For three decades the Crocodile has cultivated utmost distinction in its kitchen and in its dining room
Emile Jung was born in Masevaux, a small Alsatian town in the foothills of the Vosges Mountains. At 17, when his father died, and having completed his secondary education, he became apprenticed to learn the restaurant business. He thought he might some day take over his parents' business, L'Hostellerie Alsacienne. He spent the year learning his trade at the then-famous restaurant of the renowned Maison Rouge Hotel in Strasbourg. He soon mastered the art of making foie gras with Artzner, an expert in this product. Later, he worked in Lyon at La Mère Guy, a Michelin two-star restaurant. In this city, well-known for its excellent cuisine, he discovered the classic "grande cuisine," superb local products and a great regional tradition. He also met Paul Bocuse, whom he credits with stimulating his imagination and his interest in fine cuisine.

In 1965, he married Monique Andres, a graduate of L'Ecole Hotelière de Strasbourg, who had also trained for three years at Le Club, a Michelin two-star restaurant in Cavalière, on the Riviera.

During the winter months, Emile Jung would leave the family inn to improve his art by working in famous Paris restaurants such as Fouquet's, Ledoyen, Maxim's, and La Narcé, discovering the secrets of French cuisine and acquiring a thorough knowledge of wines, which led him to twice be runner-up in national competitions for best sommelier.

In 1966, Emile Jung, then aged 25, and his wife were rewarded for their efforts when they won their first Michelin star at the Hostellerie Alsacienne in Maseveaux, becoming the youngest star holders in France. A good omen!

In 1971, Monique and Emile decided to move to Strasbourg, the capital city of Europe! They bought "Au Crocodile," which was at the time a declining business. In 1972, Emile Jung received his first Michelin star. In 1975, they obtained a second one, followed by the third star in 1989. Emile's culinary genius and Monique's art as a gracious and efficient hostess were officially recognized and honored!

This third star gave them access to the very select and exclusive circle of the great masters of gastronomy. Combining rigor and creativity with mastery of their craft, they still constantly prove their capacity for giving their patrons utmost pleasure. With the excellence of their staff, trained in the same style, they almost always accomplish their tasks to the entire satisfaction of their guests.

Due to his eclectic training and his love for quality products, Emile Jung is always looking for innovations that give his cuisine a personal style. He believes in harmonious dishes, and respect for natural products. To him, wine epitomizes the genius of cooking. Emile Jung's trademark is his masterful command of tasteful combinations, giving traditional dishes a new touch each day. His poetic visual plate presentations are proof that he is not only an extraordinary cook, but an artist as well!

A legend behind the name "crocodile"
Legend has it that the crocodile which has pride of place in the restaurant today was brought back from Napoleon's Egyptian campaign by a Captain Ackermann, aide-de camp to General Kleber.

A passionate hunter at home, Ackermann finally overcame a crocodile on the banks of the River Nile, exhibiting it triumphantly in the camp.

After the war, he returned to his native Strasbourg with his 3-meter long trophy, bought an old farm at 10 rue de l'Outre, refurbished it and made it into a tavern. It soon became popular and known for the strange stuffed reptile that decorated the establishment. Later on, Emile and Monique took over The Crocodile Restaurant. It was 30 years ago...