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When young, 15-year old Harald Wohlfahrt began his apprenticeship in 1970, he set himself the goal to reach the three-star-rating as a chef. 22 years later, this vision became reality - Wohlfahrt received his third star as head chef at the restaurant "Schwarzwaldstube" - part of the five-star hotel "Traube Tonbach" in the Black Forest. Moreover, in 2005, he was awarded with 19.5 points by Gault Millau.

When young, 15-year old Harald Wohlfahrt began his apprenticeship in 1970, he set himself the goal to reach the three-star-rating as a chef. 22 years later, this vision became reality - Wohlfahrt received his third star as head chef at the restaurant "Schwarzwaldstube" - part of the five-star hotel "Traube Tonbach" in the Black Forest. Moreover, in 2005, he was awarded with 19.5 points by Gault Millau.

For those of us who love good food and don’t mind paying for it, Michelin star restaurants are always worth a trip, especially if they are awarded 3 stars. Here are 2016’s 3 star Michelin restaurants in United States.#Michelin #MichelinRestaurants #Alinea

2016 Michelin Guide - This year's 3 Star Michelin Restaurants

For those of us who love good food and don’t mind paying for it, Michelin star restaurants are always worth a trip, especially if they are awarded 3 stars. Here are 3 star Michelin restaurants in United States.

@fernandotrump via #chefstalk app - Join us too. www.chefstalk.co - (download link in our bio) get our app and start sharing your best food photos

@fernandotrump via #chefstalk app - Join us too. www.chefstalk.co - (download link in our bio) get our app and start sharing your best food photos

With his father also being a chef, Marc Haeberlin learnt about the secrets of the French cuisine at an early age. Soon, he made his first experiences in the kitchens of the French legends Paul Bocuse and Gaston Lenôtre. In 1976, he decided to return to his roots, Strasbourg, where he now runs the family's three-star restaurant L'Auberge de l'Ill in the fourth generation. Marc Haeberlin's mission is to revive the classic French cuisine by adding a modern twist to the traditional recipes.

With his father also being a chef, Marc Haeberlin learnt about the secrets of the French cuisine at an early age. Soon, he made his first experiences in the kitchens of the French legends Paul Bocuse and Gaston Lenôtre. In 1976, he decided to return to his roots, Strasbourg, where he now runs the family's three-star restaurant L'Auberge de l'Ill in the fourth generation. Marc Haeberlin's mission is to revive the classic French cuisine by adding a modern twist to the traditional recipes.

"Guests come first, not the stars." Marc Haeberlin’s Auberge de l'Ill is a family run restaurant which has held three Michelin stars for over 60 years. Here, Marc Haeberlin is preparing a family favourite Strawberry Millefeuille.

"Guests come first, not the stars." Marc Haeberlin’s Auberge de l'Ill is a family run restaurant which has held three Michelin stars for over 60 years. Here, Marc Haeberlin is preparing a family favourite Strawberry Millefeuille.

Paul Bocuse

Chef Paul Bocuse is one of the most prominent chefs associated with the nouvelle cuisine

Tanja Grandits, two-Michelin-star chef at restaurant Stucki in Basel, Switzerland

Tanja Grandits, two-Michelin-star chef at restaurant Stucki in Basel, Switzerland

Famous German Chefs // Vincent Klink

Famous German Chefs // Vincent Klink

"...fermentation will become a huge factor in cooking," says Rene Redzepi.

Foraging and fermenting

Chef Rene Redzepi, Noma Restaurant in Denmark

Harald Wohlfhart au Schwarzwaldstube à l'hôtel Traube Tonbach (Baiersbronn)

Harald Wohlfhart au Schwarzwaldstube à l'hôtel Traube Tonbach (Baiersbronn)

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