Culinary Chronicle

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The Culinary Chronicle series received numerous awards at the international level and is highly appreaciated by professionals, passionate hobby chefs and collectors. For each publication we visit top establishments and interview top class awarded chefs.

Vol. 6 - Germany & Switzerland

ISBN 3-7750-0605-2 
Dimensions: 32cm x 25cm
Pages: 495

Germany
Schwarzwaldstube, Harald Wohfahrt, Baiersbronn-Tonbach
Bareiss, Claus-Peter Lummp, Baiersbronn-Mitteltal
Hirschen, Hans-Paul Steiner, Sulzburg
Speisemeisterij, Martin Öxle, Stuttgart
Gourmetrestaurant Schloss Berg, Christian Bau, Perl-Nennig
Steinheuers Restaurant Zur Alten Post, Stefan Steinheuer, Bad Neuenahr
Restaurant Dieter Müller, Dieter Müller, Bergisch Gladbach
Zur Traube, Dieter Kaufmann, Grevenbroich
Hummerstübchen, Peter Nöthel, Peter Liesenfeld, Düsseldorf
Im Schiffchen, jean-Claude Bourgueil, Kaiserswerth
Résidence, Berthold Bühler, Heinz Bach, Essen
La Table, Thomas Bühner, Dortmund
Die Windmühle, Christian Lohse, bad Oeynhausen
Tantris, Hans Haas, München
Residenz Heinz Winkler, Hans Winkler, Aschau

Switzerland
Le Pont de Brent, Görard Rabaey, Brent Montreux
Le Cerf, Carlo Crisci, Cossonay
Domaine de Châteauvieux, Philippe Chevrier, Satigny/Peney-Dessus
Petermann`s Kunststuben, Horst Petermann, Küssnacht
Wirtschaft zum Wiesengrund, Hans-Peter Hussong, Uetikon am See
Santabbondio, Martin Dalsass, Lugano-Sorengo
Walserhof, Beat Bolliger, Klosters
La Bellezza, Eduard Hitzberger, Ftan
Jöhri`s Talvo, Roland Jöhri, Champfür-St. Moritz