Grand Chef Relais & Châteaux, Martin Herrmann is at the helm of 2 Michelin star Hotel Dollenberg’s gourmet restaurant, Le Pavillon. The self-taught chef has risen over the last 30 years through the kitchen’s ranks, becoming one of Germany’s most notable chefs. His cuisine pushes frills and pretentiousness aside, and reworks traditional flavours from France and the neighbouring Alsace area with technical precision,exquisite skill and local ingredients fromBaden-Baden.
Having completed his training at his parents’ hotel, which served up to 1500 meals a day, Chef Herrmann went to hisbrother-in-law’s, Meinrad Schmiederer, restaurant in the Black Forest. There he was taught sophisticated cuisine, and 30 years later is at its helm – Le Pavillon.
What was your most moving culinary experience?
At The Palm in Las Vegas, a restaurant specialising in meat and lobster, when someone had made a mistake in taking our order. We had ordered two half lobsters for just the two of us and we found ourselves with six fine specimens each weighing 3 kg. The lobster that day was superb. But I couldn’t touch any more for two months afterwards!
The most amusing kitchen incident you ever witnessed?
During a wedding, the cake with its red roses was on its way out of the kitchen when it got stuck between the two automatic sliding doors! Fortunately, our pastry chef was able to whip up a new cake in no time at all.
Your best piece of advice for amateur chefs?
Go for a simple approach, buy the best ingredients, treat them with respect and get the cooking times exactly right.
- 2 Michelin stars
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