L'Auberge de l'Ill : au fil de l'eau, English edition (Marc Haeberlin)

"Some places possess a fascinating gift for happiness. They escape the weight of time. Seconds flow there with the fluidity of a stream, carrying away what it must and reshaping what remains. Time is playful there, constantly adorning itself with subtle nuances. Always new. Almost imperceptible. These are the nuances that the painter's brush, as much as the chef's hand, seeks to capture. The capricious shimmer of light on the life around us."

Marc Haeberlin carries a sublime legacy: the fourth generation of chefs at the Auberge de l'Ill, which has existed for over 150 years, and has held Michelin stars for over 50 years in the footsteps of his father, Paul Haeberlin. He has also worked alongside Monsieur Paul (Bocuse), Jean and Pierre Troisgros, René Lasserre, and Gaston Lenôtre.

At its source, there's the inn and stories of transmission, from the Ill to the Saône, and all the way to Japan, where the chef has opened three Auberges de l'Ill. While the chef's cuisine embodies a French culinary heritage recognized far beyond Alsace, along the way, it also draws other inspirations. A keen admirer of Japan, we find echoes in his relationship with nature, celebrated throughout the seasons in the kitchen as well as in the ingredients featured in the Auberge. Art has also touched him since childhood and discreetly permeates the premises and dishes.

On the menu, frog mousse sits alongside a veal shank from Marrakech. Marc Haeberlin shares 65 intimate recipes, imbued with his Alsatian ties, which demonstrate his immense expertise and his art of sharing his knowledge. Laurent Dupont's magnificent photographs weave harmonious and timeless links between the river and the Inn, nature and food, small family stories and the great culinary history.