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"He took over the restaurant gently, loyal to Alsatian cuisine, and perpetuated one hundred years of expertise, the art of living, the passion for good products and authentic flavours. The Haeberlin family cooks like it breathes."
"I am part of the fourth generation of chefs. This passion comes from my father. Now I like to re-develop dishes which he has created and find the balance between tradition and modernity. The pleasure of sharing cooking is an incomparable alchemy for me which is different every time!”
Marc’s wife. In 2009 she founded the EPICES association with the backing and commitment of people from various backgrounds. She aims to forge inter-generational links and to look at youth integration from a new point of view. Through her cookery school in Mulhouse, she initiates sharing.
"I retrained at the age of 35, I wanted to support children. I passed the exam, worked in a medical institute and then different establishments, notably in a “gateway” class which gently prepared children to start school by involving their parents. This is what encouraged me to created EPICES by involving mums in our projects.”
Isabelle’s son. He graduated at the Alexandre Dumas' hotel school in Illkirch and the Ecole Paul Bocuse in Ecully. After earning his stripes in Asia, he became the operations' manager at the Institut Paul Bocuse. He then joined the famous Traube Tonbach with the Finkbeiner family. Now he heads up operations at the Brasserie des Haras in Strasbourg and passes on the Haeberlin spirit with verve.
"It was Professor Jacques Marescaux from IRCAD who was at the forefront of this project. We all fell in love with this place which is a former national stud farm. For us, opening a brasserie in Alsace was a real challenge...a daring but successful wager!"
She graduated at the Alexandre Dumas hotel school in Illkirch and gained her experience from San Francisco to Nice passing through Gstaad, St. Barthélémy and even Polynesia. In 2007, she joined the family team.
"Although I was involved in the business at an early age, I never felt pressured. I learned through varied experiences in France and overseas.This allows everyone to provide their expertise and to work so well together."
