AUBERGE LE BOUC BLEU
We will be closed all day on the 24th, 25th, and 26th december, as well as on the 27th december at noon.
We will also be closed on the 31st december at noon, and on the 1st and 2nd of January.
Romain Hertrich, of Alsatian origin, is a gastronomy devotee. Through his long experience he had the opportunity of developing a refined cuisine. The adventure started at the Auberge de l'Ill in the Haeberlin family. Then, he spent a few years working together with Michel and Sebastien Bras and finally with Michel Troisgros. After this high-level training with leading starred Chefs, he was involved in a project in Burma to teach french gastronomy. On his return, Romain worked as Head Chef at the Hotel Vanessa in Verbier.
Stéphane Durand is a passionate, professional and committed chef. He began his training in Saint Dié des Vosges in the family restaurant. He then went on to develop his culinary techniques and knowledge with Meilleurs Ouvriers de France chefs such as Philippe Legendre and Gilles Goujon. Stéphane Durand and Romain Hertrich met on the Aubrac plateau in 2009, working alongside Sébastien and Michel Bras. In this kitchen, they share the same positions and develop their culinary tastes and values. Stéphane Durand continued his gastronomic career as second-in-command at René and Maxime Meilleur's restaurant, helping it to earn its third Michelin star in 2015. Wishing to return to his native region, he honed his pastry skills at the Les Bas Rupt restaurant in Gérardmer. Finally, he continued his career as executive chef at the Michelin-starred Le Maximilien restaurant in Zellenberg.
Romain Lambert is absolute concern to provide a warm reception and a distinguished service. He took his first steps at the gourmet restaurant of the Arnsbourg in Lorraine. Being most interested in wine, he studied the profession of Sommelier with Christian Lambert and Sergio Calderon. Thanks to this training he entered as a Sommelier at Bras’ and then at Maison Troisgros. Subsequently, he has shared these enriching experience with clients whilst in Paris, Australia and Switzerland.
Andreia Patricio took her first steps in the restaurant business in an authentic winstub in the centre of Strasbourg, where she discovered the friendly atmosphere and the taste for good produce. She continued her training at the "Vieux Couvent" in Rhinau to hone her cooking skills. But it was at "L'Auberge des Alliés" in Sélestat that she discovered her passion for the restaurant trade. She acquired her sommelier skills at the wine bar "Le Cercle des Arômes" in Colmar. Then she put all her skills at the service of customers at the "Maison Rouge" in Colmar. With all this experience behind her, she will be working alongside Romain Lambert to ensure that everything runs smoothly. Her smiling welcome, good humour and natural kindness ensure that customers have a warm and pleasant time in the restaurant.