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André Großfeld |
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| Born |
1977-09-12 Born: Telgte, NRW, D |
| Apprenticeship/training |
1995 - 1998: Schuhbeck, Waging am See |
| Career |
1999 - 2000: Marinas und Wollenberg, Hamburg
2000 - 2001: Schuhbeck, Waging am See
2001 - 2003: Tantris, Hans Haas, Munich
2004: Brick Main Plaza, Frankfurt/Main
since 2005: Grossfeld, Friedberg-Dorheim |
| Philosophy |
André Großfeld is a dedicated chef for whom it is important to cook simply and not to tamper with the ingredients. |
| Interesting tidbits |
With Alfons Schuhbeck Großfeld learned the basics of cooking as well as the running and organising of a business. With Hans Haas he learned the correct handling of the ingredients.
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| Further plans |
To give to the guest wholeheartedly. |
| Publications |
TV:
1: His own cooking programme "Hessen a la carte" on HR3 every second Friday at 9 pm.
Book:
Junge hessische Küche. Tradionell - Experimentel. Together with television colleague and fellow chef, Mirko Reeh. b3 Verlag, 2007. ISBN 3938783214, € 14.90.
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| Favorite wine |
Reknowned for independent and regional ingredients and old classics in new appearance. |
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Grossfeld |
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| Address |
Erbsengasse 16
61169 Friedberg (Hessen)
Germany > Hessen > Darmstadt > Wetteraukreis
number of seats: 35
number of employees: 8
SKZ (Service Index) 0.229
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| Staff |
Großfeld, André (Chef de Cuisine)
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Phone
fax |
+49 (6031) 7918909
+49 (6031) 7918908 |
email
Homepage |
info ( at ) andre-grossfeld.de
www.andre-grossfeld.de |
| Opening times |
Closed: Sunday, Monday and public holidays.
Open from 18.30.
Holidays: 2 weeks at the end of July and 1 week at the beginning of January. |
| Prices |
3 course menu: € 49
6 course menu: € 79
incl. wines: € 109
9 course menu 109 €
price per course = 12.111 |
| Credit cards |
American Express, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
435
57.5
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446
58.5
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201
75.7
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156
79.8
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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(16.0)
(14.0)
(16.3)
(17.2)
(15.0)
(13.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
659 |
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| Guest Rating |
| current quality | 18.00 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Known for Dorheim cherry cake with foie gras and caramel heavy sour cream or the pot-pourri of fallow deer |
| Starter |
Marinated foie gras with small puffs on pickled rhubarb with Argan oil vinaigrette. |
| Main dish |
Lightly roasted fillet of beef and baked oxtail strudel with glazed snails on creamed topinambour with summer truffles. |
| Dessert |
Dessert medley Body and Soul or a choice of cheeses from the cheese trolley. |
| Seminars |
First Sunday in the month for individuals.
Twice a month on Sunday for limited groups of 10 (max.). |
| Catering |
Catering for 2 to 500 persons. Price on request. |
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