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Klaus Erfort

Klaus Erfort

Born 1972-03-08    Born: Saarbrücken, DE
Apprenticeship/training 1987 - 1990: Restaurant Thiel, Saarbrücken-Dudweiler
Career 1990: Villa Fayence, Saarland (Saucier)
1990 - 1991: Hubertus Hotels, Saarland (Entremetier)
1992 - 1993: Restaurant Bareiss, Baiersbronn
1993 - 1994: Schwarzwaldstube, Hotel Traube, Tonbach-Baiersbronn (Tournant)
1995 - 1999: Orangerie, Parkhotel Gengenbach, Saarland (Chef de cuisine)
* Guide Rouge (Michelin)
1999 - 2002: Imperial, Schlosshotel Bühlerhöhe, Bühl (Chef de cuisine)
since March 2002: Gästehaus Klaus Erfort, Saarbrücken (Patron)
Philosophy The truth is on the plate.
Awards 1997: Final "Prix Pierre Taittinger" 2nd
"Commis Rotisseur", Baillage d`Allemange
2004: Newcomer of the Year, Bertelsmann
2008: Chef of the Year, Gault Millau
2008: 3rd place in the category 'Germany's Best Chef' in the voting organised by Gourmet-Portal.com
           

GästeHaus Klaus Erfort
Address Mainzer Str. 95
66121 Saarbrücken
Germany > Saarland > Saarland > Stadtverband Saarbrücken

number of seats: 35  

number of employees: 12  

SKZ (Service Index) 0.343
Staff Erfort, Klaus (Chef de Cuisine)
Erfort, Klaus (Patron)
Pourchère, Jerôme (Maître)
Phone
fax		 +49 (681) 9582682
+49 (681) 9582684
email
Homepage		 kontakt ( at ) gaestehaus-erfort.de
www.gaestehaus-erfort.de
Opening times Closed: Sunday and Monday.
Open: 12h-14h & 19h-22h.
Prices à la carte: € 15 - € 38
7 course degustation menu: € 86.

8 course menu 165 € 
price per course = 20.625
Credit cards American Express, Diners Club, EC/Debit Card, MasterCard, VISA
2007 2008 2009 2010 2010
(Pts.)
Volkenborn Ranking Rank Germany
Total points		 16
92.3
 8
98.2
 5
98.4
 4
100.9
Restaurant guides Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip"		 oooo
18
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19
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  (20.2)
 (19.3)
 (20.5)
 (19.5)
 (19.5)
 (18.5)
Europe Restaurant Ranking (ERR 2009/10)
current quality 19.50
class First Class
ERR Toques
ERR Rank 21
Guest Rating
current quality20.17
classPerfect
user Toques
Number of reviews6
Culinary highlights Noted for foie gras backed in salt paste with glazed apples and Perigord truffle sauce.
Starter Rolls of filet of beef and tiger prawns with Imperial caviar and tomato jelly.
Main dish Baked veal sweetbreads with lemon confit, browned butter and sherry sauce.
Dessert Pavé of dark chocolate and nougat with Amarena cherries.
Number of bins 600