Audrey STIPPICH
Chef : 1 restaurant A talented and passionate young chef, Audrey Stippich embodies a new generation of daring and committed Alsatian chefs. Working alongside Régis Dell at La Table du 6717 (2 toques) in Ottrott, she creates a cuisine that is instinctive, seasonal and constantly evolving.
Trained at the Lycée Charles de Foucauld in Schiltigheim, where she obtained a BEP and then a bac pro cuisine, Audrey Stippich refined her technique with a catering qualification at the Lycée hôtelier Alexandre Dumas. In 2016, she joined Marc Haeberlin 's Brasserie des Haras in Strasbourg: "A superb school, very formative."
Two and a half years later, she moved briefly to Côté Lac (1 toque), before joining Clos des Délices and its restaurant La Table du 6717 (2 toques) in Ottrott at the end of 2018. Chef de partie, then second chef, she climbed the ladder until, since 2023, she has been running the kitchens in tandem with Régis Dell.
A free and lively cuisine
The chef claims her cuisine is "creative, seasonal, with no set menu". Menus evolve according to products and desires: "We can change everything in three weeks, that's what we enjoy", she assures us.
Her inspiration comes from her home garden, the herbs and edible flowers she picks before each course, and the mushrooms and fir buds she gathers in the forest. "My father is a vegetable farmer, my sister supplies the bread, and we make a lot of homemade vinegars and pickles... All this is our DNA", maintains the young chef.
The relationship with Régis Dell is a natural one: "He's in charge of meat, fish and sauces, while I'm in charge of starters and desserts. We exchange ideas every weekend to build the menus together. "
Their teamwork and high standards were recognized in 2025 at the Gault&Millau Tour Grand Est, where Audrey Stippich and Régis Dell were awarded the Trophée Techniques d'Excellence.
Competition buff
But that's not all! Competitions are an integral part of Audrey Stippich's career path : Olympiades des Métiers (5ᵉ national place in 2016), Meilleur Foie Gras d'Alsace 2023, Trophée Émile Jung et Henri Huck 2024."I like surpassing myself, getting out of my comfort zone. As a woman, you always have to prove a little more what you're capable of," she says. Next objective: the MOF 2026.
Its restaurants
