Paul Haeberlin (chef)
Encyclopedia
Paul Haeberlin was a French
chef
and restaurateur
. He was the owner of Auberge de l’Ill, classical French restaurant
, which was first awarded a 3-star Michelin Rating
in 1967 and continues to be one of the oldest 3-star establishments in France. His restaurant has served as a school for many of the world's premier French chefs, including Jean-Georges Vongerichten
and Hubert Keller of Fleur de Lys (restaurant)
.
Paul Haeberlin was born in the village of Illhaeusern
, which is located in the Alsace
region of France. His grandparents had opened a small inn and cafe, called L’Arbre Vert, in the town back in 1878. He became an apprentice at the Hôtel de la Pépinière in Ribeauvillé
, France, when he was just 14 years old. He next moved to Paris where he worked in restaurants such as Poccardi and Rôtisserie Périgourdine.
Haeberlin had to give up cooking during World War II
when he was drafted into the French army
. His family's inn, L’Arbre Vert (the green tree), which was opened by his grandparents in 1878, was destroyed in a bombing raid in 1945 near the end of the war. The family rebuilt it after World War II, renaming the restaurant Auberge de l’Ill.
Paul Haeberlin and his brother, Jean-Pierre Haeberlin, a decorative artist, set over operations of the new restaurant.
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and restaurateur
Restaurateur
A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.-Etymology:The word...
. He was the owner of Auberge de l’Ill, classical French restaurant
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
, which was first awarded a 3-star Michelin Rating
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
in 1967 and continues to be one of the oldest 3-star establishments in France. His restaurant has served as a school for many of the world's premier French chefs, including Jean-Georges Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten is a French chef. He was born in Alsace, France, in 1956 and now resides in the United States of America. Vongerichten commands restaurants in culinary capitals Las Vegas, London, Paris and Shanghai, as well as New York's Jean Georges restaurant...
and Hubert Keller of Fleur de Lys (restaurant)
Fleur de Lys (restaurant)
Fleur de Lys in San Francisco, California, along with its sister restaurant in Las Vegas, Nevada, are two of the premier French restaurants in the United States.- History and description :...
.
Paul Haeberlin was born in the village of Illhaeusern
Illhaeusern
Illhaeusern is a commune in the Haut-Rhin department in Alsace in north-eastern France.In the middle of the village, the river Ill receives the Fecht.Illhaeusern is famous for the Auberge de l'Ill, still one of the oldest 3-star establishments in France....
, which is located in the Alsace
Alsace
Alsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²...
region of France. His grandparents had opened a small inn and cafe, called L’Arbre Vert, in the town back in 1878. He became an apprentice at the Hôtel de la Pépinière in Ribeauvillé
Ribeauvillé
Ribeauvillé is a commune in the Haut-Rhin department in Alsace in north-eastern France.Its inhabitants are called Ribeauvillois.The picturesque town is located around north of Colmar and south of Strasbourg.-History:...
, France, when he was just 14 years old. He next moved to Paris where he worked in restaurants such as Poccardi and Rôtisserie Périgourdine.
Haeberlin had to give up cooking during World War II
World War II
World War II, or the Second World War , was a global conflict lasting from 1939 to 1945, involving most of the world's nations—including all of the great powers—eventually forming two opposing military alliances: the Allies and the Axis...
when he was drafted into the French army
French Army
The French Army, officially the Armée de Terre , is the land-based and largest component of the French Armed Forces.As of 2010, the army employs 123,100 regulars, 18,350 part-time reservists and 7,700 Legionnaires. All soldiers are professionals, following the suspension of conscription, voted in...
. His family's inn, L’Arbre Vert (the green tree), which was opened by his grandparents in 1878, was destroyed in a bombing raid in 1945 near the end of the war. The family rebuilt it after World War II, renaming the restaurant Auberge de l’Ill.
Paul Haeberlin and his brother, Jean-Pierre Haeberlin, a decorative artist, set over operations of the new restaurant.