Auberge Chez Guth

The story

Auberge Chez Guth in Villé – Michelin-Starred French Cuisine by Chef Yannick Guth

A Forager’s Kitchen in the Vosges

Perched on the heights of Steige, in the Val de Villé, Auberge Chez Guth is the realised ambition of Chef Yannick Guth. After training with Michelin-starred chefs Gérard Goetz, Marc Haeberlin, Sébastien Sevellec, Emmanuel Renaut, and Christophe Schuffenecker, Guth returned to his native valley in 2015. He transformed a former farm-auberge into a sleek, wood-lined dining room, warmed by the presence of his wife Emmanuelle.

Guth’s cuisine is a direct conversation with the surrounding landscape. He forages daily — woodruff one day, meadowsweet the next, drying herbs for winter use. “It’s when I walk in the forest or sit in my boat, when the fish aren’t biting, that ideas for new dishes come,” he says. This bond with nature drives his seasonal menus, which he calls Altitude — named after the region’s elevations: 286, 350, and 965. The dishes change with the harvest, pairing wild garlic with pistachio, or char with biscuit and petit-gris snails. French cuisine, rooted in the Vosges, expressed with precision and spontaneity.

Recognition and Craft

In 2017, Gault & Millau named Guth “Young Talent of the Year”. In 2025, the Guide Michelin awarded the restaurant its first star, a testament to the audacity and sincerity of his cooking. The Michelin star signals what regulars already know: Guth’s willingness to innovate, his refusal to be labelled, and his quiet obsession with the product.

The dining experience here is unhurried, intimate. The chef’s table offers a front-row view of the open kitchen, while the terrace opens onto the valley in warm months. Each menu begins with “Crackers du bout des doigts” and a “Balade entre forêt et jardin” — a stroll between forest and garden, in miniature.

Auberge Chez Guth is a place where the chef’s personality is woven into every plate: a marriage of cuisine and nature, executed with the confidence of someone who knows exactly where he comes from — and what he wants to say.