AUBERGE LE BOUC BLEU
United both by friendship and love of their profession, Romain Hertrich, the chef and Romain Lambert, the sommelier make the perfect team to make you discover genuine cuisine together with a nice guest service.
They both like to share their passion in a pleasant atmosphere proposing harmony with local products and fine wines.
The intimate setting will make you appreciate a relaxing moment enjoying the delicate menus realized with fresh and seasonal products pairing with a large choice of wines selected with care.
Auberge le Bouc Bleu is reorganising, improving and expanding. We are delighted to welcome new members to our team.
In the kitchen, we are delighted to be able to count on the support of Stéphane Durand. A passionate, professional and committed cook, 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.
His arrival at the Auberge le Bouc Bleu marks a turning point in the management of the kitchen. Romain and Stéphane are both committed professionals in the kitchen, but they are also young dads who are involved in their family life. That's why they share weekday shifts, kitchen duties and menu creativity.
In the dining room, we have the pleasure of welcoming Andreia Patricio. She 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 food. 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 enjoyable time in the restaurant.
