Style : graphic, modern cuisine, tasty and frank highlighting local Alsatian products.
Signature dishes : Crisp crayfish cake and smoked eel, infused with lemon balm – Crispy foie gras, mango and passion coffee vinaigrette – Alchemy peanut, chocolate and exotic fruits
Currently head of the kitchen of 1741 in Strasbourg since 2015, 1 star in the Michelin Guide, Fabien Raux has a rich international track record, in Morocco first for the Barrière group, but also in China as Executive chef of Christophe Dufosse’s restaurant and the Hyatt Regency in Casablanca.
In France, Fabien passed by beautiful houses like the Meurice at the time of Yannick Alleno, or at St Ambroix Abbey in Bourges with Francois Adamski MOF and Bocuse d’Or.
Originally from Pas-de-Calais, Fabien studied at Le Touquet hotel school weaving a strong bond with his teachers like Jean-Marc Mompach or Jérôme Dubois.
Lover of Alsace, Fabien Raux proposes in 1741, a technical and tasty cook putting forward the products of Alsace land.