Jérôme Schilling

The Climb

Apprenticeship near home in Alsace gave Jérôme Schilling an early grounding in the region’s rhythms, and that local starting point remained visible as he moved through a sequence of exacting kitchens. Hubert Maetz, Joël Robuchon, Roger Vergé, and Cordeillan-Bages each formed part of that progression, adding discipline and range to a cook shaped by repetition and refinement rather than display. A later post as cook at Guy Lassausaie in Chasselay, until 2015, marked another step in that same measured ascent. In 2015, Jérôme Schilling became chef exécutif at Villa René Lalique, where he held the role through 2017. The move into leadership did not alter the line of the work so much as extend it: the emphasis stayed on precision, structure, and craft. Since 2018, the name Jérôme Schilling has been attached to Restaurant LALIQUE, Château Lafaurie-Peyraguey, where the setting is part of the reading of the food. The house, the estate, and the address all reinforce a practice built around place and attention.

Today

Since 2018, Schilling has been executive chef of LALIQUE in Bommes, France. It points to a style that listens to its surroundings and keeps its focus on measured execution. “We always work for excellence and to go as high as possible.” That line sums up the standard behind the daily practice: a push for higher output without loosening the composure and exactitude that define the house.

Signature

Le Grain Noble is among Jérôme Schilling’s signature dishes. The name reads with restraint and concentration, and it fits a kitchen that is more concerned with detail and character than with noise.

In Their Words Taken together, the remarks show a house working through a difficult period while keeping the service model active. They also point to the broader frame of the restaurant, where the ephemeral summer terrace sits alongside the gourmet dining room at Hotel & Restaurant LALIQUE at Château Lafaurie-Peyraguey.

Recognition

Jérôme Schilling's honors include Meilleur Ouvrier de France (2022), Michelin Guide, two stars (2022), and Gault&Millau d'Or Nouvelle Aquitaine (2023). These distinctions track a career built in stages, with recognition following the same disciplined line as the kitchens that formed him.