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Stephan Zuber
Stephan Zuber
Owner Du Bonheur

Stephan Zuber comes from Styria in Austria, where he gained experience in his parents' dining pub. His passion led him to well-known Viennese addresses, such as the parade at the Opera, Meinl am Graben, and the Munich Tantris. In the Atelier de Joel Robuchon at Ducasse and Hélène Darroze in Paris, he refined his skills until he finally settled in Berlin, first as a chef in the restaurant Uma (Hotel Adlon) and now as the operator of the Du Bonheur, where he meets his guests at noon and spoils them with savory creations.

The idea and philosophy of D Bonheur:

Du Bonheur (happiness) - When a Frenchman tastes something special, all his senses are captured in that moment, and he exclaims, "Ah, ca c'est du bonheur!"

Give yourself such moments of happiness - in the enjoyment of a zartblättrigen croissant, a fragrant cup of coffee. Or that crowning moment when your teeth break through the crust of a fine macaron and the chocolate cream begins to melt on your tongue...

All products in Du Bonheur are of hand-picked quality. Many products are made fresh in our bakery every day ​​with care and love. Some come from factory farms that operate according to similar principles, and we are confident in their products.

We are committed to the confectioner craft. Enjoyment is our top priority. The decoration, reduced to essentials, is used to prepare a taste sensation. Clear profiles with a maximum of three taste-giving ingredients serve the intelligibility of creation.

We work exclusively with spelt, as it is grown largely without chemical fertilizers and is protected from harmful environmental influences by its husk. This cereal is easily digestible and suitable even for many people with wheat intolerance. The taste and visual difference from wheat in the finished product is hardly recognizable.

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