This former coaching inn, which became Hostellerie du Cerf, built its gastronomic reputation back when passengers disembarked from stagecoaches… and later from the tram running from Strasbourg to Westhoffen.
Travelers would sit down for a meal during their stopover, delighting in the generous talents of Paul Wagner, Michel Husser’s great-grandfather.
When Paul Wagner purchased the establishment, his traditional cuisine was so exquisite that the Michelin Guide awarded him his first star in 1936! It’s worth noting that this shining star has been maintained without interruption to this day.
Since his daughter did not have a passion for hospitality, he passed his kitchen legacy to his grandson Robert, who had attended hotel school. His wife Marcelle became the warm-hearted personality of the house. The restaurant’s reputation grew throughout the region, with glowing reviews in gastronomic guides further establishing its renown.
Then came Michel, who trained at Strasbourg’s hotel school. His curiosity and creativity led him to travel: he worked in Vancouver, then with Marc Haeberlin, Alain Senderens, and naturally alongside his father.
In 2000, he took the helm of the Cerf, supported by a solid and loyal team—Pascal Schmitt as sous-chef and Daniel Krier in the dining room, among others. New flavors emerged, classic dishes were refreshed, the menu evolved, and the restaurant gained new admirers.
The hotel also transformed, thanks to the dynamic involvement of his daughters, Clara and Mélina, bringing renewed energy to the house. The village of Marlenheim, with the long-awaited bypass, also gained new charm.
The Husser family’s flavorful story is far from over…
Today, Luca Husser, the youngest of the family and brother to Clara and Mélina, continues the legacy. Having grown up immersed in the world of the Cerf, surrounded by the passion and expertise of his father Michel, Luca’s love for the family establishment became evident early on, making him a true all-rounder in service of the hotel-restaurant.
Curious and versatile, he explored every facet of the trade:
Cuisine, where he learned the fundamentals and developed his taste for creativity.
Reception and service, training both in the dining room and hotel, with a particular interest in the world of wine.
Pastry, refining his precision and artistic touch.
This breadth of experience allowed him to deeply understand the spirit of the house and the importance of every detail. Yet along the way, one truth became clear: his true place was back where it all began… in the kitchen.
Today, Luca represents the new generation of the Cerf. As the youngest heir of this passionate lineage, he combines the family’s heritage with his own vision, guided by passion and the desire to write, in his turn, a new chapter of this gastronomic story.
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