When A Michelin Star Touches Down

A Michelin-starred chef landed in Gaborone, and suddenly, it’s not just about food — it’s about dreams, global doors, and a new generation of chefs ready to plate their future Gaborone doesn’t usually smell like Alsace. But for one day, it did — rich, buttery, precise. As part of Francophonie Month 2026, theAlliance Française de Gaboronebrought Michelin-starred chefHubert Maetzto theGaborone College of Culinary Arts, turning a classroom into a global stage.

Maetz is the owner of theHostellerie du Rosenmeer in Rosheim. Known for his cuisine rooted in regional traditions and seasonal ingredients, he has represented French gastronomy in numerous international events and cultural initiatives. This wasn’t just a workshop.

It was a collision of worlds. Aprons on, eyes locked, students leaned into every move. Maetz — joined by his son and collaborator Marc Friederich — wasn’t just cooking; he was translating a philosophy.

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On the menu? Fleischschnecke, a traditional Alsatian dish — unfamiliar in name, but instantly universal in its language: flavour. “The best way to express yourself is in a plate,” said Friederich.

According to Director of Alliance Française de GaboroneAnne-Charlotte Monneret, the mission runs deeper than taste. “French cuisine is not only about food, it is about culture, transmission and sharing knowledge.” This is where the magic sits: in the exchange. In the quiet passing of skill from one generation to the next. In showing Botswana’s young chefs that the world isn’t out of reach, it’s one plate away.

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