Jérôme Jaegle
Born in Kaysersberg, Jérôme Jaegle has worked with many renowned chefs, including Jean-Yves Schillinger and Christian Têtedoie. A competitor at heart, he has participated in several national and international culinary competitions: 1st place in the national Taittinger competition in 2006 and 2008, 2nd place in the international Taittinger competition in 2006 and 2020, the 2010 Bocuse d’Or France, the 2010 Bocuse de Bronze Europe, and 4th place with the Special Meat Jury Prize at the 2011 Bocuse d’Or World. In 2015, he decided to return to his hometown to open, with his wife Marie Laure Jaegle, the restaurant Alchémille, which was awarded a Michelin star in 2017. The Green Star for sustainability was awarded in 2020, crowning a sustainable, local, and radical approach.
His philosophy can be summed up in a few words: “nourishing his restaurant,” by taking only what is necessary, at just the right moment.
His cuisine unfolds like a stroll along “herb-lined paths,” featuring unique combinations, bold flavors, and herbs that can complement, dominate, or simply highlight a dish. Each plate tells a story of his Alsace, with a particular focus on fermentation, infusion, aging, and preservation.
Bollinger Champagne
Since its founding in 1829 in Aÿ, in the heart of Champagne, Bollinger has cultivated a unique vision of champagne, guided by high standards, time, and the pursuit of excellence.
Deeply attached to its roots and its independence, the estate carries on the rare traditions that have shaped its identity and style for nearly two centuries. Pinot Noir, the estate’s true signature, produces wines of character, remarkable for their intensity, precision, and elegance.
Through each cuvée, Bollinger expresses a particular vision of champagne: authentic, generous, and uncompromising, where time reveals the wine’s full richness.
Culinary College of France
Founded in 2011, the Collège Culinaire de France brings together men and women from across the country who are actively committed to a single cause: making culinary craftsmanship and diversity a sustainable alternative to the industrialization and standardization of food, dining, and production.
