Fidèle à la devise de cette maison emblématique :
« Pour construire l’avenir de la cuisine, il faut savoir prendre le meilleur du passé… Garantir la tradition en l’adaptant à notre temps pour que le plaisir du bien-manger demeure. »
< Une image avec 3 générations de cuisiniers.
MARC KIENY – born in 1743
5 children, Farmer
PHILIPPE KIENY – born in 1786
10 children, Farmer
MARC KIENY – born in 1825
3 children, Cafetier
In 1850, he acquired the property located at 7 rue Basse, now rue de Général de Gaulle, and transformed it into the “Café du vieux Château”, in reference to the Counts of Thierstein and Lords of Besenwal. In this same building, the Kieny family ran the first post office in the community from 1881 onwards. Towards the end of the 19th century, the café “Zum Alten Schloss” became the café “Zur Post” and later the “Restaurant de la Poste”.
JOSEPH KIENY – born in 1871
1 child, Innkeeper of the “Café de la Poste
Thanks to his wife Anne-Marie (née Schaller), an excellent cook, he transformed the café into a well known restaurant. He was simultaneously the receiver of the PTT and a grocer in two rooms on the first floor of the house.
MARCEL KIENY – born in 1899
2 children, Cook
With the efficient support of his wife Alice (née Mendele, who died in 1944), he turned the restaurant into a renowned table. He had received excellent culinary training in renowned restaurants. He himself became a remarkable apprenticeship master, President of the Jury of the CAP Cuisiniers and advisor of the technological education. His daughter, Marie-Louise, affectionately known as Marlyse, worked behind the counter with great care until her death. André, his son, took over the business in 1954.
ANDRÉ KIENY – born in 1932
2 children, Master-Quideman
After studying at the Lycée Hôtelier de Strasbourg, he did internships in various great restaurants: Etretat, Plombières, Uriage, Aix-les-Bains, Versailles and in England. He took over the family business in 1954. His wife, Liliane (née De Bernardo), assures with smile and courtesy the tasks of the Housewife.
Like his father, André Kieny was very involved in training and professional organizations:
– President of the Jury of the CAP Cooks
– Technology Education Advisor
– Member of Prosper Montagné
– Culinary Advisor
– Chevalier des Palmes Académiques
– Knight of Agricultural Merit
– Silver medal for technological education
JEAN-MARC KIENY – born in 1962
2 children, Chef of the Restaurant de la Poste
6th generation, heir to the recipes & culinary joys of his father and great-grandmother. Jean-Marc was elected 1st Hope of French Gastronomy in 1988 by the magazine Le Chef. He is married to Mariella (née Pidala). He is an alumnus of :
Pierre Gaertner, “Armes de France” in Ammerschwihr, 2 Michelin stars
Jacques Lameloise, “Lameloise” in Chagny, 3 Michelin stars
Louis Outhier, “L’Oasis” in La Napoule, 3 Michelin stars
Emile Jung, “Le Crocodile” in Strasbourg, 2 Michelin stars
Hans Stucki, “Le Bruderholz” in Basel, Switzerland, 2 Michelin stars
LAURENT KIENY – born in 1966
2 children, Master pastry chef-chocolatier-glacier
Twice finalist in the Best Worker of France competition. He is married to Martine Bader. He has built a solid reputation as a Master Pastry Chef, Chocolate and Ice Cream maker, his establishment is located next to the restaurant.
1st MICHELIN STAR – in 1990
MARIELLA KIENY – takes over the Kieny house – in 2017
The values of Maison Kieny
A tradition since 1850, the foundation of the Family’s heritage.
Tradition and modernity
In the heart of the Grand Est, to make the Alsatian territory shine through a cuisine revealing the talent of the best producers, by shaping each gesture in the capacity of artisan cook and pastry chef.
The ambition to bring to the highest level each Woman & Man who participates in sublimating the experience of the customers.
The new team
The mistress of the place
It is in this historic house that Mariella Kieny is doing her end of study internship. Born to a Sicilian father, Mariella grew up in a family that looked like a clan, like the Kieny family.
More than a professional experience, it is a life experience that Mariella is building.
With Jean-Marc, then a young cook working alongside her father, Mariella learns, is moved and falls in love.
Together, they are going to pursue a perpetual quest for excellence, she in the dining room, and he in the kitchen.
Their generosity is quickly rewarded with a star.
Today, Mariella lovingly watches over this historic house, and signs a personal card, both new and faithful to the values of this emblematic House Kieny.
With grace, Mariella orchestrates a service in her image: generous, delicate and refined.
To assert itself without denaturing this 1850 House, such is the mission that Mariella has entrusted to herself for the next few years.
Chef de cuisine
It takes passion and determination to leave one’s country and learn in the kitchens of the world.
At 34 years old, Josef Pindur still has Prague in his heart, but now presides over the gastronomic destiny of the Maison Kieny.
When asked about his first food memories, he mentions Koprovka and all the sauce dishes of traditional Czech cuisine, cabbage, dill and peppers. His first steps as a
Josef has been making them since he was 10 years old in his aunt’s restaurant during the vacations. It’s not surprising that cooking is a must when it comes to choosing a career path. After graduating, he trained at the Restaurant Bellevue in Prague, where fate put him on the path of Nicolas Sale, whose talent did not escape him. The story continues at the K2 Palace in Courchevel with the French chef. Here, Josef has everything to discover, a language, a culture, but above all the excellence of a cuisine led by a charismatic mentor, capable of revealing the best in everyone in just a few words. In winter in Courchevel, in summer in Saint-Tropez in the kitchens of Arnaud Donckele’s Vague d’Or, Josef learns French gastronomy the right way. The Alps, Provence, two seasons and their aromatic variations, everywhere the products inspire him and trace the contours of a signature in the making.
She refined her skills at the Ritz, still under the benevolent shadow of Nicolas Sale, at the Grand Hôtel de Bordeaux alongside Gordon Ramsay and the inspiring Israeli chef Gilad Peled, then at the Paloma in Mougins. The rest of the adventure fills his passport with new stamps: the United States and Taiwan where he takes his first position as a chef. On both sides of the Pacific, Josef is exposed to the extraordinary aromatic palette of the world, but it is the French gastronomy that always calls him back. It is quite naturally in France that he chooses to put down his luggage for good by accompanying Maison Kieny.
Enthused by a region full of good products, where the forests are full of game and the lakes of fish, Josef now has at heart to interpret Alsace with his own sensitivity. His
Sensitivity is an insane passion for vegetables, which he enjoys using in all textures, a taste for vegetable caramels and savory sauces, as well as an overflowing creativity inspired by the seasons. His sensitivity is the elegance of simplicity when little is enough to say the essential. Finally, his sensitivity and talent for transmission make him a benevolent leader, as other mentors have been with him in the past. Receive and then give in turn. Surrounded by the confidence of Mariella Kieny and the entire team, Josef now has his hands free and his head full of ideas to sign Alsace with a unique label. Sport as a resource, friends and travel as an outlet, this jack-of-all-trades who has already adopted Alsace and the Maison Kieny with all his heart, now intends to pay tribute to them.
The second in command
It was at college that this gourmet, fond of good food, imagined himself as a professional cook. He then entered a CAP/ BP apprenticeship at the Hôtel de France in Thann.
Studious, he continued his training in professional Bac, and registered as an apprentice in the kitchens of the Hotel d’Alsace in Cernay.
In 2003, as he was finishing his training, he came to lunch at the Kieny restaurant, where his childhood friend Guillaume Breta had been working for two years.
Seduced by the quality of the dishes and the refinement of the setting, Arnaud sends a resume to his long-time friend.
The Chief summons him and at the end of the interview, Arnaud signs without knowing it, a promise that has lasted for 14 years.
From now on, Arnaud will work alongside Chef Josef Pindur to defend the colors of the establishment that saw him grow up.
It is with his grandfather, a pastry chef, that Adrien discovered his passion for cooking. At the time of the big choices, Adrien naturally enrolled in a Hotel and Restaurant Technology Baccalaureate and continued for 2 years in a BTS.
Shy, it is during a training course at the Clos des Sens in Annecy, that he reveals himself in room.
In 2006, with his diploma in hand, he joined the Ecomusée d’Alsace in Ungersheim as a supervisor. In 2008, he joined St Hippolyte, at the foot of the Château de Haut-Koenigsbourg as a Chef de rang. In 2011, while looking to evolve, the Kieny restaurant recruits a Chef de rang.
The agreement is immediate. After his interview, the young man is hired and performs his first service a week later.
Curious and passionate, he expands his knowledge of wines every evening, after the service. In 2014, the position of Maître d’hôtel became available, and he immediately applied.
For the Kieny family, transmission is a key value. Developing the talent that makes up their team is essential. The position is entrusted to him.
The master pastry chef
At the age of 9, Laurent sketched the outlines of a pastry shop next to the family restaurant. His dream: to work alongside his brother and express himself in the field of sweetness.
Studious at school, his report cards let his parents foresee another path than that of pastry chef, but the determination of the young student is such, that the compromise for a hotel school is made.
With his BTH in his pocket, he finally entered the pastry course. During internships in prestigious houses such as Stein in Mulhouse, he became the best apprentice in the sector.
For this insatiably curious man, the time has come to better understand the trade of his ancestors, and he enters into an apprenticeship in cooking. We are in 1989, and Laurent, just out of the military service at the Elysée, applies for a job at Lucien Peletier (at the time President of Relais Desserts). The young man’s remarkable career opened the doors to one of the best Parisian pastry shops.
One year later, he joined Alain Ducasse’s Louis XV in Monaco. 3 pastry cooks are assigned to the restaurant, about twenty to the hotel, the project is dizzying.
1 year later, Philippe Segond is looking for a talent in Aix en Provence. Laurent’s career began the day he was awarded the title of Meilleur Ouvrier de France. The adventure is exhilarating, customers flock from all over Provence. 4 months later, his talent was rewarded and he was promoted to the position of dessert manager. But for Laurent, the time has come to finish the drawing he has been sketching since he was 9 years old. He joined the family restaurant and worked for 2 years alongside his father and brother. Here, he met Martine, a young apprentice in the kitchen, whom he would never leave. Together they opened in 1994, the Kieny pastry shop, as imagined by the little boy.
The man of challenge, multiplies the competitions. In 2007 and in 2011, he was ranked among the finalists MOF pastry. In 2015, he moved to the other side to jury this same prestigious competition. In 2017, he took on a whole new challenge: To create a dessert menu as poetic as it is fair for the family restaurant run by Marielle Kieny.
The Kieny experience
The Maison Kieny offers an intimate and cozy setting for business lunches and dinners, for families or couples. The atmosphere is warm, the decoration well done, and the service precise.
The historic location combined with a refined and contemporary decor, gives the Kieny experience a character worthy of the great meals of yesteryear, and the freshness of a first date.
La Maison Kieny has been offering its services in the heart of a century-old building since 1850. The setting is historic, hushed, the stones are next to woodwork and carpets that have sheltered many life stories. Here, time seems to have stopped, and the most hurried souls happily linger for lunch or dinner in one of the two salons of the House.
The restaurant is composed of two large dining rooms, and the discreet and thoughtful wait staff contributes to a timeless and exceptional experience.