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Auberge de l’Ill Reviews

The worldwide culinary trend is clear: lighter, healthier, and more fresh fare is becoming the norm. The contemporary restaurant client, particularly the Europeans and Asians, does not like having too much food on his or her plate. This is, of course, just a generalization, but the trend is moving away from the traditional haute cuisine that you have come to anticipate from L’Auberge de L’Ill and toward more experimental cooking. The cooking at the restaurant has gotten more up to date in recent years, but honestly, why can’t places like L’Auberge de L’Ill and Paul Bocuse simply continue to provide perfect versions of the cuisine on which most modern cooking is based without compromising on quality and authenticity?

Chef Patron Marc Haeberlin’s abilities and talent are unrivaled, and it is clear that he has received instruction from some of the world’s most prestigious culinary schools. Marc Haeberlin was born in 1954 and is the son of Paul Haeberlin, who is considered to be one of France’s most distinguished chefs. Chef Paul began training his son at a young age, and Marc has also received training from and worked with some of the greatest French master chefs of all time, including Paul Bocuse, Jean and Pierre Troisgros, René Lasserre, and Gaston Lenôtre. In 1976, Marc Haeberlin returned to L’Auberge de L’Ill to live with his father and his uncle Jean-Pierre, who had previously lived there. Present-day operations are overseen by Chef Patron Marc Haeberlin, who works with his sister Danielle Baumann, who serves as the Restaurant Director. In addition, they own the L’Auberge de L’Ill restaurant in Nagoya, Japan, thus you will sometimes see Asian-inspired items on the menu as a result of this ownership.

The setting for L’Auberge de L’Ill could not be more idyllic, with its ideal position in the village of Illhaeusern, on the bank of the river Ill, as the backdrop. When it comes to pure ambiance and vistas, nothing beats a sunny day in the garden of L’Auberge de L’Ill, and no restaurant can compete with it. Begin your ideal supper outdoors with an apéritif and a glass of champagne, and then let the Haeberlin family to take you on a gourmet adventure that you will remember for a long time to come.

Cuisine Type: Classic Cuisine

Specialties:
La boîte de sardines au caviar

Saumon soufflé “Auberge de l’Ill”

La pêche “Haeberlin”

Address: 2 rue de Collonges-au-Mont-d’Or, Illhaeusern, 68970, France

Phone: +33 3 89 71 89 00

Website: Auberge de l’Ill Official Site

Hours: Closed: Monday, Tuesday

Michelin Stars: 2