Yves Kieffer

Yves Kieffer is a fourth-generation Alsatian restaurateur — the name 'Kasbür' means 'cheese-maker' in Alsatian dialect, referencing his great-grandfather Joseph who was a farmer-cheesemaker. The family bistro, founded in 1932, was transformed into a gastronomic restaurant in 1999 by Yves and his wife Béatrice. Kieffer trained at two of France's greatest addresses: La Tour d'Argent in Paris and Marc Meneau's L'Espérance in Vézelay, before returning to Alsace. He earned his first Michelin star in 2013 and his G&M Trophée Technique d'Excellence in 2022. His cooking philosophy centres on sauces: 'a dish is 70% sauce' — and his intense, aromatic reductions are what reviewers most consistently cite.