Jérôme Jaegle of Alchémille in Kaysersberg has won a slew of awards and competitions since his apprenticeships with Jean-Yves Schillinger and Christian Têtedoie, but he returned to his hometown in Alsace to open his first restaurant, an ode to the indigenous flora and fauna of the area and a true hidden gem. This son and grandson of butchers reminds us of a young Michel Bras and draws on his love of nature to create dishes inspired by his kitchen garden, as well as foraging, fermenting and preserving to bring diners the best of the region, year-round, with his constantly evolving cuisine. There is a choice of three menus, all with a focus on local and plant-based products, such as courgettes, radishes, trout roe, fennel, hogweed, snails, mint, asparagus, and ceps.
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