In the heart of Alsace, between tradition and modernity, unfolds the passionate journey of a chef who embodies with humility and exacting standards the art of contemporary gastronomy. Lucas Engel, born in this land rich in flavors, grew up with a deep respect for the product, a constant pursuit of well-crafted work, and the demanding spirit inherited from the finest kitchens.
Why Acolytes? A tribute to gestures and connections
Behind every great dish, there are gestures, faces, and bonds. Because in the kitchen as in the dining room, nothing happens alone.
“Acolytes” is a tribute to those who accompany, elevate, and share. A team. A home. A place of humanity.
The restaurant’s logo is a nod to our entrance door, made of wood and marked by time. We stylized it, opened it. Because at Acolytes, the door is always open. It is a place of passage, warmth, and encounters.
The visual identity also reflects this vision: sober, elegant, rooted in history, and looking towards tomorrow. A sincere, committed, vibrant cuisine.
At the heart of it all, a phrase that Chef Lucas Engel has always embraced::
“When the product speaks, taste prevails.”
A path forged in excellence
Lucas Engel did not leave anything to chance. Trained under renowned chefs, he patiently built his expertise, blending technical rigor and sincerity of gesture. His cuisine, precise and generous, places the product at the center of every creation to offer an authentic and memorable tasting experience.
His time as head chef at the restaurant ENFIN in Barr was a major milestone. In 2023, earning his first Michelin star honored his commitment and talent, rewarding a fair, inventive cuisine where simplicity becomes a true strength.
Acolytes, a place that reflects him
After more than fifteen years of experience, Lucas Engel chose to create his own jewel in Sélestat: Acolytes. More than a restaurant, it is a deeply human and committed project, reflecting his values. Here, every detail is designed to celebrate product, nature, and seasonality in an atmosphere both simple and demanding.
Behind the scenes of a passionate project
Creating a gourmet restaurant is anything but a calm river. “It’s developing a business model, building forecasts, defending the project before a bank: today, you have to be strong to launch.” Behind the elegance of the plate lies months of intense work, improvisation, and construction management, especially in an old building where each day brings its share of surprises.
Lucas Engel shares this reality with lucidity: “It’s reviewing plans, improvising, staying calm. It’s repeating to yourself when difficulties arise: ‘it’s complicated, but it will work anyway.’” This path demands flexibility, trust, and perseverance—qualities that also reflect his approach in the kitchen.
The philosophy of a chef serving taste and humanity
For Lucas Engel, cooking is a language, a way to express his passion for nature and ecological commitment. He favors short supply chains, local producers, and seasonal ingredients, always chosen with the utmost care.
His work is a delicate balance between technique and sensitivity, precision and emotion. Each plate tells a story—the story of a terroir, a producer, a moment. It is this sincerity that gives strength to his cuisine and wins over the most demanding palates.
A journey to follow
The story of Lucas Engel is that of a man faithful to his roots and ambitious in his projects. With Acolytes, he writes a new chapter where respect for the product, passion for the craft, and environmental commitment come together to offer an authentic and memorable gastronomic experience.
“Imagining and creating Acolytes is about fully believing in your project and the idea you have of it. Knowing how to manage the different stakeholders to meet deadlines. And above all: never lose sight of why you do it!”
We invite you to discover this exceptional chef and his universe, where every dish is an invitation to travel, share, and discover. A beautiful promise for all lovers of sincere and committed gastronomy.
