L'Auberge De L'ill: Au Fil de L'eau

Step into the storied world of a legendary Alsatian restaurant, a family-run gem now helmed by Chef Marc Haeberlin, the fourth generation of a family known for culinary excellence. With a heritage rooted in tradition and a style honed under the tutelage of Paul Bocuse, the Troisgros Brothers, and Gaston Lenôtre, Chef Haeberlin’s cuisine represents sophisticated simplicity.

Refined flavors and timeless techniques that have made this restaurant an icon. Combining the best of Alsatian ingredients with a modern flair, the recipes are as approachable as they are inspiring.

• Minimal Ingredients, Maximum Impact: Discover dishes that rely on a few high-quality components to create dramatic and unforgettable flavors.
  • Rack of lamb paired with potatoes, black olives, and thyme.
  • Eel and river fish gently cooked in local Riesling.
  • Winter lamb’s lettuce with roasted beet and Alsatian horseradish cream.
• A Celebration of Alsace: Recipes that highlight the region’s unique culinary heritage, blending rustic charm with modern precision.
• Exquisite Presentation: Stunning photography showcases the refinement and artistry behind each dish, inviting you to recreate this elegance at home.

Hardcover. Color photographs throughout. In French