Pascal BASTIAN: Creativity, generosity, experience.

Born in the small town of Pfaffenhoffen, north of Strasbourg, the Alsatian chef, who has been at the helm of Cheval Blanc since 2008, has breathed the wind of modernity into this gastronomic institution, thanks to a creative, sometimes daring cuisine that highlights the products of the region, but without renouncing favorite products from other countries.

Pascal BASTIAN has gained a great deal of experience in the kitchens of great gastronomic establishments alongside Michelin-starred chefs such as Gérard Boyer at Crayères (3 stars) in Reims, Gérard Rabaey at Pont de Brent (3 stars) in Switzerland, Philippe Etchebest at Château des Reynats (1 star) and later at Hostellerie de Plaisance (2 stars) in Saint-Emilion and Jean-Georges Klein at L’Arnsbourg (3 stars), refining his technique and straightforwardness.

Today, in his gourmet restaurant in Lembach, he cooks a subtle yet characterful cuisine with respect for tradition as a starting point and a touch of modernity as a driving force, always guided by the desire to surprise, amaze, please and move…