Régis DELL
Chef : 1 restaurant Régis Dell, originally from Alsace, runs the Clos des Délices (2 toques) in Ottrott with Audrey Stippich. His lively, instinctive cuisine draws on nature and sharing.
Trained at the Lycée Hôtelier Alexandre Dumas in Illkirch, Régis Dell discovered the Côte d'Azur during an internship in 2011. There he met Georges Pélissier, "a great chef who had worked with Alain Ducasse in Monaco. He put his trust in me and I returned to work alongside him for three seasons. "
In winter, he continued his apprenticeship in the mountains, at Méribel, where he strengthened his technique and endurance. In 2015, he joined Marcel Ravin at Blue Bay (3 toques) in Monaco, a chef he speaks of with admiration: "It was the culinary encounter that changed everything for me. He put his trust in me, and I learned an enormous amount, especially about rigor. "
A return to Alsace and complicity in the kitchen
In 2020, Régis Dell felt the need for a new challenge: "I wanted to take on greater responsibilities." He returned to Alsace and joined Clos des Délices in Ottrott. There, he met Audrey Stippich: "We were seconds together, then we took over the reins of the kitchen in 2022. "
The way they work is based on exchange and complementarity: "We don't have fixed jobs. Audrey is more involved with starters and pastries, while I'm more involved with hot dishes, meats and fish. But all decisions are taken together. "
A lively cuisine on the move
The duo's cuisine draws its identity from nature and the seasons. "We love aromatic herbs, flowers and homemade vinegars. Borage, nasturtium, fir buds, elderberry and wild garlic make up their plant palette, often picked with the brigade.
Marcel Ravin's influence remains in his work with sauces and herbs: "He's the one who passed on to me this taste for plants and fragrant sauces", he confesses. Together, Audrey Stippich and Régis Dell create a creative and balanced cuisine that reflects their complicity.
In 2025, the Gault&Millau Tour Grand Est awarded them the Trophée Techniques d'Excellence, in recognition of their collective and precise work.
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