“From San Sebastian to Tokyo this man travelled the world investigating the human passion for sweet treats before settling in Westphalia, Germany, where he has established a reputation as a genuine artist with state-of-the-art dessert and praline creations”
(Gault Millau 2013, Patissier of the Year)
René Frank was born in Wangen im Allgäu, Germany, in 1984 and he completed training as a chef in 2004. Today he is in charge of the patisserie section of one of the best restaurants in Europe – the Michelin three-star Restaurant la vie in Osnabrück which has held this prestigious ranking since 2012.
In 2005 René Frank was awarded the gold medal at the vocational education and skills excellence World Skills Competition in Helsinki. Two years later, in 2007, he set off on his travels around the world: Following his first position as Junior Chef Patissier at Zirbelstube in Stuttgart, René Frank completed a stint in Spain at the “Oriol Balaguer” Chocolaterie in Barcelona and, immediately afterwards, a period at Michelin three-star Restaurant Akelarre in San Sebastian. René Frank’s subsequent positions were in Switzerland (Restaurant Lampart’s, 2* Guide Michelin) and France (Restaurant Georges Blanc, 3* Guide Michelin), after which he headed to Japan for six months (including a period at Nihon Ryori RyuGin, Tokyo). Time spent at the Alain Ducasse Formation in Paris as well as courses at the Culinary Institute of America in New York and Napa Valley have further contributed to his impressive talent and skills. He is “like his dishes: professional – but always with a special twinkle in his eye” (rolling pin 2013).
René Frank stands for a new generation of patisserie – modern desserts and pralines which are exceptionally light and often include a fruity-sour component.
Artistry of this kind, in addition to accomplishing the masterful mix of tastes, is also about creating visual pleasure with desserts. His Fluffy Duck
– an interpretation of a classic cocktail, inspired by a floating sculpture by artist Florentijn Hofman – has meanwhile become legendary. Equally as spectacular is the Car „O“ Nutdessert, a saffron doughnut made of blown sugar filled with iced carrot crumble. René Frank always likes to ensure that his desserts open up “completely new horizons” for his guests.
Completely vegan desserts created using fermented tofu, almond or soya milk also attract plenty of interest and attention. These include dishes such as beetroot & raspberry, foamed silken tofu and kaffir-lime.
The creative menu concepts in our restaurant are rounded off beautifully with delectable praline creations made individually by patissier René Frank. The pralines are made using high-quality, pure types of chocolate containing a high proportion of cacao from the world’s best cultivation areas. Simply succumb to the variety of flavours in the pralines and create these small, exquisite artworks yourself – starting with the correct tempering of the high-quality chocolate, preparation of aromatic and flavourful fillings with exotic spices through to making the delicate pastries and nougat.
Having a nibble of this edible black gold during the seminar is permissible, of course, but you can also look forward to the pleasure of delving into your personal la vie treasure trove of pralines later on at home.
Drei Dessertelemente. Umeboshi, schwarzer Knoblauch, Ginger & Gras Beer Das »hausgebraute« Ginger & Gras Beer wird nach einem selbst entwickelten…
Ein Spitzenrestaurant, wie das mit drei Michelinsternen und 19 Punkte im Gault Millau bewertete Restaurant la vie*** im niedersächsischen Osnabrück,…
René Frank, der Chef-Patissier aus dem Osnabrücker Drei-Sterne-Restaurant LaVie, hat kurz vor Weihnachten Einblicke in die Kunst der Pralinen-Manufaktur gegeben.…
© Mike Wolff
© Maximilian Schmidt
© Ett la benn
© White Kitchen Berlin