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September – October 2016 in all participating restaurants

See participating restaurants down large

The Global World Gourmet Society Festival will start September 1st 2016!
Top restaurants across the globe offer their interpretation of the World Gourmet Society’s mission to discover new culinary landscapes in form of a side menu along side their regular menu . Please see below the list of participating restaurants.
 
Become a WGS Member tody and get all menus as a pdf!
 
Restaurants from Italy, France, US and Asia will follow soon!

Foreword

Tesi BaurMeet Tesi Baur

“Discovering New Culinary Landscapes” is the topic of the third World Gourmet Festival. I am happy and proud that more than 15 exquisite restaurants and chefs in 11 countries across the...  More >


andyhayler1Meet Andy Hayler

If travel truly broadens the mind, then one aspect of this is the discovery of new culinary experiences. Whenever I venture to a new destination...    More >

 

Participating restaurants

Restaurant Hof van Cleve

banner hofvan Kopie

Chef Peter Goossens profile 90 90

Address:
Restaurant " Hof van Cleve "
Riemegemstraat 1
9770 Kruishoutem
Belgium

3 Michelin Starred Chef Peter Goossens

Discover more

Book a table

World Gourmet Society Festival

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Download sample menu

In this section you can review:

  • Interview with Chef Peter Goossens
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Peter Goossens's cooking skills
  • The biography of Chef Peter Goossens

article Chef Peter Goossens and wife Lieve

(Photo: Heikki Verdurme)

 

Interview with Chef Peter Goossens:

1. Tesi: Dear Chef Goossens, you are the owner and chef of the restaurant Hof van Cleve in Kruishoutem / Belgium. Please also tell me more about your background and the history of the restaurant.

Chef Peter Goossens: Before my work at Hof van Cleve I gathered a lot of work experience in a wide range of top restaurants. I worked at Pré Catelan, Pavillon d'Elysée and Ecole Lenôtre in Paris, at Paul Blanc in Thoissey close to Lyon and Restaurant Yzerberghoeve in Kruishoutem / Belgium. Regarding the restaurant please review the list of achievements which I will add at the end of the interview.

2. Tesi: Some chefs discover their love for food and their gift for preparing outstanding dishes quite late, while for others it is clear in their childhood years that they will become a chef. When did you discover your ability to prepare food that is far beyond the norm?

Chef Peter Goossens: I've always wanted to become a chef since I was little. I've always had a passion for food and restaurants and I'm fond of good food!

Dutch version:
Al van kleinsaf droomde ik al om chef te worden. Ik ben altijd gepassioneerd geweest voor food, restaurants en lekker eten!

3. Tesi: What is your favourite dish with less than five ingredients and why?

Chef Peter Goossens: Asparagus (with langoustines), witlof, langoustines, oysters, red meat.

Dutch version:
Asperges (met langoustines), witloof, langoustines, oesters, rood vlees.

4. Tesi: Let's assume I pay you a flight to any place on this world but I give you only €30 to buy ingredients to cook a dinner for four friends. Where would you go and which ingredients would you buy?

Chef Peter Goossens: I think you should go to the East (Vietnam or Thailand): local market, lots of vegetables / cook on the beach with fish and seafood.

Dutch version:
Ik denk dat je voor die prijs naar het Oosten moet gaan (Viëtnam of Thaïland): lokale markt, veel groenten / op strand koken met vis en zeevruchten.

5. Tesi: What does good food mean to you?

Chef Peter Goossens: Respect for nature and season, delicious ingredients treated with the utmost care, creative with a sharp eye for detail, perfect cooking and tasteful.

Dutch version:
Respect voor de natuur en het seizoen, lekkere ingrediënten met zorg behandeld, creatief met oog voor detail, perfecte cuisson en smaakvol.

Thank you
Matthias Tesi Baur

The World Gourmet Society Festival menu to discover new culinary landscapes:

(coming soon)

Pictures of the restaurant and Chef Peter Goossens's cooking skills:

article Hof van Cleve

new1

(Photo: Piet De Kersgieter)

new2

(Photo: Piet De Kersgieter)

new3

(Photo: Piet De Kersgieter)

new4

(Photo: Piet De Kersgieter)

article Hof van Cleve terrace

article Hof van Cleve Nicola potato

(Photo: Jean-Pierre Gabriël)

article Hof van Cleve sardine

(Photo: Jean-Pierre Gabriël)

article Hof van Cleve SQUID-red bell pepper-piccalilly-avocado

(Photo: Jean-Pierre Gabriël)

article Hof van Cleve chocolate dessert

(Photo: Jean-Pierre Gabriël)

 

The biography of Chef Peter Goossens:

Surname: Goossens
First name: Peter
Date of birth: 6 April 1964
Place of birth: Zottegem / Belgium

Address
Restaurant " Hof van Cleve "
Riemegemstraat 1
9770 Kruishoutem
Belgium

Tel +32 (0) 9/383.58.48
Fax +32 (0) 9/383.77.25

Mail: info@hofvancleve.com 

Facebook: www.facebook.com /pages/Hof-van-Cleve/27903985604

Web
www.hofvancleve.com 
www.lesgrandestablesdumonde.com 
www.mastercooks.be 
www.escoffier.be 
www.saisonnier.net 
www.belgocatering.be 
www.njam.tv 
www.barry-callebaut.com 
www.club-prosper-montagne.be 

Training

Grammar school
" Ter Duinen " Hotellerie school, Koksijde

Experience

Pré Catelan / Paris
Pavillon d'Elysée/ Paris
Ecole Lenôtre / Paris
Paul Blanc / Thoissey
Restaurant Yzerberghoeve / Kruishoutem

ACHIEVEMENTS/AWARDS HOF VAN CLEVE

1992: Start of the gastronomic restaurant
1993: Golden Delta – Best Young Chef in Belgium
1994: Culinary Award – The Most Delicious Table in the Country
1994: Best Winelist – more than 1000 references worldwide
1996: The Greats of Tomorrow – Gault&Millau
1997: Best Champagne List and Médoc
1997: Zwiesel Trophy – Best Table
1998: Knight in the Order of the Black Truffle
1998: Friends of Seasonal Cuisine – Les Amis Saisonniers
2000: Master Chef of Belgium
2000-2004: Relais & Châteaux – relais gourmand
2002: Gosset-Célebris Trophy (best champagne list)
2003: Best Italian Wine List Trophy (non-Italian restaurant)
2003: Traditions & qualité – The Great Tables of the World
2003: Support to the book "Kaas en Wijn"
2003: Best Award of Excellence – Wine Spectator
2003: Five Star Diamond Award – The American Academy
2003: Hof van Cleve "Best Sommelier of Belgium 2004" – Stijn Van der Beken
2004: Disciples of Auguste Escoffier
2004: Cookbook "Koken en Wijn"
2004: Chef of the Year– Gault&Millau Benelux
2004: Golden whisk – Knack
2005: Golden whisk – Chef of the Year – Knack restaurant guide
2005: Support to the book "Havanna's – grand cru uit Cuba"
2005: Chef meals in supermarket Delhaize
2005: -up to now Meals of the Year – Robert Parker – The Wine Advocate
2005: Support to the book "Sterrenchefs van bij ons" – Caudelier
2006-2014: San Pellegrino World's 50 Best Restaurants
2007-2008: Museum brasserie and Museum café – Brussels
2008: Tv programme "Mijn Restaurant 1"
2008: Cookbook "België – Wereldkeuken"
2008: Advisor for the campaign of "blanc–bleu" beaf – VLAM
2008: Support to many international cookbooks
2008-2011: -up to now Weekly culinary page in "Het Laatste Nieuws"
2008: Golden whisk set with diamonds – Knack restaurant guide
2008: Restaurant Personality of the Year – Leaders' Club
2008: Support to the book "Truffels – 's werelds zwarte goud"
2008: Culinary advisor "Unilever"
2009: -up to now Foundation of MNU: with Belgocatering, Sergio Herman and Roger van Damme
2009: Tv programme "Mijn Restaurant 2"
2009: Award for "Best Reality" – Mijn Restaurant 2 / VTM
2009: Tv programme "Beste Hobbykok van Vlaanderen 1"
2009: Support to the book "Een Belgisch kookboek"
2010: Man of the Year – Knack magazine
2010: Support to the book "De Essentie" – Unilever
2010: Tv programme "Mijn Restaurant 3"
2010: Tv programme "Beste Hobbykok van Vlaanderen 2"
2010-2011: Monthly column "Cheese and Beer" and "The Product" in Culinaire Ambiance
2010: Support to the book "Food & Wine"
2010: Tv programme final "Masterchef"
2010: Chairman of the jury for Belgium "Bocuse d'Or"
2010: -up to now Chocolate ambassador "Callebaut"
2010: -up to now Cookbook MNU: with Sergio Herman and Roger van Damme
2010: Foundation of the television channel Njam! with Studio 100
2010: Support to the book "De Alchemie van Liefde en Lusten" – Bo Coolsaet
2010: 4 cookbooks "The Seasons" in cooperation with 'Het Laatste Nieuws'
2010: Culinary Personality of the Belgian gastronomy – Horeca Expo
2010: Homage medal of East-Flanders
2010: World Expo Shanghai – Head Chef on the Belgian, Flemish and Royalty days
2010-2011: Tv programme "Meesterlijke Klassiekers"
2011: Tv programme " De keuken van de Meester"
2011: Advisor for the campaign of 'porc chop' – VLAM
2011: Cookbook "Meesterlijke Klassiekers" in cooperation with Njam!
2011: Cookbook MNU:2 with Sergio Herman and Roger van Damme
2011: Hof van Cleve "Best Sommelier of Belgium 2012" – Pieter Verheyde
2011: Knight of the Leopold Order
2011: Guest Chef for Redbull in Salzburg "Hangar 7" – month of July
2011: Private china "Geometry by Ann van Hoey"
2011-2012: Chef meals in business-class – KLM
2011: Support to the book "Chefs van België"
2011: Awarded as "Best Restaurant of the World" by wbpstars.com
2011: Honorary citizen Kruishoutem
2011: Project "Cook2celebrate" for Delhaize
2012: Cookbook "Passie voor Product" in cooperation with Njam!
2012: Trophy Gault&Millau – 10 years 19.5/20 – Best Chef of Belgium
2012: Trophy Gault&Millau – Best Hostess of the Year / Lieve Goossens-Fermans
2012: Top 60 Best Restaurants in the World – wbpstars.com
2012: -up to now Elite Traveler's Top 100 Restaurants in the World
2013: -up to now Opinionated About Dining Top 100 European Restaurants
2013: -up to now Development of table knives together with Antoine Van Loocke
2013: Development of the restaurant's furniture together with André Verroken
2013-2014: Ambassador for the Prosper Montagné competition
2014: Featured in "Must Eat" from Luc Hoornaert & Kris Vlegels
2014: Cooperation with Gent Jazz for tailor-made soundmix
2014: Support to the book "M.E.P." – Unilever
2014: Support to the book "Koken-Het Handboek" – Hotel School 'Ter Duinen'
2014: Foodtaster.be 92/100 – Belgian online restaurant guide
2014: Third Best Restaurant in the World – FOUR Magazine
2014: Foundation of Flanders Food Academy
2015: Creation of sandwich filling for Pistolet Original
2015: Provost of the Kitchen Chefs – Prosper Montagné Club
2015: Participation at event Good France
2015: Top result 100/100 from elizabethonfood.com
2015: Top 25 Best Restaurants in the World –French magazine 'Le Chef'
2015: Support to The Makers – Unizo
2015: Promotion video in cooperation with 'Toerisme Vlaanderen' (Flanders' Tourism)
2015: San Pellegrino World's 100 Best Restaurants
2015: World Expo Milan – Godfather of the food experience
2015: Support to the book "Where Chefs Eat – A Guide to Chefs' Favourite Restaurants"
2015: Filmshoot in cooperation with The Staff Canteen
2015: N° 1 Top 60 Best Restaurants in the World – wbpstars.com
2015: N° 1 Top 10 Belgium: 94/100 – Foodtaster.be (Belgian online restaurant guide)
2015: Guest Chef for Tomorrowland – Secret Restaurant
2015: Participation at Stockmans Blue Days
2015: Guest Chef for 'KookEet Brugge' (cooking event in Bruges)
2015: Classic Event XPO Kortrijk – Dolce

THE GUIDES

Michelin
1994: 1 star
1998: 2 stars
2005-up to now: 3 stars

Gault&Millau
1993: 15/20
1995: 17/20
1998: 18/20
2000: 19/20
2004-up to now : 19.5/20

Knack Restaurant Guide
4 whisks 1995
5 whisks 1997-up to now

De Markt / Gastromania
1998: 16/20
2002: 19/20
2005-up to now: Best Restaurant in Belgium

Delta Guide
2001-up to now: 4 chef's hats

Foodtaster (www.foodtaster.be)
2014: 92/100
2015: 94/100 (n° 1 Top 10 Belgium)

Andy Hayler's Restaurant Guide (www.andyhayler.com)
2014-up to now: 19/20

ElizabethOnFood (www.elizabethonfood.com)
2015: 100/100

 

 

Restaurant La Pergola

banner lapergola

article becker 90 90 Francesco Vignali

Address:
"La Pergola" Restaurant
Via A. Cadlolo 101
00136 Rome
Italy

3 Michelin Starred Chef Heinz Beck

Discover more

Book a table

World Gourmet Society Festival

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Download sample menu

In this section you can review:

  • Information about the restaurant La Pergola
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Beck's cooking skills
  • The biography of Chef Heinz Beck

article Francesco Vignali

(Photo: Francesco Vignali)

Information about the restaurant La Pergola

Michelin® Guide Third Star Awarded to "La Pergola"
Rome Cavalieri's Signature Restaurant is Worth a Special Journey

In November 2005 the Michelin® Guide announced that La Pergola, helmed by acclaimed chef Heinz Beck, had won the guide's most prestigious rating – the coveted third star. The restaurant, set on the top floor of the Rome Cavalieri with "gasp-worthy" views of the Eternal City, is Italy's first five-star hotel restaurant to receive the award.

Michelin stars, in any amount, are bestowed only on those restaurants that deserve a traveler's special attention. In Michelin parlance, one star indicates "a very good restaurant in its category – a good place to stop on your journey." Two stars, especially rare, denote "excellent cooking – worth a detour." Only an elite few are given three stars, signifying "exceptional cuisine – worth a special journey." The guide is notoriously reluctant to grant three stars to hotel restaurants, which makes the award especially prestigious for the Rome Cavalieri.
In La Pergola's interiors, frescoed ceilings, warm cherry wood accents, fine furniture, and 18th and 19th century artworks all combine with the unparalleled view of Rome to create an elegant setting for Chef Beck's gourmet cuisine. On summer evenings, La Pergola's panoramic terrace opens up for candlelit dinners accented with gold-plated silverware and opulent table settings.
Service here is extravagant - with vintage balsamic vinegars, salts and peppers from all over the world, a rich selection of rare teas and coffees and an unparalleled water menu. The recently renovated and expanded space frames the panoramic view perfectly. The continuously evolving Mediterranean cuisine features items such as "Fagottelli La Pergola," whose pecorino filling produces what Chef Beck calls "an explosion of warm, rich flavour." "My intention," Chef Beck said, "is to transmit emotions through harmoniously balanced aromas, flavours and colours – sensory stimuli which are intertwined and blended in suffused and refined surroundings."
Recent La Pergola awards include Wine Spectator's Grand Award in 2005 and 2008, in honour of the restaurant's double-tiered, 65,000-bottle wine cellar. The 3,500 label wine list features some of the world's rarest Italian and international selections, including 19th Century and legendary cult wines.

"I would like to thank the guests that have visited me from all over the world," Chef Beck said, "and especially my Rome Cavalieri family, who believed in me through the years and supported the restaurant with targeted investments that have made La Pergola a reference point for exclusive Italian dining."
Recent restaurant upgrades, which also include a lavish new cigar lounge, are only one part of a $50 million renovation of the Rome Cavalieri.
The MICHELIN® Guide, serving as an international symbol of culinary excellence, recently saw a resurgence in popularity in the U.S. when it launched its first New York City guide. As part of the evaluation process, Michelin inspectors conduct anonymous visits to restaurants and hotels. The guide has become an indispensable resource for gourmet diners and tourists for its famously unbiased reviews.

"La Pergola" Restaurant

Details:
Via A. Cadlolo, 101, 00136 Rome - Italy

For reservations:
+ 39 06 35 09 21 52
ROMHI.LaPergolaReservations@waldorfastoria.com
Closed on Sundays and Mondays
Closed for brief periods in January and August
Open only for dinner
Accepts all major credit cards
Outdoor terrace
Private room
Smoking lounge
Jacket required

For more information on La Pergola and Heinz Beck, visit:
www.romecavalieri.com and www.heinzbeck.com 

Notes to Editors

About the Rome Cavalieri
Situated in a 15-acre private park just two miles from the Vatican, the Rome Cavalieri is hailed as a luxurious resort in the heart of the Eternal City. Featuring 370 guestrooms, including 25 suites all with private balconies overlooking the city's monuments, the hotel is home to a highly prized private collection of furniture, paintings, tapestries, statues and artefacts exhibited throughout its public spaces and suites. The hotel also features six food and beverage outlets including the legendary "La Pergola" restaurant and bar, a Grand Spa, and the most extensive meetings space of any luxury hotel in the heart of Rome.
For more information, please visit www.romecavalieri.com 

 The World Gourmet Society Festival menu to discover new culinary landscapes

Amberjack marinated in white Balsamic vinegar with pomegranate snow

Hole 18 Par 4

Woodland...

The sea...

Fagottelli "La Pergola"

Composition of John Dory, squid and prawns in citrus fruit steam

Black cod with marinated anchovy vinaigrette and sweet chilli pepper

Fillet of venison on an autumn field

The sun...

Iced sphere of pomegranate on gianduja cream and cannelloni filled with salty pine-seeds chantilly

 


 

Price per person: Euro 220,00 (beverage not included)

Period: from September, Tuesday 20th to September, Thursday 29th 2016

Closure days: Sunday and Monday

Opening: dinner only (from 7.30pm)

Dress code: jacket for gentlemen, tie not necessary

To avoid any disappointment, reservations are required well in advance.

Please provide La Pergola Reservations also with your local contact information (mobile phone and/or your accommodation info in Rome).

 


 

Reservations will be subject to La Pergola availability and will be accepted exclusively via email at the following address: ROMHI.LaPergolaReservations@waldorfastoria.com
Mr Simone Pinoli – La Pergola Restaurant Manager
Mrs Loes Van Velzen – La Pergola Reservations Manager

Kindly re-confirm the booking one day prior to the reservation date

Pictures of the restaurant and Chef Beck's cooking skills

 article Mauro Fiorese

(Photo: Mauro Fiorese)

article La Pergola Terrace Courtesy of Rome Cavalieri

article La Pergola Dining room Courtesy of Rome Cavalieri

Heinz Beck Food 1

Amberjack marinated in white Balsamic vinegar with pomegrante snow
(Photo: Janez Puksic)

Heinz Beck Food 2

Black cod with marinated anchovy vinaigrette and sweet chilli pepper
(Photo: Janez Puksic)

Heinz Beck Food 3

Fagottelli Carbonara
(Photo: Janez Puksic)

Heinz Beck Food 4

Fillet of venison on an autumn field
(Photo: Janez Puksic)

Heinz Beck Food 5

The sea...
(Photo: Janez Puksic)

Heinz Beck Food 7

The sun..
(Photo: Janez Puksic)

Heinz Beck Food 8

Fillet of venison on an autumn field
(Photo: Janez Puksic)

Heinz Beck Food6

Iced sphere of pomegranate on gianduja cream and cannelloni filled with salty pine-seeds chantil
(Photo: Janez Puksic)

 

 The biography of Chef Heinz Beck

Nowadays, Heinz Beck is known as one of the most notable "Masters" of gastronomy in the world. His unique interpretation of the "Modern" kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.
Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by "Michelin", "Bibenda", "Gambero Rosso" and "L'Espresso" (just to name a few).
His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.
Among all, one of the best sellers in the past year is Beck's "L'Ingrediente Segreto" (The Secret Ingredient). His other noteworthy works include "Arte e Scienza del Servizio" (The Art and Science of Service), "Heinz Beck", "Vegetariano" (Vegetarian), "Pasta Heinz Beck" and the ingenious "Finger Food". Furthermore, Beck has tackled nutrition and healthy culinary practices in "Ipertensione e Alimentazione" (Hypertension and Nutrition) followed by "Consigli e ricette per piccoli Gourmet" (Tips and recipes for young Gourmet) always in collaboration with a big Italian pharmaceutical company.
Multistarred and pluri-awarded, since 1998 is the winner of the "Five Star Diamond Award", and since 2013 also of the "Six Star Diamond Award", both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.
In the year 2000 Heinz Beck is awarded with the "Gold Medal at the Foyer of Artists", an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.
In 2010 he is recipient of the recognition of the "Knight of the Order of Merit" from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.
Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the "Order of the Knights of Italian Cuisine", in order to communicate with National and International institutions, as well as the media, as a united front.
In 2014, thanks to his strong and persistent attention towards health and innovation in gastronomy field, Heinz Beck was awarded during the tenth edition of international Congress Identità Golose with the prize "Chef of the year" and with the "Lion of Venice Career Award", conferred by AEPE during the sixth edition of the Congress Gusto in Scena.
Always in 2014, a new, unprecedented prize, testament to his growing interest in nutritional values and benefits of food on the body; the award "Taste & Health", assigned to Chef Heinz Beck in occasion of the presentation of the Guide of Rome 2015 by Gambero Rosso.
Careful observer of food effects on the body, Heinz Beck has been carrying on for more than 15 years important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health.
As an author of several noteworthy texts, today Beck consuls several businesses, offering the same attention to details that his Guests receive at "La Pergola" in Rome as well as in all his Restaurants worldwide (listed below), a testament to the genius of Heinz Beck.
Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy.

Heinz Beck's Restaurants around the World

"La Pergola" – Rome *** Michelin since November 2005
"Cafè Les Paillotes" – Pescara (Italy) * Michelin since 2009
"Heinz Beck Seasons" at Castello di Fighine – San Casciano dei Bagni (Siena) * Michelin since 2013
"Gusto by Heinz Beck" at Conrad Algarve – Portugal
"Social by Heinz Beck" at Waldorf Astoria Dubai Palm Jumeirah – Dubai
"Heinz Beck" and "Sensi by Heinz Beck" – Tokyo (inaugurated on November 2014)
"Taste of Italy by Heinz Beck" - Dubai (inaugurated on June 2015)

 

 

Restaurant la vie

banner lavie Kopie

article 90 90 LaVie 2014 04 ThomasBuehnerRestaurant 05

Address:
Restaurant la vie
Krahnstraße 1
49074 Osnabrück

3 Michelin Starred Chef Thomas Bühner

Discover more

Book a table

World Gourmet Society Festival

Close Popup

Download sample menu

In this section you can review:

  • Information about the restaurant la vie
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Bühner‘s cooking skills
  • The biography of Chef Bühner

article LaVie 2014 04 ThomasBuehnerRestaurant 05

Information about the restaurant la vie:

Osnabrück, November 2012 (rs). Restaurant la vie lies in the heart of Osnabrück’s historic old town, immediately opposite the town hall where the Peace of Westphalia was proclaimed, bringing an end to the Thirty Years’ War. The restaurant boasts three Michelin stars as well as 19 Gault Millau points. It is housed in a neo-classical 18th century listed building known as Haus Tenge. 

Hosts Thomas Bühner and Thayarni Kanagaratnam have been running the restaurant since 2006. Chef Thomas Bühner, born in 1962, and his Sri Lankan business partner have created a restaurant with loving attention to detail, which provides every conceivable service. On the ground floor, warm earthy tones and attractive woods combine to create a stylish ambience. A walk-in wine cabinet and humidor separates a small lounge from the dining area, giving a tantalising hint of the delicacies that await guests on the other side. Meanwhile, a large statue of the Buddha radiates peace and tranquillity. Set against this, contemporary artworks provide the contrast that is also a recurring theme in Thomas Bühner’s cuisine. The upper floor creates an altogether different mood. Divided into three sections, it is an authentic example of classical Osnabrück architecture that has been carefully converted for its current purpose. Diners’ attention cannot fail to be drawn to the century-old tiled stove, while the original stonework of the vaulted ceiling, which at over 600 years is the oldest part of the building, houses the restaurant’s extensive collection of wines, protected by metre-thick stone walls.

This is the gourmet’s Mecca where host and Chef Thomas Bühner serves up his threedimensional aromatic cuisine: the first dimension – which acts as the basis for all his dishes – constitutes each individual product’s natural flavour. Bühner is convinced there is no more authentic and intense taste than the original, pure taste of a product. Which is why he always places the natural flavour in the foreground, often experimenting for weeks with various techniques to create purist “taste bombs”. A striking example of this approach is his “pure venison”, which he refines from year to year. Instead of going down the classic route of lightly roasting the meat and vegetables together to create a gravy, he has chosen to develop a jus using the unadulterated juices of the venison meat. To create this jus, he first roughly minces the meat and then heats it, vacuum-packed, in a bain-marie. Bühner then boils down the pure juice released from the meat in a vacuum evaporator. The resulting essence is served as a sauce with the venison – without needing to add any spices, roasted aromas or tannins.

The second dimension of his cuisine describes how he prepares his dishes: Bühner’s cuisine is dominated by his penchant for low-temperature cooking. The superbly gifted Chef’s motto is “take your foot off the gas”, and by this he is not only referring to the time taken to prepare a dish but, in particular, to the temperature at which it is cooked. Rather than pan-searing a fillet of fish, for instance, Bühner prefers to braise it for a few minutes in homemade infused oil at no more than 55°C. Meat and vegetables are also cooked “sous vide”, i.e. in a bain-marie. This allows plenty of time to fully bring out the different aromas and also makes for a much more relaxed atmosphere in the kitchen.

The third dimension represents the extensive range of his cuisine: rather than viewing his set menus as a collection of disparate courses, Thomas Bühner likens them to a symphony. Sometimes the violin can be heard, at other times it is the oboe – but strong emotions are only ever aroused when the whole orchestra comes together. Bühner loves these supposed opposites, and knows how to skilfully compose them when assembling his set menus: purist dishes are juxtaposed with playfully arranged plates, creating a sensuous dramaturgy.

Over the course of the last 15 years, the culinary skills of Thomas Bühner have impressed not only Gault Millau’s and Michelin’s inspectors but also a number of renowned German restaurant guides such as Feinschmecker (5 out of 5 F’s), Gusto (10 out of 10 pans), Varta (5 out of 5 stars) and Bertelsmann (5 out of 5 chef’s hats).

However, these high ratings owe just as much to the warm and personal service provided by restaurant manager Thayarni Kanagaratnam as they do to the food itself. She and her team are sensitive to the individual requirements and wishes of every single guest, striking just the right balance between attentiveness and discretion to create a relaxed sense of wellbeing that invites people to have a good time. Restaurant la vie aims to be true to its name and give diners a taste of the good life, providing them with an uncomplicated, relaxing and agreeable experience of the highest order.

Restaurant la vie is located in Krahnstraße 1-2, 49074 Osnabrück and is open from 7 p.m. Tuesday to Saturday and for lunch from 12 p.m. on Fridays and Saturdays. To make a reservation, call 0541 331150 or send an e-mail to info@restaurant-lavie.de. For more information, visit www.restaurant-lavie.de.

The World Gourmet Society Festival menu to discover new culinary landscapes

(coming soon)Pictures of the restaurant and Chef Bühner‘s cooking skills

article LaVie 201210 Gebäude 10

article LaVie 201210 Restaurant 20

article LaVie 201503 Kueche Pass 15

article LaVie 201503 03 WagyuBananenKartoffelstampf 02

article LaVie 201503 04 roteGambaSpitzkohl 01

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The biography of Chef Bühner

Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt

Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars. 

CV

Date of Birth:  April 13, 1962   
Place of Birth:  Riesenbeck, Germany  

Training  

1979 – 1982  Trained cook at Kurt Pfeiffer in Schweizer Haus, Paderborn  

Career  

1983 - 1984   Günter Scherrer, Hilton Hotel Düsseldorf  
1984 – 1985  Landhaus Scherrer, Heinz Wehmann, Hamburg  
1985   Grand Cru, Johannes Meyer, Lippstadt  
1986   Ramada Hotel, Hamburg  
1987   Il Ristorante, Uwe Witzke, Hamburg  
1988   Restaurant Jörg Müller, Westerland/Sylt  
1989   Chef de Partie at Schwarzwaldstube, Harald Wohlfahrt, Baiersbronn  
1991 – 2006  Chef de Cuisine at Restaurant La Table, Dortmund-Hohensyburg  
since April 2006 Managing Director at Restaurant La Vie, Osnabrück   

Philosophy:  Happy cows give more milk  

Memberships: Relais & Châteaux Les Grandes Tables du Monde  

Awards:  

1996 1st Michelin Star  
1998 2nd Michelin Star  
2001 Newcomer of the Year, Gault Millau 

2004 Chef of the Year, Aral Schlemmer Atlas  
2004 Chef of the Year, Bertelsmann Restaurant und Hotel Guide   
2006 Chef of the Year, Gault Millau  
2006 Restaurant of the Year , Der Feinschmecker  
2009 Member Relais & Chateaux, le Grand Chef  

2012 

3rd Michelin Star
19 points in Gault Millau
4,5 of 5 F’s in Feinschmecker
10 from 10 pans in Gusto
5 from 5 stars at Varta 

Restaurant aqua

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article 90 90 Sven Elverfeld Restaurant AQUA 1 credit Götz Wrage

Address:
Restaurant Aqua
Parkstraße 1
38440 Wolfsburg

3 Michelin Starred Chef Sven Elverfeld

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Aqua will offer the festival menu in September 2016

In this section you can review:

  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant aqua and Chef Elverfeld’s cooking skills
  • The biography of Chef Sven Elverfeld

 article Sven Elverfeld Restaurant AQUA 1 credit Götz Wrage

The World Gourmet Society Festival menu to discover new culinary landscapes

(the menu will be published in August 2016)

Pictures of the restaurant aqua and Chef Elverfeld’s cooking skills

 

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article Aqua The Ritz-Carlton Wolfsburg credit Gary Schmid

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The biography of Chef Sven Elverfeld

SVEN ELVERFELD – CHEF DE CUISINE RESTAURANT AQUA 

”FOR ME, COOKING MEANS A FREEDOM IN WHICH I CAN GIVE EMOTIONAL EXPRESSION TO MY THOUGHTS WITH PASSION” 

Wolfsburg, 2016 – After more than fifteen years in the gourmet restaurant Aqua chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level. With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors. The Guide Michelin ranks the Aqua restaurant with three stars and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants.  

Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and are reminiscences to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers.   

His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. In November 2008 Guide Michelin awarded him with three stars and he became the first three-star chef in northern Germany. Furthermore the restaurant Aqua is awarded with 19 points in the current Gault Millau and got the highest recognition in various German restaurant guides. 

At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton: From 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses.  

Cookbook    

The elaborately illustrated book of the acclaimed three-star Michelin chef features more than 75 signature dishes with more than 450 single recipes as well as culinary memories of the last four years. This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. With special regards to the global recognitions, the book is also be published in a limited English version This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. More information may be found at www.restaurant-aqua.com.  

Design of Restaurant Aqua  The redesign of The Ritz-Carlton, Wolfsburg and the award-winning Aqua restaurant is a contemporary update of the original design concept created by Andrée Putman. Restaurant Aqua has been redesigned by renowned American architect Elliott Barnes with an additional window that opens into a private garden area, where a large shell filled with water creates a quiet Zen-like atmosphere. The materials and surfaces in the restaurant's interior follow a nature theme. Woven metal curtains made in Paris by Sophie Mallebranche are combined with mirrored walls, resulting in a diffused, shimmering effect that gives the space more breadth with a subtle, aquatic element. A new chandelier creates a distinct accent in the centre of the restaurant. Produced by the French manufacturer CreaLumin, it measures an impressive two metres in diameter. The organically shaped glass elements created by Brigitte Bonnave from Lille, are illuminated from the inside with fine glass fibres and awaken images of imaginary creatures of the deep. A round, bronze-coloured mirror creates a counterpoint on the ceiling, transforming the chandelier into a floating cloud.  

Recent Awards and recognitions for restaurant aqua  

3 Michelin stars – Guide Michelin since November 2008 

19 points / 4 heads – Gault Millau 2016 

33rd place in S. Pellegrino World’s 50 Best Restaurants list for 2015 

5 F – top score – Der Feinschmecker Guide 2015/16 

10 points (“pans“) - top score – German Culinary Travel Guide GUSTO 2016 

5 points (“cooking spoons”) German Restaurant Guide Aral Schlemmer Atlas 2016 

5 points (“chef’s caps) German Restaurant Guide Der Große Restaurantführer 2016 

Tip** Service & kitchen with 5 diamonds – top score – Varta Guide 2016  

Recent Awards and recognitions for Sven Elverfeld & team 

“Chef of the year 2015” for Sven Elverfeld, Leaders of the year “Rolling Pin Magazine”   

Menu of the year 2008 – Gault Millau  Chef of the year 2007 – Der Feinschmecker 

Chef of the year 2004 – Gault Millau Restaurant of the year 2002 – Der Feinschmecker 

Upcoming chef of the year 2002 – Gault Millau  

Restaurant Alyn Williams at The Westbury

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Address:
Restaurant Alyn Williams at The Westbury
37 Conduit St
London W1S 2YF
United Kingdom

Head Chef Charles Smith

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In this section you can review:

  • Information about the The Restaurant Alyn Williams at The Westbury
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Smith's cooking skills
  • The biography of Chef Charles Smith

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Information about the The Restaurant Alyn Williams at The Westbury:

Combining contemporary cuisine with timeless surroundings, Alyn Williams at The Westbury brings award-winning dining to the heart of Mayfair. Open since 2011 and the recipient of one Michelin star and four AA rosettes, the restaurant's innovative and seasonal dishes exude creativity and playfulness whilst drawing on the French techniques honed over the career of chef patron Alyn Williams. The team is committed to sourcing only the finest seasonal ingredients, keeping cooking uncomplicated but with avant-garde touches; ensuring presentation is spotless and service seamless and relaxed.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Smoked haddock 'kedgeree'
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Egg/Chip/truffle
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55 day aged pork/onion/apple/sage/Cumberland gravy
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London stout/sour berry Pavlova

Selection of Cheese
(£6 supplement instead of dessert or £12 as an extra course)

Coffee and chocolates £5.00/chocolates £3.00
£55 for 4 courses

All prices are inclusive of Value Added Tax
A discretionary service charge of 12.5% will be added to your bill

Pictures of the restaurant and Chef Smith's cooking skills:

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The biography of Chef Charles Smith:

Charles Smith, born and raised in Lancashire in the north of England, had the desire to become a chef from a very young age. It was his mother's home cooking and visits to the market with his great grandfather to buy fresh black pudding, smoked herrings, beetroots and damsons which first sparked an ambition to pursue a culinary career.

At the age of 14 Charles took a job washing pots and prepping vegetables in a local restaurant. By 16 he had got himself a full time position working for Paul Heathcote in Preston. Later that year he won the North West Young Chef Competition which landed him a job at Michelin starred Gilpin Lodge.

In 2008 Charles went to work at Petrus by Marcus Wareing where he stayed for 4 years and became junior sous chef. During this time Charles won the 2011 Craft Guild Young National Chef of The Year competition before moving to New York to work for Thomas Keller at his three Michelin starred restaurant Per Se. A little over a year later he returned to London to work with James Knappett as senior sous chef at Kitchen Table, before going to work as head chef at Alyn Williams at The Westbury.

Charles has been working at Alyn Williams at The Westbury for almost two years and is preparing to enter the grand final of the National Chef of the Year competition in October.

As well as childhood memories, travelling experiences play an influential part in Charles' culinary ideas, particularly time spent in Provence, where he holidays each year with his French wife. Charles especially enjoys visiting suppliers, believing that building relationships and getting a real understanding of how producers work, is a fundamental element of being a good chef.

 

The Restaurant Dolder Grand

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Address:
The Restaurant Dolder Grand
Kurhausstrasse 65
8032 Zurich
Switzerland

2 Michelin Starred Chef Heiko Nieder

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Please contact us for bookis: 
Phone: +41 44 456 60 00 | Email: therestaurant@thedoldergrand.com 

In this section you can review:

  • Information about the The Restaurant Dolder Grand
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Heiko Nieder's cooking skills
  • The biography of Chef Heiko Nieder

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Information about the restaurant The Dolder Grand

The Restaurant offers an innovative gourmet menu by Chef Fine Dining Heiko Nieder. The secret of his style is his wide spectrum of flavours, which renounce traditional concepts of taste. The Restaurant is awarded 2 Michelin stars and 18 points GaultMillau. The menu is composed of light, modern dishes, including lobster from Brittany with strawberries, beetroot, tarragon and mustard or rabbit with pickled mushrooms, garden herbs and miso. The chef's love of experimentation continues on into the dessert menu, where he does not shy from using vegetables: bilberries with celery, cucumber and ginger.

Attractive options at lunchtime are the Amuse Bouche Menu (CHF 98.00), which features a cross section of The Restaurant's culinary range or a 4-course or 5-course lunch. In the evening The Restaurant offers 5-course to 8-course dinners (CHF 198.00 to CHF 248.00), the special vegetarian menu (CHF 178.00) as well as the 12-course Tasting Menu (CHF 298.00). The Restaurant serves both lunch and dinner on Tuesday to Friday, but is open only for dinner on Saturday. It is closed Sunday to Monday.

The gourmet restaurant, with its distinctive eclectic décor, seats 47, and in addition has a private dining room, a lounge bar and terrace. The fully restored historic ceiling gives the room an elegant atmosphere, which is emphasized by the exclusive interior design.

Wines at the Dolder Grand
The hotel cellar holds 500 different wines, at prices ranging from CHF 50 to CHF 3000. An unusual feature of The Restaurant is the specially designed wine cube, where over 1200 bottles are stored under ideal conditions. The wine list in The Restaurant comprises 100 white and 250 red wines, as well as 30 different types of champagne, mainly from Europe but also from overseas.

German Version:

Das The Restaurant bietet junge und innovative Gourmetküche von Heiko Nieder, Chef Fine Dining. Das Geheimnis seines Stils ist sein grosses Aromenspektrum, das auf typisch klassische Geschmacksbilder verzichtet. Das The Restaurant ist mit 18 GaultMillau-Punkten und zwei Michelin- Sternen ausgezeichnet. Die Menukarte ist ein Spiegel von Heiko Nieder's Experimentierfreudigkeit. Dazu gehören Bretonischer Hummer mit Erdbeeren, Randen, Estragon und Senf oder Kaninchen mit eingelegten Pilzen, Gartenkräutern und Miso. Überraschend bleibt es auch bei den Desserts; hier wird auch Gemüse verwendet: Heidelbeeren mit Sellerie, Gurke und Ingwer.

Mittags empfiehlt sich das Amuse Bouche Menu (CHF 98.00), das einen Querschnitt durch das Angebot bietet, oder ein 4- oder 5-Gang-Menü. Abends werden 5- bis 8gängige Menüs angeboten (CHF 198.00 bis CHF 248.00), das spezielle vegetarische Menü (CHF 178.00) sowie das 12-Gang Tasting Menu (CHF 298.00). Das The Restaurant ist Dienstag bis Freitagmittag und abends sowie samstags nur abends geöffnet und Sonntag und Montag geschlossen.

Ein eklektischer Einrichtungsstil prägt das Gourmetrestaurant mit 47 Plätzen sowie Private Dining, Lounge-Bar und Terrasse. Die vollständig restaurierte historische Decke verleiht dem Raum ein stilvolles Ambiente, das durch ein exklusives Interior Design ergänzt wird.

Weine im Dolder Grand
Das Weinangebot umfasst rund 500 Weine. Die Preise bewegen sich ab 50 Schweizer Franken bis hin zu Raritäten für 3'000 Schweizer Franken. Ein besonderes Augenmerk für die Weinauswahl bietet das The Restaurant. In dem speziell designten Winecube sind über 1'200 Flaschen gelagert. Die Weinkarte im The Restaurant enthält 100 Weiss- und 250 Rotweine sowie rund 30 Champagner vorwiegend aus Europa, aber auch aus Übersee.

The World Gourmet Society Festival menu to discover new culinary landscapes

(coming soon)

Pictures of the restaurant and Chef Heiko Nieder's cooking skills

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The biography of Chef Heiko Nieder

Heiko Nieder (43) from Germany completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg. His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L'Orquivit in Bonn. It was there, in 2003, that Nieder's creative cuisine won him the GaultMillau title of 'Discovery of the Year'. In 2004 he was awarded a Michelin star and in 2007 17 GaultMillau points. He has held the position of Chef Fine Dining at the Dolder Grand's The Restaurant since the opening. The Restaurant was awarded four 'F's by the German magazine "Der Feinschmecker" (The Gourmet) in June 2008, 17 points GaultMillau in October 2008, 1 Michelin Star in November 2008, 2 Michelin Stars in November 2010 and 18 points GaultMillau in October 2012. Then Heiko Nieder was also named "Most Improved Chef of the Year". In 2013 he was awarded as "Hotel Chef of the Year" by Bilanz (Swiss business magazine) hotel rating and in 2014 "Le Grand Chef du Guide Bleu" by Guide Bleu 2014/15. In the same year Heiko Nieder initiated the Dolder Grands first gourmet festival, The Epicure «Days of Culinary Masterpieces», which will be held annually in autumn.

German Version:

Heiko Nieder (43) aus Deutschland absolvierte seine Ausbildung zum Koch im Hotel Vier Jahreszeiten in Hamburg. Seine beruflichen Stationen führen über das Restaurant Le Canard in Hamburg, das Hotel zur Traube in Grevenbroich sowie das Restaurant Vau in Berlin. Während fünf Jahren führte er das L'Orquivit in Bonn. Dort erhielt Nieder 2003 für seine kulinarischen Kreationen von Gault-Millau den Titel «Entdeckung des Jahres». 2004 wurde er mit einem Stern von Guide Michelin ausgezeichnet und 2006 mit 17 Gault-Millau-Punkten. Seit der Eröffnung ist er Chef Fine Dining im The Restaurant des Dolder Grand. Bereits im Eröffnungsjahr wurde das The Restaurant mit 17 Gault-Millau-Punkten und einem Michelin Stern ausgezeichnet. Im November 2010 erhielt es den zweiten Michelin Stern, im Oktober 2012 den 18. Gault-Millau-Punkt, und Heiko Nieder wurde zum «Aufsteiger des Jahres» gekürt. Im Juli 2013 erhielt er von der Bilanz (Schweizer Wirtschaftsmagazin) im Hotel-Rating den Titel «Hotelkoch des Jahres». Gault-Millau Deutschland verlieh ihm im November 2014 den Titel «Bester Deutscher Koch im Ausland» und Guide Bleu 2014/15 die Auszeichnung «Le Grand Chef du Guide Bleu». Im Jahr 2014 lancierte das Dolder Grand auf Heiko Nieders Initiative hin das Gourmetfestival The Epicure, welches jährlich im Herbst stattfindet.

 

 

Restaurant Flying Fish

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chef Tim Tibbitts

Address:
Flying Fish
Bell Channel Bay
Freeport
Bahamas

Executive Chef Tim Tibbitts

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In this section you can review:

  • An interview with Chef Tim Tibbitts
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Tim Tibbitts cooking skills
  • The biography of Chef Tim Tibbitts

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Interview with Chef Tim Tibbitts:

1. Tesi: Dear Chef Tim, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Tim: I always loved food and cooking but my first love was playing music. I tried to balance both music and food for most of my career until my early thirties when I focused completely on food. The first dish I ever cooked was Duck a’L’Orange from a french culinary classics book when I was 12 years old. My mother asked why I didn’t try something easier. I said because if it didn’t go well I had a good excuse because it was so difficult. If I messed up spaghetti there was nowhere to hide. I think it went well although looking back now I’m quite sure I overcooked the duck.

2. Tesi: The most underrated cuisine in the world is...

Chef Tim: I believe without a doubt the most underrated cuisine in the world is Vietnamese. Everyone knows about Japanese or Chinese or Thai or even Korean for their own food identity. But most people have no knowledge of the beauty and simplicity of Vietnamese food. Vietnamese food is the perfect example of the freshest produce served simply with perfect balance and harmony of flavours. Sweet, spicy, salty and sour always in perfect balance. I love Asian flavours but these are definitely my

3. Tesi: What is your favourite dish and why do you love that dish?

Chef Tim: As an eater it would be difficult to narrow down one dish but I think a really good bowl of Pho beef noodle soup would be close to my perfect comfort food. Absolutely spectacular flavour when made well. It’s just so comforting. My favourite dish I have made is my signature; grilled calamari with kalamata olive, confit garlic, capers, tomato and brown butter. Simple but a great complexity of flavour in every bite. We have used modern technique to make this dish more exciting to eat with reverse spherification of the olives and turning the brown butter into a powder that melts on your tongue. Still very traditional Mediterranean flavours but with a very modern twist.

4. Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Tim: These are two completely different questions and the answers are opposite. If you want to make cooking your career you must first take the plunge and go to culinary school. You may not like it but it gives you a good set of basics to work from. After that try to stage in all the restaurants you admire. Work for free to pad your resume. Then work as hard as you can to get into a top quality kitchen and absorb as much information as you can. I wish I had travelled more and worked for some bigger named chefs when I was younger as it would have made my journey faster. As it was I had to prove myself many times as an unknown head chef to establish my reputation.

If you simply want to become a better home cook just immerse yourself in cookbooks, maybe take a class or two but most important; have fun. Cooking should be enjoyable not a chore. When your hobby becomes work then you will quickly abandon your hobby.

5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Chef Tim: Every menu is different. Mostly we work from the seasons. Each season brings a different set of ingredients to the front. Being on an island in the Bahamas, our biggest products are the seafood that are in our water. The migratory species are very seasonal: Tuna, Mahi-mahi, Wahoo are very seasonal fish as they move through our waters. Then lobster and stone crab have a season that they are allowed to be caught. The vegetables and fruit also are seasonal, using the freshest ingredients we can. When it comes to designing a dish, the inspirations come from all over the place. Travelling always spurs creative bursts. Even a day at the beach can produce a dish. We have taken a nod from Heston Blumenthal’s “Sound of the Sea” dish to recreate a day at the beach here. Different sea vegetables with edible sand, edible stones, different fish and shellfish, topped with sea foam. Ideas can come from anywhere. A trip to Koreatown in Toronto this year spawned a dish of pickled shrimp with Korean flavours including housemade kimchee.

6. Tesi: What does good food mean to you?

Chef Tim: Good food to me simply means taking the best available ingredients and treating them with respect. Everything scratchmade and carefully prepared. I enjoy something as simple as a great burger. But it’s still better when freshly ground and treated with care, cooked perfectly and dressed simply. Spectacular presentations do not make food great. It makes food pretty but the flavours are what hold your memory. Presentation is important but not as important as flavour and texture. A great dish should be easy to get to the end of and still want another bite. If you eat half of a dish and are happy with that, the dish was not successful.

The World Gourmet Society Festival menu to discover new culinary landscapes:

(A Menu around traditional Bahamian food is coming soon)

Pictures of the restaurant and Chef Tim Tibbitts cooking skills:

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The biography of Chef Tim Tibbitts:

Chef Tim Tibbitts was born in Nassau, Bahamas and grew up in Toronto, Canada.  His interest in food goes well back into his childhood.  The ethnic diversity of Toronto has always played a large part in his style having spent so much of his youth in the ethnic communities of one of the most multicultural cities in the world.  His passion for Asian flavors stems from this time and was a major factor in starting his apprenticeship in the early 90's.  

Tim enrolled in the Canadian Apprenticeship Program at Toronto's famed George Brown College, School of Culinary Arts.  There he learned the basics of classic European cuisine, which he applied first under his mentor Roger Genoe.  It was during this time that Tim developed his respect for great ingredients and technique that is still the hallmark of his style.  

After many years of working through the ranks of small high-end kitchens in the Toronto area, Tim along with his wife, Sommelier Rebecca Tibbitts, decided to make a move back to the Bahamas.  After successfully opening and running a modern Asian restaurant and sushi bar, Tim decided it was time to start working for himself. 

Starting with the creation of his company 99/1 Food Services Management in 2009, Tim has created a brand throughout the Bahamas.  In February of 2012 Tim realized a dream by opening his own restaurant, Flying Fish, in Freeport, Grand Bahama.  Flying Fish is the only restaurant in the Bahamas using modernist techniques to explore the flavors of the Caribbean.  Local products used in various ways exploring all the ethnic influences of Chef Tim from around the world entertain diners every night.  His commitment to quality and sustainability of the products are paramount at Flying Fish.  Flying Fish was recently named the best restaurant in The Bahamas and one of the Top 5 Restaurants in the Caribbean by travelvoyager.com. It is a dining experience like no other in the Bahamas.

Currently Tim is also a staff writer for the Freeport News with his column "Food For Thought" printed twice weekly.  He is also a contributing writer for Bob Izumi's Real Fishing magazine in Canada as a guest chef, and is currently in production of his first TV series titled "Caught In Paradise" where he explores the beauty and bounty of the Bahamas in a new concept of food show.  

Restaurant Post Lech

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Address:
Hotel „Gasthof Post"
Familie Moosbrugger
Dorf 11
A-6764 Lech am Arlberg
Austria

Head Chef Michael Spirk

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In this section you can review:

  • Information regarding the restaurants
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Michael Spirk's cooking skills
  • The biography of Chef Michael Spirk

article Jägerstube

Information regarding the restaurants:

Ein herzliches Grüß Gott aus der „Post" in Lech!

„Das Beste sollte nie hinter uns, sondern immer vor uns liegen!"

Dieses Zitat von Bertrand Russel ist für uns als Hoteliersfamilie die entscheidende Motivation für alle unsere Aktivitäten.


Im Haus wird kontinuierlich und stets diskret daran gearbeitet, das Qualitätsniveau der Dienstleistungen und im Ambiente liebevoll zu verbessern, um unseren Gästen einen unvergesslichen Aufenthalt auf hohem Niveau zu bieten.


So wird es zur kommenden Sommerund Wintersaison etliche neue Zimmer geben und weitere spektakuläre Umbaumaßnahmen sind bereits geplant. Lassen Sie sich bei Ihrem nächsten Aufenthalt überraschen.

Als 5-Sterne-Hotel verstehen wir uns immer noch als „Gasthof", da es unsere Intention ist, unsere Gäste zu hofieren.Damit ein Urlaub in der „Post" zu einem unvergleichlichen Erlebnis wird, das ganz Ihren individuellen Bedürfnissen entspricht.


Wir freuen uns auf Sie.
Herzlichst
Ihre Familie Moosbrugger

The World Gourmet Society Festival menu to discover new culinary landscapes:

Bienenwachs - Erdäpfel - Sauerrahm
Schnittlauch, Forellen, Kaviar

***

Panna Cotta vom Wälderkäse
mit Eierschwammerl, Radieschen

***

Zuger Lachsforelle - in ihrem Gewässer

***

Eigelb2 - Spinat2 - Grammel

***

Flank Steak
mit Miso, Mai Rüben,
Buchweizen und Steinpilzen

***

Marille
weiße Schokolade und grüner Apfel

Preis: € 95,--

Pictures of the restaurant and Chef Michael Spirk's cooking skills:

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The biography of Chef Michael Spirk:

Michael Spirk, has together with his team, enchanted guests at the Relais & Chateaux Hotel Gasthof Post for over 10 years. Michael Spirk has a distinguished international professional experience, which he acquired in Switzerland, the USA, Spain, and while employed in the kitchen of various cruise liners.

It's wonderful how he can bring the depth and complexity of aromas with modern freshness, in a nutshell to the plate.

German version:

Michael Spirk verzaubert mit seinem Team seit 10 Jahren die Gäste im Relais & Châteaux Hotel Gasthof Post. Michael Spirk zeichnet sich durch seine Berufserfahrung aus, die er international erwarb. So war er in der Schweiz, den USA, Spanien und auf diversen Kreuzfahrtschiffen in der Küche beschäftigt.

Es ist großartig, wie er Aromentiefe und Komplexität mit moderner Frische auf den Punkt bzw. auf den Teller bringt.

 

 

Restaurant Landhaus Bacher

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ThomasDorfer41504 90 90

Address:
Landhaus Bacher
Südtirolerplatz 2
3512 Mautern
Austria

2 Michelin Starred Chef Thomas Dorfer

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In this section you can review:

  • An interview with Chef Thomas Dorfer
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Thomas Dorfer's cooking skills
  • The biography of Chef Thomas Dorfer

restaurant landhaus bacher chef

Awards:

2 Sterne Michelin 

im letzten erschienen Österreich Guide 2009 

18 Punkte Gault Millau  

San Pellegrino Liste 2012, Platz 91, World’s best Restaurants 

Gault Millau: Koch des Jahres 2009 

Aral : Spitzenkoch des Jahres 2014        

Präsident JRE Österreich

 

An interview with Chef Thomas Dorfer:

1.Tesi: Please complete the following sentence and explain why you rate the cuisine of your choice so highly: The most underrated cuisine in the world is...

Chef Dorfer: Austrian cuisine! Certainly everyone is familiar with “Wiener Schnitzel” and “Salzburger dumplings” or “Kaiserschmarrn,” but the different areas of Austria offer so much more when it comes to regional cuisine, which is defined by a deep attention to quality and regional products.

German version:

…die österreichische Küche, Man kennt natürlich das Wiener Schnitzel, die Salzburger Nockerl und den Kaiserschmarrn!

ABER die regionalen Einflüsse der einzelnen Kulturen und vor allem Regionen in Österreich gepaart mit einem Qualitätsdenken und der Vielfalt an Produkten

2.Tesi: What is your favourite dish, and why do you love that dish?

Chef Dorfer: At the moment, our focus is on striking a good balance between sweet and sour in dishes that feature wonderful Austrian fishes in nutty flavours.

One dish I especially like is “Ramsauer trout.” The trout are caught from a mountain lake and are served with roasted quinoa and kamut grain, bergamot crème, maroni, and parsley.

German version:

Momentan auf unserer Karte einfach diese Balance von Süße und Säure mir dem herrlichen heimischen Fisch und den nussigen Tönen der verschiedenen Getreide

Ramsauer Bergforelle

gerösteter Quinoa & Kamut, Bergamottecreme 

Maroni & Petersilienfond

3.Tesi: A young and talented chef is on the edge of deciding whether they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Dorfer: As always in life, if you do things with passion and an intelligent focus on the right goal then you will make the right decision!

German version:

Wie mit allen Dingen, wenn sie mit Leidenschaft gemacht werde gepaart mit dem intelligenten Focus immer ein Ziel im Auge zu haben wird man die richtige Entscheidung treffen !

4.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu, or does it differ every time?

Chef Dorfer: Mostly I get my inspiration by using seasonal products. I have a close working relationship with my suppliers and producers. This paired with modern and traditional cooking techniques gives me my inspiration.

German version:

Am meisten Inspiration schöpfe ich aus dem Umgang Saisonalen Produkten, in Zusammenarbeit mit meinen Produzenten und Partnern gepaart mit moderner und traditioneller Kochtechnik

5.Tesi: What does good food mean to you?

Chef Dorfer: Good food needs to be recognisable! I need to be able to recognise good products by their taste. If you change or influence the taste of food too much it would not be a good dish for me anymore.

German version:

Essen muß für mich immer erkennbar sein ! Vor allen Dingen das jeweilige Produkt am Geschmack zu erkennen und es nicht so stark zu beeinflussen oder zu verändern das es nicht mehr erkennbar ist

The World Gourmet Society Festival menu to discover new culinary landscapes

(coming soon)

Pictures of the restaurant and Chef Thomas Dorfer's cooking skills

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The biography of Chef Thomas Dorfer:

Restaurant "Kaiserstuben" : Fine Dining,1994-1995

Sydney, Australien: the Best international Restaurants in Sydney 1994,1995 1997

Restaurant Landhaus Bacher : Mautern, 1996-1997, 18 Punkte Gault Millau, 2 Sterne Michelin

Restaurant Jöhris Talvo : St. Moritz,Schweiz 1997-1998, 18 Punkte Gault Millau, 1 Stern Michelin

Restaurant Bareiss : Baiersbronn, Deutschland 1999-2002, 3 Jahre Sous –chef, 18 Punkte Gault Millau, 2 Sterne, seit 2007-3 Sterne Michelin

Restaurant Landhaus Bacher : 2002, Mautern, Küchenchef

18 Punkte Gault Millau Guide 2013 ,

2 Sterne Michelin im letzten      erschienen Guide 2009

99/100      Falstaff Guide 2012

96/100      AlaCarte Guide 2013

San      Pellegrino Liste Wordls best Restaurants       2012, Platz 91

Praktikums:

Tantris, Hans Haas, Deutschland , 2 Sterne Michelin

Fischerzunft, Andre Jäger, Schweiz, 2 Sterne Michelin

Restaurant Arzak , Spanien,       3 Sterne Michelin

Restaurant Vendome, Joachim Wissler, 3 Sterne Michelin

Restaurant Döllerers Genusswelten

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Address:
Döllerer's Genusswelten
Markt 56
5440 Golling
Austria

Michelin Starred Chef Andreas Döllerer

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In this section you can review:

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  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Andreas Döllerer's cooking skills
  • The biography of Chef Andreas Döllerer

article FL1A0951

Information regarding the restaurants:

Döllerers hotel and restaurant, delicatessen shop and the wine trading house form a family business, which is literally very rare and unusual.
In 1974, Hermann, Sr and Raimund, Sr Döllerer took over their parents' inn, which has been family-owned since 1909. Together with their wives Martha and Marianne, they tried to continuously improve quality in form of raising the culinary range of typical inns with gourmet cuisine, remodeling the hotel area in 1994 to 4-star comfort and excellent delicatessen specialties that are offered in numerous top restaurants and delis. Not to forget to mention the private wine trading house that still supplies the top restaurants in Austria and Bavaria. The gourmet restaurant has acquired 2 Gault Millau toques followed by the inn with one, and 5 crowns at "à la carte".

Only being around Andreas and Christl Döllerer, actually being around the whole family, one can understand their strenuous effort to go above and beyond in this versatile world of culinary and hospitality. Döllerers Genusswelten is always worth a visit, as there is always something new to expect and explore. Though, one thing remains the same: creating pleasure at the highest level.
There is colorful hustle and bustle on and off stage, with a 16-member-family, who put extremel effort in caring about the wellbeing of their guests. The generational change happens progressively, as most of the family members cannot imagine a life without work.

Christl Döllerer makes sure to give all guests of hotel, restaurant or tavern a warm welcome. Her husband Andreas shares his passion in the kitchen. Raimund Döllerer and his brother Christian manage Döllerers Enoteca and wine trading house, handle more than 300 000 bottles of wine and supply top restaurants across the country with superb products. Hermann Döllerer, "Il Grande Patrone", gives support and wisdom, as well as being responsible for consistent change in thinking in decades, so the name "Döllerer" is synonymous with quality. Hermann, Raimund and Christian are constantly travelling Austria focusing on public relations and wine sales.


Sabine, Raimund's significant other, is found anywhere hands are needed. Her secret passion is decorating "Döllerers Genusswelten", add a nice colorful touch and give it all a loving atmosphere.
Raimund, Sr will always be a passionate butcher. He creates the specialties of the deli department, together with professionals who go by the name of "Döllerers Sausage Factory".

Martha and Marianne, loving grandmothers, enjoy spending time with their grandchildren:
Laura, Raimund JR, Florian, Andreas, Leopold, Hermann JR, Marie-Amelie, Ferdinand, Markus and Rosalie.

The World Gourmet Society Festival menu to discover new culinary landscapes:

restaurant doellerer cuisine alpine

Menü „Göllüberquerung"
New Culinary Landscapes 2016

Marinierter Bluntaulachs
Rote Rübe, Zitrone & Weizen, Buttermilch

Steinpilze
mit Ofenzwiebel, Brotcreme & Gams

Huchen von der Lerchenmühle
Paradeiser, Physalis & Gewürzsud

Pinzgauer Schotten
Beinschinken & gegrillter Lauch

„Les bleus" Hendl von David Wieser
Keulenragout mit Schweinefuß & Artischocken

Rauriser Reh in 2 Gängen
Rücken mit Eierschwammerl & Topinambur
Osso Bucco mit wilden Brombeeren

Vanilleflammerie
Ribisel & Kräutergraniteé

Ihre individuelle Käseauswahl
oder
Marille, Schokolade & Kren

Menü Göllüberquerung – 9 Gänge 155€
Weinbegleitung 95€ /alkoholfreie Begleitung 39€

Menü Oberjoch – 6 Gänge
(ohne Hendl, Osso Bucco & Vanilleflammerie)129€
Weinbegleitung 65€ /alkoholfreie Begleitung 29€

Pictures of the restaurant and Chef Andreas Döllerer's cooking skills:

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The biography of Chef Andreas Döllerer:

The multi–award winning chef Andreas Döllerer is a versatile man, especially when it comes to food. He gained his exceptional cooking skills working abroad with Dieter Müller in Lerbach Castle in Germany as well as in the restaurant ‘La Taverna’ in Colloredo di Montalbano in Italy. In addition, Andreas has a gift for the usage of local products, creating new styles and most of all, he has a passionate interest in anything that creates pleasure. 
 
In 2003, Andreas rose to the top of Austrian chefs, achieving three Gault Millau toques for Döllerers gourmet restaurant as well as two Gault Millau toques for Döllerers Inn. His credo – tradition meets modern – repeatedly demonstrates the courage to innovation. He calls his kitchen line ‘Cuisine Alpine’. This line is a successful blend of classic Austrian delicacies flavored with a dash of creativity and international charm. Andreas and his team try to create childhood memories on every plate, in every dish you can find tradition, individuality and personality!
 
In his free time, Andreas loves to be in gourmet cuisines all over the world and take peeks over shoulders of creative chefs for inspiration and style. When at home in Austria, he prefers local delicatessen. He catches the fish in the near Bluntautal in the morning, creating new dishes and delicacies for lunch. The meat he uses is ‘Pinzgauer’ organic beef or Tauern Lamb fed on natural pastures of the surroundings of Salzburg. His groceries are as fresh as possible, sometimes using rare and forgotten products turning them into amazing dishes.
 
Nowadays, Döllerers Geniesserrestaurant is one of the top restaurants in Austria, receiving multiple awards, eg. ‘Inspiration of the year-Award’. Everybody who got to know Andreas Döllerer in person will confirm his continuous development and improvement as well as passion and consistency.
 

 

 

Restaurant Pelegrini

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Address:
Peligrini
Jurja Dalmatinca 1
22000 Šibenik
Hrvatska

Head Chef Rudolf Stefan

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In this section you can review:

  • An interview with Chef Rudolf Stefan
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Rudolf Stefan's cooking skills
  • The biography of Chef Rudolf Stefan

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An interview with Chef Rudolf Stefan about the values of JRE:

 

1. Tesi: Dear Rudolf, you are a well-known chef from Croatia and JRE member Can you please tell me more about you, your restaurant and your daily work?

Rudolf: In 2006 I bought this totally devastated palace where no one had lived for the past fifty years. We were aware that every beginning is hard, but our passion for gastronomy and our determination helped us move on. 

Today I put an emphasis on sourcing local ingredients and educating my staff. I want my staff to be curious and eager to learn since we recognized that we are as strong as our weakest link. 

During summer season we are fully devoted to restaurant operations, while during winter we work on new dishes. Moreover, I make sure most of my staff goes to stages in restaurants abroad.

2. Tesi:  Your first JRE value is “that you care more”. Can you please tell me what exactly that means to you and how you sources and treat your products and ingredients? 

Rudolf: I wake up early every morning and do daily purchase. It is essential that I do this very early to get the best ingredients possible. Here in Šibenik, where we live and work, ingredients are scarce so you have to make sure you get them first. It takes a lot of effort to source your ingredients locally and it’s a work in progress. However over the years we have ensured the support of local suppliers.

The development of our cuisine is never ending, and each day we try to improve yesterday’s efforts. Our cuisine is a combination of tradition and innovation. This is why every year we create nine new dishes for the upcoming season, but also try to reinterpret our bestsellers such as traditional bruschetta, beef cheeks, monkfish tripe…  

3. Tesi: “We are modern by keeping our identify values” is your second value. What is your understanding of combining tradition with modern approaches to the gastronomy? 

Rudolf: To offer local ingredients and reinterpret domestic food is our goal from the beginning. We are challenged by the fact that we occupy a specific historical location and therefore find it somewhat obligating to respect our gastronomic heritage. 

Such philosophy of life has been recognized and that's why we got the award for the best restaurant in Croatia. We are honored, especially because the award came from colleagues and fellow professionals.

4. Tesi: The third JRE value is your passion for what you do. When did you felt for the first time your passion for food and cooking? Do you remember that moment and if yes – what did you feel? 

Rudolf: I started cooking because at first I couldn’t find cooks to deliver what I envisioned. I worked a lot to improve my own knowledge and skills to be able to produce this explosion of tastes in which I enjoyed in other restaurants. Today I am happy to do what I love in my hometown. I find pleasure every day both in this job and the city I live in. 

5. Tesi: One aspect of JRE is that you understand yourself as a family. What does it mean to you to be part of JRE?

Rudolf: It is exciting to be a part of the JRE family because it provides me with and international perspective. I love sharing experiences and knowledge with my colleagues. It is both inspiring and comforting to see you are not alone in your successes and problems. It gives me a sense of belonging.

6. Tesi: As a last value JRE members feel dedicated to create the perfect moments. Do you remember when guests in your restaurant had an absolute perfect moment and if yes please tell me about it.

Rudolf: We aspire to prepare local foods in a somewhat different fashion, and thus offer our gests a genuine gastronomic adventure. The first ingredient in our kitchen has always been and always will be flavour. We like to experiment, but never at our guests’ expense.

7. Tesi: What does good food and wine means to you?

Rudolf: Good food and good wines are our spiritus movens. They inspire us to create. 

 

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The biography of Chef Rudolf Stefan:

2000 graduated from the College of Hospitality management in Opatija
1998 – 2005 managed a beach bar on the island of Vis
2006 – opened Pelegrini

Awards:

2015: Best Restaurant in Dalmatia & Croatia, according to Dobri Restorani 2015

Grandhotel Hessischer Hof

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Address:
Grandhotel Hessischer Hof
Friedrich-Ebert-Anlage 40
60325 Frankfurt am Main
Germany

Head Chef Roland Füssel

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In this section you can review:

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  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Roland Füssel's cooking skills
  • The biography of Chef Roland Füssel

article Fuessel

Information regarding the restaurants:

Roland Füssel kitchen at the Grand Hotel Hessischer Hof

His kitchen is modern, light, yet refined. Roland Füssel is the chef at the Grand Hotel Hessischer Hof, Frankfurt's only privately run luxury hotel.

A refined interpretation, with fresh herbs and unusual spices, the creative 34-year-old is a juggler of flavours. Prepared with high-quality regional and fresh products, he creates expressive compositions, inspired by Asian, South American and classic European cuisines.

The combination of traditional and modern cuisine techniques enriches the gastronomic concept of the five-star hotel while simultaneously reflecting the successful modernization of the hotel.

German Version

Küchenstil von Roland Füssel – Grandhotel Hessischer Hof

Seine Küche ist modern, leicht und dennoch raffiniert: Roland Füssel ist Küchenchef des Grandhotels Hessischer Hof, Frankfurts einzig privat geführtem Luxushotel. Raffinierte Interpretationen mit frischen Kräutern und ungewohnten Gewürzen – der kreative 34-Jährige ist ein Jongleur der Aromen. Mit hochwertigen regionalen und frischen Produkten zubereitet, kreiert er ausdrucksstarke Kompositionen, inspiriert von der asiatischen, südamerikanischen und klassisch europäischen Küche. Die Verbindung von traditionellen und modernen Küchentechniken bereichert das gastronomische Konzept des Fünf-Sterne-Hotels und spiegelt gleichzeitig die gelungene Modernisierung des Traditionshauses wider.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Mackerel, potato, Frankfurter green sauce of herbs, beetroot

menu teaser

Onion soup, bonito flakes, smoked medallion of tuna

menu teaser

Sturgeon, rutabaga, kohlrabi from sud

menu teaser

Sorbet of mirabelle, Vanilla

menu teaser

Venison, Quince, Yuzu, black walnut, balls of almond

menu teaser

Peach butter cream, elderberry juice, blueberry sorbet, dark chocolate

(Price-Euro 87.00 per person)

German Version:

Makrele, Kartoffel, Frankfurter Grüne Soße Kräuter, Rote Bete, Pökelfleisch

menu teaser

Zwiebelsuppe, Bonitoflocken, geräuchertes Medaillon vom Thunfisch

menu teaser

Störfilet, Steckrübe, Sud vom Kohlrabi

menu teaser

Mirabellensorbet, Vanille

menu teaser

Rehrücken, Quitte, Yuzu, schwarze Walnuss, Mandelbällchen

menu teaser

Pfirsich-Buttercreme, Holunderbeerensud, Blaubeersorbet, Bitterschokolade

(Preis-Euro 87,00 pro Person)

Pictures of the restaurant and Chef Roland Füssel's cooking skills:

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restaurant hessischer hof food 2

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The biography of Chef Roland Füssel:

Name: Roland Füssel
Geburtsdatum: 06.10.1981
Geburtsort: Leipzig
Staatsangehörigkeit: Deutsch
Familienstand: ledig

Lebenslauf

BERUFSTÄTIGKEIT

  • Seit DEZ 2010 Schlosshotel Kronberg 5 Sterne Sous- Chef
  • DEZ 2009 – NOV 2010 Freiraum Wien (14 Punkte Gault Millau) Chef de Partie / Sous- Chef
  • NOV 2009 – DEZ 2009 Renaissance Hotel Wien 5 Sterne Demi Chef de Partie SEP 2009 – NOV 2009 Restaurant Schnattl, Wien (15 Punkte Gault Millau) Koch Gardemange und Patisserie
  • AUG 2008 – SEP 2009 Intercontinental Wien Commis de Cuisine /Demi Chef de Partie OKT 2002 – MÄR 2004 Bundeswehr FWDL (SFOR / KRK)

AUSBILDUNG

  • JAN – MAI 2014 Ausbildung zum Küchenmeister (HWBR Rostock, Abschluss IHK Rostock)
  • JULI 2012 Fortbildung Ausbilder (Abschluss IHK Frankfurt)
  • 2005 – 2008 Ausbildung zum Koch (Novotel Leipzig, Abschluss IHK Leipzig)
  • 2000 – 2002 Besuch der Fachoberschule (nicht abgeschlossen)
  • 1998 – 2000 Ausbildung Energieelektroniker bei der Deutschen Bahn (nicht abgeschlossen)
  • 1994 – 1998 Besuch der Realschule

BESONDERE KENNTNISSE

  • EDV Windows – Betriebssysteme MS Office, HTML

Sprachkenntnisse Englisch – gute
Grundkenntnisse Französisch – berufsspezifische Kenntnisse

 

Restaurant Kirchenwirt

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Address:
Der KIRCHENWIRT
5771 Leogang Nr. 3
Dorfmitte
Salzburgerland - Österreich

Restaurant Owner Hans Jörg Unterrainer

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In this section you can review:

  • Interview with Hans Jörg Unterrainer regarding the JRE values
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant
  • The biography of Hans Jörg Unterrainer

joerg

Interview with Hans Jörg Unterrainer regarding the JRE values:

1. Tesi: Dear Hans-Joerg, you are a well-known Restaurateur from Austria and JRE member Can you please tell me more about you, your restaurant and your daily work?

Hans-Joerg: 10 Years Traveller as a Professional Snowboarder – participating at Olympic Winter Games & X Games. Winner of the Overall Europe Cup 2005 – Winner World Winter Games 2005 – 7th place at World Championships 09.

Not really connected to the World Gourmet Business at during that time but always travelling with opened eyes and mind and now trying to combine all these priceless experiences with our Austrian traditional style.

In 2010 my sister and i overtook the oldest restaurant in Salzburg County (Kirchenwirt since 1326) from our parents and we are very proud running this ancient restaurant in the 6th generation.

The biggest challenge is always about to set up new creations of traditional dishes with wine as well as beverage pairings.

2. Tesi: Your first JRE value is "that you care more". Can you please tell me what exactly that means to you and how you sources and treat your products and ingredients?

Hans-Joerg: We are always on the run trying to get best quality products for our customers. We are working with local farmers and got our own hunting area – seasonal daily recommendations are part of our concept.

3. Tesi: "We are modern by keeping our identify values" is your second value. What is your understanding of combining tradition with modern approaches to the gastronomy?

Hans-Joerg: Our restaurant is one of the oldest in Salzburg area and its history dates back to the year 1326. We feel really privileged to continue a place that got so much history. We are always trying to combine tradition with modernity – exciting balancing act which never gets old!

4. Tesi: The third JRE value is your passion for what you do. When did you felt for the first time your passion for food and winepairings? Do you remember that moment and if yes – what did you feel?

Hans-Joerg: Rarely a profession as versatile as ours! I´m glad to work with my senses in a proper way every day – this captivates our senses!

5. Tesi: One aspect of JRE is that you understand yourself as a family. What does it mean to you to be part of JRE?

Hans-Joerg: JRE is the most powerful association you can imagine. Knowledge exchange without envy is always at first place. Furthermore amazingly international friendships arised.

6. Tesi: As a last value JRE members feel dedicated to create the perfect moments. Do you remember when guests in your restaurant had an absolute perfect moment and if yes please tell me about it.

Hans-Joerg: We are working on this goal every day. Our guests come to spend a wonderful time apart from stress and the fast moving world out there. Tradition of centuries makes time calm and static – and we are trying to provide this to our customers.

7. Tesi: What does good food and wine means to you?

Hans-Joerg: Wine and food are one of the most valuable things in life for temper and senses. We are really honored to get to know what mother earth is providing us. If you where asking about my favorite dish or best wine it would definitely be difficult – but I'm sure there is always a perfect match for every situation - we just need to find or create it.

The World Gourmet Society Festival menu to discover new culinary landscapes

Summit the Spielberghorn in the Austrian Alps
from our Kirchenwirt in Leogang - 788 meters seahight
to the Spielberghorn – 2044 meters seahight

„small snack package for the trip"
homemade bread and traditional spreads

***

„follow the wild river to the Spielberg mountain"
squaretail with pea, apple, cress and seabuckthorn

***

„wood glade in between"
porcini, stinging nettle, moss, fern

***

„little rest on the Spielberg hut"
marmot, corn, dogrose, cranberries, mountain herbs

***

„poachers on their way"
chamois hiding in the mountain pines with
rowanberries, wild yarrow, topinambur and mountain elder

***

„nice talk to the alpine herdswoman"
alpcheese, smoked celeriac, thistle, pear

***

„summit attempt"
blueberries, butter biscuit, lavender, wild grown mint, mountain arnica

***

„reaching the summit of the Spielberghorn"

Pictures of the restaurant

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The biography of Hans Jörg Unterrainer

10 Years Traveller as a Professional Snowboarder – participating at Olympic Winter Games & X Games. Winner of the Overall Europe Cup 2005 – Winner World Winter Games 2005 – 7th place at World Championships 09.

Not really connected to the World Gourmet Business at during that time but always travelling with opened eyes and mind and now trying to combine all these priceless experiences with our Austrian traditional style.

Awards:

Wirtshaus des Jahres 2015
Weinwirt Salzburger Land 2014
Goldene Kugel "Gault Millau" 2012

Nominee „Entrenpreneur of Year 2015 – Jeunes Restaurateurs d'Europe"

Nominee „Trophee Gourmet 2015 – A la Carte"

 

 

Restaurant Truube Gais

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Address:
Restaurant Truube Gais
Silvia and Thomas Manser
Rotenwies 9
9056 Gais - SWITZERLAND

Michelin Starred Chef Silvia Manser

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In this section you can review:

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  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Silvia Mansel's cooking skills
  • The biography of Chef Silvia Mansel

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Information regarding the restaurants

Switzerland is a land of wonderful natural resources and healthy offers, the soul of a culinary journal, active, exciting, diverse. One of two Swiss Michelin star chefs creates her culinary masterpieces in the friendly town of Gais. The town is in the east of Switzerland and surrounded by lush green rolling hills

In the Appenzell region, Silvia Manser bubbles over with enthusiasm, always with new ideas, and cooks with fiery passion. The secret soon spread, with Silvia in the Truube (bunch of grapes) everything on the dish, is always at its best. Delicacies of world gourmet standard found in the heart of a natural paradise. Culinary art, just as you love it.

Accompanied by a selection of fantastic wine. Personally selected by her husband Thomas Manser, who offers the service only a valued wine-connoisseur can guarantee.

Each diner can look forward to a wonderful experience, which can only be delivered by this culinary duo.

The World Gourmet Society Festival menu to discover new culinary landscapes

Terrine mit Zwetschgen ,Wacholder und Essig

Suppe mit Kastanie, Leber, Apfel

Saibling mit Rosenkohl und Steinpilzen

Wachtel, gelbe Rübe und Brunnenkresse

Reh mit Sellerie und Kürbis

Schweizer Käse

Birne, Nuss, Caramel

Price: CHF140

The biography of Chef Silvia Mansel

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The biography of Chef Silvia Mansel

Silvia Manser completed her basic training with a regional chef, worked with several 18-points-chefs along the way, in addition to graduating from a hotel management school, an internship, and time abroad. Returned home to took over the family tavern in her little town and converted the cozy lounge restaurant into a meeting point for connoisseurs. The restaurant was quickly recommended in both prestigious gourmet guides of Guide-bleu and of GaultMillau. Awarded Truube's Club Prosper Montagne in 2011 by JRE Jeunes Restaurateurs. In 2015 Silvia Manser's cuisine was also recognised with a Michelin star. Silvia is one of two women to achieve this award in Switzerland.

Awarded a Certificate of Quality

Restaurant Truube Gais
Silvia and Thomas Manser
Rotenwies 9
9056 Gais
SWITZERLAND

Tel. 0041 71 793 11 80
info@truube.ch
www.truube.ch

Opening times
Daily 11.30 to14:00 and 18:00 to 24:00
Closed on Tuesday and Wednesday

 

Restaurant Saag

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Address:
See Restaurant Saag
Saag 11
9212 Gemeinde Techelsberg am Wörther See
Austria

Head Chef Hubert Wallner

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In this section you can review:

  • Information regarding the restaurants
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Hubert Wallner's cooking skills
  • The biography of Chef Hubert Wallner

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Information regarding the restaurants:

Restaurant
Das von klaren Linien aus Holz und Glas dominierte Gebäude des Restaurants von Hubert Wallner ist ob seiner Traumlage direkt am Wasser einer der angesagtesten Plätze am Wörthersee. Hot Spot im Sommer ist natürlich die große Terrasse, hier sitzt man wie über dem Wasser schwebend und gleichzeitig unter Bäumen gut beschattet – malerischer geht es nicht!

Aber auch im elegant eingerichteten Innenraum hat man immer die Verbindung zum See; Kristallluster kreieren abends eine unwirklich-stimmungsvolle Atmosphäre. Individuelles Einrichtungsdetail ist ein antiker Kachelofen, gut für wohlige Winterabende.

Küche
Mit der jüngsten Drei-Hauben-Bewertung ist Hubert Wallner in die absolute Spitzenliga österreichischer Topköche aufgestiegen. Seine von der alpinen Region zwischen See und Meer inspirierte Küchenlinie begeistert durch die Leichtigkeit der Gerichte. Die sensiblen Kreationen sind getragen von der hohen Qualität der Grundprodukte und außergewöhnlichen Ideen in der Kombination. Ob heimischer Fisch wie die Wörthersee Reinanke oder Muscheln von der Adria, ob Flusskrebse, Kärntner Fleisch oder ein reines Gemüsemenü, es ist immer eine Küche der leisen, aber tiefgründigen Töne und ein exquisites Alpe-Adria-Erleben.

Wein und Getränke
Ines Hofstadler, die Sommelière des Jahres 2015, zeigt mit ihrer Weinbegleitung auch Mut zur Herausforderung. Ihr umfangreiches Weinsortiment bedient nicht nur klassische Gaumen, sondern ist auch offen für Weine aus dem Natural- und Orange-Bereich. Sortenvielfalt aus Österreich, Spannendes aus den Nachbarländern von Slowenien und Kroatien bis zur Schweiz, eine Fülle an Champagner und Großartiges aus internationalen Weinbauregionen – hier hat jeder Weinfreund Grund zur Freude.

Alkoholfreies Trinkvergnügen sichern eine exquisite Auswahl an Südtiroler Obstsäften und die hausgemachte Speziallimonade.

Besonderheiten
Das See Restaurant bildet gemeinsam mit dem Strandbad und dem Beach Club ein Ensemble von hohem Erholungswert, dank eigener Marina kann man direkt vor Ort anlegen. Die außergewöhnliche Idylle ist auch gefragter Platz für Festlichkeiten wie Hochzeiten.

Ein eigener Veranstaltungskalender informiert über zahlreiche kulinarische Events, bei denen immer wieder auch befreundete Topköche und Spitzenwinzer ihren Auftritt haben. Überaus beliebt: Kochkurse in der „Kochakademie".

Zum Mitnehmen aus der Saag-Küche: Marmeladen, Trüffelbutter, Gewürzsalze, Paradeiserflocken oder Holundersirup.

Umgebung
Erkundungen rund um den Wörthersee: Wallfahrtskirche Maria Wörth, Schloss Rosegg mit Tierpark, Minimundus, Ausgrabungen am Kathreinkogel, Adler Arena Burg Landskron.

Ausflugstipps: Wörthersee-Rundwanderweg, die eindrucksvolle Skulptur des Aussichtsturms Pyramidenkogel, Tscheppaschlucht Ferlach, Malta Hochalmstraße.

Kulturtipps: Museum Moderner Kunst Kärnten in Klagenfurt, Museum Liaunig in Neuhaus, Künstlerstadt Gmünd, Schloss Porcia in Spittal an der Drau.

Einkaufstipps: Saiblingskaviar bei Familie Sicher in Tainach (www.sicherrestaurant.at), Pörtschacher Bauernmarkt von Mai bis Oktober.
Übernachtungstipp: Hotel Goritschnigg, Velden. www.goritschnigg.com

The World Gourmet Society Festival menu to discover new culinary landscapes:

„SEEN - GENUSS"

APERITIF HAPPEN

HAUSGEMACHTES SAUERTEIGBROT & BUTTER
KLEINE GRÜßE AUS UNSERER KÜCHE
AFGLMOR

WÖRTHERSEE REINANKE
ZITRUSFRÜCHTE AUS FAAK AM SEE | MISO | SPROSSEN | WASSERMELONENRETTICH
DFLNOP
VORSPEISE € 24

ZITRONENGRAS
KAISERGRANAT | KORIANDER | COUS COUS
BDGLNOPR
SCHAUMSUPPE 14 €

TIGERFORELLE AUS FELD AM SEE
JUNGLAUCH | KERBELKNOLLE | ASCHE
DLOP
ZWISCHENGERICHT 26 €

GERÄUCHERTER RICOTTA
SPINAT |FERMENTIERTER KNOBLAUCH | TRÜFFEL
GLOP
VEGETARISCHES ZWISCHENGERICHT 26 €

KAROTTE – INGWER – SALZZITRONE
G
SORBET 8 €

HUCHEN FILET AUS FELD AM SEE
KÜRBIS IN VERSCHIEDENEN VARIATIONEN
DGLOP
HAUPTGERICHT 36 €

INTERNATIONALE ROHMILCHKÄSE
AGM
KÄSE JE NACH GRÖSSE 16€ BIS 22€

„ZWIESEL BIRNE"
WACHOLDER | SCHOKOLADE
GHO
DESSERT 15 €

HAUSGEMACHTE PETIT FOURS
ACGH

MENÜ

GEDECK PP 5 € | IN 4 GÄNGEN 72 € | IN 5 GÄNGEN 82 €
IN 6 GÄNGEN 92 € | IN 7 GÄNGEN 102 € | IN 8 GÄNGEN 112 €


„SAAGENHAFT"

APERITIF HAPPEN

HAUSGEMACHTES SAUERTEIGBROT & BUTTER
KLEINE GRÜßE AUS UNSERER KÜCHE
AFGLMOR

"HERBST BODEN"
PILZE | MOOS | HERBSTTROMPETEN | GÄNSELEBER
ACGLO
VORSPEISE € 28 AUF WUNSCH OHNE GÄNSELEBER € 22

HAFERSUPPE EINMAL ANDERS
HAFER | SELCHFOND | WURZELGEMÜSE
ALOP
SCHAUMSUPPE 14 €

SPANFERKELBAUCH
ALTE RÜBEN | WEIßKRAUT | MALZBIER
GLMOP
ZWISCHENGERICHT 26 €

PETERSILIENWURZEL
TRÜFFEL | SCHALOTTEN | SCHNECKEN
GLOP
ZWISCHENGERICHT € 26 VEGETARISCH (OHNE SCHNECKEN) 22 €

KAROTTE – INGWER – SALZZITRONE
G
SORBET 8 €

MILCHKALB AUS DEM MÖLLTAL
SAUBOHNEN | BACKE | TOPINAMBUR | ZUNGE | GRÜNE BOHNEN
GLMOP
HAUPTGERICHT 38 €

INTERNATIONALE ROHMILCHKÄSE
AGM
KÄSE JE NACH GRÖSSE 16€ BIS 22€

„TECHELSBERGER ZWETSCHKE"
MOHN | VANILLE
ACEGO
DESSERT 15 €

HAUSGEMACHTE PETIT FOURS
ACGH

MENÜ

GEDECK PP 5 € | IN 4 GÄNGEN 72 € | IN 5 GÄNGEN 82 €
IN 6 GÄNGEN 92 € | IN 7 GÄNGEN 102 €| IN 8 GÄNGEN 112 €

 

Pictures of the restaurant and Chef Hubert Wallner's cooking skills:

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The biography of Chef Hubert Wallner:

Kochen ist für Hubert Wallner nicht nur Beruf, sondern Leidenschaft, der er schon seit frühester Jugend nachgeht. 1976 geboren als Sohn einer niederösterreichischen Hotelièrsfamilie (Grüner Baum, 4 Sterne Haus in St. Valentin) mit hauseigener Fleischerei, sammelte er seine ersten Kocherfahrungen bei seiner Mutter, einer ebenfalls leidenschaftlichen Köchin.

Nach der Grundschule absolvierte der 3-Hauben-Koch die Hotelfachschule im WiFi St. Pölten und schloss diese mit Konzessions- - sowie Ausbildnerprüfung ab. Zudem absolvierte er die Prüfungen als Diät - und Spitalskoch sowie die Küchenmeisterprüfung mit Auszeichnung und wurde zum Tourismusfachmann ausgebildet.

Als Jungkoch lernte er beiden renommierten Köchen Heinz Hanner, Hans Haas, Hermann Huber, Toni Mörwald und Martin Sieberer und in den 4 Sterne Häusern Schwarzer Adler/Leonding, Wirlerhof/Galtür und Hotel Übergossene Alm/Salzburg. Über die Stationen eines Gardemanger, Chef Saucier und Sous Chef kam er 1999 bis 2003 in Martin Sieberers Restaurant Paznauner Stube im 5 Sterne Hotel Trofana Royal in Tirol.

Nach zwei sehr erfolgreichen Jahren in der Schweiz brachte ihn das Engagement als Küchenchef im Restaurant Caramé zurück nach Österreich. Dort erkochte er sich den Titel "Aufsteiger des Jahres 2007" und im Jahr 2009 16 Punkte im Gault Millau, 4 Sterne und 91 Punkte im A là Carte und 3 Gabeln 90 Punkte im Falstaff. Nach einer Saison im 5 Sterne Designer Hotel Aenea fand er 2010 seine Heimat im
See Restaurant Saag.

Ein Auszug aus seinen bisherigen Erfolgen:

  • Goldmedaille bei NÖKA 1994 Niederösterreichische Kochkunstausstellung
  • Gewinner der QimiQ Starkoch Trophy 2001
  • Gastkoch bei dem 8. Gourmet Festival in Puerto Vallarta in Mexiko 2002
  • Starkoch von QimiQ 2003
  • Newcomer des Jahres 2006 Kochwettbewerb von Gault Millau 2. Platz
  • Neueinstieg Restaurant Caramé mit 15 Punkten ? 2 Hauben Gault Millau 2006
  • Aufsteiger des Jahres von A là Carte 2007 Erstmalig in Kärnten 90 Punkte 4 Sterne
  • Nominierung zur Trophée Gourmet 2008 von A là Carte in der Kategorie Kreative Küche
  • Bester Neueinstieg mit dem See Restaurant Saag bei Gault Millau 2011 mit 16 Punkte 2 Hauben
  • Im Januar 2011 wurde das See Restaurant Saag beim 12. Guide S. Pellegrino in der Kategorie "?Beste Neueröffnung des Jahres in Österreich" ausgezeichnet
  • Falstaff Gourmet ehrte das See Restaurant Saag als "Szene Lokal von Österreich 2011 und 2012"
  • Wo Isst Österreich verlieh Hubert Wallner die Auszeichnung "Weinwirt des Jahres 2012"
  • Im A la Carte 2012 wurde Hubert Wallner mit seinem See Restaurant Saag erneut "Aufsteiger des Jahres 2012!"
  • Gault Millau 2013 verlieh dem See Restaurant Saag erneut 16 Punkte - 2 Hauben
  • A la Carte 2013 komme die Bewertung ebenso verbesster werden Im Falstaff Gourmet Guide 2013 wurde das See Restaurant Saag unter der Leitung von Hubert Wallner "Bundesland Sieger in Kärnten" sowie "Sieger in der Kategorie Modern & Kreativ" erstmals 4 Gabeln und 95 Puntke. Das See Restaurant Saag ist unter den "Besten 10 Restaurant von Österreich!"
  • Gault Millau 2015 - 3 Hauben 17 Punkte ein weiterer Meilenstein für Hubert Wallner und sein Team vom See Restaurant Saag
  • Falstaff 2015 - "Bestes Restaurant von Kärnten" 96 Punkte 4 Gabeln
  • A la Carte 2016 - erstmals 5 Sterne 96 Punkte für das See Restaurant Saag
  • Gault Millau 2016 - 3 Hauben 17 Punkte

 

Restaurant Fernsicht

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Address:
Gasthaus zur Fernsicht
Seeallee 10
CH-9410 Heiden
Switzerland

Michelin Starred Chef Tobias Funke

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In this section you can review:

  • Information about the restaurant Fernsicht
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Funke's cooking skills
  • The biography of Chef Tobias Funke

article Tobias Funke 944

Information about the restaurant Fernsicht:

Incantare Gourmetrestaurant

The modern architecture, which harmonises with exquisite materials in aubergine and beige, ensures a relaxed elegance and urban flair, while the specially designed lights add a bright and cheerful tone to the room. The large windows provide an uninterrupted view over Lake Constance. Good conditions for fulfilling the goal of head chef, Tobias Funke: to provide a fun and inspirational dining experience for guests of all ages. You can look forward to innovative and creative cuisine characterised by Swiss tradition. The ingredients are fresh and exquisite, the food combinations that bring out the distinct aromas are also exciting and yet harmonious. The ambitious young team of chefs, every one of them a star-rated chef, offers an evening gourmet menu with a choice of seven courses, complemented by an a-la-carte menu. At lunchtime, you can choose a three-course business lunch or a-la-carte. We would be pleased to offer you the gourmet restaurant for celebrating personal occasions. Approximately 70 seats. Open from Tuesday to Saturday, 11:30am to 2:30pm; 6:30pm to midnight.

German Version:

Die moderne Architektur, harmonierend mit den edlen Textilien in Aubergine und Beige, sorgt für entspannte Eleganz und urbanes Flair, die speziell für den Raum kreierten Beleuchtungen fügen eine verspielte Note hinzu. Grosszügige Fenster geben den Blick frei über den Bodensee. Gute Voraussetzungen für den Wunsch von Gastgeber und Chefkoch Tobias Funke: Gäste jeglichen Alters, die Spass haben am und beim Essen, zu begeistern. Sie können sich freuen auf eine innovative und kreative Küche, die geprägt ist von Schweizer Traditionen. Auserlesen und frisch sind die Zutaten, spannend und doch harmonisch die Kombinationen, welche die einzelnen Aromen zur Geltung bringen. Das ambitionierte junge Küchenteam – allesamt Köchinnen und Köche aus Sterneküchen – bietet abends ein Gourmetmenu mit wahlweise sieben Gängen an, ergänzt durch ein A-la-carte-Angebot. Mittags steht neben A-la-carte auch ein dreigängiger Business-Lunch zur Wahl. Gerne können Sie auch Ihren persönlichen Anlass im Gourmet feiern. Rund 70 Plätze. Geöffnet von Dienstag bis Samstag, 11.30 bis 14.30 Uhr; 18.30 bis 24.00 Uhr.

Gasthaus zur Fernsicht
Seeallee 10
CH-9410 Heiden
Telefon +41 (0)71 898 40 40
info@fernsicht-heiden.ch
fernsicht-heiden.ch

INCANTARE: Dienstag bis Samstag 11.30-14.30 / 18.30-24.00 Uhr

The World Gourmet Society Festival menu to discover new culinary landscapes:

coming soon

Pictures of the restaurant and Chef Funke's cooking skills:

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The biography of Chef Tobias Funke:

He is one of the leading star chefs in Switzerland and, born in 1982, one of the youngest. Tobias Funke does, however, have plenty of experience. Amongst other things, he has managed the 'Funkes Obstgarten' restaurant in Freienbach (SZ) and worked as a chef in 'Petermanns Kunststuben' in Küsnacht (ZH). In 2011, he was the youngest chef ever to be named Gault Millau's Newcomer of the Year and was also awarded 16 Galt Millau points and one Michelin star. Tobias Funke has the highest standards for his products he uses. He therefore works intensively with farmers, fruit and vegetable growers, cheesemakers and meat producers. He also combines tradition with innovation in what he refers to as 'Swiss Alpine Food'. Incidentally, when it comes to tradition, he is a true expert. For he has tracked down and collated old Swiss recipes as part of his extensive library research.

German Version:

Er gehört zu den Spitzen- und Sterneköchen der Schweiz – und mit Jahrgang 1982 zu den jüngsten. Tobias Funke hat dennoch bereits viel Erfahrung. Er hat unter anderem das Restaurant "Funkes Obstgarten" in Freienbach (SZ) geführt und in „Petermanns Kunststuben" in Küsnacht (ZH) gekocht. 2011 wurde er zum jüngsten Gault Millau-Aufsteiger gekürt und mit 16 Gault Millau-Punkten sowie einem Michelin-Stern ausgezeichnet. Tobias Funke hat höchste Ansprüche an die Produkte, die er verwendet. Er arbeitet deshalb intensiv mit Bauern, Gemüse- und Früchteproduzenten, Käsern und Fleischproduzenten zusammen. Und er verbindet Tradition mit Innovation zu – wie er es nennt – «Swiss Alpine Food». Uebrigens, was Tradition betrifft, so kennt er sie wirklich. Er hat nämlich in aufwändiger Bibliotheks-Recherche alte Schweizer Rezepte aufgestöbert und zusammengetragen.

 

Colonne Hotel Restaurant

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Address:
Ristorante Hotel Colonne
Via Fincarà 37
21100 Varese VA
Italia

Head Chef Silvio Battistoni

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In this section you can review:

  • Information regarding the restaurants
  • The World Gourmet Society Festival menu to discover new culinary landscapes
  • Pictures of the restaurant and Chef Silvio Battistoni's cooking skills
  • The biography of Chef Silvio Battistoni

article chef

 

Information regarding the restaurants:

A place so breathtaking that you will lose the sense of time. Our picturesque location in the beautiful Italian countryside makes Colonne Hotel Restaurant the perfect destination for a relaxing holiday. The elegant infusion of past and present in our four-star amenities makes Alberto Colonne a true modern day fairytale. The hotel's roots can be traced back to the end of the XIX century, and the tale continues today with Michelin-starred Silvio Battistoni as our Executive Chef.

Each dish is a reflection of Chef Battistoni's creativity, and guided by his passion and sensations. Sommelier Nicole Cavalieri works closely with Chef Battistoni to choose the accompanying wines. With each course, Chef Battistoni and Sommelier Cavalieri's creations provide our guests with an evening of truly edible delight at Colonne Hotel Restaurant.

RISTORANTE ITA

Un luogo magico dove perdere la cognizione del tempo. Un ambiente in perfetto equilibrio tra presente e passato, in cui vivere attimi unici. Una storia che nasce alla fine dell'Ottocento e che oggi vanta tra i suoi protagonisti lo chef stellato Silvio Battistoni.

La cucina creativa dello chef, fatta col cuore e colma di sensazioni, e la proposta di vini selezionati da parte del sommelier Nicola Cavalieri, sono oggi il filo che guida gli ospiti di Ristorante Hotel Colonne attraverso un'esperienza sensoriale indimenticabile.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Sommelier Nicola Cavalieri suggerisce un Brunello di Montalcino Poggio alle Mura.
Aperitivo Berlucchi riserva JRE con finger food offerto a tutti i clienti.
Prezzo per 2 persone: Euro 120 [bevande escluse]

***

Gambero rosso di mazara del vallo con emulsione di burrata ,the verde
E crumble alle spezie e alici

***

Pancetta di Cinta senese in cottura morbido& Croccante
Leggermente laccata al tamarindo e pepe di Sezchuan

***

Risotto Carnaroli mantecato al franciacorta ,melassa,agrumi e fiori di campo

***

Petto di Piccione al vin santo e maggiorana
Croccantino di patate al cipollotto

***

Ravioli di Ananas ,cocco e lampone
Gocce di balsamico centenario e croccantino alle nocciole Piemonte

***

Giorni di chiusura: Domenica sera e Lunedi tutto il giorno.
Periodo: Da Settembre, Giovedì 1, a Ottobre, Lunedì 31.
Dress code: La cravatta non è necessaria.
Apertura: solo la cena [dalle 19:30]
mail : info@albergocolonne.it 
Telefono +39 033 222 0404

Pictures of the restaurant and Chef Silvio Battistoni's cooking skills:

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The biography of Chef Silvio Battistoni:

Silvio Battistoni was born in '69. As a child he grew up closely with his father helping in the family restaurant "Il Ghiottone" in Nebbiuno (NO) already encountering at a tender age the challenges in "agnolotti" and "risotti". Later he attended the prestigious catering college in Stresa, which then was followed by several important experiences abroad: Hotel de Paris - Montecarlo; Hotel Moulin de Mougins - French Riviera, with Roger Vergé; Hotel Negresco with Maximin, "il Sorriso di Soriso" and later worked for many years in Switzerland. Due to this intense journey, Silvio shaped his unique cooking style.

A personalized, instinctive style. Uncooked food must be fresh and wisely chosen each day. Silvio says: "Colour is essential - a finished dish should preserve the original tone of the ingredients, without changing it unnaturally".

In early 2000, Silvio and his lifetime friend Nicola Cavalieri opened their first restaurant, "Schuman Restaurant". In the first year of their activity, it won a Michelin Star. Magazines and tv shows often mentioned him and his activity, and was greatly valued and recommended by international guests. After 12 years, Silvio Battistoni moved to "Sacro Monte of Varese" where he started his new project.
Silvio, as well as his mother Vanna and Nicola warmly invite you to his Hotel Restaurant "Colonne". He will be more than pleased to give you a sample of his hospitality and accommodation.

BIOGRAFIA ITA

Silvio Battistoni, classe '69. Fin da bambino alle prese con agnolotti e risotti è cresciuto a stretto contatto con la cucina, aiutando suo Papà Franco presso il ristorante di famiglia "Il Ghiottone" di Nebbiuno (NO). Poi la prestigiosa scuola alberghiera di Stresa, a cui sono seguite importanti esperienze all'estero: l'Hotel de Paris di Montecarlo; l'Hotel Moulin de Mougins in Costa Azzurra, con Roger Vergé; l'Hotel Negresco da Maximin, il Sorriso di Soriso e diversi anni in Svizzera. Grazie a questo percorso costellato da gioie, dolori e tanto sudore ha preso forma il suo stile inconfondibile.

Una cucina personalizzata, d'istinto. È essenziale la materia prima che deve essere fresca, e scelta con cura ogni giorno. Dice Silvio: "Do molta importanza ai colori, un piatto finito deve mantenere le tonalità degli ingredienti iniziali, senza mutarli in tinte innaturali".

Oggi vi aspetta al Ristorante Albergo Colonne insieme a Mamma Vanna e a Nicola, dove sarà lieto di offrirvi un assaggio della sua grande ospitalità.

 

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