Stephan Schneider, Maître Cuisinier of France (one star in the Michelin Guide).

Faithful to his father's spirit, who was very respectful of family traditions and of his city's heritage, Stephan Schneider is nonetheless open to new technologies and trends. He knows, with natural flair, how to prepare foods from other parts of the world, without loosing his authenticity. The dishes he invents express the generosity of this kind-hearted man, willing to pass onto others his knowledge and know-how. His creative and sophisticated cuisine, using mostly local products, is attuned to the seasons. A lover of wine, with an obvious preference for the vineyards of Bourgogne, his superb wine cellar pays a magnificent tribute to Bacchus.

"I was raised by my grand parents (my grandfather was a home distiller who taught me the art of distillation), and throughout my childhood I regularly helped in harvesting fruit and vegetables from our gardens. My father, Jean-Claude, taught me how to cook, I then investigated further into the culinary art by joining the kitchen of famous restaurants such as "Le crocodile" in Strasbourg and "Le Palme d'Or" in Cannes. Thanks to my father, the family Inn finally grew into a reputed gastronomic restaurant where we worked as a complementary and efficient duet. After his untimely death in 2005 and our twenty years of collaboration, I started working and cooking solo."



Our products

Our products come from rational or organic agriculture and husbandry. We make our own breads, cooked meats, desserts and ice cream.

Our suppliers : 

Légumes & fruits du potager de l'Auberge
Légumes & fruits du potager de Jessica Lejeune à Schopperten (67)
Ecrevisses de Roland Franckhauser à Meisenthal (57)
Agneau du Bliesgau de la Ferme Hühnerhof à Bliekastel (Allemagne)
Produits de la mer de Marie Luxe à Le Rheu (35).
Veau et volaille de la Ferme du Ledrich (57)
Veau de la Ferme Noël à Mars-la-Tour (54)
Boeuf de notre éleveur de complésance à Etzling (1 bête par an) (57)
Fromages de la ferme des Trentes Arpents (77).
Fromages de l'abbaye de Vergaville (57)
Fromages de la Fromagerie de Fenneviller (54)
Farine bio du Moulin de Sarralbe (57)