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About Relais & Châteaux
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Relais & Châteaux Chef

Claus-Peter Lumpp

Relais & Châteaux Chef

Claus-Peter Lumpp
Restaurant Bareiss
Member Relais & Châteaux from 1984
Hermine-Bareiss-Weg
D-72270 Baiersbronn-Mitteltal
Germany

HOTEL

Hotel Bareiss im Schwarzwald

89 rooms: 382-680 EUR s.i.
10 suites: 682 EUR s.i.



RESTAURANT

Restaurant Bareiss

Menus 95-210 EUR s.i. (lunch), 168-210 EUR s.i. (dinners) Carte 158-190 EUR s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

My grandmother was a wonderful cook. It wasn’t so easy to put one over on her when it came to cooking. And even if I wasn’t really aware of this as a child, I am sure that she was the person who influenced me in my formative years.I did my training and apprenticeship in hotels with excellent cuisine and great chefs: at the Hotel Bareiss, at the Victorian in Düsseldorf, with Alain Ducasse at the Hotel de Paris, at the Rheinhotel Fischerzunft with André Jaeger and at the Le Val d´Or with Johann Lafer – to mention just a few. The mosaic stones of all these experiences put their stamp on me: all these chefs shared a high degree of professionalism, perfect mastery of their art and the uniqueness of their own style.In 1992 I became executive chef at my old training venue, the Hotel Bareiss. As someone who had gone through the “Bareiss mill”, it was a great challenge for me to take over the then 2-star gourmet restaurant at the hotel. The best and most wonderful day of my time here was – and I can remember the exact minute – noon on 13 November 2007, a Tuesday. That was when we received the news that the restaurant had been awarded its third Michelin star.

ROE DEER VENISON - WHERE DOES IT COME FROM?

From our own land, here in Mitteltal. The roe deer are selected personally by Hannes Bareiss [the hotel owner], who is an experienced hunter. We always have it on the menu from May to January, which is the hunting season in Germany.

 

ROE DEER VENISON - HOW DO YOU PREPARE IT?

We always pair it with a seasonal ingredient: mushrooms of all kinds, berries or wild local herbs. We offer a three-part venison dish, with roasted saddle, braised shoulder and poached haunch.

 

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