Alchémille

The story

Alchémille | Michelin-Starred Chef Jérôme Jaegle in Kaysersberg, Alsace

Alchémille: A Michelin-Starred Ode to Alsatian Nature in Kaysersberg

Between the Vosges summits and the Alsace wine route, Alchémille in Kaysersberg celebrates the living landscape of the Haut-Rhin. This is not a static menu. The cuisine here moves with the seasons, shaped by the day’s harvest from the chef’s own permaculture gardens, wild foraging finds, and partnerships with local producers like the last fisherman on the Rhine.

At the heart of this alchemy is chef Jérôme Jaegle. Born in Alsace to a family of butchers, he trained with renowned chefs before competing at the highest level—winning the Bocuse d’Or France in 2010 and earning a bronze at the world finals. In 2015, he and his wife Marie-Laure opened Alchémille in a former bar, transforming it into a vegetal refuge. Marie-Laure brings warmth to the dining room, ensuring every detail reflects their shared values.

The restaurant’s Michelin star, awarded in 2017, recognizes this singular vision. It is further distinguished by a Michelin Green Star, awarded for its commitment to sustainable gastronomy. Jaegle’s dual path—between high-level competition and quiet immersion in the wild—shapes a cuisine that is precise, inventive, and deeply sensitive.

There is no fixed carte. Instead, the restaurant offers three “balades,” or walks, that unfold as a sensory exploration of living Alsace. One leads through forgotten vegetables, another through wild herbs, each guided by the season. In spring and summer, guests can join Jaegle on a foraging walk through the meadows, learning to identify, smell, and respectfully pick wild treasures like yarrow, garlic mustard, and lady’s mantle. Back at the table, that walk becomes a five-course tasting experience.

For its tenth anniversary, Alchémille is offering a special “balade des 10 ans,” a nine-course dinner that pays homage to the dishes that have marked its history. It is available in limited edition through the end of the year.

“Eating is an emotion,” Jaegle says. “A cuisine must speak and leave no one indifferent.” At Alchémille, that emotion is rooted in the rhythms of the farm, the forest, and the table—a rare and authentic expression of Alsatian gastronomy.