The story
Just outside Strasbourg, in the quiet village of La Wantzenau, Le Jardin Secret lives up to its name. The restaurant occupies a luminous, intimate dining room that opens onto a shaded terrace in warmer months — a true secret garden where birdsong accompanies the meal. It earned its first Michelin star in 2021, a recognition of the precise, creative cooking of Chef Gilles Leininger.
Leininger began his apprenticeship at 13 at the legendary Au Crocodile in Strasbourg, under three-Michelin-starred chef Emile Jung. That experience set him on a path that led through some of Alsace’s finest kitchens. In 2009, he took over Le Jardin Secret. Competitive by nature, he won the Trophée Masse in 2018 for his foie gras work, then placed fourth at the Bocuse d’Or in 2019, also winning the prize for best plate. His long hair and blonde beard earned him the nickname “the Viking.”
Leininger’s cooking is rooted in French tradition but expressed with modern techniques. He favors raw, unprocessed ingredients — particularly fish, game, and whole cuts. The menu changes with the seasons. A lunch formula, “Au Fil des Saisons,” might begin with white asparagus from Ferme Riedinger with poached foie gras and maltaise sauce, or lightly confit Arctic char with spring turnips. Mains include line-caught fish cooked “à la nacre” with langoustine bisque, or 12-hour confit veal breast with spring onion and violet artichoke.
The evening “Libre Cours” tasting menu offers four or five courses. Leininger’s signature dish — artichoke between tradition and modernity — appears here, alongside dishes like pike quenelle in buckwheat galette with Nantua sauce, or lemon Meyer with vanilla ice cream, pine nuts, and thyme.
The restaurant is open Wednesday to Friday for lunch and dinner, Saturday evening, and Sunday lunch. The terrace, shaded by trees, is a highlight in fine weather. With wheelchair access, private party options, and a tasting menu, Le Jardin Secret suits both special occasions and quiet gourmet lunches. The Michelin star reflects not just technical skill but a genuine sense of place — a modern cuisine that still tastes of Alsace.
Recognition
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