Pollenzo, on the banks of the River Tanaro in Piedmont, is proud to welcome Marc Haeberlin, chef at the Auberge de l’Ill, in the country village of Illhaeusern on the banks of the River Ill in Alsace, a French culinary legend.
The story of his restaurant, a temple of French gastronomy, began 150 years ago, when the Haeberlin family opened a small hotel, the Arbre Vert, with the modern-day Michelin-starred chef’s great-grandmother at the kitchen stove.
The place’s fame and reputation grew in the course of time until the Second World War, when it was destroyed by bombs, after which it was painstakingly rebuilt and rechristened the Auberge de l’Ill.
In 1952 the hotel restaurant was awarded its first Michelin star and in 1992 the establishment was extended to become an hôtel de charme.
The Auberge’s menu is an extraordinary kaleidoscope of French gastronomic production, featuring dishes from terrine de foie gras, volaille de Bresse and truffles warmed in ash to family classics such as mousseline de grenouilles “Paul Haeberlin” and Auberge de l’Ill salmon soufflé.
The spirit of Marc Haeberlin’s cooking, handed down from generation to generation, is one of a great chef conscious of his own origins and respectful of the work of all his collaborators. Let him sum it up in his own words:
“Cooking is a wonderful profession and involves putting oneself on the line every day. Talent alone is not enough: one has to listen to criticism, never become too big-headed and always stay lucid and humble. All we are is skilled craftsmen, like carpenters or blacksmiths or bricklayers. Even though the press often makes us out to be stars.”
Read more: https://old.unisg.oiss.io/eventi/tavole-accademiche-marc-haeberlin/