Michelin demands diversity: Sterner restaurants should have guests voted!

Michelin demands diversity: Sterner restaurants should have guests voted!

With his current plea for more selection in star restaurants, the Michelin Guide initiated a debate about the gastro scene in Germany. Again and again inspector complain that guests often have no influence on their menu. Many top restaurants rely on fixed menus and rigid schedule, which limits the enjoyment of the guests. This affects not only the culinary delights, but also the flexibility that many guests are looking for these days. A long -time inspector expresses his regret about the decreasing diversity in the menus and demands more options for guests in top catering. The Michelin guide has therefore created a list of star restaurants that offer à la carte dishes, including two outstanding addresses in Saarland.

In Saarland, the two star restaurants "Gästehaus Klaus Erfort" in Saarbrücken and the "Restaurant Kunz" in St. Wendel are. In the “guest house Klaus Erfort”, which wears two Michelin stars, a menu with four courses costs an impressive 175 euros per person. For the à la carte selection, lovers can enjoy high -quality seafood for example for 69 euros. In total, guests have to expect around 80 euros per person for an à la carte food including drinks. In the "Restaurant Kunz", which is awarded a star, the main courses are around 40 euros. Popular options include Cordon Bleu for 39 euros and baked duck breast for 44 euros. Here the total price for an à la carte Essen is around 50 euros per person.

The call to flexibility

A key contribution comes from Christian Bau, the chef at Victor’s Fine Dining, former Victor’s Gourmet-Restaurant Schloss Berg. Bau, which started in the kitchen in 1998 and was awarded the youngest 3-star chef in Germany in 2005, also demands more flexibility in the catering trade. He criticizes the rigid concepts of many restaurants and emphasizes that guests tend to want shorter stays. In his house in Perl-Einnig you react to this trend by shortening the menus and adjusting dishes according to customer requirements.

construction, which was trained in his career among renowned chefs like Harald Wohlfahrt, has developed his own style that combines French haute cuisine and Japanese products. He also implements innovative concepts such as the "Carte Blanche" and "4 Hands Dinners", in which he cooks with other top chefs. "Do Things with Passion or not at all" is building guiding principle that underlines his dedication and passion for gastronomy.

The gastronomy scene in change

The discussion about the selection options in the catering trade takes place against the background of a larger trend. The catering industry in Germany is an important economic factor and reflects the cultural diversity, but it faces numerous challenges. According to a report, the number of employment in the catering trade was 6.7 % below the level of 2019 in September 2023. This shows the aftermath of the Covid 19 pandemic, which in particular made the beverage output.

In 2021, around 179,200 catering companies in Germany generated sales of 50.1 billion euros, but the number of catering companies decreased by 9.7 % from 2019. Over half of the hospitals in the hospitality industry earned less in October 2022 than the low -wage limit. This raises questions about the future development and attractiveness of the industry, especially for young talents. At the same time, current statistics show that 78 % of the guests value restaurants with regional products, which illustrates the need to react flexibly to the wishes of the guests in top gastronomy.