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Chef Pascal Bastian

The Chef's career

In 2008, Pascal Bastian and his wife took up the reins of the Cheval Blanc, a restaurant that the Chef knew well, since it was here that he began his career.

In 1996, after coming second in the 'Best Apprentice of Eastern France' awards, the young chef joined the restaurant in Lembach run by renowned Chef Fernand Mischler. Pascal Bastian worked as commis chef, an experience that helped him develop his professionalism, discipline, knowledge and skills, as well as an incurable love for this charming Alsatian establishment.

This was followed by a culinary odyssey throughout France and Europe, working in the kitchens of prestigious restaurants, such as Le Pont de Brent in Montreux, Le Domaine Les Crayères in Reims, Le Château des Reynats in Périgord, and L’Hostellerie de Plaisance in Saint-Emilion.

In 2007, having become parents, Pascal Bastian and his wife Carole wanted to return to their home region – Alsace. It was at L’Arnsbourg, a gastronomic restaurant at the foot of the Northern Vosges, that Pascal Bastian took his chef's hat and apron, this time working as second chef.

In 2008, the Bastians began a new adventure and succeeded Fernand Mischler at the Cheval Blanc. This was a natural and inspiring choice for the Chef, who loves the restaurant and the region and knows them intimately.

The Chef and his team have brought a fresh wind and approach to this former coaching inn, while respecting the precious heritage that has been handed down to them. Working tirelessly and with passion, this local thoroughbred Chef earned a first star in the Michelin Guide in 2009, followed by a second star in 2015, as well as three 'chef's hats' in the Gault & Millau Guide.

The Chef
In the kitchen
Logo
Carole and Pascal Bastian
Herbs, peas and mushrooms

Specialities

The Chef's recommendations:

Roasted back of turbot with a Piedmont hazelnut crust, pomelos, frothy brown butter

'Cheval Blanc' goose foie gras with Pinot Noir, Williams pear chutney, crispy yoghurt and Dampfnüdel

Goose foie gras with Pinot Noir
Turbot with hazelnut crust