Alchémille - Restaurant gastronomique

Chef Jérôme Jaegle’s philosophy at Alchémille is a poetic dialogue between the Alsatian forest and the permaculture gardens that surround his Kaysersberg kitchen. As the son and grandson of butchers, Jaegle treats every ingredient with a reverence that borders on the alchemical, transforming foraged herbs and local fauna into a singular terroir-driven experience. The signature carpaccio of catfish, spiced with mint and elderberry, showcases a remarkable technical precision and a commitment to underutilized Rhine species. Aroma is a vital component, with the scent of fir-tree gastrique and smoked meats permeating the serene, wood-toned dining room. Technique is multifaceted, involving intricate fermentations, dry-aging of whole carcasses, and the delicate infusion of wild botanicals. The texture of the fricassee of carp roe is both rich and ethereal, balanced by a vibrant verbena broth. This Michelin-starred sanctuary is a living school of sustainability, where the rhythm of the seasons dictates every net and precise movement on the plate.