With his new restaurant, Björn Frantzén has fulfilled a dream for himself and his guests of rebuilding and staging an entire house from the ground up as a place for culinary encounters. Everything is from the same mould, the hosts show an authentic friendliness and an irrepressible desire for their ‘work’, which all in all creates an extremely harmonious overall experience. After a warm welcome in the foyer with a dry-aging wardrobe and musical crescendo, you drive up to the living room to relax, have an aperitif (what a superb selection of open champagnes, all of which are explained in great detail) and enjoy the first small snacks. Frantzén focuses but is not limited to local products to offer the very best from far and near.
Very seldom I have been more enthusiastic about a meal, my one and (sadly) only time (so far) at Maaemo in Oktober 2014 was stellar in every respect – fantastic company, chef’s table and an outstanding meal accompanied by great (honestly insane) wines…
So, today, Maaemo received its third star – well deserved and rightly so. So, time to sit back and let my impressions from this meal speak… ENJOY – can’t wait to be back!
It’s authentic, honest, driven by curiosity, telling a story, emotional, and all tastes simply OMG!
It’s been a long time since I last visited the Gästehaus Erfort in Saarbrücken, and in my view the changes are subtle but nevertheless fundamental. To be sure, the wonderful Saarberg Villa is still a gem, especially in Summer when it allows you to start the meal on the fantastic terrace. Also, the service under mâitre Jerôme Pourchère works seamless but also with great respect for the diner and authentically warm-hearted. But Klaus Erfort himself, despite his other projects like the Hotel Fuchs oder the Schlachthof Brasserie, he is really ‘present’ in the kitchen and has further refined his own style: first and foremost it’s puristic, it is sooo focused that the flavors are razor sharp and one cannot augment or reduce the dish, it’s near perfection.
I am a fan. Period. I am a big fan of Tim Raue since his days at 44 in the Swissotel, MA in the Adlon complex and now at Restaurant Tim Raue. His cuisine evolved gradually towards a very idiosyncratic cuisine – today, there are few high-end restaurants with this definite style and overall philosophy. In a nutshell, his cuisine is an assemblage of Chinese flavors, Thai aromas and Japanese product philosophy whereas he curtailed the previously sometimes too spicy accents, allowing him to elaborate his intricate sweet-sour dialogues to even greater advantage.
Frankfurt – When Milica and Matthias Scheiber announced to open a second restaurant after their first venture Weinsinn turned out to be a tremendous success expectations were clearly high. Despite the fact that bistronomic concepts are still quite rare in German, the Scheibers did not just clone their Weinsinn but opted for a family concept, with the younger brother Gustav being more progressive in design and more down-to-earth in its clearly regional philosophy.
… the PAST: one about my personal history with OAD (Opinionated about Dining)…
… the PRESENT: one about the friendship and professionalism of seven chefs serving the OAD Top100 European Restaurants 2014 diner in Brussels last Monday…
… the FUTURE: and, finally, one about the future of fine dining that already shined through at the OAD diner…
When I started to get interested in fine dining in a serious way I came across some forums that discussed the latest trends, shared experiences and gave advice from an international perspective. Among them was Steve Plotnicki’s Opinionated about Dining where I found similar minds to share my passion. It was here that, in 2005, I posted about German fine dining and asked why no-ones writes about the German scene. Steve answered that there is nobody to promote those restaurants and the consensus was that German fine dining was a mere copy of French haute cuisine. So, as a matter of fact my whole blogging mission was born out of this OAD threat as I want to showcase and portrait the German fine dining scene, first on the site highendFOOD (that miraculously now belongs to the you-know-who of the German culinary world) and now under this new endeavor culinary-insights.de.
Juan Amador is one of Germany’s greatest chefs. Naturally so, you could think, as he carries three prestigious Michelin stars. But, there is more to it – he is emotional, controversial, thought-provoking and strives for perfection. Moreover, his cooking shows a unique handwriting… Let’s see how he is doing these days….
After the closure of his Langen restaurant, he moved his whole team to Mannheim in August 2011 where he had been operating his second restaurant Amesa. Located in the former Schildkröt area, the restaurant is a bit hidden and only accessible via the Metro parking lot. Entering from there the restaurant is in the left right corner…
Don’t you have that single restaurant where you always feel at home? People taking care of you? Splendid food? Yes, I think everyone of us foodies has that second living room, somehow, somewhere.
Mine is fortunately in Frankfurt, my hometown. It’s an Italian ‘place’, well, Italian in the best sense when it comes to hospitality with natural warmth. It’s Carmelo Greco’s new Ristorante in Sachsenhausen:
To be independent is strong urge for young and aspiring chefs, but very often, especially in Germany, the financial obstacles seem to be insurmountable. It’s too well known that high-end restaurants are hardly profitable and that one needs some cross-subsidizing from other sources, be it a regional restaurant, hotel rooms or catering. Some German chefs have even managed to create a personal brand building on their TV presence and popularity – needless to say, the Lafers or Schuhbecks are good chefs but their emphasis is not only on their Michelin-starred outlets.
Bistronomic restaurants are seldom to be found in Germany – besides the meanwhile established and Michelin-starred Weinsinn and the Schaumahl in Offenbach along with some newer concepts in Berlin the German gastronomic ladder is missing some intermediate steps that could facilitate the climb-up, especially for younger and less experienced but interested diners.