The History of the Hotel and Restaurant“A l’Etoile”

DISCOVER OUR HOTEL IN VIDEO 

Mittelhausen, (which literally means middle house), situated halfway between Strasbourg and Saverne on the ancient road, is where Jacques Bruckmann, who was both wheelwright and brewer’s representative, farmer and restaurant owner, launched out in 1888 to develop the threefold business of publican, grocery and cheesemonger.

The Star was Born.

Jacques is the first name to which all men in the Bruckmann family are predestined.

To avoid confusion, they have all opted for hyphenated first names such as Jean-Jacques or variations such as Jacky.

Jacques 2nd developed crop growing alongside his restaurant business, which was a country inn before its time, using only produce from his farm.

Jacques 3rd, alias Jean-Jacques, set up business in 1951 with his wife Georgette and the restaurant became predominant over the grocery business. They were the first to serve tarte flambée and other dishes of growing reputation, such as onion soup and “pot-au-feu” stew!

They opened six bedrooms when the need for them became apparent and became members of the Logis de France.

Jacques 4th, alias Jacky, revived the cuisine legacy in 1978. Working with Fernand Mischler, a celebrated chef at the Cheval Blanc in Lembach, he developed a broader vision of the culinary arts and, although he kept his traditional basis, over time he opened up his cuisine to more contemporary, imaginative ideas, savouring the joys of mixing local products with more distant tastes, particularly from the South. His lemon monkfish is a feast for the taste buds.

Jacky developed the hotel business in 1983 with his wife Chantal, building 24 bedrooms and a meeting room.

The drinks bar from the time of Jacques 1st is still there, with its low ceiling and convivial bar, and the dining room on the first floor was given a makeover in 2000.

In 2009 work began on a new building with modern bedrooms, a seminar room and a brand new spa with swimming pool, sauna, hammam and wellbeing treatments.

In 2018 the hôtel restaurant was taken over by Sébastien Voisot and Serge Buchi.

Serge has been working with Jacky since 2005, the house has no secrets for him, and keeps it values of authenticity and quality.