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Joachim Wissler |
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| Born |
1963-01-13 Born: Nürtingen, D |
| Apprenticeship/training |
1980 - 1983: Kurhotel Traube, Baiersbronn-Tonbach |
| Career |
Winter 1983 - 1984: Weißes Rössle, Hinterzarten (Commis de cuisine).
In the following years he worked in many of the hotels and restaurants in the resort town of Baden-Baden.
February 1988: Master chef diploma, Baden-Baden
1988 - 1990: Brenners Parkhotel
1991 - 1999: Restaurant Marcobrunn Schloss Reinhartshausen, Erbach- Rheingau
1995: * Guide Rouge (Michelin)
1996 ** Guide Rouge (Michelin)
since 2000: Restaurant Vendôme, Schlosshotel Bensberg, Bergisch Gladbach
2006: *** Guide Rouge (Michelin) |
| Awards |
1994: Newcomer of the Year, Der Feinschmecker (German trade journal)
2001: Restaurant of the Year, Der Feinschmecker
2003: Chef of the Year, Gault Millau
2005: Chef of the Year, Der Feinschmecker
2008: 1st Prize in the category Germany's Best Chef, Chef of Chefs Voting carried out by Gourmet-Portal.com |
| Publications |
Joachim Wissler's Sterneküche. 2002, 3832087486, € 29.90. (no longer in print) |
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Vendôme |
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| Address |
Kadettenstr. 2
51429 Bergisch Gladbach
Germany > Nordrhein-Westfalen > Köln > Rheinisch-Bergischer Kreis
number of seats: 40
number of employees: 15
SKZ (Service Index) 0.375
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| Hotel |
Grandhotel Schloss Bensberg |
| Staff |
Wissler, Joachim (Chef de Cuisine)
Echensperger, Romana (Sommelier)
Calero Novillo, Miguel Angel (Maître)
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Phone
fax |
+49 (2204) 421941
+49 (2204) 42888 |
email
Homepage |
info ( at ) schlossbensberg.com
www.schlossbensberg.com |
| Opening times |
Closed: Monday & Tuesday
Open: 12h - 14h & 19h & 22h |
| Prices |
à la Carte: € 16 - € 48
Menu: € 115 - € 135
8 course menu: € 135
24 course menu 245 €
price per course = 10.208 |
| 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 |
1
100.8
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1
101.2
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1
100.7
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1
101.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooooo
19.5
* * *
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ooooo
19.5
* * *
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XXXXX
**tip k&s
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ooooo
19.5
* * *
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**tip k&s
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ooooo
19.5
* * *
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**tip k&s
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(20.2)
(20.3)
(20.5)
(19.5)
(19.5)
(19.0)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.50 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
8 |
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| Guest Rating |
| current quality | 20.12 |
| class | Perfect |
| user Toques | |
| Number of reviews | 12 |
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| Culinary highlights |
Known for his straightforward style of classic cuisine with ingenious and daring flavours. |
| Starter |
Radicchio ravioli with fresh winter truffles and Parmesan velouté |
| Main dish |
Bresse pigeon with Périgord truffles and cacao-potato gratin, sage finger dumplings/ seared green asparagus with mangetout. |
| Dessert |
Raspberries in puff pastry with mousse au mascarpone and an apricot and basil sorbet. |
| Seminars |
Catering on request |
| Number of bins |
900 |
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