The chef

L’Auberge au Bœuf invites you on a unique culinary journey, where Yannick Germain sublimates the treasures of French gastronomy. His cuisine, which celebrates quality produce from regions such as Brittany, Bresse, Aquitaine and, of course, Alsace, is an ode to terroir and authenticity.

Trained by top chefs such as Fernand Mischler and Jean-Jacques Rovelli, Yannick honed his skills at Hostellerie Levernois and the Crans Ambassador in Crans-Montana. The death of his grandfather was the catalyst for his return to the family inn, bringing new techniques and a renewed passion.

Since 2012, the Auberge au Bœuf has shone in the gastronomic guides. Awarded a Michelin star in 2015 and voted Grand de Demain by the Gault et Millau Guide in 2019, Yannick continues to win over critics and gourmets with his refined cuisine.

Promoted to Maître Cuisinier de France in 2014 in Las Vegas, Yannick Germain is also an active member of many prestigious associations and President of the Club Prosper Montagné Alsace since 2022. Its cuisine, combining tradition and innovation, guarantees an exceptional culinary experience, where each dish tells a story of passion and perfection.