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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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La Vie.

Restaurant of a Grand Chef Relais & Châteaux in town. Germany,Osnabrück

Thomas Bühner

Chef
La Vie Osnabrück D-49074

If I hadn’t done the aptitude test back then at the employment office, who knows whether I would be a chef today. At that time the test confirmed that my talents meant that I was pre-destined to learn this profession. And already back then I decided to try and become a really good chef.

During my career what made the greatest impression on me was my time with Jörg Müller on Sylt and with Harald Wohlfahrt in the Restaurant Schwarzwaldstube. Even today Harald Wohlfahrt is a shining example for me with his discipline and his consistency.

I would describe my cuisine as modern French cuisine with various other influences. In the meantime, we have received several awards which delight and motivate us. But what still gives me goose pimples today is the joy and thanks of our guests.


What was your most moving culinary experience?
An unforgettable dinner with Alain Passard at the Restaurant L´Arpège in Paris.

The most amusing kitchen incident you ever witnessed?
One day in la vie: we had a camera team in the kitchen and the stove stopped working – if you don’t see the funny side, you go under.

Your best piece of advice for amateur chefs?
Rather a poor chef with excellent products than an excellent chef with poor products.


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