About Lobna Liverneaux
Chef Lobna Liverneaux in Strasbourg
A bridge between France and Japan
Lobna Liverneaux est une cheffe passionée et créative, pionnière en Alsace dans l’art de l’accord entre mets et saké. Trained in France in French and Asian cuisines, and qualified in Japan as a Tofu Meister, she cultivates a dual expertise that feeds her concept of “Emotional Cuisine“, combining culinary precision, sensory memory, poetry and aesthetics.
A renowned Japanese sake specialist
The first and only Sake Pioneer certified by the Sake Sommelier Association in France, she now passes on her passion through :
- Japanese sake sommelier courses at the Université Populaire Européenne de Strasbourg,
- cultural conferences on sake and its rituals,
- guided tastings with prestigious Japanese brewers.
She is a judge at the annual Luxembourg Sake Challenge, and creates subtle pairings between Japanese sake and world cuisine.
Tofu master & plant explorer
Lobna also makes its own artisanal tofu, using traditional Japanese methods (silken tofu, aburaage, yuba). She leads practical workshops where gesture, patience and the poetry of the product take on their full meaning.
Emotional Cooking
More than a profession, his cooking is an intimate language, nourished by personal experience, encounters and stories to pass on. With each dish, she seeks to evoke a sensation, a memory, an inner landscape – combining local products and Japanese inspiration.
Lobna Liverneaux is a Chef inspired by the art of sake.
In Alsace, Lobna Liverneaux adds a new dimension to gastronomy by incorporating Japanese sake as a key element in her culinary creations. His unique approach naturally led him to sign ” Tendance Saké”, a book that celebrates the alliance between flavors and emotions.
With this book, she doesn’t just propose recipes; she reveals a world where sake becomes an essential ingredient in her modern cuisine. Her expertise, forged by years of practice and research, is reflected in every dish she shapes with artistic mastery. Renowned for her “La Cuisine Émotionnelle” dinners in Strasbourg, she transforms every meal into a true sensory experience, where sake accompanies dishes with subtlety and elegance.
The pages of ” Tendance Saké ” are an invitation to explore new combinations, from scallops sublimated by sake to a reinvented foie gras terrine. Each recipe tells a story, each flavor evokes an emotion. This book is not just about cooking; it unveils the art of food and sake pairing, guiding the reader in choosing the perfect match with inspired precision.
With passion and know-how, Lobna Liverneaux opens up a new gastronomic path where tradition meets innovation, and where each tasting becomes a true voyage.
