Thomas Bühner, chef of 3 Michelin star resturant La Vie, in Osnabrück, North West Germany was recently a guest at Villa Louise for a dinner which forms part of the ‘seventh’ season.
Villa Louise, an offshoot of asset manager Creutz and Partners has been inviting some of the world’s best chefs to cook at their premises to collaborate, cook and share their creativity with their clients.
This was not the first time that the German chef was guest of Villa Louise which today has accumulated 78 stars.
Bühner is chef of one of the best restaurants in Germany and you can see why. At the dinner he focused on exceptional ingredients and worked perfectly with produce to ensure that the flavours are not only clean but also intensified.
In 2001, he was awarded the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with his wife Thayarni Kanagaratnam, he has been running Restaurant La Vie in Osnabrück since April 2006.
For the dinner at Villa Louise, Bühner focused on the sea to start with.
He started with a king’s crab that was served with mandarine and perfectly combined with sweet potato. It was a perfect combination of flavours, textures and a perfect start to the dinner.
He then worked with fresh tuna serving it raw with cod, a warm cod consommé and saffron which was perfect on a very cold winter evening in Aachen.
The prawns were served with a prawn bisque curry and persimmon which brought out the freshness and sweetness of the prawns.
The octopus was served with a wild boar emulsion, kimchi and apple. A unique combination that worked perfectly.
The German chef then served the perfect pasta dish. He made perigord truffle ravioli that were stuffed with a liquid and served with a chestnut puree. This was followed by the meat dish, a perfectly cooked Japanese Wagyu beef that was served with a pumpkin puree and mustard leaves.
What followed was a stunning cheese dish which combined cheese, pine kernels, kaki and soja sauce.
The German chef then served two desserts, one was a tribute to a gold coin found in the village where he comes and this was followed by buckwheat cream and ice-cream, liqourice, salsify and sourdough.
Previous guests for the season included Brussels based chef Christophe Hardiquest of Restaurant Bon Bon and Bart de Pooter of De Pastorale in Reet.
The chefs that are also cooking in season 7 are Alexandre Couillon of La Marine in France, Klaus Erfort of Gastehaus Erfort in Germany, Fabian Von Hauske Valtierra and Jeremiah Stone of Contra in New York, Anton Bjuhr and Jacob Holmstrom of Gastrologik Stockholm, Sascha Stemberg of Haus Stemberg in Velbert, Frederic Anton of Le Pre Catelan in Paris, Andreas Caminada of Schloss Schauenstein in Switzerland and Tohru Nakamura of Geisels Werneckhof in Munich.
Another dinner at Villa Louise came to an end. The remaining line-up for this season is stunning.