Iris Bettinger

Iris Bettinger's culinary philosophy is rooted in a profound appreciation for classic French cuisine, which she masterfully evolves with dynamic regional accents and subtle Far Eastern nuances. Her approach is encapsulated by the term "interregiomediterraneurasisch," a self-coined descriptor reflecting her comprehensive integration of interregional, Mediterranean, European, and Asian flavors. She champions a conscious, undogmatic style, prioritizing guest desires while maintaining a clear, straightforward execution, always guided by intuition. A staunch advocate for unparalleled freshness and quality, Bettinger is deeply committed to ethical and local sourcing. She meticulously selects ingredients, regularly visiting the Rheda weekly market in her chef's jacket for seasonal vegetables, eggs, and potatoes, often from farms within a few kilometers of her restaurant. She procures organic meat from personally known local farms, plums from Stromberg, and prized Gold trout and char from a specific fish farmer at the Ems springs in Hövelhof—a discovery she praises for its unrivaled freshness. This commitment extends to the smallest details, such as homemade jams and self-smoked bacon for the hotel breakfast. As a proud member of Slow Food Germany e.V., she adheres to the "good, clean, fair" principle, ensuring her dishes are free from artificial flavors, additives, and convenience products, celebrating traditional food craftsmanship and regional flavor diversity by serving ingredients strictly in season. For international ingredients, she relies on top-tier suppliers within the Jeunes Restaurateurs network, ensuring superior quality even for products sourced further afield, like Bavarian sashimi-grade shrimp or Italian buffalo mozzarella. Chef Iris Bettinger's signature approach is an independent crossover style, expertly blending classical French techniques with a global palate, resulting in cuisine that Gault&Millau describes as combining "popular elements with that certain something off the mainstream, like a really good song." Her technical mastery is evident in her ability to refine traditional concepts, employing both modern and time-honored methods to achieve elegant, nuanced dishes. She focuses on a harmonious balance of flavors and textures, ensuring clarity and precision in every creation. Among her most celebrated signature dishes are the "knusprige westfälische Töttchen-Praline," an authentic yet lightened Westphalian offal ragout presented artfully with marinated radish, mustard seeds, apple, and nettle broth. Another masterpiece is the "gefüllte Wachtel mit Karottenpickert, Datteln und Kaffee-Curry-Jus," showcasing her skill in combining regional elements with international flair. Her "Falsche Taube mit Cardoncelli Pilzen, Safran-Orangen-Chicorée mit orientalischen Aromen und Berberitzen" further exemplifies her inventive use of exotic spices and thoughtful pairings. A prime example of her sophisticated technical style and elegant plating is the "Wolfsbarsch Sashimi mit Wintermelone, bunten Radieschen, Yuzu und Red Shiso," a dish praised as a "culinary work of art" that delivers a "concert in the mouth" through its delicate balance of fresh, acidic, sweet, and crunchy elements, demonstrating a profound understanding of Japanese-inspired precision and flavor layering.

Career

• Early Training Chef at Colombi Hotel, Freiburg
• Chef (France) at Unspecified, Unspecified
• Chef at Unspecified, Hamburg
• Chef at Unspecified, München
• Chef (Switzerland) at Unspecified, Unspecified
• Chef-Owner/Küchenchefin at Hotel Restaurant Reuter, Rheda-Wiedenbrück