Le Cerf

The story

Le Cerf, Marlenheim – A Michelin-Starred Family Affair in Alsace

A Star That Never Dimmed

Since 1936, when Paul Wagner earned the first Michelin star for his traditional cooking, the flame has never gone out at Le Cerf. That star – still shining today, confirmed in the 2026 guide – is a rare testament to consistency across four generations. The restaurant began as a coaching inn, a stop for stagecoaches and later the tram from Strasbourg to Westhoffen. Travelers would sit down for a meal and discover the generous talents of the great-grandfather of the current family.

The Husser Legacy

The story is deeply personal. Michel Husser took the reins in 2000, having trained at Strasbourg’s hotel school and cooked in Vancouver, then with Marc Haeberlin and Alain Senderens. He brought new flavours and refreshed classics, supported by a loyal team. Today, his son Luca Husser – the youngest heir – leads the kitchen. Luca grew up surrounded by the passion and expertise of his father. He explored every facet of the trade: cuisine, reception, service, pastry, and a particular interest in wine. But his place, he realised, was back where it all began – in the kitchen. He now combines the family heritage with his own vision.

The Dining Experience

The restaurant itself retains its Alsatian character: wood panelling, marquetry by Spindler, and a convivial atmosphere. The menu is modern cuisine rooted in the terroir. Classics from great-grandfather Paul Wagner still appear – the bouchée à la reine, voted best in Alsace in 2010, 2015, and 2017, a puff pastry filled with creamy veal stew, sweetbreads, morels, and spaetzle. There is also “The Finest Sauerkraut,” with Alsatian cabbage simmered in smoked bacon and white wine, served with suckling pig and foie gras. Seasonal dishes highlight local products: Sparsbach Arctic char with rhubarb, or roasted sea bass with shellfish broth. A menu dedicated to asparagus appears in spring.

The Husser family’s story continues. As the website puts it: “The flavours have a scent of well-being.” At Le Cerf, that scent has lingered for nearly a century.