Chef Pierre IrionBorn April 16th 1979 I learned my craft at the major French and European Chefs de Cuisine. After studying at the hotel school in Strasbourg, I made my start on Lamelois in Chagny en Bourgogne. This rather conventional experience was very interesting to me as it taught me the discipline, organization and work of a world-class cuisine. My professional career continued in the Arnsburger Baerenthal and it came to me as a revelation. The cooking of Mr. Klein, creative and courageous, expanded my understanding of gastronomy enormously. Today, techniques and concepts of culinary taste-experiences became important markstones to me. The wide range of my international experiences, especially in the field of molecular cuisine, now allow me to inspire the guests of the Auberge Blanche Neige with my own cuisine. I would like to invite you as our guests, to explore together with me the fruits of the season, always in view the selection of the finest ingredients and the respect towards our grown food. Pierre Irion ^ |