Laurent Arbeit

Laurent Arbeit trained at two of France's most legendary institutions: Auberge de l'Ill (Marc Haeberlin, 3★) and multiple Alain Ducasse establishments — arguably the finest apprenticeship available in French gastronomy. He took over the family restaurant and has maintained the Michelin star continuously since 2009, built on foundations established by his father. The 4-star boutique hotel (10 rooms, outdoor pool) attached to the restaurant makes Sierentz a complete destination. His Sundgau pink trout preparation — barely smoked, with brunoise minestrone and trout roe — and knepflés risotto with truffle are the house signatures.