History and values
For five generations, the Schneider family has been cultivating the art of hospitality with much passion and talent.
Discover the history of the Auberge, which has now become an upscale hotel and a gourmet restaurant thanks to the dynamism of chef Stephan Schneider and his team.
Thanks to its commitment to regional values and respect for products and nature, the Auberge Saint-Walfrid has been awarded the MOSL Quality label.
Annex to the priory our establishment was built in 1711, close to the church of Welferding. Saint Walfrid, patron saint of the parish founded by the Benedictine monks of Tholey gave his name to the village of Welferding united with Sarreguemines since 1964.
After the French Revolution the farm was sold at an auction and the monks were turned away. It then became a place, offering bed and board to carters and their horses who towed barges along the Sarre Canal.
Since 1889, when the name of the ancestor Joseph Bock is first mentioned, the tradition of hospitality and providing a fine table has been perpetuated by five generations of the Schneider family, to the greatest satisfaction of their guests.
Although, until the 70's, the Inn looked more like a village café than a restaurant, it gradually gives way to an upscale gastronomic restaurant, whose efforts are rewarded with a first Michelin star in 1977.
After acquiring experience in some prestigious establishments (Le Crocodile in Strasbourg, La Palme d'Or in Cannes, etc.), Stephan joins his father in 1986.
In the spring of 1998, the Auberge Saint Walfrid celebrated the return of the Michelin star that had disappeared in 1994, and the inauguration of eleven superb rooms, a new seminar room and a lounge overlooking the park.
Since the untimely death of Jean Claude Schneider in the winter of 2004, Stephan finds himself in charge of the family Auberge after having worked alongside him for 20 years.
Fifth generation at the helm of Auberge Saint Walfrid, true to his father’s spirit, Stephan Schneider perpetuates the family tradition and defends the culture of culinary art and hospitality.
2019 will remain a milestone year for the Inn.
The Auberge building is extended, retaining its authentic character while adding a modern touch. The hotel now has additional rooms, doubling its capacity. The rooms are tastefully furnished, offering luxurious comfort and a soothing atmosphere for guests.
That same year, the inn's second-in-command, Matthieu Otto, Bocuse d'Or France 2017, represents France at the international competition.
Also since 2019, the Auberge Saint-Walfrid has held the MOSL Quality label.
In 2023, the new wellness area with spa pool and sauna-hammam opened.
The Saint-Walfrid Inn in Sarreguemines has been awarded the MOSL Quality label since 2019
his is a benchmark for customers: it recognizes those working in Moselle, who favor local production and know-how specific to the region.
As restaurateurs, we give priority to the use of locally-sourced raw materials and products, and provide transparent information on the products used.
As a hotel, we do our utmost to guarantee quality accommodation, service, customer relations and an eco-sustainable approach to our services.
Discover Moselle as you've never seen it before: tourist activities, local know-how, projects... Find out more here
The Auberge Saint Walfrid adopts a voluntary approach to environmental management and quality to integrate the principles of sustainable development.
Awareness raising and training of our staff
Selective sorting of waste
- Use of environmentally friendly cleaning products and consumables
- Use of 100% recycled paper
- Use of low-energy light bulbs
- Use of locally and regionally sourced food products from sustainable or organic farming.
Information on the actions we take and those that our guests can take during their stay.
"We have not inherited the land from our parents, we are borrowing it from our children", Antoine de Saint Exupéry
