Nadia Sammut is one of those examples worth following… The only Michelin-starred chef with a gluten-free menu, she cultivates micro-hospitality and a regenerative economy by using almost exclusively her own territory. Because customer care is more than just a fleeting luxury, this committed chef is offering a three-day total immersion in ‘the living’. The first step is a mindful walk through the forest, accompanied by mountain guides. This is followed by a plant-based buffet with infusions of plants grown on the estate, and a first meeting in the vegetable garden with a market gardener who explains how the soil is nourished and goes over all the work involved in sowing. In the evening, the gastronomic experience takes full effect in 11 parts.
The following day, Nadia Sammut usually invites a player from the living culture sector to give a private talk and fuel the discussions. “It’s important to pass on what we see, experience and support every day, as chefs and producers.That’s what real luxury is all about these days: providing tangible access to committed worlds, and being committed to the end… with homemade kefirs in the mini-bar, sustainable bedding, etc.”
By inaugurating Alchémille in his native region, this Kaysersberg- born chef has vowed to return to his roots and to uphold the values that he passes on to his children: the strength of the land, the region and the elders. While the plains, mountains, vineyards and the Rhine provide him with a fabulous playground, maturity has given him the freedom to be ‘content’ with the things he holds dear.
“By rediscovering here everything I love- I realize that I have never cooked so freely. I no longer want to be showy. My cooking is straightforward, honest and reflects my emotions and my sensitivity to the Alsatian terroir.”
This realization began two years before the restaurant opened, during which time he took a break to “to make a clean slate” after distinguishing himself as a successful competitor on the national and international scene. It was during this break that he discovered plants from abroad, one of the common threads running through his cuisine (two per dish, never more). “It was my meditation.” Just like sleeping outdoors, close to nature, a habit that still catches up with him today.
The building where Chef Jérôme Jaegle’s restaurant is located, a former betting shop where he has kept childhood memories of sitting with his grandfather, reflects the chef’s return to his roots. Perfectly located, this place is the core of a unique ecosystem and biotope, an endless source of inspiration, just like a fishing trip or an afternoon spent with the children… From the plates to the smallest piece of furniture, from the staff’s jeans to the fabrics on the armchairs and the tables carved from local wood by the hometown carpenter, every detail tells a story about the chef or the region. Like the acacia wood marshal’s baton at the front door, which the chef went to fetch himself and whose discreet crack echoes his vision of life, which is never smooth…
“ On the plate and in the dining room, everything makes sense and nothing is random. Just as I pour myself into every dish, I take my entire team to meet a different local producer every Thursday. This is to raise their awareness and offer them something more than just a simple description of a dish.That’s what it means to be a place with a soul. It means giving your all, down to the smallest detail and at every level. And it means ensuring that every single gesture shows respect for the ingredients. Cutting bread is no trivial matter. Everything is important: the knife you use and the butter too, which must be served at the right temperature. ”
True pleasure can only be offered with authenticity and a desire to stand out by pushing the boundaries of signature cuisine. Just like the work done on fish maturation: butcher-style cutting ensures that each part, whether fatty, stringy or dry, is cooked to perfection, and a 20- to 30-day maturation process brings out the flavors, just as it does with meat. The same tailor-made approach is taken with the in-house maturing of cheeses and the production of all the charcuterie.
Although Jérôme Jaegle was already ‘self-sufficient’ in vegetables long before the restaurant opened, the vegetable garden now provides 80% of the ingredients for the menus. Five plots covering 4,000 m² contribute to this, along with an anti-waste policy and a commitment to using all parts of fish and meat, helping the restaurant to earn a green star in 2020.
Jérôme Jaegle’s three allies and their three areas of savoir-faire
JULIEN SCHAFFHAUSER, SOUS-CHEF
“ He’s my right-hand man and has been with us since the restaurant opened. He’s part of the core team, and I give him plenty of freedom to express himself. It’s rare to find a partner with whom you have such professional chemistry. I appreciate his younger, more uninhibited approach to cooking. ”
FRANÇOIS LA COUR, POTTER
“I have great respect for him as a professional and as a person. We discuss textures, shapes, enamels, but not only that: we also talk about life! His work with ash-based enamel (he uses ash from our wood stove) produces beautiful gradient effects.”
JÉRÉMY FUCHS, FISHERMAN
“ He’s the only professional fisherman in Alsace. He’s 36 years old and took over the business from a senior fisherman. It takes courage to be out on a boat on the Rhine at 4 a.m. in all weathers! He supplies me with fish once a week. Asp, bream, catfish, carp… I have access to around forty varieties, some of which are impossible to find anywhere else. ”
Chef Jérôme Jaegle is a member of Teritoria, a community of independent restaurateurs and hoteliers, architects of committed hospitality in Europe since 1975. Teritoria hoteliers and restaurateurs are committed to protecting the environment and respecting people and living things. To receive inspiring stories from our members directly in your inbox, sign up for our newsletter. To treat a loved one to an unforgettable experience at Alchémille restaurant, visit our gift shop.
Not sure what to visit in Calabria? Let us guide you through a world of flavours on this Italian getaway!
Explore Calabria, first stop: Lamezia Terme, Luigi Lepore restaurant
In the heart of Lamezia Terme, Luigi Lepore’s restaurant is the realization of a lifelong dream. After completing his studies and gaining experience in Italy and France, he returned to his native Calabria to create a unique project that celebrates the region’s ingredients and traditions.
Step through the large glass doors and begin a sensory journey into the heart of southern Italy. Every detail, from the warm welcome to the furnishings and décor, has been carefully curated to create an immersive atmosphere inspired by the Calabrian terroir. Here, guests are invited into an unforgettable culinary experience. The menu features traditional recipes reimagined with creativity, shaped by the chef’s personal journey and prepared with ingredients sourced from small local producers.
A must-see destination in Calabria, as confirmed by the Michelin Guide, which awarded the restaurant a star in 2022 in recognition of its excellence.
Address: Via Ubaldo de Medici 50 – 88046, Lamezia Terme (CZ)
Let’s head to the second stop – about an hour by car, excluding breaks.
Don’t miss on the way:
Try the local speciality, granita e brioche, in Staletti.
The small village of Stalettì is one of Calabria’s true hidden gems. Nestled in the heart of the Costa degli Aranci, it offers travellers sweeping sea views, an archaeological site with the remains of a Byzantine fortress, and access to some stunning beaches. At Piazza Roma 9, Bar Jolly serves one of the best granita e brioche, a fresh, local treat not to be missed.
Explore Calabria, second stop: Isola di Capo Rizzuto, Praia Art Resort
The Ionian Coast, stretches across three Italian regions, Basilicata, Puglia and Calabria, and offers travellers crystal-clear waters, sandy beaches and unspoiled natural landscapes. Here lies the Isola di Capo Rizzuto Marine Protected Area, the largest in Europe and one of Calabria’s most remarkable sites. It encompasses eight promontories where you can observe rich marine flora and fauna, and exceptional historical remains.
Where to stay
In the heart of the Ionian Coast, Praia Art Resort is a five-star borgo set on the edge of the Isola di Capo Rizzuto Marine Protected Area. Its privileged location, between the sea and the rural landscapes of the Crotone Marchesato, with direct access to a private beach, makes it the ideal place to experience the wild beauty of Calabria. Surrounded by maritime pines, eucalyptus trees, and handcrafted works by local artisans, the resort itself was built entirely by Crotone’s master craftsmen using natural materials like wood, stone, clay, and iron. A stay at Praia Art Resort is more than just a getaway, it’s a unique experience in a true house of art immersed in nature.
USEFUL INFORMATION
Tel: +39 3207592495
Email: info@praiaartresort.com
Address: Località Praialonga, 88841 Isola di Capo Rizzuto KR, Italy
Let’s head to the third stop – about an hour by car, excluding breaks.
Don’t miss on the way:
Visit the Castle of Le Castella
The castle of Le Castella owes its current appearance to the Aragonese, who modified its structure in the 15th century to reinforce the defensive system of the Kingdom of Naples. It stands on a small island connected to the mainland by a narrow strip of land. Admission is free.
Visit Capocolonna and its historical ruins
Just 11 km from Crotone lies one of Calabria’s most renowned archaeological parks, home to the ruins of one of the most important temples of Magna Graecia. A museum on site also offers insight into the rich history of this remarkable place.
Explore Calabria, third stop: Strongoli, Dattilo – Relais e Ristorante
In the heart of the Calabrian countryside, near Strongoli, lies the hamlet once known as Dattilo, named after an ancient Greek deity and surrounded by vineyards and olive groves. It was here, in this 17th-century village, that the Ceraudo family founded their organic estate, where they produce both wine and olive oil. Ceraudo’s oil, with its fruity aroma and subtle bitterness, is among the most prized in Calabria, a must-see for lovers of authentic local flavours.
Where to eat
In the heart of the village, the restaurant Dattilo is the pride of the Ceraudo family, a place where flavours, colours, and creativity take centre stage in the cuisine of Caterina Ceraudo. Awarded a Michelin star and a Green Star for sustainability, the restaurant is well worth a visit. The menu evolves constantly, following the rhythm of the seasons and Caterina’s creative instincts. You can also rediscover the slower pace of life by staying in one of the rooms, each with a private entrance, at this beautiful countryside retreat.
Departure from Rome/Naples: A3/E45 (Salerno – Reggio Calabria motorway), exit ‘Pizzo Calabro’.
Departure from Bari/Taranto/Matera: E90 to Strongoli. We recommend starting your itinerary from the last stop and ending at the first
Chaired by Alain Ducasse, Teritoria has been bringing together European restaurateurs, hoteliers, and travellers committed to authentic, sustainable hospitality since 1975. United by a passion for their regions and a spirit of sharing, the 430+ Teritoria establishments pursue a common mission: to reinvent tourism in a way that inspires love for the world. Teritoria is the leading guide to meaningful, responsible hospitality.
Guided by its core values, roots, curiosity, and care, Teritoria invites you to step off the beaten path, turning each journey into a source of wonder and meaningful encounters with passionate hoteliers and restaurateurs. Subscribe to our newsletter to stay up to date with the latest from Teritoria.
