Introduction

Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?

I am Hugo Ehrhardt, chef and owner of the Partage restaurant located in the village of Andlau in Alsace (Bas Rhin). We are surrounded by vineyards and the foothills of the Vosges mountains, close to Strasbourg and Obernai.

Together with my partner Julie, who is also co-owner of the establishment, we opened the restaurant in spring 2023.

Early inspiration

Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?

I started in the business at a very young age (12), beginning my career at the Sacré Cœur hotel school in Lozère, which, thanks to its network, enabled me to complete numerous internships in establishments of excellence: Cyril Attrazic, Alain Ducasse, Christophe Roure, and Emmanuel Renaut, to name but a few.

This path then led me to Eric Pras Maison Lameloise, an extremely formative experience and the place where we met Julie. This path then led me to Eric Pras Maison Lameloise, an extremely formative experience and the place where Julie and I met. Next came several years in Alsace with the Girardins, then Switzerland in a very beautiful hotel.

In 2022, it was time to return to our beloved adopted region of Alsace, with the desire to settle down. Since we met, it has always been obvious to both of us that we wanted to have our own restaurant, and for me, since I started out, to be a chef in my own establishment.

Philosophy in the kitchen

What is your philosophy when it comes to cooking and creating new dishes?

At Partage, our philosophy reflects the kind of women and men we strive to be every day and that we pass on to our team:

We are fortunate to have exceptional regions and terroirs in France, and we put our hearts into our work at our little company to showcase them, as well as the women and men who enable us to serve high-quality products and wines at our table.

Cooking styles

Could you share the story behind one of your signature dishes?

We prepare sea bream, which usually comes from the coast of Brittany, lightly cooked in salt and subtly smoked. We serve it with bibeleskaes (a traditional Alsatian or German dish made with fromage blanc and fresh herbs) and a selection of aromatic herbs and flowers from our market gardeners, enhanced with a calamansi or lime condiment. Regularly, colorful radishes or crunchy vegetables complete this starter, adding freshness and texture.

What I like about this dish is that it perfectly represents our cuisine and our approach: resolutely modern but with a touch of tradition, fresh and lively but gourmet at the same time. Not to mention showcasing products that are emblematic of different French regions and Alsace, of course!

Culinary Staples

What is your favorite ingredient to work with, and why?

I love citrus fruits, whether raw or cooked, candied, as a condiment, in juice, sorbet, marmalade, vinegar... they bring a liveliness, tension, and acidity that cannot be ignored on a plate. Citrus fruits are a central element of our cuisine.

The Essence of Partage

Can you describe the concept of your restaurant and what makes it unique?

We don't have a particular concept; we are a lovely restaurant that discreetly showcases local produce and the region. Perhaps what makes us unique today is precisely our normality. We don't follow trends or fads; we forge our own path with the idea that our customers should be happy to come to us and eager to return when they leave, having above all enjoyed a moment of joy and sharing with their loved ones.

Must-See Attractions

What’s one thing in the area that guests must absolutely try or experience when visiting?

The Alsace Wine Route, with its villages and grand cru wines, is exceptional. Whether you explore it on foot, by bike, by motorcycle, or by car, it is an essential part of our heritage.

Visit Colmar or Strasbourg for their heritage, architecture, andrespective histories, whatever the time of year.

And of course, the Christmas markets. We recommend visiting them in the early days. The closer you get to Christmas, the more tourists there are. The neighboring Vosges mountains are a source of nature, outdoor activities, and pretty farm inns where you can enjoy local produce.

Advice for Aspiring Chefs

What advice would you give to aspiring chefs who want to follow in your footsteps?

Cooking, front of house, sommelier work, pastry making, and all professions in the hotel and restaurant industry are much more than just jobs in my eyes. They are vocations, professions driven by passion, where the pleasure, well-being, and happiness of others are the focus of attention.