Marc Haeberlin had huge steps to follow in. His father, Paul, is a culinary legend and the family business, L’Auberge de l’ill has retained three Michelin stars since 1967. Marc has lived up to expectations – and maybe even exceeded them.

Before he took over the kitchen - the third generation to take the reigns - he was able to learn from the best: Paul Bocuse and the Troisgros brothers. In 1976 he joined his father and uncle, Jean-Pierre, in the kitchen, working  as a chef together with sommelier Serge Dubs. 
Marc Haeberlin hasn't rested on his father’s laurels. He has continued to improve and enhance his cuisine, pushing boundaries over the last 30 years. He offers a mix of gourmet cooking which – of course – often includes Alba truffles and lobsters with regional specialities from the Alsace.

The Haeberlin family sits alongside Paul Bocuse and the the Troisgros brothers as one of the most well-respected culinary names in France.

  • Three Michelin stars
  • Four toques Gault&Millau

Marc Haeberlin's restaurant