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★Awards & Recognition
Michelin Guide (2 Stars) (Ongoing)Michelin Guide (3 Stars for Auberge de l… (Historically)
Relais & Châteaux (Auberge de l'Ill memb… (Ongoing)Michelin Guide (2 Stars) (Ongoing)Michelin Guide (3 Stars for Auberge de l… (Historically)Relais & Châteaux (Auberge de l'Ill memb… (Ongoing)Took over the restaurant, continuing the family's century-long culinary expertise in Alsatian cuisine.
Celebrated the restaurant's impressive achievement of holding three Michelin stars for forty years. Photographed with Paul Bocuse.
Photographed with his father, Paul Haeberlin, at their family restaurant, Auberge de l'Ill.
Joined other prominent French chefs to pay respects at the funeral ceremony for Paul Bocuse.
Helped prepare meals for students, showcasing his culinary skills with dishes like mango and avocado salad and coq au vin.
Marc Haeberlin is the esteemed head chef of Auberge de l'Ill, a renowned luxury hotel and restaurant in Alsace, France. He is celebrated for his dedication to perpetuating traditional Alsatian cuisine, building upon a century-long family culinary legacy. The restaurant, under his guidance, has maintained a prestigious standing in the culinary world, including Michelin star recognition.
Auberge de l'Ill
Mango and avocado salad, Coq au vin
Marc Haeberlin is the son of the legendary chef Paul Haeberlin. He is recognized as a master chef, having trained other notable culinary talents such as César Ramírez. He has been associated with and respected by culinary giants like Paul Bocuse, attending his funeral and being photographed alongside him on various occasions. In March 2024, he participated in an initiative to cook meals for students at Strasbourg's university, demonstrating his engagement with the community.
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