|
|
|
|
|
|
|
|
|
|
 |
Elmar Simon |
| |
|
 |
|
| Born |
1963-10-19 Born: Paderborn, DE |
| Apprenticeship/training |
1984 - 1986: Gräfliches Kurhaus, Bad Driburg |
| Career |
1986 - 1987: Kupferschmiede, Hildesheim (Commis de cuisine)
1987 - 1996: Rockendorf's Restaurant, Berlin
1994: Master chef diploma, Chamber of Commerce, Berlin
since 1996: Restaurant Balthasar, Paderborn (next to the old synagogue)
1998: * Guide Rouge (Michelin)
2000 - 2001: Balthasar rebuilt in Warburger Street, Paderborn
October 2001: Balthasar reopens, Paderborn |
| Philosophy |
The work ethic in Balthasar is 'can' t wait to get into it' delicious |
| Awards |
1996: Newcomer of the Year, Gault Millau |
| |
|
|
|
|
|
|
 |
Balthasar |
| |
 |
|
|
| Address |
Warburger Str. 28
33098 Paderborn
Germany > Nordrhein-Westfalen > Detmold > Paderborn
number of seats: 55
number of employees: 11
SKZ (Service Index) 0.200
|
| Staff |
Simon, Elmar (Chef de Cuisine)
|
Phone
fax |
+49 5251 2 44 48
|
email
Homepage |
schlotzig ( at ) restaurant-balthasar.de
www.restaurant-balthasar.de |
| Opening times |
Sunday & Monday closed
Saturday: 19.00 h
Tuesday - Friday & Sunday:
12.00 h - 14.00 h & 19.00 h |
| Prices |
5 courses surprise menu 59,- €
6 courses menu 69,- €
9 course menu 95 €
price per course = 10.556 |
| Credit cards |
American Express, EC/Debit Card, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
72
82.8
|
87
83.3
|
82
83.0
|
81
84.5
|
|
| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo
17
*
hhhh
XXX
--
|
ooo
17
*
hhhh
XXX
*tip k
|
oo+
17
*
hhhh
XXX
*tip k + s
|
oo+
17
*
hhhh
XXX
*tip k + s
|
(15.0)
(17.0)
(16.0)
(17.2)
(15.5)
(17.3)
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.00 |
| class |
Very Good |
| ERR Toques |
|
| ERR Rank |
286 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for a direct creative kitchen style. |
| Starter |
Terrine von Boulliongemüsen mit gebratenen Jacobsmuscheln
Cognacvinaigrette und Auberginenkaviar |
| Main dish |
Delbrücker Wildentenbrust in Holunderbeerjus
Burgunderkraut und kleiner Kartoffelkloß |
| Dessert |
Gebratene Quarkkeulchen auf Quittenmark
mit Champagnerrahmeis |
| |
|
|
|
|
|
|
|
|
