Emile Jung was born in Masevaux, a small Alsacien town at 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 goose liver with Artzner, an expert in this product. Later, he worked in Lyon at the “La Mere 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, and credits him with stimulating his imagination and his interest in fine cuisine.
In 1965, he married Monique Andres, a graduate of “L’Ecole Hoteliere de Strasbourg,” who had also trained for three years with “Le Club,” a Michelin two-star restaurant in Cavaliere, on the Riviera.
During the winter months, Emile Jung used to leave the family inn to improve his art by working in famous Paris restaurants such as “Fouquet’s”, “Ledoyen”, “Maxim’s”, ***La Narcé”. That is how he discovered the secrets of French cuisine. He also acquired a thorough knowledge of wines, which makes him a runner-up twice in national contests for best sommelier.


In 1966, Emile Jung, then aged 25, and his wife were rewarded for their efforts and won their first Michelin star at the “Hostellerie Alsacienne” in Maseveaux. They were then the youngest star holders in France. A good omen!
In 1971, Monique and Emile Jung 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, Moniques’s art as a gracious and efficient hostess were officially recognized and honored!
This third distinction gave them access to the very select and exclusive circle of the great masters of gastronomy. Combining rigour 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 **mostly 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: his masterful command of tasteful combinations with the addition of daily touches to traditional dishes. Poetic visual presentations of each plate give final proof that Emile Jung is not only an extraordinary cook, but an author as well!


Legend has it that the crocodile which takes 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 on 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..

My wife Monique and I took over 'The Crocodile' Restaurant thirty years ago. The Michelin Guide to gourmet cooking recognized its excellence in 1989 by bestowing upon it a third star, which has been our constant source of pride for the past thirteen years.

The loss of that mark of distinction came as a shock to all of us. There are no words to express our pain.

Far three decades. 'The Crocodile' has cultivated utmost distinction in its kitchen and in its dining-room. Through unfailing hard work, dedication and creativity, we have tried aur very best to deserve the trust our patrons place in us.

We all knew that the road to the top would be a difficult one, and that once we got there, there would be many new challenges ahead. We have totally committed our energy and talents to that enterprise : it has been the essence of our very existence.

At this dïfficult moment, numerous expressions of sympathy and loyalty prove that our restaurant is dear to the hearts of very many people. They show more than any commentary or criticism how much it is appreciated. This is undoubtedly the most precious reward : it means more to us than anything else.

Despite the unfortunate turn of events, we know that we have always served the rigorous traditions of French gastronomy. With passion and fervor, all of us here have striven to make our cuisine sincere, genuine and at times, we hope, even inspired.

It has been an immense pleasure and a blessing ta wark in the company of a gifted and devoted team. Like my wife and myself, they are determined to face the challenge, and ta continue to serve the art of fine cuisine with the same exacting professionalism and inventiveness that have built the reputation of our establishment. In short, we are intent on renewing the stellar performances of our beloved 'Crocodile'.

Emile Jung