“Every day I test combinations, contrasts, tales of the unexpected, I try things out, I like to take risks.” Grand Chef Relais &Châteaux,Jean-George Kleinserves his three Michelin star cuisine in a light-filled dining room with a glass roof, in the heart of the forest at L’Arnsbourg restaurant, run by himself and his wife. The motto here is“everything is possible, as long as you aren’t set in your ways”.

Chef Jean Geoges Klein is a graduate of the prestigious hotel school of Strasbourg. He perfected his cooking through time in Paris, Evian, Douarnenez, and internships at the Nôtre and Alain Senderens in Paris. At the age of 22, fate entrusted him with the responsibility of Arnsbourg which has been his destiny since then. Jean-Georges earned his first Michelin star in 1988 and his third in 2002.

Three Questions with Jean-Georges

What was your most moving culinary experience?

A memorable dinner at Antoine Westermann’s. My mother had invited me there to celebrate passing the hotel on to me. At the end of the meal, a little concerned for the future of the Arnsbourg, she asked Antoine what he thought of it being taken over by her son. With a huge smile he told her, “If he enjoys cooking and is passionate about what he does, there should be no problem”. Thanks Antoine!

The most amusing kitchen incident you ever witnessed?

A 1st of January at five past midnight, 10 years ago, I called my second by all the names under the sun. The second dessert for New Year’s Eve was a chocolate fondant. Michel had practised it twice a day for a week. That evening he had squeezed the biscuits close together on the hotplates. The heat couldn’t penetrate properly and all the fondants ran the minute they came out of the oven. We had to improvise a whole new dessert!

Your best piece of advice for amateur chefs?

Use what the market has to offer and make good simple food. And put your heart into your cooking.

  • 3 Michelin stars


5, Lieudit Untermuhlthal



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