In his establishments, Matthias Gfrörer offers local, vegetarian and organic cuisine, whose main ingredients are passion, rigorous know-how and exclusively natural products. After training as a Chef at the Hotel Vier Saisonen in his hometown of Hamburg, the young Chef broadened his horizons, working in top gastronomic establishments around the world. From Barcelona to New York, from Monte Carlo to Dubai, from Hamburg to Berlin, Matthias Gfrörer climbed the ladder to become Chef of his own kitchen, alongside his wife.
"Opening my restaurant allows me to realize my dream every day: to offer authentic, sustainable country cooking with seasonal ingredients."
This openness to the world and commitment to sustainable gastronomy are reflected in the Chef's recipes, which are a fresh accompaniment to Maison Lanson's Le Green Bio-Organic cuvée.
"Matthias' cuisine is very committed. It's a cuisine that respects the seasons and local producers. With this committed artist, we have built an authentic collaboration based on kindness and loyalty. We share the desire to find the right harmony between nature and creation."
Hervé Dantan, Cellar Master
Matthias Gfrörer is committed to offering a cuisine based on local produce. Vegetables grow in the farm's fields alongside herbs. Meat is raised in the open air on the estate's meadows. Nothing could be fresher or more regional. In the restaurant kitchen, Matthias Gfrörer's team combines these carefully selected, certified organic ingredients in delicious dishes with aromatic influences from the four corners of the globe.
Every week, new dishes are introduced to create a menu that changes with nature. Seasonal produce is given pride of place, meticulously enhanced by aesthetically pleasing plates.
Our Chef Ambassador Matthias Gfrörer, combines the minerality of Le Green Bio-Organic with the creaminess of scallops, accompanied by radishes and a green sauce.
