{"id":2600,"date":"2022-07-11T16:15:28","date_gmt":"2022-07-11T14:15:28","guid":{"rendered":"https:\/\/restaurant-kieny.fr\/history\/"},"modified":"2025-10-14T10:13:40","modified_gmt":"2025-10-14T08:13:40","slug":"history","status":"publish","type":"page","link":"https:\/\/restaurant-kieny.fr\/en\/history\/","title":{"rendered":"History"},"content":{"rendered":"\t\t
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History<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Preamble<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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True to the motto of this iconic house:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t“To build the future of cooking, we need to know how to take the best from the past… Guaranteeing tradition while adapting it to our times, so that the pleasure of eating well remains.”
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<\/x> An image with 3 generations of cooks.\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIn the heart of Riedisheim near Mulhouse, Mariella Kieny and the team of the restaurant La Maison Kieny open the doors of their House, a warm, intimate and hushed place, dedicated to the pleasures of the table. The seventh generation Kieny has created an experience that is as much a reflection of the historical values of this 1850 house as it is a challenge.

Mariella Kieny welcomes guests from Alsace and beyond with a generosity matched only by her determination to carry the colors of this family business.
Alongside Laurent Kieny, Jean-Marc’s brother, and Chef Na\u00efn Gamboa, Mariella Kieny combines the Kieny heritage with the future.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The genesis<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tMARC KIENY<\/strong> – born 1743
5 children, Farmer

PHILIPPE KIENY<\/strong> – born 1786
10 children, Farmer

MARC KIENY<\/strong> – born 1825
3 children, Cafe owner

In 1850, he acquired the property located at 7 rue Basse, now rue de G\u00e9n\u00e9ral de Gaulle, and transformed it into the “Caf\u00e9 du vieux Ch\u00e2teau”, 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 caf\u00e9 “Zum Alten Schloss” became the caf\u00e9 “Zur Post” and later the “Restaurant de la Poste”.

JOSEPH KIENY<\/strong> – born 1871
1 child, innkeeper at the “Caf\u00e9 de la Poste”
Thanks to his wife Anne-Marie (n\u00e9e Schaller), an excellent cook, he transformed the caf\u00e9 into a renowned restaurant. He was simultaneously the receiver of the PTT and a grocer in two rooms on the first floor of the house.

MARCEL KIENY<\/strong> – born 1899
2 children, Cook
With the efficient support of his wife Alice (n\u00e9e 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. Andr\u00e9, his son, took over the business in 1954.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tANDR\u00c9 KIENY<\/strong> – born 1932
2 children, Ma\u00eetre-Queux
After studying at the Lyc\u00e9e H\u00f4telier in Strasbourg, he completed internships in a number of top restaurants: Etretat, Plombi\u00e8res, Uriage, Aix-les-Bains, Versailles and England. He took over the family business in 1954. His wife, Liliane (n\u00e9e De Bernardo), takes on the duties of Ma\u00eetresse de Maison with a smile and courtesy.
Like his father, Andr\u00e9 Kieny is deeply involved in training and professional organizations:
– Pr\u00e9sident du Jury des CAP Cuisiniers
– Conseiller de l’enseignement technologique
– Membre du Prosper Montagn\u00e9
– Conseiller Culinaire
– Chevalier des Palmes Acad\u00e9miques
– Chevalier du M\u00e9rite Agricole
– M\u00e9daille d’argent de l’enseignement technologique

JEAN-MARC KIENY<\/strong> – born 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 (n\u00e9e Pidala). He is a former student of :
Pierre Gaertner, “Armes de France” in Ammerschwihr, 2 Michelin macaroons
Jacques Lameloise, “Lameloise” in Chagny, 3 Michelin macaroons
Louis Outhier, “L’Oasis” in La Napoule, 3 Michelin macaroons
Emile Jung, “Le Crocodile”, Strasbourg, France, 2 Michelin macaroons
Hans Stucki, “Le Bruderholz”, Basel, Switzerland, 2 Michelin macaroons

LAURENT KIENY<\/strong> – born 1966
2 children, Master pastry chef-chocolatier-glacier
Twice finalist in the Meilleur Ouvrier de 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<\/strong> – in 1990

MARIELLA KIENY<\/strong> – takes over the Kieny house – in 2017\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The values of Maison Kieny<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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EXCELLENCE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tA tradition since 1850, the foundation of the Family’s heritage.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Tradition and modernity<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIn 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.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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The transmission<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThe ambition to bring to the highest level each Woman Man who participates in sublimating the experience of the customers.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The new team<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Mariella Kieny<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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The mistress of the place<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIt 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 embarked on a perpetual quest for excellence, she in the dining room and he in the kitchen.
Their generosity was soon 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.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Na\u00efn Gamboa<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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SECOND OF KITCHEN<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Na\u00efn’s first stop was in the Dr\u00f4me Proven\u00e7ale, at the Clair de la Plume, the starred restaurant in Grignan. From clerk to half chef de partie, the young man who is interested in everything begins his learning of the language of Moli\u00e8re and at the same time of French gastronomy.<\/p>

His gluttony for learning then took him to all the regions, a true tour of France of taste and specialties, from Brittany to Vaucluse, through Burgundy and Occitania.<\/p>

Each new experience is an additional pretext to feed his curiosity a little more. Seafood, butter, olive oil, wine, in his lesson book, the chapters have the taste of French lands and traditions.<\/p>

When he brought his young talent to Alsace, as head pastry chef at Maison Kieny, Na\u00efn had already understood what makes the charm of the fine houses. He likes well-ordered brigades and meticulous service, he likes the rigor imposed by the stars and also the warmth of real living spaces.<\/p>

For more than a year, he immersed himself in the gastronomic Alsace of the Maison Kieny: inspired by the best of the past and turned towards the future.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Florian Felix<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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CHEFfe P\u00c2TISSI\u00e8re<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Originally from Uruguay, Florencia Dupont wasn’t destined for pastry-making. Attracted first by medicine, then nutrition, she naturally turned to cooking, guided by a quest for well-being. Pastry-making soon became an obvious choice, combining rigor, precision and beauty – qualities that resonate with her sensibility. <\/p>

After a first year of experience in her home country, she moved to France to learn from the best. She completed a six-month internship at the H\u00f4tel Julien in Alsace, where she discovered the intensity of service and the importance of detail. She then joined chef Laurent Arbeit at the Auberge Saint Laurent, where she became head pastry chef. Here, she perfected her style: sober, elegant, balanced desserts. <\/p>

Always striving to progress, in early 2024 she joined Maison Kieny, which was undergoing a complete transformation. Here, she works alongside chef Na\u00efm Gamboa, with whom she shares a common vision: clear, product-focused patisserie, where every ingredient has its place and sugar never dominates. Their collaboration is fluid, nourished by exchanges on pairings, textures, herbs and seasonal fruits. <\/p>

Demanding, patient and a good listener, Florencia never hesitates to rework her creations until she finds the right balance. She loves vegetal compositions and original flavors like apricot with thyme or chocolate with sesame. Her patisserie reflects a sincerity and finesse that are in line with the new identity of the house: quality, accessibility, emotion. <\/p>

Discreet yet determined, Florencia embodies a new generation of pastry chefs for whom technique is a tool in the service of taste. Alongside Na\u00efm Gamboa, she forms a duo attentive to seasonality, to the coherence of the plate, and to the emotion that a dessert can offer. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Adrien Stoffel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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The butler<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>

Shy, it is during a training course at the Clos des Sens in Annecy, that he reveals himself in room.<\/p>

In 2006, with his diploma in hand, he joined the Ecomus\u00e9e d’Alsace in Ungersheim as a supervisor. In 2008, he joined St Hippolyte, at the foot of the Ch\u00e2teau de Haut-Koenigsbourg as a Chef de rang. In 2011, while looking to evolve, the Kieny restaurant recruits a Chef de rang.<\/p>

The agreement is immediate. After his interview, the young man is hired and performs his first service a week later.<\/p>

Curious and passionate, he expands his knowledge of wines every evening, after the service. In 2014, the position of Ma\u00eetre d’h\u00f4tel became available, and he immediately applied.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The Kieny experience<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The atmosphere<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThe 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.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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The place<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLa 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 stand still, and even the most hurried souls will be happy to linger over lunch or dinner in one of the Maison’s two lounges.
The restaurant is made up of two large dining rooms, and the discreet, attentive wait staff contribute to an experience that is as timeless as it is exceptional.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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History Preamble True to the motto of this iconic house: “To build the future of cooking, we need to know how to take the best from the past… Guaranteeing tradition while adapting it to our times, so that the pleasure of eating well remains.” An image with 3 generations of cooks. In the heart of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2600","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/pages\/2600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/comments?post=2600"}],"version-history":[{"count":18,"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/pages\/2600\/revisions"}],"predecessor-version":[{"id":4666,"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/pages\/2600\/revisions\/4666"}],"wp:attachment":[{"href":"https:\/\/restaurant-kieny.fr\/en\/wp-json\/wp\/v2\/media?parent=2600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}