Franz Keller (cook)

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Franz Keller (* 1950 in Freiburg ) is a German chef .

Career

Keller grew up as the son of Franz Keller Senior in a family of winegrowers and restaurateurs in Oberbergen am Kaiserstuhl. His mother Irma has been awarded a Michelin star in the "Black Eagle" since 1969 . His younger brother is the winemaker, restaurateur and DFB President Fritz Keller .

After training with Hans Beck at the “Zähringer Burg” in Freiburg, he went to France to Jean Ducloux in Tournus , to Paul Lacombe in Lyon , cooked for 18 months with Paul Bocuse in Lyon and nine months with Michel Guérard in Paris .

In 1973, at the father's request, Keller returned to his parents' inn in Oberbergen. The second Michelin star was soon added to the first. Due to rising costs and prices in the restaurant, the audience changed, which led to an argument and division with the father. Although Keller had his own family to support, he did not get a contractually guaranteed salary, but had to haggle over every major expense with his father. As a cook, Keller supported the regional resistance against the planned Wyhl nuclear power plant behind his father's back .

Then he went to Italy in search of his own way and cooked with Gualtiero Marchesi in Milan and with Ricardo Lurasci in the “Querce” restaurant in Cantù near Lake Como . Here he freed himself from the severity and heaviness of French cuisine.

In 1979 he opened "Franz Kellers Restaurant" in Cologne , where he was awarded a Michelin star. At the same time he ran the "Tomato" in Cologne, a small restaurant for young people with moderate prices. In 1988 the Schlosshotel Bühlerhöhe recruited him for a salary of almost half a million DM per year as the restaurant director. The restaurant was awarded a Michelin star after 18 months. In 1990 he moved to the Kronenschlösschen in Hattenheim in the Rheingau , where he was again awarded a Michelin star.

In 1993, Keller consciously said goodbye to the world of Michelin stars and, with his wife Brigitte-Marie, opened a restaurant serving regional German cuisine, the “Adler Wirtschaft” in Hattenheim, 250 meters from the former “Kronenschlösschen” site.

The son of the same name has now taken over the catering; Franz Keller now runs an organic farm 25 kilometers away , which delivers high-quality meat to the Adler restaurant. But he is still co-owner of the Adler Wirtschaft. Rabbits, pigs and cattle are kept in a species-appropriate manner on the 14-hectare “Falkenhof” in the Wisper Valley . In his opinion, he counters the increasingly poor quality of food in Germany with his conviction: "We have to honor the animals that feed us".

The autobiographical book Vom Simply das Beste , published in 2018, unexpectedly became a bestseller.

Publications

Books

Essays

  • Stars and dots do not kill On the tragic death of Bernard Loiseau
  • Man's madness Man's madness with mad cow disease, animal protein for ruminants

Web links

The Adler Wirtschaft • Franz Keller , own web presence

Individual evidence

  1. ↑ a b c "We must honor the animals that feed us" , Deutschlandfunk Kultur from August 1, 2018, accessed August 1, 2018
  2. ↑ Adler Wirtschaft website at restaurant.michelin.de, accessed on July 15, 2013
  3. ↑ falkenhof-franzkeller.de
  4. ↑ HRB 17632, Wiesbaden district court , gastro website imprint
  5. ↑ "You have to invest time in food and quality of life" , interview with Franz Keller, top chef and farmer in hr-info from April 27, 2018, accessed August 1, 2018
  6. ↑ New in 7th place: From the simple the best , current non-fiction bestseller list from the Börsenblatt, accessed August 1, 2018
  7. ↑ Archive link ( Memento from January 22, 2012 in the Internet Archive )
  8. ↑ Archive link ( Memento from October 14, 2013 in the Internet Archive )
personal data
SURNAME Keller, Franz
BRIEF DESCRIPTION German cook
DATE OF BIRTH 1950
PLACE OF BIRTH Freiburg