Martin Herrmann

Chef Martin Herrmann's culinary philosophy is rooted in a profound appreciation for the essential. He emphasizes concentrating on what truly matters in a dish, believing that additional elements, such as an extra cress leaf, do not necessarily enhance it. This approach marks a significant evolution from his earlier style, which involved "complicated" plating with "towers" on plates, towards a more refined and focused presentation. He deeply embodies French culinary traditions, which he characterizes as inherently product-oriented. His travels to three-Michelin-star restaurants in Paris after receiving his first star reinforced this understanding, showing him the immense pleasure derived from just two perfectly executed elements on a plate. His ethos is a meticulous balance between "Tradition und Moderne," where product quality is paramount. While he is a staunch advocate for regional sourcing, utilizing "the best products right outside the door" of the Ortenau region, he also acknowledges the necessity of incorporating international, high-quality ingredients like Atlantic fish for a gourmet establishment. Supporting local producers extends to the wine list, which features many Ortenau wines that are carefully paired with dishes by Sommelier Christophe Meyer to create a harmonious "roundness" of flavors. Herrmann's vision extends beyond ingredients to the continuous pursuit of excellence and discipline. He stresses the daily effort to improve, control products, mentor staff, and demand high performance. The ultimate judgment, he notes, rests with the guest at the end of the evening. This commitment to consistency ("Beständigkeit"), he believes, is not a contradiction to creativity but rather a foundation for it, ensuring that his haute cuisine consistently delights guests. Chef Martin Herrmann's technical style is characterized by a disciplined, product-oriented approach that favors clarity and intensity over complexity. Moving away from the elaborate "towers" of his earlier career, his current plating focuses on showcasing a few prime components, inspired by the high delight he experienced from simple, two-element dishes in elite Parisian restaurants. He meticulously controls product quality and demands high performance from his team, embodying a philosophy of continuous improvement. His approach to flavor is deeply integrative, particularly regarding wine pairings. Working closely with Sommelier Christophe Meyer, new dishes are developed by tasting food and wine together, ensuring they "complement each other" and create a harmonious "roundness" in the mouth, where meat, sauce, and vegetables all interact perfectly with the chosen vintage. Among his legendary signature dishes that exemplify this refined approach are: * Jakobsmuscheln mit Haselnuss, Imperial Kaviar und einer Limettenvinaigrette (Scallops with hazelnut, Imperial caviar, and a lime vinaigrette). * Gänsestopfleber (foie gras) accompanied by apricot, yogurt, and classic brioche. * Bresse-Taube (Bresse pigeon) served with parsnip, chanterelles, plum, and a dense Pauillac jus. He also has a particular fondness for braised dishes, with "Geschmorte Kalbsbacken mit Stampfkartoffeln" (braised veal cheeks with mashed potatoes) being his favorite dish, and "In Spätburgunder geschmorte Ochsenbäckle mit frischen Pfifferlingen und sommerlichem Gemüse" (ox cheeks braised in Pinot Noir with fresh chanterelles and summer vegetables) serving as a notable recipe for traditional, flavorful mountain hut cuisine.