Our Chef

For several years, the kit at La Meunière was led by the talent of Chef Thomas Dumoulin, who trained in some of Alsace’s finest establishments – Le Chambard, Auberge de l’Ill, Le Suquet in Laguiole…
With him, we learned how to combine tradition and refinement, always respecting the seasons and local produce.

And now? We’re staying true to our values… but with a new hand at the stove. Lucas Frey (his brother-in-law) has taken up the apron. And his journey is as surprising as his dishes!

Lucas – from globetrotter to chef!

Originally setting out to travel the world, Lucas found more than just scenery: he discovered a passion for cooking – and met Liza, an Alsatian he encountered one evening on the other side of the world, in Melbourne. Since then, they’ve never left each other’s side… except when he’s testing recipes at 11 p.m.

After a few years of adventure, they returned to Alsace in 2018. Liza resumed her position at the Auberge de la Meunière, while Lucas searched for his path… and that’s where his adventure truly began.

He first helped out with the gardens, until one day he stepped – then fully plunged – into the kitchen. Starting as a dishwasher, then a kitchen assistant, he learned everything hands-on, with a lot of elbow grease (olive, hazelnut, or basil oil)… and some solid advice from Thomas.

The result: a few years later, he’s now the chef. Proof that good stories are just waiting to simmer!

Lucas is passionate. He cooks, first and foremost, for the love of it. He loves experimenting, combining flavors, tasting, trying again, and imagining menus (even at night) that evolve with the seasons and his inspiration.
His simple rule: it must be delicious, local when possible, generous, and always sincere.
But don’t worry – he hasn’t turned his back on tradition: good old Alsatian dishes still feature on the menu. Because a well-prepared choucroute garnie can speak louder than any words.