Destination: Alsace

Between the Rhine and the Vosges Mountains, Alsace is where French flair meets Germanic tradition. Half-timbered houses, vineyard-lined hills, and medieval fortresses define this charming region in northeastern France. Along the famous Wine Route, each village reveals its own rhythm: a mix of heritage, craftsmanship, and culinary pride. From Strasbourg’s elegance to Andlau’s rustic charm, Alsace is a region that feels timeless yet full of life.

Savor the Spirit and Flavors of Alsace

Alsace’s cuisine is as colorful as its villages. Classic dishes like flammekueche, choucroute, and kougelhopf reflect a deep sense of place, while local wines bring the landscape to the table. In Andlau, Chef Lucas Ramstein celebrates regional ingredients at Auberge Ramstein. Near Basel, Loïc Paugain crafts refined French cuisine at Le Clos des Sens. In the nearby Vosges, the Michel brothers of Popâ and Chef Mathias Millot at À La Chaume de mon Père offer creative, intimate dining rooted in nature. Together, they carry forward Alsace’s legacy of flavor and warmth.

Interview

Meet JRE chef Hugo Ehrhardt, the creative mind behind Partage in Andlau, Alsace. Nestled between vineyards and the Vosges foothills, his restaurant reflects a sincere vision of modern French cuisine rooted in nature, seasonality, and regional pride. Together with his partner Julie, Hugo brings a spirit of generosity and precision to every plate.

Hugo Ehrhardt: A Taste of Sincerity

At Partage, Hugo Ehrhardt cooks with honesty and intuition. His style is bright and balanced, blending contemporary creativity with Alsatian soul. A dish of sea bream with bibeleskaes and citrus captures this harmony, refined yet comforting, familiar yet new. For Hugo, cooking is not about following trends but honoring people, place, and product.

After years spent training with icons like Ducasse and Pras, he returned to Alsace to build something lasting: a restaurant defined by authenticity and quiet excellence. His story is a reminder that true gastronomy begins with love for craft, for nature, and for sharing it all around one table.

Recipe

Chef Hugo Ehrhardt of Restaurant Partage in Andlau creates dishes that mirror the forests surrounding Alsace. His cuisine is refined, grounded, and full of quiet poetry, guided by a deep respect for the rhythm of nature and the ingredients it offers.

Flavors of the Forest

His Mushroom Tartlet with Fresh Herbs and Fir captures this philosophy in every bite. A crisp filo shell holds a silky mushroom duxelles infused with preserved lemon and butter, balanced by pickled chanterelles and shimeji. A hazelnut and fir vinaigrette adds fragrance and depth, while herbs and edible flowers bring freshness and grace. The result is an ode to the woodland: harmonious, subtle, and full of character.