Style : French Gastronomy, fresh seasonal produces
Signature dishes : Carp ravioli, crimson sauce and smoke, young onions and crispy farmhouse breast – The half-cooked duck foie gras natural or garnished with: sauerkraut, homemade smoked duck, fruits
Sylvie was immersed in the world of cooking at a very young age, her mother being a cook herself. Then Sylvie began her career as Maître d’Hôtel and Sommelière before turning to cooking. After a formation to the training school Alain Ducasse she worked in several establishment and in 2004 she openned her own restaurant with her husband : Le Pressoir de Bacchus in Blienschwiller where she still officiates today.
Member of several associations of Chefs, she also frequently intervenes as a jury in many cooking competitions. She also gives cooking classes at trade shows, for individuals, children and also acts as consultant chef.