About the chef patron

Stéphan Bernhard’s ”cuisine du coeur“ is rooted in traditional French cuisine. Stéphan grew up in Alsace, where he worked with and learnt from the best. His cooking has long since combined innovative flair with revered tradition and he delights in preparing astonishingly creative works of culinary art for his discerning guests.

But cooking would be nothing without quality ingredients, as any chef worth their salt will tell you. And Stéphan Bernhard is no exception – he places the utmost store by using only the very best. His dishes are seasonal and regional: game from the nearby forests, locally grown organic vegetables and meat from Glasstetter butcher’s shop.

Some items, however, do have to be brought in from further afield: wild fish from Brittany, pigeon from Theo Kieffer in Alsace, green asparagus and truffles from Provence.