L’Auberge de l’Ill - Marc Haeberlin

L’Auberge de l’Ill by Marc Haeberlin – 65 Recipes Straight from the Water’s Edge

Marc Haeberlin carries a sublime culinary heritage. As the fourth generation of chefs at the legendary Auberge de l’Ill in Illhaeusern, he follows in the footsteps of his father Paul and continues a tradition that has lasted more than 150 years. For over half a century, this iconic restaurant has held three Michelin stars, making it one of the most celebrated culinary institutions in France and the world.

This book brings together 65 emblematic recipes that reflect both classical Alsatian traditions and Haeberlin’s contemporary creativity. From the foie gras terrine served by the spoonful to frog’s leg mousseline, salmon soufflé, and refined modern dishes, every recipe is a tribute to excellence and to the heritage of French haute cuisine.

The pages are enriched with Laurent Dupont’s magnificent photography, which captures not only the elegance of the plated creations but also the natural beauty surrounding the inn—the willows along the Ill River, the timeless Alsatian countryside, and the spirit of a place where hospitality is an art form.

As the Michelin Guide notes, the Auberge de l’Ill is “much more than just a restaurant—it is an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like family.” Today, its legacy extends beyond Alsace with the Hôtel des Berges and three Auberges de l’Ill in Japan, proving that the legend continues to grow.

This book is both a journey into the history of French gastronomy and an inspiration for those who want to experience one of the greatest culinary houses of all time.