Stephan Schneider

Stephan Schneider's culinary philosophy is deeply rooted in a rich family heritage, spanning five generations at Auberge Saint-Walfrid. He meticulously honors the spirit of his father, Jean-Claude Schneider, who laid the foundation for the establishment's gastronomic renown. This respect for family traditions and Lorraine's local heritage forms the bedrock of his approach, infused with an innate generosity and a desire to transmit knowledge. His early upbringing, harvesting fruits and vegetables from family gardens and learning the art of distillation from his grandfather, alongside direct cooking lessons from his father, instilled in him a profound connection to produce and the craft. A staunch advocate for the "short circuit," Chef Schneider demonstrates an unwavering commitment to local sourcing. He masterfully procures ingredients directly from trusted farms and local producers in the Moselle region, some of whom have been partners for over two decades. This dedication ensures the freshest, highest quality poultry, venison, and vegetables, all integral to the gourmet heritage of Eastern France. His philosophy emphasizes that while he remains open to new technologies and global culinary trends, his authenticity is preserved by grounding his creative, sophisticated cuisine in the terroir, celebrating the delicate flavors of Lorraine and adapting dishes to the rhythms of the seasons. He steadfastly believes in the wisdom of his "always local" choice, proven prescient in today's culinary landscape. Schneider's overarching vision is to translate the essence of his region into refined dishes that speak volumes of flavor and artistry. His cuisine is a creative reinterpretation of tradition, where the respect for the product's taste and origin is paramount. This extends beyond the plate to a profound appreciation for wine, with a notable preference for Burgundy vineyards, evidenced by his superb wine cellar—a magnificent tribute to Bacchus, enhancing the dining experience. Through this harmonious blend of heritage, local commitment, and innovative technique, he crafts a gastronomic experience that is both a reflection of his generous spirit and a vibrant celebration of the Moselle terroir. Chef Stephan Schneider's signature approach is a masterful symphony of creative sophistication, deeply respectful of the terroir and seasonality. As a Maître Cuisinier de France, his technical prowess allows him to reinterpret classic French traditions through a distinctly Lorraine lens, always ensuring the intrinsic taste and origin of each product are celebrated. He employs a "short circuit" sourcing method, building two-decade-long relationships with local producers for superlative ingredients from Eastern France, which form the heart of his dishes. His cuisine is characterized by a natural flair that incorporates global culinary insights without ever sacrificing local authenticity. He demonstrates exceptional mastery in the preparation of challenging ingredients, such as offal, where his "Ris de veau rôti en croustade, poêlée de morilles et petits pois “BIO”" exemplifies precision in cooking and elegant flavor balance. Plating reflects a generosity of spirit, presenting dishes that are both visually appealing and profoundly comforting. Among his most revered creations are: * Escalope de foie gras de canard landais poêlé, mirabelles de Lorraine, streusel aux épices, réduction de vin de noix (Pan-fried Landes duck foie gras escalope, Lorraine mirabelles, spice streusel, walnut wine reduction) * Poissons d'eau douce des Etangs de Gondrexange (Freshwater fish from the Gondrexange Ponds) * Côte de Veau de Moselle aux cèpes de nos forêts, mousseline de pomme de terre maison, petit jus (Moselle veal chop with forest ceps, homemade potato mousseline, light jus) * Foie de Veau de Moselle rôti, Lard Fumé de Wittring, Bourgeons d’Epicéa des Vosges du Nord, Jus Déglacé au Vinaigre Melfor (Roasted Moselle Veal Liver, Wittring Smoked Bacon, Northern Vosges Spruce Buds, Jus Deglazed with Melfor Vinegar) * Lièvre à la royale et girolles (Hare à la Royale with chanterelles) * Soufflé mirabelle de Lorraine (Lorraine mirabelle soufflé)

Career

• Chef-Owner at Auberge Saint-Walfrid, Sarreguemines