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Relais & Châteaux Chef

Thomas Henkelmann

Relais & Châteaux Chef

Thomas Henkelmann
Thomas Henkelmann
Member Relais & Châteaux from 2002
420 Field Point Road
06830 Greenwich
United States

HOTEL

Homestead Inn - Thomas Henkelmann

11 rooms: 350-395 USD t. 15% s.i.
7 suites: 495 USD t. 15% s.i.



RESTAURANT

Thomas Henkelmann

Menus 105-125 USD t. 6.35% s. 20% Carte 75-100 USD t. 6.35% s. 20%

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


STORY OF A CHEF

My parents lived in the Black Forest of Germany and we always enjoyed basic, fresh food. When I was sixteen, I began a three year apprenticeship at a hotel in the region where I learned how to prepare basic French cuisine. From there I went to Geneva, Switzerland where, at the time, I found that nobody respected a German in the kitchen. The chef, who was French said, “Go home! You don’t speak French yet!” So in addition to learning to cook, I took French lessons three times a week. From there I went to Auberge d’Ill for 15 months. The Haeberlin family was so great! The job of a chef is very physical so when I’m not in the kitchen, I try to stay in shape and cut down on stress by skiing, playing tennis, and going to the gym. You’re on your feet at work and have to be strong enough to do the job!

AMERICAN LOBSTER - WHERE DO YOU SOURCE YOUR LOBSTER?

Whether they come from Canada or Maine, I see them as the same product — lobsters that live in cold waters. I find all the fish and shellfish from the North Atlantic to be meatier and more flavorful!

AMERICAN LOBSTER - HOW DO YOU SERVE IT?

It’s important for me to use the whole lobster, because so much of its flavor comes from the liver and the shell. For a fricassee, I fry it in olive oil whole so that the shell imparts its flavor to the meat, and serve it with three-color pasta and a bisque. I also make lobster-filled filo triangles with a tarragon béchamel. I love tarragon with lobster! The triangles are presented on a leek fondue with a saffron broth. I also serve lobster cold with a sauce andalouse and asparagus, that I arrange on the plate like lobster claws.

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