Chef Jerome Schilling : exploring the rich terroir of Sauternes
- 2 Stars chef at Restaurant Lalique
- Meilleur Ouvrier de France 2022
- World Champion Bocuse d’Or 2025 – Coach
More 2 stars chefs here. Other French chefs here.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
For Jerome Schilling, the choice of vocation was clear from an early age. He first encountered cooking and fell in love with it during an apprenticeship at a restaurant a short walk from his home in Alsace. He later learnt the basic skills with Hubert Maetz, who recognized his golden touch but also demanded great discipline.
Indeed, Jerome Schilling set the groundwork for his career working alongside the great French chefs. After training in his native region of Alsace and working for Chef Hubert Maetz, he went on to join the teams of Joël Robuchon and Roger Vergé, both Meilleurs Ouvriers de France with three stars in the Michelin Guide. Determined and curious, Jerome explored avant-garde cuisine with Thierry Marx and Meilleur Ouvrier de France Jean-Luc Rocha at Cordeillan-Bages.
He then spent seven years working in Chasselay alongside Meilleur Ouvrier de France Guy Lassausaie before joining the Villa René Lalique in 2015, where he worked with Jean-Georges Klein for two years before being named executive chef.
At the helm of Restaurant LALIQUE – Château Lafaurie-Peyraguey since its opening in 2018, Jerome Schilling concocts a menu of modern, sensitive, delicate fare. He considers himself to be a “culinarian of the vine,” as winemaking has remained a main theme in his personal and professional life, from his father’s artisanal vineyard to the classified growth wines of Bordeaux. Indeed, at Restaurant LALIQUE in the Sauternes region, he places wine at the core of his approach.
After earning a first star from the Michelin Guide in 2019, his passion and talent have been further consecrated with a second star and the title of Meilleur Ouvrier de France in 2022. In 2023, the Gault&Millau guide grants the Lalique restaurant with the rate of 17/20 and JĂ©rĂ´me with the Gold Gault&Millau award. A competitor at heart, Jerome Schilling becomes World Champion with the French team at the Bocuse d’Or 2025 as a coach.
Photos credits ©Karine Faby
