Stéphan Bernhard

Stéphan Bernhard's core ethos, "Cuisine from the heart," is deeply rooted in classical French tradition, yet dynamically embraces innovative impulses. He views cooking as an art form driven by passion and a desire to delight his guests. His philosophy is defined by constant self-reflection and a commitment to improvement, as he "always thinks about what can be improved, changed." Bernhard emphasizes the pleasure of preparation and eating, stating, "It's all about what I want at that moment," ensuring a personal connection to every dish. He values an environment of freedom and creativity, contrasting with rigid production plans he encountered early in his career. A strong advocate for teamwork, Bernhard famously states, "The team is the star," likening his kitchen to a Champions League team where "everyone is equally important." He demands and fosters a high-performance, precise, and organized kitchen environment, devoid of the chaos often depicted in films. His ultimate vision extends beyond critical acclaim to cultivating a loyal clientele, recognizing that "the most important thing for us are guests who keep coming back to eat here." He harbors a long-term aspiration to own a small, simple country restaurant in Provence, offering good food and wine. The foundation of his culinary philosophy lies in the unwavering quality of products. Bernhard is an ardent proponent of seasonal and local sourcing, striving for "kilometer 0" ingredients whenever possible. His childhood, spent with a large vegetable garden and fruit trees in Alsace, instilled in him a deep appreciation for fresh, seasonal produce, particularly Alsatian fruits like plums, strawberries, raspberries, and rhubarb. This commitment manifests in sourcing wild game from local Baden-Baden forests, organic vegetables from nearby farms, and meat from respected butchers like Glasstetter. While prioritizing local, he strategically seeks exceptional ingredients from further afield, such as wild fish from Brittany, pigeons from Theo Kieffer in Alsace, and green asparagus and truffles from Provence, always aiming for the "best possible producers and products." He values the continuous discovery of premium suppliers, from truffle hunters to wine producers. Chef Bernhard's technical mastery is characterized by meticulous precision, structured workflows, and an unwavering focus on execution. Influenced by his mentor Patrick Durot, who taught him to "prepare each dish as if it was for me," Bernhard's kitchen operates with a quiet, concentrated efficiency. He meticulously optimizes every station, ensuring all necessary tools and ingredients are readily at hand, minimizing wasted motion even with a large team. His approach combines the foundational principles of French culinary technique with a progressive mindset, constantly exploring "astonishingly creative works of culinary art," blending revered tradition with innovative impulses. His approach to flavor is deeply personal and intuitive, driven by what he himself would enjoy preparing and eating. He skillfully combines "products at hand that nature has given us," building dishes around the inherent qualities of seasonal ingredients. While his roots are Alsatian, infusing flavors of plums, strawberries, raspberries, and rhubarb, his palate is refined, favoring subtle aromatics over overpowering ones. He expresses a fondness for spices "that smell, and that slowly transmit their smell to my dish," notably using Piment d’espelette as his favorite spice. Plating is an extension of this artistry, presenting refined compositions that highlight the quality and natural beauty of each component. Stéphan Bernhard's artistry is exemplified in dishes such as: * **Lobster with vinaigrette, pea purée, ginger, mint and orange peel, sweet and sour tomatoes, and wild herbs:** A vibrant, multi-layered composition showcasing freshness and balanced complexity. * **Local venison with hazelnuts, cheese dumplings (käseknepfle), chanterelles, and cherry compote with cardamom and meat balls (frickadelle):** A robust dish that marries regional game with Alsatian influences and earthy forest flavors. * **Pan-fried foie gras with mirabelles:** A classic pairing elevated by seasonal fruit. * **Lobster with Cep mushrooms:** A luxurious combination highlighting premium ingredients. * **Elderberry-black currant soufflé (or fruit soufflés in general, like Floating Island):** A testament to his pastry skills, reflecting his childhood ambition and preference for fruit-based desserts. He also frequently prepares his favorite fish, turbot, and delights in simple, noble meals like omelets or potato purées with black truffles.

Career

• Apprentice at Unspecified fine dining restaurant, Unspecified
• Chef at Various unspecified establishments, Unspecified
• Head Chef at Unspecified apprenticeship establishment, Unspecified
• Chef-Patron at Le Jardin de France (Rotenbachtalstraße), Baden-Baden
• Chef-Patron at Le Jardin de France (Goldenes Kreuz), Baden-Baden
• Chef-Patron at Le Jardin de France im Stahlbad, Baden-Baden