독일:michelin:restaurant_bareiss
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| 독일:michelin:restaurant_bareiss [2025/11/28 04:07] – sh | 독일:michelin:restaurant_bareiss [2025/11/30 01:27] (현재) – 섹션 '소개' 업데이트 sh | ||
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| ====== Restaurant Bareiss ====== | ====== Restaurant Bareiss ====== | ||
| | **이름** | Restaurant Bareiss | | | **이름** | Restaurant Bareiss | | ||
| 줄 12: | 줄 11: | ||
| | **좌표** | [[https:// | | **좌표** | [[https:// | ||
| | <olmap id=" | | <olmap id=" | ||
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| ===== 소개 ===== | ===== 소개 ===== | ||
| Claus-Peter Lumpp has been head chef at the fine dining restaurant of the luxurious Hotel Bareiss since March 1992, and his cooking is renowned far beyond the confines of the Black Forest. His style is rooted in classic French culinary tradition but also incorporates international influences. The amuse-bouches are fantastic – warm dumplings with a flavourful lobster filling and an aromatic broth made from watermelon, lemon balm and a hint of chilli. The extensive and elaborate dessert creations by head pastry chef Stefan Leitner also deserve a mention – be sure to leave some room for the pralines from the trolley! The decor is upscale further to a modern makeover incorporating elegant details such as hand-cut alabaster designer lamps, chic upholstered chairs and a palette of warm tones. However, the original character of the building has been retained. And then there is the highly professional service team headed up by maître d' Thomas Brandt, plus excellent wine recommendations courtesy of sommelier Teoman Mezda. It's a bonus that you can also partake in this culinary experience at lunchtime. | Claus-Peter Lumpp has been head chef at the fine dining restaurant of the luxurious Hotel Bareiss since March 1992, and his cooking is renowned far beyond the confines of the Black Forest. His style is rooted in classic French culinary tradition but also incorporates international influences. The amuse-bouches are fantastic – warm dumplings with a flavourful lobster filling and an aromatic broth made from watermelon, lemon balm and a hint of chilli. The extensive and elaborate dessert creations by head pastry chef Stefan Leitner also deserve a mention – be sure to leave some room for the pralines from the trolley! The decor is upscale further to a modern makeover incorporating elegant details such as hand-cut alabaster designer lamps, chic upholstered chairs and a palette of warm tones. However, the original character of the building has been retained. And then there is the highly professional service team headed up by maître d' Thomas Brandt, plus excellent wine recommendations courtesy of sommelier Teoman Mezda. It's a bonus that you can also partake in this culinary experience at lunchtime. | ||
| + | 클라우스-피터 룸프는 1992년 3월부터 호화로운 바레이스 호텔의 고급 레스토랑에서 수석 요리사로 일하고 있으며, 그의 요리는 블랙 포레스트 지역을 넘어 널리 알려져 있다. 그의 요리 스타일은 고전 프랑스 요리 전통에 뿌리를 두고 있지만, 국제적인 영향도 잘 녹여내고 있다. 아뮤즈 부쉬는 환상적이다 - 따뜻한 덤플링 속에는 풍미 가득한 랍스터가 들어있고, | ||
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