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Fourme d'ambert, salsify, pear

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Fourme d'ambert, salsify, pear by Thomas Bühner
Fourme d'ambert, salsify, pear
ABOUT Thomas Bühner

Training
1979 – 1982
Trained cook at Kurt Pfeiffer in Schweizer Haus, Paderborn

Career
1983 - 1984 Günter Scherrer, Hilton Hotel Düsseldorf
1984 – 1985 Landhaus Scherrer, Heinz Wehmann, Hamburg
1985 Grand Cru, Johannes Meyer, Lippstadt
1986 Ramada Hotel, Hamburg
1987 Il Ristorante, Uwe Witzke, Hamburg
1988 Restaurant Jörg Müller, Westerland/Sylt
1989 Chef de Partie at Schwarzwaldstube, Harald Wohlfahrt, Baiersbronn
1991 – 2006 Chef de Cuisine at Restaurant La Table, Dortmund-Hohensyburg
since April 2006 Managing Director at Restaurant La Vie, Osnabrück

Philosophy:
Happy cows give more milk

Memberships:
Relais & Châteaux
Les Grandes Tables du Monde

Awards:
1996 1st Michelin Star
1998 2nd Michelin Star
2001 Newcomer of the Year, Gault Millau
2004 Chef of the Year, Aral Schlemmer Atlas
2004 Chef of the Year, Bertelsmann Restaurant und Hotel Guide
2006 Chef of the Year, Gault Millau
2006 Restaurant of the Year , Der Feinschmecker
2009 Member Relais & Chateaux, le Grand Chef
2013, best cook from lower saxony, GGP lower saxony

since 2012
3rd Michelin Star
19 points in Gault Millau
4,5 of 5 F’s in Feinschmecker
10 from 10 pans in Gusto
5 from 5 stars at Varta

 


Welcome to the gourmet restaurant la vie, which lies in the heart of Osnabrück’s historic Old Town, opposite the town hall where the Peace of Westphalia was proclaimed. Our backdrop is Haus Tenge: converted into a residential and commercial property for the merchant Ernst Friedrich Tenge in 1813, the listed building was carefully restored and modernised. Today, almost 200 years later, the majestic classicist building forms a noble setting for our sophisticated cuisine. And it is within this setting that we wish to live up to our name and show you the fine side of life.