardens in Kaysersberg, nature is the true master. Jérôme, along with his gardener Morgan and the team, carefully pick just the right amount of vegetables, herbs, and edible flowers each day, all at their peak freshness, to craft their gourmet dishes.
But the harvest goes beyond the garden. From forests, meadows, and woodlands, Jérôme and his team supplement their bounty by foraging wild plants, herbs, and mushrooms. This passion for foraging gastronomy is something Jérôme loves to share with guests during seasonal wild harvesting excursions.
His culinary approach at this 1 Star Restaurant reflects a living, abundant, and heartfelt Alsace, perfectly aligned with the farm-to-table philosophy.
Fermenting, smoking, aging, drying, infusing, salting, roasting… each gesture extends the life of a season.
At Alchémille, ancient knowledge and natural techniques meet modern exploration, driven by one intention: to create a cuisine in motion—rooted in time, nature, and transformation. A cuisine that listens.
Spring and summer bring an abundance of herbs and vegetables from the gardens and the wild. The excess is preserved—infused, fermented, matured—to nourish autumn and winter, the seasons of conservation. This is the rhythm behind our 1 star restaurant.
Since its creation over a decade ago, Alchémille has embraced a cuisine that is rooted, ethical, and sustainable. A thoughtful approach to cooking, recognized with a Green Star from the Michelin Guide in 2020.
