![]() This information is provided - also in pursuance of Article 13 of the EU 2016/679 Regulation - to any entity having to do with the web-based services that are made available by Grand Hotel Adriatico via electronic networks as from the following address:, which corresponds to the home page of our official web site. This page will describe management of our web site as regards processing the personal data of users that visit us. Ufficio iscrizione del registro imprese (Iscrizione R.I.Sede legale:VIA PALAZZUOLO, 76R 50123 FIRENZE.Fruits and vegetables originate from a local finca in Montaña la Data, beef from Asturias and lamb from Segovia. All dishes are prepared with first class ingredients, preferably organic and locally sourced. Chef Grobauer and his team of 30 put special emphasis on the quality and origin of the produce. Traditional recipes are reinterpreted and the cooking times adapted to contemporary practice. Said trend is also reflected in the Seaside Grand Hotel Residencia Cuisine: it is Mediterranean, fresh, light and innovative. Even if a dish has finally made it to the menu, Grobauer continues to tweak it searching for perfection.Īs a culinary trend Grobauer predicts a shift towards simplicity and the purity of flavours. Therefore his interpretations of quintessential dishes such as s alade niçoise, 2-course bouillabaisse menu, ropa vieja, variations of ibérico or the 5-course lobster menu are a must on the Seaside Grand Hotel Residencia a la carte menu.īeing a perfectionist, his new creations require weeks of preliminary work, including sketches on a piece of paper and experiments with different ingredients and cooking techniques. ![]() After several years on the Canary Islands he has also added classic Spanish plates to his repertoire. Most recently Grobauer was the man behind the acclaimed Mediterranean fusion cuisine of Rabat’s finest restaurant, the Villa Mandarin.ĭeeply influenced by superstar chefs Otto Koch and Jacques Maximin and his many years in France, Grobauer’s culinary preferences are clearly francophile. Several positions at the infamous seafood restaurant Le Dôme in Paris represented the next milestone in his career. He held this star for nearly a decade until the year 2000, when he left Cöllns Austerstuben.Īfter many years in Germany he was again drawn by the irresistible charms of the Mediterranean and relocated to Baie de Santa Giulia, Porto-Vecchio, Corsica, where he also obtained a Michelin Star accolade for his cuisine at the Restaurant U Santa Maria. ![]() Another star was soon to follow for his work at Cöllns Austerstuben, a true classic of the Hanseatic city of Hamburg. From there he continued his training in France with the internationally acclaimed star cook Jacques Maximin at Nice's finest restaurant, Le Chantecler of Hotel Negresco.īack in Hamburg and as a chef at the traditional country inn Landhaus Dill he was awarded his first Michelin star. He continued his culinary education with two of Germany’s most acclaimed chefs: Josef Viehauser (Restaurant Le Canard, Hamburg) and Otto Koch (Restaurant Le Gourmet, Munich). He learned his craft at the legendary Grand Hotel Continental of the Bavarian capital. Grobauer was born in Zurich into a family of passionate restaurateurs and grew up in Munich.
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