My co-operation with the great chefs Alain Chapel and Eckart Witzigmann made a major impact on me at the beginning of my career. I then sought to draw on that influence by carving out my own signature and my own personal style. I am particularly pleased that this is valued by many competent people and, last but not least, by discerning guests.I’m also proud that I have trained more than 30 of today’s starred chefs in my kitchen.Back then, when everything started at the restaurant Schwarzwaldstube, I was in the right place at the right time.In 1978 I was sous chef of the then executive chef Wolfgang Staudenmeier, who left the restaurant two years later. I had passed my master craftsman’s examination during that time, and also trained with Alain Chapel. Willi Finkbeiner, the owner of the Hotel Traube Tonbach, offered me the position of executive chef: an incredible gesture of faith! I have done everything I could to justify his faith in me.I’ll leave it to the professionals to describe my cuisine. But one thing is important to me: every dish begins with an unparalleled product.
This kind of venison is typical of our region. It’s a remarkably good meat, very tender and with a distinctive taste — a mild, slightly earthy flavor.
We serve it in season, in the fall and winter. The deer are from the Black Forest, supplied by a hunter who has been working with us for many years.
We cook it in several different ways: in a stew for the shoulder, whole for the haunch, whole or in medallions for the saddle. I like to serve it with a purée of vegetables, roots or tubers. One of our venison dishes is a medallion in a wild mushroom crust.