Our Chef, Yannick Mattern
From pure Alsatian stock, Yannick Mattern was born in Strasbourg 36 years ago.
After an apprenticeship at the Hôtel du Parc in Obernai, he perfected his art at the famous Restaurant Buerhiesel in Strasbourg before becoming Chef de cuisine at the Louis XIII in Strasbourg, then at the Bouf in Blaesheim.
Chef des cuisines at the Château since October 2005, Yannick Mattern develops his menus from the region's countryside and offers a flavourful cuisine which respects the fine produce. He likes to rework traditional Alsace dishes and present them in his own way, which he then offers in the two restaurants.
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