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World Champion at Restaurant Haerlin |
September 30th 2008 - Under the direction of chef de cuisine Christoph Rüffer, the gourmet restaurant and the star crowned cuisine of Restaurant Haerlin at Fairmont Hotel Vier Jahreszeiten have brought out a new talent.
 On September 18, Tobias Günther, since 2 years chef at Restaurant Haerlin, has established himself in Paris with his 25 years against 19 further participants from nations like Australia, South Korea or Malaysia at the 31st Concours International des Jeunes Commis Rôtisseurs competition of the Chaîne des Rôtisseurs and finished first. After his victory at the preliminary decisions, which took place this May in Frankfurt, he came to Paris with great anticipation and excitement. Tobias Günther had to demonstrate his skills together with 19 other winners from all over the world and had to conjure a top class 3-course-menu in only 3 hours. A different kitchen, pressure of time and the censorious gaze of the jury from the association of Chaîne des Rôtisseurs couldn't put Tobias Günther off his stride and he won the decree of Chaîne des Rôtisseurs by far.
In gratitude and as a compliment for his outstanding performance, Christoph Rüffer allows him to present his World Champion Menu from Paris from October 7 until November 1, 2008 to the guests at Restaurant Haerlin. Certainly Tobias Günther would like to fascinate the guests of Restaurant Haerlin as much as the jury in Paris. About the "Chaîne des Rôtisseurs" The association "Chaîne des Rôtisseurs" goes back with its roots to the year 1248 under the regency of King Louis IX of France. 1949 renowned gourmets revived the fraternity in Paris. 1958 the Baillage National d'Allemagne e. V. was founded and is divided into 21 Baillages (departments). The criteria for a restaurant to get affiliated to the Chaîne are very strict.
Winner Menu of the 31st Concours International des
Jeunes Commis Rôtisseurs
By Tobias Günther Grilled Red Barb on Pepper and Olives with Tomato Confit and Vermouth Foam *** Filled Duck Breast on Spinach and Potato-Ginger-Puree with Basil Gnocchi *** Chocolate Parfait with Braised Pineapple and Raspberry Sauce
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