The Ill Inn: Along the Water - Marc Haeberlin

Marc Haeberlin carries a sublime legacy: fourth generation of cooks at the Auberge de l'Ill, which has existed for more than 150 years, Michelin stars for more than 50 years in the footsteps of his father Paul Haeberlin, he also worked alongside Monsieur Paul (Bocuse), Jean and Pierre Troisgros, René Lasserre and Gaston Lenôtre.

At its heart lies the inn and stories of transmission, from the Ill to the Saône, and all the way to Japan, where the chef has opened three Auberges de l'Ill. For while the chef's cuisine embodies a French culinary heritage renowned far beyond Alsace, along its waterways, it also carries other inspirations. A great admirer of Japan, echoes of this can be found in his relationship with nature, celebrated throughout the seasons in the kitchen as well as in the ingredients showcased at the Auberge. Art has also touched him since childhood and subtly permeates the space and the dishes.

On the menu, frog mousseline sits alongside veal shank from Marrakech. Marc Haeberlin shares 65 personal recipes, imbued with his Alsatian roots, showcasing his immense expertise and his gift for passing on his knowledge. Laurent Dupont's magnificent photographs weave harmonious and timeless connections between the river and the inn, nature and food, small family stories and the grand sweep of culinary history.