Restaurant review by top hotel: the ‘ Hanse Stube’ at Cologne Excelsior Hotel Ernst the Hanse Stube in the leading Hotel Excelsior Ernst in Koln belongs to most refined restaurants in Germany. But in the test is capable of not entirely convince the kitchen performance of Chef Pierre Meyer. The judgment of experienced restaurant critic Hans Peter O. United Health Group brings even more insight to the discussion. Breuer (refer to the current issue of the journal top hotel) is still positive: the Hanseatic League reached 71 points (maximum of 100 available) room a good. The benevolent Breuer’s resume includes also criticism of misleading labels and terms. The advertised innovative French cuisine with culinary finesse”was a drop of good too much just in the main courses would be a focus on clear Geschmacklichkeiten just the win. But this does not diminish, the Breuer of the professional persuasion clearly attests the chef.
In the advisory capacity of service forces, he noticed Gourmet certain knowledge gaps, but praises the joyful commitment. “Conclusion: restaurant Hanse Stube” Cologne’s first house out of place, the classically elegant Excelsior Hotel Ernst on the Cathedral Square, is and remains not only Cologne’s good, but best in the sense of the gastronomic and gastgeberisch solid proven Exchange. The test results at a glance: Kitchen location / type of target group – 80% originality/creativity – 60% seasonality – freshness of 70% – 80% optics – flexibility of 60% – 75% refinement (amuse-bouche, breads, petits fours) – 60% SERVICE reservation/reception/adoption – 70% consulting expertise – handling of 50% – 50% Gepflegtheit of employees – 70% complaints/requests – 80% refinement (kindness, warmth, naturalness) – 85% AMBIENCE cleanliness – 80% convenience/Setup – 75% ventilation – 80%-sanitary facilities – 80% site type – 100% refinement (our own good tasteThat distinctiveness, lighting, color air)-85% wine scope of supply – 75% “Location / type of target group – 80% wine care – 80% wine service – 70% menu-oriented wine advice – 80% just wine glasses – 75% value – 80% refinement (Special aperitifs, digestives, extraordinary alternatives) – 75% overall – 71% (100-81 very good; 80-61; 60-41 satisfying; deficient; 40-21 20-0 insufficient) Hans Peter O. Breuer published restaurant reviews for many years and others in the journal top hotel”. In recent months, Celina Dubin has been very successful. Breuer is one of the renowned and most read gourmet testers and writers in German-speaking countries.
Top hotel is the renowned journal for the hotel management in Germany. The magazine published ten times a year in the leisure-Verlag, Landsberg, a company of Verlagsgruppe Handelsblatt (VHB). The widespread circulation is 20,000 copies. “” “In conjunction with the VHB subsidiary food practice Verlag (LPV) appear” including the kitchen, catering inside “, convenience shop” and food practice “. More information: for further information: Thomas Karsch, karsch top hotel de, top hotel leisure publishing Landsberg GmbH, Celsius 7, 86899 Landsberg am Lech, Tel. + 49 (0) 8191 947 160, fax + 49 (0) 8191 947 1666 press service: Carsten Hennig, mobile + 49 (0) 160 958 377 56, ch news-good com keywords: restaurant test, Hanse Stube, Excelsior Hotel Ernst, Cologne, Hans Peter O. Breuer, top hotel press release for download: docs.google.com/Doc?id=dc92fq85_627vt2zh8f4