Jean-Paul ACKER

Chef : 1 restaurant Jean-Paul Acker, Alsatian chef and former second-in-command to Roger Bouhassoun, took over the reins at La Cheneaudière in 2021. Drawing on his experience in the South of France, he combines tradition and modernity, promoting local producers while mastering the art of sauces.

Presentation

In 2021, Jean-Paul Acker, an Alsatian loyal to his region, became the chef of the house where he had already spent seven years. Born in the Munster valley, he did his first apprenticeship at Les Clarines d'Argent in Metzeral before arriving at La Cheneaudière, a luxury Relais&Châteaux in the heart of the Alsatian Vosges. He spent seven years there, rising through the ranks from demi-chef de partie to chef de partie and finally second to Roger Bouhassoun, the house's emblematic chef .

Keen to further his culinary education, however, he headed south in 2018 to join Jean-André Charial's teams. First at Le Prieuré in Villeneuve-lès-Avignon, for a year, then at L'Oustau de Baumanière, where he had the chance to work alongside Glenn Viel. An experience he remembers with fondness: "There was an extraordinary buzz and energy. It was very enriching for me" .

When Chef Bouhassoun retired in 2021, it was only natural that management should call him back and offer him the position. And so it was that he took up his duties just over three years ago, consolidating and developing the toques. "I like the taste of the old, but with modern techniques. Today, we have a real proximity approach with local producers, to encourage naturalness. But it's true that there's nothing better than a good sauce! ".