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Nils Henkel |
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| Born |
1969-10-08 Born: Kiel, D |
| Apprenticeship/training |
1986 - 1989: Voss Haus, Eutin (Romantik-Hotel and Restaurant) |
| Career |
1989: Romantik-Hotel and Restaurant Voss Haus, Marina Magelstein, Eutin (Commis de Cuisine)
1990 - 1991: Hotel St. Raphael, Restaurant Le Jardin, Erich Häusler, Hamburg (Chef de partie/2nd Sous-Chef)
1991 - 1992: Landhaus Scherrer, Heinz O.Wehmann, Hamburg (Demi-Chef/Chef de Partie)
1992 - 1995: Il Ristorante, Uwe Witzke, Hamburg (Chef de Partie - Sous-Chef)
1995 - 1997: Restaurant Valkenhof, Pascal Levallois, Coesfeld (Sous-Chef)
1997: Restaurant Averbeck's Giebelhof, Clemens Averbeck, Senden-Ottmarsbocholt (Sous-Chef)
1997 - 2003: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach (Sous-Chef)
2004 - 2008: Restaurant Dieter Müller, Schlosshotel Lerbach (Chef de Cuisine)
since 2008: solely responsible chef for the Restaurant Dieter Müller, Schlosshotel Lerbach |
| Philosophy |
Make the day count |
| Membership |
Jeunes Restaurateurs d'Europe |
| Awards |
2009: Chef of the Year, Gault Millau
2008: Chef of the Month of May, Der Feinschmecker (trade journal) |
| Interesting tidbits |
Hobbies: running (marathon), reading, music, going out for meals |
| Further plans |
To further develop and perfect my style of cooking but still to find the time for my family and private life. |
| Publications |
Dieter Müller & Nils Henkel. Bibliothek Süddeutsche Zeitung ISBN: 3866155514 € 14.95
Einfach & Genial: by Dieter Müller and Nils Henkel.Umschau Verlag ISBN: 3865282628 € 34.90
Regular contributor to Port Culinaire Magazin |
| Culinary Style (wines/kitchen) |
A modern flavour filled cuisine which is formed by a mixture of textures and contrasts |
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Gourmetrestaurant Lerbach |
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| Address |
Lerbacher Weg
51465 Bergisch Gladbach
Germany > Nordrhein-Westfalen > Köln > Rheinisch-Bergischer Kreis
number of seats: 65
number of employees: 26
SKZ (Service Index) 0.400
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| Hotel |
Schlosshotel Lerbach |
| Staff |
Henkel, Nils (Chef de Cuisine)
Sommer, Thomas (Sommelier)
Müller, Dieter (Patron)
Thomann, André (Maître)
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Phone
fax |
+49 (2202) 2040
+49 (2202) 204940 |
email
Homepage |
info ( at ) schlosshotel-lerbach.com
www.schlosshotel-lerbach.com |
| Opening times |
Closed: Sunday & Monday
open:12 h - 14 h & 19 h - 22 h
Closed: 2 weeks at the beginning of January & 3 weeks in the state summer school holidays |
| Prices |
A la Carte: € 38 - € 68
Menu: € 85 - € 130
10 course menu 170 €
price per course = 17.000 |
| 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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4
100.4
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4
99.7
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6
100.5
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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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XXXXX
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ooooo
19
* * *
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XXXXX
**tip k&s
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ooooo
19
* * *
hhhhh
XXXXX
**tip k&s
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ooooo
18
* * *
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**tip k&s
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(20.2)
(18.0)
(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 |
15 |
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| Guest Rating |
| current quality | 19.60 |
| class | First Class |
| user Toques | |
| Number of reviews | 4 |
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| Culinary highlights |
The cuisine is modern and full of flavour. At midday there is the legendary
amuse bouche menu which takes the guest on a lucullan journey around the world via 19 little dishes served in a series of five courses for € 125. |
| Starter |
Steamed filet of cod with scallop-caldeirada stock, fennel brandade and cod tripe |
| Main dish |
Mildly smoked breast of pigeon with spicey liquorice juice, bean falafel, egg plant puree, pigeon crunchy |
| Dessert |
Stewed quince, Jivara and Macademia brownie, jellied soup and mascapone ice cream de luxe. |
| Seminars |
Themed cookery seminars are continually being offered in the cookery school under the patronage of Dieter Müller. |
| Wine List |
From a 2005 Weissburgunder Kabinett trocken (Oberrotweiler Käsleberg) to a 1959 Château Haut Brion, 1er Cru Classé (Weingut Salwey, Oberrotweil - Baden. |
| price of recommended wine accompaniment |
5 accompanying wines cost about € 65. |
| rare wines |
Bollinger Vielles Vignes Francaises, Krug Clos D'Ambonnay & Clos du Mesnil, Domaine Leflaive, Etienne Sauzet, Domaine des Comtes Lafon, Petrus, Château Ausone, Château Haut-Brion, Château Margaux, Château Lafite-Rothschild, Château Mouton-Rothschild, Château Latour, Guigal - La Mouline, La Ladonne, La Turque, Pingus, Vega Sicilia Unico, Grange, Harlan Estate, Insignia by Joseph Phelps, Dalla Valle's Maya, |
| Number of bins |
1200 |
| most expensive wine |
1995 Krug "Clos D'Ambonnay" (4500,-) |
| What is special about the restaurant? |
For children we will happily cook what their hearts desire. |
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