Rene Frank - Restaurant la vie, Osnabrück

René Frank

Pastry in [e]motion

“Frank’s creations are always light and surprising. Until the end, sugar plays practically no role.”
(Gault Millau 2018 on CODA)

about me

Background

René Frank’s colorful career spans over 15 years and prestigious postings across the globe. Shortly after completing his training as a chef, he was awarded a Gold Medal at the 2005 WorldSkills Competition in Helsinki, the world championships of vocational skills.

His first position in 2007 as Junior Pastry Chef at Zirbelstube in Stuttgart was followed by a stint in Spain at the chocolaterie Oriol Balaguer in Barcelona and Restaurant Akelarre (3* Michelin) in San Sebastian.

He has worked in Switzerland at Lampart’s (2* Michelin) and in France at Restaurant Georges Blanc (3* Michelin), after which he spent six months in Japan, including a period at Nihonryori RyuGin (3* Michelin) in Tokyo and Kikunoi (3* Michelin) in Kyoto. Studies at the Centre de Formation Alain Ducasse in Paris and the Culinary Institute of America in New York and Napa Valley also contributed to his versatility and expertise.

From 2010 to 2016, René was Head Pastry Chef at La Vie (3* Michelin) in Osnabrück, playing an instrumental role in the restaurant garnering its third Michelin star in 2012. In 2013, he was named German Pastry Chef of the Year by Gault Millau and in 2016, Pastry Chef of the Year from the German restaurant guide Busche Verlag.

In 2016, he opened CODA, Germany’s first and only dessert restaurant, in Berlin, where he is based.

"Rene Frank is an exceptional talent in patisserie. We are delighted to have him as a member of our team. His innovative dessert creations set high standards for sweet cuisine."

Thomas Bühner, Patron/Chef de cuisine Restaurant la vie

Philosophy

INNOVATIVE PATISSERIE
René Frank’s approach to pastry blends classic technique with modern, progressive interpretation. He deconstructs traditional methods to prove that desserts can be more than just a final course – well-rounded and nourishing in its own right.

NATURAL ESSENCES
Redefining patisserie by reducing natural sugar content using inventive techniques, and forgoing refined sugars for natural sweetness. Desserts are designed to be light, easy to digest and not calorie-high.

Avoiding artificial and industrial ingredients, favoring desserts with full-bodied taste crafted from high-quality organic and sustainable products. The result are complex flavors; balancing umami, salty, sour and bitter with subtle, unenhanced sweetness. Sinfulness eliminated from satisfaction!

“BEAN TO PLATE”
Dessert that puts the spotlight on the products. Simple as that. Traditionally, chocolatiers have worked with ready-made chocolate, melting it to create confections. These quantities are typically not pure cacao and contain high amounts of added sugar and fat. Chocolate makers who work “bean to bar” prefer to start with raw cacao beans to have more control over quality and flavor.

"For patisserie in restaurants entirely sugar-free preparation is not necessarily the future, although there will definitely be a conscious reduction in sugar, fat and, as a result, fewer calories for desserts."

René Frank on the future of patisserie

CODA Dessert Dining & Bar, Berlin
Dessert for Dinner, a unique fine dining experience.
New dessert cuisine – based on pastry techniques.

Consulting

René Frank is available for classes and consulting, drawing on over 15 years of expertise culled at esteemed establishments across Europe, the United States and Japan.

He offers consulting for desserts, pastry and chocolate praline conceptualization, as well as product development and concept development, and is available as a keynote speaker for symposiums and other events.

Concept Development

Concept Development

© White Kitchen Berlin

Food & Beverage Development

Food & Beverage Development

© White Kitchen Berlin

Cocktails & Drinks Development

Cocktails & Drinks Development

© White Kitchen Berlin

Testimonial

Testimonial

© Lucas Christiansen / Sleek

Dessert & Pastry Development

Dessert & Pastry Development

© Lucas Christiansen / Sleek

Chocolate Development

Chocolate Development

© Michael Holz / La Vie

Gallery

2016 – 2019

Alpine Cheese / Pear

Alpine Cheese / Pear

© JUNI Fotografen

Kiwi / Raspberry

Kiwi / Raspberry

© White Kitchen Berlin

Parsleyroot / Pistachio / Black Garlic

Parsleyroot / Pistachio / Black Garlic

© JUNI Fotografen

Peach / Paprika

Peach / Paprika

© White Kitchen Berlin

Beet Root / Tofu

Beet Root / Tofu

© JUNI Fotografen

Tomato / Chickpea

Tomato / Chickpea

© White Kitchen Berlin

2013 – 2016

Corn Chocolate

Corn Chocolate

© Michael Holz / La Vie

Chocolate Box

Chocolate Box

© Michael Holz / La Vie

Dragees Yuzu/Cherry

Dragees Yuzu/Cherry

© Michael Holz / La Vie

Tomato / Mascarpone

Tomato / Mascarpone

© Michael Holz / La Vie

Banana / Miso

Banana / Miso

© Michael Holz / La Vie

Carotte / Avocado

Carotte / Avocado

© Michael Holz / La Vie

2010 – 2013

Chocolats

Chocolats

© Michael Holz / La Vie

Berlepsch Apple / Haselnut

Berlepsch Apple / Haselnut

© Michael Holz / La Vie

Fluffy Duck

Fluffy Duck

© Michael Holz / La Vie

Blueberry Chocolate

Blueberry Chocolate

© Michael Holz / La Vie

Parsleyroot / Pistachio / Black Garlic

Parsleyroot / Pistachio / Black Garlic

© Michael Holz / La Vie

Red Shiso Chocolate

Red Shiso Chocolate

© Michael Holz / La Vie

DESSERTS OHNE ENDE

DESSERTS OHNE ENDE

Die neue Berliner Wein-, Cocktail- und Dessertbar revolutioniert die Art und Weise, wie man bislang in der deutschen Hauptstadt zu…

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DESSERT TRIFFT DRINK

DESSERT TRIFFT DRINK

Süße Furore macht der ehemalige Drei-Sterne-Patissier René Frank in Berlin. Die Coda Dessert Bar besitzt nicht nur eine außergewöhnliche Speisekarte,…

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DER LETZTE MUSTER SCHÜLER

DER LETZTE MUSTER SCHÜLER

Der Pâtissier-Künstler René Frank kennt die internationale Sternegastronomie wie seine Westentasche. Mit seiner CODA Dessert Bar geht der Ausnahmekoch jetzt…

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contact

René Frank
Mobile: +49 172 6725369
E-Mail: contact@rene-frank.de

Imprint

Site Notice

Information pursuant to § 5 TMG

René Frank
Lenaustr. 10
12047 Berlin

Contact

Phone: +49 172 6725369
E-mail: contact@rene-frank.de

Responsible for the content according to § 55(2) RStV

René Frank (Anschrift wie oben)

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Photos:
© Maximilian Otto
© Mike Wolff
© Maximilian Schmidt
© Ett la benn
© White Kitchen Berlin
© Jo Bayer