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.
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.
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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.
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
Famous German Chefs // Vincent Klink
Foraging and fermenting
Chef Rene Redzepi, Noma Restaurant in Denmark
Harald Wohlfhart au Schwarzwaldstube à l'hôtel Traube Tonbach (Baiersbronn)