"He took over the restaurant gently, loyal to Alsatian cuisine, and perpetuated one hundred years of expertise, the art of living, the passion for good products and authentic flavours. The Haeberlin family cooks like it breathes."
"I am part of the fourth generation of chefs. This passion comes from my father. Now I like to re-develop dishes which he has created and find the balance between tradition and modernity. The pleasure of sharing cooking is an incomparable alchemy for me which is different every time!”
Marie and Paul’s daughter. She is the heart of the restaurant and the guardian of family values.
"Two principles are particularly close to my heart, the first is passing on our history. With my brother, we have continued on with our father and uncle’s work. We had to respect the founding myth of the house while continually questioning it. We don’t speak about breaking things up but continuing them. Now it’s up to us to pass on these values to the 6th generation. It’s a constant repositioning which is done carefully. The second principle is the importance of helping others. To do this you need humility and love. By giving you receive plenty back!”
Marc’s wife. In 2009 she founded the EPICES association with the backing and commitment of people from various backgrounds. She aims to forge inter-generational links and to look at youth integration from a new point of view. Through her cookery school in Mulhouse, she initiates sharing.
"I retrained at the age of 35, I wanted to support children. I passed the exam, worked in a medical institute and then different establishments, notably in a “gateway” class which gently prepared children to start school by involving their parents. This is what encouraged me to created EPICES by involving mums in our projects.”
Danielle’s husband. He started his career as a chef. At the end of the 70s, he was a chef in Los Angeles and only wanted to return to France on one condition: that he could work next to Paul Haeberlin. This is how he met his future wife, Danielle, Paul’s daughter. In 1992 he created the Hôtel des Berges in the park of the Auberge de l’Ill and added five stars to Illhaeusern's sky.
"The Hôtel des Berges is inspired by the architecture of the Ried tobacco driers. Inside is the soul of a large bourgeois hotel where everyone can feel at home. At the entrance there is no obvious reception desk. I wanted to rediscover authenticity mixed with the real pleasure of family tradition."
She graduated at the Alexandre Dumas hotel school in Illkirch and gained her experience from San Francisco to Nice passing through Gstaad, St. Barthélémy and even Polynesia. In 2007, she joined the family team.
"Although I was involved in the business at an early age, I never felt pressured. I learned through varied experiences in France and overseas.This allows everyone to provide their expertise and to work so well together."
Danielle and Marco’s son. He graduated at the Ecole de Management de Lyon, then had various and enriching experiences. From a Parisian start-up to a French multinational in Shanghai, his path has been marked by many educational experiences allowing him to discover very different universes. He then honed his talents as a marketing manager in automobile retail for Citroen, Volkswagen and Audi.
"It is with the head full of ideas and the heart full of passion for the familly business and for the village that I returned to my home town."
Isabelle’s son. He graduated at the Alexandre Dumas' hotel school in Illkirch and the Ecole Paul Bocuse in Ecully. After earning his stripes in Asia, he became the operations' manager at the Institut Paul Bocuse. He then joined the famous Traube Tonbach with the Finkbeiner family. Now he heads up operations at the Brasserie des Haras in Strasbourg and passes on the Haeberlin spirit with verve.
"It was Professor Jacques Marescaux from IRCAD who was at the forefront of this project. We all fell in love with this place which is a former national stud farm. For us, opening a brasserie in Alsace was a real challenge...a daring but successful wager!"
Salomé’s husband. Passionated about travelling and music, he set down his bags at the Hôtel des Berges where he welcomes guests with Marco and Katrin.
"Life is full of wonderful surprises. I ended up in hospitality by chance. It was a job which allowed me to travel and discover different cultures. Destiny has a sense of humour because now I am living my dream but through guests who help us grow in cultural and human terms."
Danielle and Marco’s daughter. After an education in law and then communications, she started working in major advertising firms. From New York to Paris, she is passionated about corporate communications. In 2012 Salomé decided to return to the Auberge de l'Ill.
"The Auberge has never been far from my heart. It’s a deep link. Some employees have known me since I was a child. Returning to take on daily and future challenges is natural and a great pleasure."
Edouard’s wife. Trained in the luxury hotel industry, Katrin worked across the world before joining the Haeberlin-Baumanns on the banks of the Ill. She brings her touch of German excellence.
"I think that working as a family means that the company works very well. This harmony between individuals is very important. It brings colour to our projects.”
2 rue de Collonges au Mont d'Or
Tel.: +33 3 89 71 89 email@example.com
Open from Wednesday to Sunday
from 12:00 to 14:00 and from 19:00 to 21:00
Restaurant closed at 1:00 am
Hôtel des Berges
4 rue de Collonges au Mont d'Or
Tel. : +33 3 89 71 87 firstname.lastname@example.org
Closed on Monday evenings and Tuesdays.
Spa des Saules
The opening hours are the following: 08:00 am to 07:00 pm, except on Mondays until noon and on Wednesdays from 02:00 pm onwards
We have the pleasure to announce you that the Auberge de l’Ill are opening the 10th of june.
We are very happy to announce you the reopening of the Auberge de l'Ill and the Hotel des Berges on June 10th.
We are very much hoping to welcome you soon here in Illhaeusern.
Until then…stay healthy!