Meet the team at the 1741
- Guillaume Scheer
"If I were a...", by Fabien Raux
Here is the biography of Mr Raux and some quick-fire questions:
It was a young 30-year old globetrotter who joined the team of the 1741 in February 2017. Following in his father’s steps, also a Chef, he decided to follow hotel and catering studies at the Lycée du Touquet.
During his studies, he met Mr Jean Marc Mompach with whom he formed a meaningful teacher-student relationship.
With his BTS vocational diploma in Culinary Arts under his belt, he started his career alongside a Michelin-star Chef, one of the Best Craftsmen of France and a holder of the Bocuse d’Or, the Chef François Adamski, in Bourges.
What better start to a career that later led him to another Michelin-star restaurant in La Madeleine-sous-Montreuil, with Alexandre Gauthier, then in Paris, at Le Meurice Hotel, as part of Yannick Alléno’s team (3 Michelin stars).
In 2005, he moved to Marrakesh, as the Chef of the D SENS restaurant, then of the Café M, at the Hyatt Regency in Casablanca before moving again, this time to China, to the province of Sichuan, where he joined the Michelin-star Chef Christophe Dufosse at the Jinjiang Hotel as Executive Chef managing the kitchen and the cake shop.
The fragrances of Morocco drew him back again in summer 2015 when he took over the running of Le Naoura Barrière Hotel and Le Fouquet's restaurant in Marrakesh, under the supervision of the well-known Chef, Pierre Gagnaire.
He is also able to boast the Trophée Raymond Vaudard (2009), the Trophée Jean Sabine (2010) and the Trophée des Hauts de France (2010), not to mention his role as a consultant for the Moroccan team of the Bocuse d’Or in 2013. Naturally, Cédric Moulot could not ignore such talent and offered him the opportunity to take over the kitchens of this institution in Strasbourg where he intends to combine refinement and delicacy with his cuisine in order to delight all our guests.
- A VEGETABLE: Beetroot for its intense colour that always leaves its mark.
- A SALAD: Endive or chicon, a reference to my native Calais.
- A SPICE: Coriander because I always found it on all my journeys.
- A SAUCE: Périgueux sauce. Pure and full-bodied, it gives good meat great character.
- A FRUIT: Tomato for the generosity of its flesh and its great variety.
- A DESSERT: Tiramisu, a nod to my Italian partner.
- AN ALCOHOLIC DRINK: Brandy for its powerful, structured and elegant side.
- A SEAFOOD: Sea urchin because a delicate flesh hides beneath its hard and prickly shell.
- A VINTAGE: 1986.
- Michael Wagner
"If I were a...", by Michael Wagner
General Manager and Sommelier of the 1741, Michael Wagner creates the elegant wine and food pairings that characterise the restaurant.
This 31-year-old man from Strasbourg, who holds a CAP diploma in catering, followed his passion and made a career for himself in oenology.
With more than ten years of experience, he cut his teeth in renowned establishments such as L’Arnsbourg in Baerental and the Clairefontaine in the city of Luxembourg. Mickael was awarded the title of 'Meilleur Sommelier du Luxembourg' (Best Sommelier in Luxembourg) in 2010.
Today, he is committed to sharing his passion for a profession that is both diverse and complex.
Familiar with the history of France's various wine producers, he carefully selects the finest wines for the 1741, which he joined at the very beginning and now runs.
- A vegetable? The radish, for its spicy side
- A salad?A lettuce, for its simplicity and because with a good vinaigrette, it is absolutely delicious
- A spice? Rosemary, for its strength and fragrance
- A sauce?Morel, for its fragrance and richness when combined with cream
- A fruit?The pineapple for its balance of sweetness and sharpness
- A dessert?A rum baba, for its smooth and exotic side
- An alcoholic beverage?Wine, for the emotions and sharing it creates
- A grape variety? Pinot Noir, for its exuberance and enchanting sensuality
- A vintage? 1945, for freedom and the honest, straightforward approach of the times
- Olivier Nasti
A word from Olivier Nasti
To our dear customers, to you Cédric and to all the people who work at the Restaurant.
The idea is to highlight an ingredient that has been selected at the height of its seasonality. By using authentic culinary techniques, both old and modern, I want to enhance the ingredient's value, texture and flavours.
This is the challenge that I aim to meet for you at the restaurant 1741, with the help and support of Guillaume Scheer, my Chef here in Strasbourg.
Because today, more than ever, I take pleasure in creating and cooking dishes according to my desires and the changes of the season and the market.
Olivier Nasti, MOF (Best Craftsman of France) 2007
- Cédric Moulot
A word from Cédric Moulot
Reality is always in part made up of a realised dream, a dream that drives you forward unconsciously but with extraordinary force, feeding your wishes and casting away all fears of danger or risk.
This unique establishment, to which we are delighted to welcome you today, was such a strong dream for me that it ended up becoming real.
I imagined it, designed it, created it, brought it into this world and named it.
In no time at all, this child has grown to become a promising adolescent, which is thanks to the perseverance of the team and thanks to you.
Ladies and Gentlemen, I thank you sincerely.
Cédric Moulot - Owner