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Patrick Bittner |
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| Born |
1971-10-18 Born: Stadtlohn, Westfalen, D |
| Apprenticeship/training |
1988 - 1991: Burghotel Hardenberg |
| Career |
1994: Landhaus Scherrer, Hamburg
1995: Hummerstübchen, Düsseldorf
1996: Hessler, Maintal (Sous Chef)
1998: Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach
1999: Master school, Heidelberg
since 2000: Français, Frankfurter Hof, Frankfurt |
| Philosophy |
If you only understand a bit about cooking then you don't even understand that. |
| Awards |
2001: Best New Chef of the Year, Der Feinschmecker (German trade journal)
2008: 3rd place in the category 'Germany's Climber' in the ballot carried out by Gourmet-Portal.com |
| Interesting tidbits |
Patrick Bittner is an active triathlete completing one or two ironman competitions each year. |
| Publications |
Cooking Show with TV Gusto (Cologne) |
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Français |
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| Address |
Am Kaiserplatz
60311 Frankfurt (Main)
Germany > Hessen > Darmstadt > Frankfurt am Main City
number of seats: 50
number of employees: 12
SKZ (Service Index) 0.240
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| Hotel |
Steigenberger Frankfurter Hof |
| Staff |
Bittner, Patrick (Chef de Cuisine)
Mouzon, Franck (Sommelier)
Blümke, Nils (Maître)
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Phone
fax |
+49 (69) 215138
+49 (69) 215123 |
email
Homepage |
frankfurter-hof ( at ) steigenberger.de
www.frankfurter-hof.steigenberger.de |
| Opening times |
Closed: Saturday & Sunday
Open: 12 - 14 & 18.30 - 22 |
| Prices |
À la carte: ĝ 32 - 48
Menu: ĝ 42 - 109
7 course menu 120 €
price per course = 17.143 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
72
82.8
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58
85.9
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55
85.4
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36
89.0
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo
17
--
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XXX+
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ooo+
17
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XXX+
*tip k + s
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ooo+
17
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hhh
XXX+
**tip k&s
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oooo
18
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hhh
XXX+
**tip k&s
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(18.2)
(18.0)
(16.2)
(15.5)
(16.5)
(18.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.00 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
136 |
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| Guest Rating |
| current quality | 17.00 |
| class | Very Good |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Known for his variations on fish and other seafoods as well as dinner at the 'chef's table' where you get to sit in the kitchen of the gourmet restaurant 'Francais'. |
| Starter |
Espresso: Irish sea urchin, spinach and quail's egg. |
| Main dish |
Breton turbot with walnuts, cauliflower and Banyuls |
| Dessert |
Blood orange: coffee oil, Tahiti vanilla and Kacinkoa chocolate |
| Seminars |
Seminars on request but only small classes possible: 275/pp |
| Catering |
Catering on request |
| Number of bins |
400 |
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