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 indeed Alsatian specialties that most often make it to the table.
Stepping into the living room, one is immediately enveloped in a gentle warmth. A wood stove – which also serves as an oven – was burning, capable of roasting prime cuts of meat: artisanal sausage from a farmer friend, a rib of beef or game (the region is home to an active hunting tradition). Cheerful dogs romped throughout the room, sensing a feast ahead. A large table was lavishly set: the dishes, lent by an aunt, were adorned with images of Alsatian women in traditional dress, their headdresses spread like butterfly wings. Extending from the living room were long stoves, bathed in a golden winter light.
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