L’Auberge de L’Ill is a legend amongst classic fine dining restaurants with a history which spans back to 1882. The present Chef Patron Marc Haeberlin belongs to the fourth generation of chefs and you can still have his legendary father’s starter “Le mousseline de grenouilles”of frogs’ legs with white-wine and chive sauce. The recipe is more than 45 years old, but it is still delicious.

The global culinary trend is clear, towards lighter, healthier and fresh food. The modern restaurant guest does not like too much food on the plate, especially not the Europeans and Asians. This is of course just generalisations, but the trend is taking huge leaps from the classic haute cuisine which you have come to expect from L’Auberge de L’Ill. The cooking of the restaurant has become more up-to-date over the last years, but honestly, why can not restaurants like L’Auberge de L’Ill and Paul Bocuse just continue with their flawless interpretations of the cuisine on which most cooking is based today?

Chef Patron Marc Haeberlin skills and talent are second to none and it is obvious that he has been trained by some of the best in the world. Marc was born in 1954 and is the son of one of the most prominent chefs of France, Paul Haeberlin. Chef Paul trained his son already at early age and in addition, Marc was also trained and worked with some of the best French master chefs ever, like Paul Bocuse, Jean and Pierre Troisgros, René Lasserre, and Gaston Lenôtre. Marc Haeberlin returned to L’Auberge de L’Ill and joined his father and his uncle Jean-Pierre in 1976. Chef Patron Marc Haeberlin runs the restaurant today together with his sister Danielle Baumann who is the Restaurant Director. In addition they also own a L’Auberge de L’Ill restaurant in Nagoya, Japan, so you will find Asian inspired dishes sometimes on the menu as well.

The location of L’Auberge de L’Ill can not be more picturesque, on its perfect spot in the town of Illhaeusern on a bank of the river Ill. A sunny day out in the garden of L’Auberge de L’Ill is hard for any restaurant to beat at least when it comes to sheer ambience and views. The interior designed by Patrick Jouin is second to none as well, so start your perfect meal outside with an apéritif and a glass of champagne and let the Haeberlin family invite you to a gastronomic journey to enjoy and to remember.

Written by Andy