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Chef Thomas Koebel

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Chef Thomas Koebel

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the chef and his team

Chef’s presentation


Passionate about gastronomy from an early age, Thomas honed his skills in the kitchens of Alsatian gourmet restaurants such as L’Auberge du Cheval Blanc in Westhalten, Au Cygne in Gundershoffen and Au Crocodile in Strasbourg. In 2015, he took charge of the kitchens at Secrets des Grands Express. He was awarded the title of Maître Restaurateur in 2017.

In July 2019, this challenger accepts the challenge of the Relais de la Poste gourmet restaurant: to restore the establishment to its former glory. Since then, he has led his brigade to excellence, offering new culinary experiences to his customers, improving his dishes every day to achieve perfection. In March 2023, he was awarded his first Michelin star. In October 2023, he became a member of the Etoiles d’Alsace association, a recognition of the region he honors with his menu.

Firmly convinced that the quality of his dishes lies in his choice of ingredients, Thomas works exclusively with fresh, seasonal produce, and whenever possible with
local products
. He also attaches great importance to passing on his knowledge, whether to his teams on a day-to-day basis, or to the village’s youngest children during educational outings dedicated to cooking and flavors.

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chef's presentation

Thomas Koebel,
a daring and creative chef

What’s your speciality, your flagship dish?
My signature dish is Croustillant de pigeon au foie gras. It’s a pigeon breast with a slice of foie gras, wrapped around a green cabbage leaf, then baked in a brick pastry. But I’m not going to tell you all the secrets of my recipe… ! I invite you to come and discover this dish at Le Relais, which is regularly on the menu.

What drives you on a daily basis?
Sharing my passion with my team and my customers. In the kitchen, my brigade is teeming with ideas, we exchange a lot and I’m keen to teach them technical tricks. I’m very pleased when customers perceive the emotion and passion we’ve put into our dishes and leave the table spellbound.

Where do you draw your inspiration for proposing a new menu every 6 weeks?
My cuisine is based on local, fresh, seasonal produce. Each season has its key products, so I prepare my dishes according to what nature has to offer. That’s why the menu sometimes changes after 5 or 7 weeks: depending on the weather, a product may be available earlier or later than expected.

etienne eyer

The gourmet restaurant team


Alongside Thomas Koebel, a team of 10 people work to offer you a tasty, gastronomic experience. No detail is left to chance, and everyone’s professionalism ensures that every service is of the highest quality.

In the kitchen, the Chef is supported by Léa Merkel, second chef. After 2 years in the kitchens of Le Crocodile in Strasbourg, Léa joined Le Relais de la Poste, where she rose through the ranks to become Thomas Koebel’s right-hand woman. This duo is committed to offering creative, gourmet dishes. Exchange and sharing are at the heart of their collaboration to surprise your taste buds and offer you a gastronomic interlude for the duration of a meal.

In the dining room, Etienne Eyer and his team will accompany you throughout your meal and guide you through our 700-strong wine list. This discerning epicurean and connoisseur of the world’s wines takes you on a tour of the world’s greatest wineries, as well as discovering discreet nuggets produced by small-scale winemakers. He’ll give you expert advice to ensure that your wine perfectly matches the flavours of your dish.

Lea Merkel