Gastronomy. Pauline Schohn elected “Young talent for indoor service” by Gault & Millau

In the sun-drenched gardens of L’Auberge de L’Ill, in Illhaeusern (68), Gault & Millau presents its trophies of the year. “When our investigators pass by the Villa René Lalique in Wingen-sur-Moder, they naturally talk to us about the cuisine of Jean-Georges Klein and Paul Stradner, the wonderful crystal pieces, but also about Pauline”, launches Marc Esquerré, editor of the guide. “Pauline Schohn is an assistant butler. She does a remarkable job with ease and competence within the team led by Patrick Meyer. She is already promised a bright future. This is why she receives the Young Talent Indoor Service trophy. Pauline then comes forward with humility. She admits that she is “very surprised and very happy to receive such a trophy. »The applause of the assembly, made up of many of the region’s most talented chefs, undoubtedly makes her blush, but the mask conceals her emotion by regulation …

La Sarrebourgeoise Pauline Schohn has been working for 4 and a half years at La Villa René Lalique, an establishment classified 4 toques and rated 18/20 by Gault & Millau. Holder of a BTS in hotel and catering option “culinary art, tableware and service” and an additional mention “sommelier”, she already has a solid experience in prestigious houses. “Immediately after my studies, I went to Le Castellet, to Christophe Bacquié (5 toques and 19/20), to Chagny to Lameloise (17.5 / 20 and 4 toques), I was head chef at Christopher Coutanceau in La Rochelle (17/20 and 4 toques). Then I wanted to get closer to my roots and I simply applied for a job offer. “

Pauline Schohn loves the well-regulated ballet of the hall. Very professional, efficient, both present and discreet, she knows how to place the client in the best conditions to enjoy the wonderful experience of a meal at Villa René Lalique. His skills have been noticed by the Gault & Millau guide who will not fail to follow his course.

The Auberge de L’Ill, where this annual event was held, is one of the greatest French restaurants. Chef Marc Haeberlin is one of the 10 members of the Gault & Millau academy, he has 5 toques d’or, the guide’s highest distinction. This stage of the Gault & Millau Tour was an opportunity for Zakari Benkhadra, the new general manager appointed on September 18, to go to the regions to meet the chefs. On the Lorraine side, Loïc Villemin maintains his 4 toques and 17/20. The Dimofski restaurant in Woelfling-lès-Sarreguemines follows at 16/20 and Transparence at 15.5 in Nancy.

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