Interviewed August 2009
Marc Haeberlin is head chef of the Auberge de l'Ile, one of the prettiest three-star restaurants, on the bank of a river in a village in Alsace.
Q – How long have you been cooking professionally?
For 35 years
Q – Where did you train to cook?
At Bocuse, Troisgros, Lasserre and Lenôtre
Q – How would you describe your style of cooking?
A cuisine of our region, using a lot of regional products.
Q – Is there a secret for a successful restaurant?
A lot of work! I get here early and stay late every day.
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
The Salmon Soufflé and the frog legs mousseline
Q – Do you have a favourite ingredient?
Potatoes and truffles
Which restaurant do you most enjoy eating at on your night off?
Pot au feu
What is your most interesting or fun experience from your time in restaurants?
Eating in Kyoto in the restaurant KYTCHO
What would be your “last request” dish?
a very good andouillette
Is there another chef that you most admire?
Any advice you would give to someone wanting to become a chef?
a good palate, taste, a lot of work
Any final thoughts you’d like to add?
Auberge de lI'll