Georges Flaig, Chef and Manager of the Anthon Hotel-Restaurant

There are fates from which there is no escape. Georges Flaig grew up in the corridors of the Anthon Hotel, learned to walk in its gardens, discovered the flavors in the restaurant’s kitchens. “I’m part of the furniture,” he smiles. His great-grandfather married one of the daughters of the Anthon family, owner of this former post house nestled in the heart of the Northern Vosges Natural Park, in the picturesque village of Obersteinbach. An inn since Napoleon, now in the Flaig family for four generations.

After learning the basics of the cooking profession, Georges perfected his training with great chefs such as Loiseau and Westermann, and travelled according to his commitments, from Saint-Tropez to Argentina, via Courchevel. In 2001, at the age of only 24, he took over the company owned by his mother following the death of his father when Georges was a child.

Georges Flaig offers a cuisine that he himself describes as “free”. “We cook what we like to eat, things that seem simple on the surface, but with a lot of taste and hard work. “Everything is homemade with local and seasonal products: bread, pastries, yoghurts, jams, ice cream… “We are fortunate to be able to work with excellent producers. For example, there is a trout farm nearby which allows us to offer one of our great classics all year round: trout ravioli with candied shallots. We revisit Alsatian cuisine in a more modern, lighter way. But we also have a choice of fish and scallops, which are still essential!”