The 38-year-old Nils Henkel from the “Restaurant Dieter Muller” in hotel “Schloss Lerbach” in Bergisch Gladbach, Germany was selected by the editors of the Gault Millau “Chef of the Year.” From the statement: “With sophisticated technology, encyclopedic knowledge and an openness to all major contemporary trends in global cuisine, he matured into a top chef.“

Too much chemistry in the German gastronomy laments the French Gault Millau gourmet Bible, which grip less intelligent or particularly unscrupulous chefs so greedy then, as if lying in the molecular cuisine, the salvation of their future . “

Echinoderm sea cucumber with sauce Räucherpaprika of the “Chef of the Year”

The 38-year-old Nils Henkel from the “Restaurant Dieter Muller” in hotel “Schloss Lerbach” was in Bergisch Gladbach, Germany by the editors of the Gault Millau “Chef of the Year” crowned. From the statement: “With sophisticated technology, encyclopedic knowledge and an openness to all major contemporary trends in global cuisine, he matured into a top chef.”

The passionate marathon runner, Henkel took over on 14 February 2008 the sole responsibility of kitchen Dieter Mueller, with whom he had worked since 1997, first as sous chef and second since 2004 as an equal chef. He impressed the testers, who believe that “their enormous potential is still not out-draws” by courts as “excellent carpi salmon Spanish origin with safranisiertem bouillabaisse jelly, echinoderm sea cucumber with sauce of Räucherpaprika on olive oil-roasted potatoes or pigeon breast with Süßholzgewürzjus, eggplant puree, beans in various states of aggregation Cannellono and crispy, filled with braised meat and offal. ” Henkel was awarded by Gault Millau, judging by the French school grading system, 19 of 20 possible points and leads to one of the “world's best restaurants.”

A higher rating than Henkel here have only three chefs

Depending 19.5 points Harald Wohlfahrt got back from the “Schwarzwaldstube” Baiersbronn-Tonbach, because “the arrangements of flavors juggler, picture perfect, and often almost zen of purism, of unique Finesse, “Helmut Thieltges the” Waldhotel Sonnora “Dreis at Wittlich in the Eifel,” Making the culinary art works so heavenly harmonies like the music of Wolfgang Amadeus Mozart and Johann Sebastian Bach “, and” the inexhaustible creative, constantly reinventing “Joachim Wissler from” Vendôme “in Bergisch Gladbach, the” tuna belly with eucalyptus oil and foie gras-apple ice cream “and provides” high quality pork in Germany's luxury kitchens made presentable. “
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This trio followed with 19 points out of six still Henkel cooks, including the upgraded from the Christian Bau “Schlossberg” in Saarland Perl Nennig and Sven Elverfeld from “Aqua” in Wolfsburg. Construction is described as “a magician of microelements” praised in the triumphs a highly differentiated subdivision, everything that adorns the colorful plates, rounded as if by magic into a harmonious and very pleasing impression. ” Elverfeld impressed by his “extraordinarily complex and fine-tuning the transformation of the kitchen floor Standing in the highest art.” He also created the “Menu of the Year” by Gault Millau. It offers both pumpernickel brittle with pickled herring and smoked eel with warm Renette and skate wing with foamed Spitzmorchelsahne Schokoladentoffee with olive oil and sweet.

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