Establishment : Hotel Restaurant Talblick

The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating training and challenges with the sole goal of becoming ever better. Between time spent at reputed restaurants, with the Haeberlin family, Harald Wohlfart and Helmut Thiltge and Dieter Müller for example, he trained at the Cordon Bleu school in Paris, won the International Young Commis Rotisseur contest in 1996, the Taittinger prize in Hamburg in 1997, became the first German to win the European Gastronomy Challenge in Bordeaux, and so forth. Finally, he returned to his parents’ restaurant, the Talblick Inn in Wildberg in October 2001, but has never slept on his laurels, joining the German Bocuse d’Or team in January 2002 to climb the podium in 2003! In a region with a strong culinary tradition, he likes to takes things to their limits and admits to the influence of French cuisine, with the addition of hints of the Mediterranean and even touches of Asia.


The podium dishes

Salmon trout with courgettes, white butter with red mustard, mini-pattypan with oysters in potato circles, young eel with beet and horseradish crust, chartreuse of asparagus with crayfish.

On the same podium

in 2003