The comforting treasures of Alsatian cuisine
Margaux Albrecht’s résumé is dizzying. Born in Strasbourg, this hardworking 35-year-old first trained as a pharmacist before becoming a doctor, but she is also a volunteer firefighter with a pilot’s license. In the kitchen, she displays the same hunger for knowledge. “When I was 18, my father pointed out that I had my baccalauréat [French high school diploma] but still didn’t know how to cook pasta,” she said, laughing. She has more than made up for lost time. Alongside her studies and career, she earned a CAP [French cooking diploma] in pastry, a CAP in baking, won a myriad of regional culinary awards and took part in the TV show Objectif Top Chef in 2023. This impressive track record contrasts with the humility and discretion of the copper-haired young woman whom we met at her home to explore the treasures of Alsatian cuisine. Admittedly, she now lives in a village, Cirey-sur-Vezouze, in Meurthe-et-Moselle within the Lorraine region – not, in fact, in Alsace, as her partner Guillaume Maire mischievously pointed out. But here, it is …

