Gilles Leininger

The Path

Apprenticeship at Le Crocodile in Strasbourg gave Gilles Leininger the basic discipline of the trade, the kind of start that sets a working rhythm early. He then moved to Les Semailles in La Wantzenau, where he was chef from 2001–2003, before taking the chef role at Le Festin de Lucullus in Strasbourg. From 2009, he shifted into the dual role of chef / gérant at Le Jardin Secret in La Wantzenau. Read together, those addresses map a career built step by step through Alsace, from learning to leading to owning.

The Work Today

At Le Jardin Secret, the cooking is presented through regional reference rather than statement for its own sake. Gilles Leininger has described that approach in plain terms: “Munster and cumin are something we know here today; I wanted to pair them with cauliflower because it is a beautiful combination of tastes and flavors.” The line shows a kitchen built on familiar ingredients, handled with control and arranged for how they work together on the plate. He has also described the restaurant as a space for direct expression. “I could bring clients into my culinary world,” he said, and that is the useful clue: the menu is treated as a personal point of view, made legible through composition rather than noise. At Le Jardin Secret in La Wantzenau, the work reads as intimate, measured, and anchored in place.

Signature

Gilles’s signature dishes include tourte au pigeon et au foie gras. In that preparation, the register is clear: richness, structure, and classical reference kept in balance rather than pushed toward display.

In Their Words “Munster and cumin are something we know here today; I wanted to pair them with cauliflower because it is a beautiful combination of tastes and flavors.” “I could bring clients into my culinary world.”

Acclaim

Gilles’s honors include Guide Michelin, 1 star, Bocuse d'Or France, 4th place (2019), Bocuse d'Or, best plate (2019), and Trophée Masse, 1st place (2018).