THE WEBER’S FAMILY HISTORY
EIGHT SUCCESSIVE GENERATIONS OF CHEFS AND CATERERS
From the Relay Post in Strasbourg in the 18th century to the Château de Vervoz , eight generations of chefs starting with John Weber to the present day have been there for your enjoyment and the love of cooking.
At the beginning of the century Edouard Weber was one of the most famous chefs of his time, and being claimed by the greatest meant that he traveled very much. He became first chef to the Rothschild family, the Duke of Alva, brother of the King of Spain, the German Emperor, Wilhelm II and the Tzar Nicolas II. After three years at the Hermitage in St Petersburg as head chef to a brigade of 70 cooks, he became head of the King of Greece’s kitchens, whom he will accompany later in exile to Romania. He bonded a very strong friendship with Doctor Schweitzer, whom he visits in Lambarene Gabon and he agrees to fund most of the building for a new hospital.
Tired of travelling the world, he decided once and for all to settle down in Ribeauvillé in Alsace, where he took over the Hotel de la Pépinière which was much acclaimed by the nobles of that era. He trained many chefs, including Paul Haeberlin, owner of the Auberge de Ill in Illhaeusern Alsace. (Still holding 3 Michelin stars since 1967).
His son, Paul Weber, left the family fold at the end of his apprenticeship on fatherly advice to perfect his knowledge. He worked in many great houses of the postwar period and he soon became chef of the famous Prunier Restaurant in London, probably the best restaurant in England at that time. Unfortunately following health problems of his father, Paul had to return to Ribeauvillé. He spent one year at the Hotel de la Pépinière and won two Michelin stars. He entered history by becoming the first chef to receive the medal in Alsace.
Alain Weber, his son joined him in the context of learning and then left and worked in several Michelin-starred establishments. In Geneva, he met John Martin who proposed to transform the Schweppes factory in Genval (Belgium) into a hotel and restaurant de luxe. Sometime later, the Chateau du Lac is born. His mission accomplished, he decided with his wife Annick, to take on the Restaurant Mairesse in Morlanwelz, where he also earned a Michelin star. After this and for the next twelve years, they worked (own) in the restaurant La Poivrière in Barvaux-sur-Ourthe, this is where they decided to diversify and embark on a new adventure by becoming caterers. For eight years they lived their two passions, the restaurant and the catering business, but facing the development and success of the latter, they decided and choose to devote themselves exclusively to catering.
The name of the Weber family has continued, thanks to the talent and passion of its forbearers through the different generations. With its tradition of excellence, the Weber family is still at your service today. The children of Alain and Annick have now taken over the reins of the business, with France, Sandra, Julie and Alexander Weber ensuring the long culinary family tradition, in addition to their knowledge and expertise, they create fresh and innovative ideas...
