The story
High in the Vosges massif, above Lapoutroie, a typical Alsatian farmhouse has been transformed into a place of quiet hospitality. Les Alisiers began in 1975, when the Degouy family left Paris, fell in love with the Kaysersberg valley, and spent over a year renovating the old building to create seven guest rooms and a table d'hôte. What started as small family-run restaurant grew, and in 2000 new rooms were added. Matthias Degouy, who originally studied theatre in Paris, returned to the family home and took over management in 2005 alongside his wife, Caroline. Together, they have refined the comfort of the rooms and the dining room, adding their own touch while keeping the spirit of the place intact.
The kitchen at Les Alisiers is driven by curiosity and care. Matthias, together with Benoît, selects producers with the goal of respecting the seasons and elevating ingredients without disguising them. The menu is a reflection of this approach: local dishes punctuated by spices sourced from around the world. Much of the produce comes from the restaurant's own permaculture garden, le potager des alisiers, which supplies the kitchen according to what is ripe and ready. The result is a modern cuisine that feels both grounded in Alsace and open to the wider world. Caroline, as sommelier, builds the wine list by starting with the raw ingredients in the kitchen, seeking perfect pairings for each dish.
This dedication to quality and place has earned Les Alisiers a spot in the Michelin guide, which recognises the restaurant's refined yet unpretentious cooking. The dining room, like the rest of the house, is designed for comfort and warmth—a place where the Alsatian art of living is shared through every detail. Whether you come for lunch, dinner, or a longer stay, the Degouy family and their team offer a genuine taste of their terroir.
Recognition
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