10 years with Boris Rommel at Le Cerf

ZWEIFLINGEN. ten years - ten culinary highlights: The Wald & Schlosshotel Friedrichsruhe is celebrating the anniversary of its 2-star chef Boris Rommel in 2026 with a whole series of extraordinary events. From the start in February to the glittering finale in November, guests will experience the creativity, precision and craftsmanship of one of Germany's most outstanding chefs up close.

From February to November: a year full of special experiences

The anniversary year begins on 28 February 2026 with the "Best of Boris" gala, a 10-course dinner that brings together the best creations of a decade. This will be followed by the Culinary Masterclass from 22 to 24 March, the Regional Kitchen Party on 18 April and the 10-hand dinner on 18 May. On 11 June, guests will enjoy an exquisite 5-course menu accompanied by Boris Rommel's personal favourite wines. One of the highlights of the year is the famous "Friedrichsruher Kitchen Party" on 26 July with famous star chefs who create true masterpieces live from the best ingredients. The rest of the anniversary year will see the summer event "Night under the Stars", the reunion of the Masterclass, the Harvest Festival and finally the glamorous finale "Bubbles & Pearls" in November. All dates and details about the anniversary year can be found here.

Storyteller, visionary, craftsman, artist, team player

For a decade now, Boris Rommel, 41 years young, has been shaping the culinary signature of the Wald & Schlosshotel Friedrichsruhe. With every plate, the chef, who would otherwise have liked to be a carpenter, tells artistic stories that end up on the plate, interprets classic French cuisine in a modern way and arranges his creations on self-designed workpieces. Tattoos ranging from aubergine to octopus and his characteristic slouch hat reflect his personality: creative, passionate and down-to-earth at the same time. His concept in the kitchen is based on team spirit and the power of community. "Boris is an exceptional chef who combines exclusive haute cuisine with an amazing down-to-earth attitude. He remains authentic, approachable and at the same time brings the highest quality to each of his dishes - this is exactly what makes him and his cuisine so unique," says Hotel Director Rolf E. Brönnimann. "If you haven't yet experienced him and his culinary finesse live, now is the best opportunity to do so in this anniversary year."