Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L'Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. He has also worked alongside Paul Bocuse, and Jean and Pierre Troisgros.According to the Michelin Guide:'The Auberge de l'Ill is much more than just a restaurant. It embodies the Alsatian inn in all its glory - an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family... It is an institution in the region, but also renowned throughout France and beyond. Since it was established in 1882 the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served by the spoonful, frog's leg mousseline, and salmon souffle) alongside more modern creations.'The legend lives on and has expanded with the creation of the Hotel des Berges and the opening of three Auberges de l'Ill in Japan.Laurent Dupont's magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family's inn.