Lothar Eiermann

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Lothar Eiermann (born March 2, 1945 in Stühlingen ) is a German chef .

Professional background

Eiermann had to leave high school in 1959 when his father died. He learned the cooking profession in Höchenschwand ( Black Forest ). He then worked there as a commis de cuisine in 1962/1963 before moving to Switzerland . Until 1964 he held the positions of clerk, then demichef de cuisine at the Hotel Baur au Lac in Zurich . He worked as a saucier and sous- chef at the La Grappe d'Or restaurant in Lausanne before becoming chef de cuisine at the Hotel Victoria in Glion in 1967/1968 . Eiermann then returned to Baden-Wuerttemberg , 1968–1970 he was Chef Rôtisseur and Gardemanger at the Hotel-Restaurant Erbprinz in Ettlingen and passed the examination to become a chef .

From 1970 to 1972 Eiermann completed a degree in business administration at the Fritz Gabler School (Higher Hotel Management School ) in Heidelberg and then worked as a management trainee in Scotland and England .

Since 1973 Eiermann director and chef of the gourmet restaurant was in a five-star superior hotel classified Forest & Schlosshotel Friedrichsruhe in Baden-Wuerttemberg Friedrichsruhe . In 1978 the gourmet restaurant was awarded a Michelin star , from 1979 to 1984 and 1988 to 1998 even with two stars. At the end of 2008 he retired there after 35 years.

meaning

Eiermann has contributed significantly to the renewal of top gastronomy in Germany. His work as a renowned chef and old master of his trade was significantly influenced by haute cuisine . In addition, he represented a sustainable and holistic approach to the cooking profession, the ethical requirement of which is respect for animals and plants. He also attached great importance to the taste of the products, especially when roasting meat dishes at extremely low temperatures, and only carved the pieces before serving. Cooking / roasting the whole meat was very important. The house specialty was a whole barbarian duck, which was served in several courses.

In 1979 he directed an open letter with the headline "Adieu à un Roi" ("Farewell to a King") against Paul Bocuse , because to the annoyance of Eiermann, he began to market canned soups under his name. Bocuse then called him an asshole and directed himself to Prince zu Hohenlohe, asking him to check Eiermann's employment. Top German chefs like Eckart Witzigmann and Franz Keller also distanced themselves in a jointly written letter from Eiermann.

Awards

Publications

  • Lothar Eiermann, Gerhard Polt , Roland Bauer (photographs): Strong pieces - or: The whole taste. Culinary primal experiences from the Wald & Schlosshotel Friedrichsruhe - and from the childhood days of the rascal G. Künzelsau 2003 ISBN 3-89929-005-4

Web links

Individual evidence

  1. ↑ a b c sternefresser.de: Lothar Eiermann - Portrait of a Grand Chef
  2. ↑ calma-magazin.de: With heart and hand
  3. ↑ schlosshotel-friedrichsruhe.de: History
  4. ↑ Stimme.de: That's how the gourmet testers rate the region
  5. ↑ Ralf Reichert: Lother Eiermann stops (accessed on November 24, 2008)
  6. ↑ The dead body of the deer. Article, May 6, 2004, Frankfurter Allgemeine Zeitung , accessed October 30, 2010
  7. ↑ spiegel.de: War of the Cooks
  8. ↑ Lothar Eiermann named «Chef of the Year» , on media-bw.de, from September 29, 2007 ( Memento from September 29, 2007 in the Internet Archive )
  9. ↑ nikos-weinwelten.de: Relais & Chateaux honors Lothar Eiermann
personal data
SURNAME Eiermann, Lothar
BRIEF DESCRIPTION German cook
DATE OF BIRTH March 2, 1945
PLACE OF BIRTH Stuehlingen