Timo Reichelt

Chef Timo Reichelt’s culinary philosophy is deeply rooted in an unwavering respect for the inherent quality and 'virginity' of natural products. He believes in understanding the simplicity of nature and asserts that an ingredient, in its purest form, should not be overly deconstructed or manipulated in structure—a principle he identifies as fundamental in Mediterranean countries. His approach is built upon a dual foundation: the classical German cooking traditions of his mother and grandmother, which instilled in him an early passion for rich flavors and dedicated preparation, and the rigorous training he received at the esteemed 3-star restaurant Im Schiffchen in Düsseldorf. This classical schooling was further refined by extensive travels through Italy, Spain, and Portugal, where he cultivated a cautious and respectful handling of top-tier produce. His commitment to quality is absolute; he prioritizes the finest ingredients, such as line-caught wild sea bass, exceptional makreel or skrei, venison from local Heuvelland hunters, and specific French poultry, even if it entails higher costs. He meticulously sources premium ingredients from abroad, including wild Argentinian prawns, Pata Negra from Salamanca, Sicilian tomatoes and aubergines, and Portuguese sardines. Reichelt’s vision for Au Coin des Bons Enfants is to deliver pure, high-level cooking within a unique setting. He finds inspiration primarily through his own palate, constantly exploring and tasting in other restaurants to conceive creative, deeply flavorful dishes. While aspiring for the recognition of a Michelin star as an affirmation of his craftsmanship, his ultimate goal remains consistent: to provide guests with an exceptional dining experience that leaves them profoundly satisfied, all while strictly adhering to seasonal produce and maintaining meticulous control over the final presentation of his culinary creations. Timo Reichelt's technical mastery is most notably expressed through his 'spectacular sauces,' a hallmark recognized by Michelin. His approach integrates a robust classical foundation, honed at a 3-star establishment, with vibrant Mediterranean influences. He adeptly employs traditional techniques, such as crafting exquisite fish stocks from turbot bones and refining them into a sublime beurre blanc, while simultaneously infusing them with inventive twists. A distinctive element of his saucemaking is the discerning use of alcohol, including Madeira, Banyuls, and quality wines—never inferior 'cooking wine'—to achieve profound depth and complexity. His culinary style emphasizes 'taste explosions' and profound flavors, meticulously achieved through pure ingredients and an unyielding commitment to seasonality. Reichelt refuses takeaway services, reflecting his unwavering demand for complete control over the final product and its artistic plating. His dishes often present classical concepts reimagined with unique additions, such as a lobster cocktail enhanced by reduced Pedro Ximénez and sea buckthorn, or a refined interpretation of Caprese featuring lacquered pork belly, warm San Marzano tomatoes, Manchego cheese foam, and basil oil. Legendary dishes that embody his artistry include: * **Lobster Cocktail:** A classical base elevated with a distinct blend of reduced Pedro Ximénez and sea buckthorn. * **Langoustines with Wild Garlic and Pata Negra:** A seasonal marriage of delicate langoustines, foraged wild garlic from the Heuvelland, and the rich depth of Pata Negra. * **Asparagus with Scallops:** A classic seasonal pairing executed with precision. * **Tarbot with Chardonnay Sauce:** Thin, wok-fried asparagus slivers complementing perfectly cooked tarbot in a delicate chardonnay sauce. * **Balfegó Tuna Tartare with Holstein Sirloin:** A sophisticated fusion presented with a fennel foam. * **Bulgur, Langoustine, Ras el Hanout, and Bisque:** A surprising and highly successful combination demonstrating his creative flair. * **Bresse Chicken in Two Courses:** A nostalgic journey inspired by his childhood, featuring preparations like Bresse chicken with earthy morels and foie gras jus, and a contemporary take on a chicken burger with buttermilk-dressed iceberg lettuce, showcasing both classical and innovative techniques.

Career

• Chef D Cuisinne & Owner at Au Coin Des Bons Enfants, Maastricht
• Chef De Cuisine at Restaurant Tout à Fait, Maastricht
• Cuisinier at Restaurant Hotel Juliana, Valkenburg
• Chef De Cuisine at LA BUTTE AUX BOIS LANAKEN, Lanaken
• Chef Bistro at Bistro Boeuf La Roche, Maastricht
• Sous Chef at Restaurant Tout à Fait, Maastricht
• Chef De Partie at Restaurant Tout à Fait, Maastricht
• Sous Chef at Restaurant Gallo, Essen
• Chef De Partie at Restaurant Gallo, Essen
• Chef De Partie at Hotel Résidence, Essen
• Demi-Chef at Hotel Résidence, Essen
• Commis De Cuisine at Hotel Résidence, Essen