{"id":10625,"date":"2026-08-14T09:43:25","date_gmt":"2026-08-14T07:43:25","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/event\/an-intimate-lunch-with-jerome-jaegle-and-bollinger-champagne\/"},"modified":"2026-08-27T11:59:36","modified_gmt":"2026-08-27T09:59:36","slug":"an-intimate-lunch-with-jerome-jaegle-and-bollinger-champagne","status":"publish","type":"event","link":"https:\/\/lesrelaisdugout.fr\/en\/event\/an-intimate-lunch-with-jerome-jaegle-and-bollinger-champagne\/","title":{"rendered":"An intimate lunch with J\u00e9r\u00f4me Jaegle* and Bollinger Champagne"},"content":{"rendered":"

[vc_row css=”.vc_custom_1781169777687{padding-top: 0px !important;}”][vc_column width=”1\/2″ css=”.vc_custom_1781164238748{margin-left: 0px !important;padding-top: 10px !important;background-color: #FFFFFF !important;}”][vc_column_text css=”.vc_custom_1787325866257{padding-left: 20px !important;}” el_class=”wpbai-titre” el_id=”wpbai-titre”]<\/p>\n

A casual lunch with…
\n, J\u00e9r\u00f4me Jaegle*<\/h1>\n

and Bollinger Champagne<\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1786632765135{padding-left: 20px !important;}”]<\/p>\n

with the support of the Coll\u00e8ge Culinaire de France<\/h3>\n

[\/vc_column_text][vc_separator css=”.vc_custom_1781511406698{margin-bottom: 20px !important;padding-left: 20px !important;}”][vc_column_text css=”.vc_custom_1787312195441{margin-bottom: 20px !important;padding-left: 20px !important;}”]<\/p>\n

September 20 at 12:00 p.m.<\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787325893151{padding-bottom: 5px !important;padding-left: 20px !important;}”]Join J\u00e9r\u00f4me Jaegle, chef at Alch\u00e9mille* in Kaysersberg, for lunch\u2014away from his usual kitchen. In the intimate setting of a private apartment, he creates a lunch that reflects his style: free-spirited, generous, and deeply rooted in his native Alsace. From the gardens of Alch\u00e9mille* to wild foraged ingredients, the chef crafts a culinary experience that celebrates nature and the Alsatian terroir. <\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1786457577880{margin-bottom: 20px !important;padding-left: 20px !important;}”]<\/p>\n

250\u20ac per person<\/h5>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”10632″ img_size=”800×800″ alignment=”center” css=””][\/vc_column][\/vc_row][vc_row][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”12px”][\/vc_column][\/vc_row][vc_row content_placement=”top” el_class=”.reverse-col-on-mobile”][vc_column width=”1\/2″][vc_images_carousel images=”10629,10630,10631,10632″ img_size=”full” onclick=”link_no” autoplay=”yes” css=””][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1781096659627{margin-top: 0px !important;padding-top: 0px !important;background-color: #FFFFFF !important;}”][vc_column_text css=”.vc_custom_1781173192656{padding-right: 30px !important;padding-bottom: 5px !important;padding-left: 30px !important;}” el_class=”wpbai-chef”]<\/p>\n

In detail<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787326506024{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

An intimate and exclusive setting in the heart of Reims, a former mansion opened especially for the occasion, a single table, and just eight guests. For the duration of a lunch, J\u00e9r\u00f4me Jaegle steps away from the kitchens of Alch\u00e9mille* in Kaysersberg to work just a few steps away from his guests, in a kitchen that opens onto the dining room. This rare opportunity allows guests to observe his techniques, his ingredients, and the stories that shape his cuisine.<\/p>\n

Deeply rooted in his native Alsace, the chef creates a free-spirited and instinctive cuisine, drawing inspiration from his three permaculture gardens and his foraging in the surrounding forests. Vegetables, herbs, and flowers take center stage on plates with bold flavors, where fermentation, infusion, aging, and preservation extend the work of nature and the seasons.<\/p>\n

For this event, J\u00e9r\u00f4me Jaegle has designed a menu created especially for the occasion, like a journey through his territory. Bollinger\u2019s cuv\u00e9es accompany the lunch and complement this plant-based, wild, and unique cuisine. A moment suspended between Champagne, Alsace, and nature, up close with the chef, offering a fresh perspective on the world of Alch\u00e9mille.<\/p>\n

With the support of the Coll\u00e8ge Culinaire de France<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”top” row-text-align=”right”][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row content_placement=”top” el_class=”.reverse-col-on-mobile”][vc_column css=”.vc_custom_1787326072114{background-color: #FFFFFF !important;}”][vc_column_text css=”.vc_custom_1787325970171{padding-right: 30px !important;padding-bottom: 5px !important;padding-left: 30px !important;}” el_class=”wpbai-chef”]<\/p>\n

The Menu<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787326839703{padding-right: 30px !important;padding-left: 30px !important;}”]Oxalis
\n: Potato, crouton, and smoked salt<\/p>\n

Basil with Blueberries and Meadowsweet<\/p>\n

Scented Geranium (
\n) Rhine Perch, Tomato, and Savory<\/p>\n

‘s Verbena: Beef, Green Zucchini, and Ground Ivy<\/p>\n

Herbal Water<\/p>\n

fig leaf, Alsatian plum, and marigold<\/p>\n

Wines from Bollinger<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”top” row-text-align=”right”][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1781088010666{background-color: #EB533E !important;}” el_id=”chef” el_class=”chef”][vc_column width=”1\/3″ row-text-align=”center” background-position=”center-center”][vc_single_image image=”10634″ style=”vc_box_circle_2″ css=””][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”wpbai-chef”]<\/p>\n

J\u00e9r\u00f4me Jaegle<\/h2>\n

[\/vc_column_text][vc_column_text css=””]Born in Kaysersberg, J\u00e9r\u00f4me Jaegle has worked with many renowned chefs, including Jean-Yves Schillinger and Christian T\u00eatedoie. 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\u2019Or France, the 2010 Bocuse de Bronze Europe, and 4th place with the Special Meat Jury Prize at the 2011 Bocuse d\u2019Or World. In 2015, he decided to return to his hometown to open, with his wife Marie Laure Jaegle, the restaurant Alch\u00e9mille, which was awarded a Michelin star in 2017. The Green Star for sustainability was awarded in 2020, crowning a sustainable, local, and radical approach.<\/p>\n

His philosophy can be summed up in a few words: \u201cnourishing his restaurant,\u201d by taking only what is necessary, at just the right moment.<\/p>\n

His cuisine unfolds like a stroll along \u201cherb-lined paths,\u201d 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”top” row-text-align=”right”][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1781511234896{background-color: #C7DCEF !important;}” el_class=”lieu”][vc_column width=”1\/3″][vc_single_image image=”10613″ style=”vc_box_circle_2″ css=””][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”wpbai-chef”]<\/p>\n

Bollinger Champagne<\/h2>\n

[\/vc_column_text][vc_column_text css=””]Since its founding in 1829 in A\u00ff, in the heart of Champagne, Bollinger has cultivated a unique vision of champagne, guided by high standards, time, and the pursuit of excellence.<\/p>\n

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\u2019s true signature, produces wines of character, remarkable for their intensity, precision, and elegance.<\/p>\n

Through each cuv\u00e9e, Bollinger expresses a particular vision of champagne: authentic, generous, and uncompromising, where time reveals the wine\u2019s full richness.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”top” row-text-align=”right”][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1781511234896{background-color: #C7DCEF !important;}” el_class=”lieu”][vc_column width=”1\/3″][vc_single_image image=”10628″ style=”vc_box_circle_2″ css=””][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”wpbai-chef”]<\/p>\n

Culinary College of France<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

\n
\n
\n

Founded in 2011, the Coll\u00e8ge 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_section][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row background-position=”center-center”][vc_column width=”1\/6″ row-text-align=”center”][vc_column_text css=”.vc_custom_1781173094716{padding-bottom: 5px !important;}” el_class=”wpbai-chef”]<\/p>\n

Ticket Office<\/strong><\/h2>\n

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Practical Information<\/h5>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

\u231b Duration<\/strong>:3:00<\/span>
\ud83d\udccd Location<\/strong>: To be announced
\ud83d\udc65 7 participants<\/strong>
\ud83d\udde3\ufe0f In French<\/strong><\/p>\n

\ud83d\udcb0 Prices<\/strong>:
\nAdults: 250\u20ac per person<\/p>\n

\ud83d\udcc6 Dates and times<\/strong>:
Sunday, September 20: 12:00 p.m. to 3:00 p.m.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Join J\u00e9r\u00f4me Jaegle, chef at Alch\u00e9mille in Kaysersberg, for lunch\u2014away from his usual kitchen. In the intimate setting of a private apartment, he creates a lunch that reflects his style: free-spirited, generous, and deeply rooted in his native Alsace. From the gardens of Alch\u00e9mille to wild foraged ingredients, the chef crafts dishes that celebrate nature and the Alsatian terroir. <\/p>\n","protected":false},"author":13,"featured_media":10632,"comment_status":"open","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"eventcat":[268,279],"organizer":[398],"event_tags":[249,377,281,260,369],"location":[343],"class_list":["post-10625","event","type-event","status-publish","has-post-thumbnail","hentry","eventcat-exceptional-tables","eventcat-unusual-experiences","organizer-culinary-college-of-france","event_tags-adults-only","event_tags-in-a-small-group","event_tags-more-than-200e","event_tags-noon-lunch","event_tags-sunday","location-kept-secret"],"yoast_head":"\nAn intimate lunch with J\u00e9r\u00f4me Jaegle* and Bollinger Champagne - Les Relais du Go\u00fbt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesrelaisdugout.fr\/en\/event\/an-intimate-lunch-with-jerome-jaegle-and-bollinger-champagne\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An intimate lunch with J\u00e9r\u00f4me Jaegle* and Bollinger Champagne - Les Relais du Go\u00fbt\" \/>\n<meta property=\"og:description\" content=\"Join J\u00e9r\u00f4me Jaegle, chef at Alch\u00e9mille in Kaysersberg, for lunch\u2014away from his usual kitchen. 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