Other
Chef Martin Herrmann
Chef
- Discipline
- Other
i. Biography
At Le Pavillon in Bad Peterstal-Griesbach, Germany, Martin Herrmann’s cooking begins with Baden material: Bühler Zwetschge cooked in red wine with sugar and spices, freshly caught trout, venison, and the discipline of classical technique. He is head chef of Le Pavillon, executive chef of Gourmet Restaurant Le Pavillon, and head chef at Hotel Dollenberg, working in a Black Forest setting where French haute cuisine meets regional Baden cooking.
The Estate
The address is Bad Peterstal-Griesbach, Germany, and the kitchen is tied to Hotel Dollenberg as well as to Le Pavillon. Herrmann states his role plainly: "My name is Martin Herrmann. I am the head chef at Hotel Dollenberg." That title sits alongside his work as head chef of Le Pavillon and executive chef of Gourmet Restaurant Le Pavillon. The Michelin Guide has awarded two Michelin stars to Le Pavillon in Bad Peterstal-Griesbach. In 2025, Gourmet Restaurant Le Pavillon in Bad Peterstal-Griesbach was again identified with two Michelin stars, placing Herrmann’s classical cooking within a two-Michelin-star fine-dining restaurant in the Black Forest.
In the Cellar
The cooking is described as Classic Baden cuisine with an innovative twist, incorporating French, Mediterranean, and Far Eastern culinary accents. Another reading of the same kitchen gives its grammar as French haute cuisine blended with traditional Baden cuisine, carried by international spices and Mediterranean flavours. What keeps the work from drifting into abstraction is its focus on indispensable elements of each dish. The restaurant’s cuisine is inventive, inspired by France and the Baden terroir, but the phrasing around it points toward reduction rather than excess: the essential piece, the necessary seasoning, the ingredient that should remain legible. For Herrmann, that can mean a regional plum prepared without disguise. "Today evening or today at midday we are making something very typical: a Bühler plum, which is very, very classic here in the region." The preparation is direct and old-souled: "We cooked the plums in red wine with sugar and spices, and they are now also being plated with it."
The Bottlings
Bühler Zwetschge is one of the clearest signatures attached to Herrmann’s kitchen: a typical regional classic, made from plums cooked in red wine with sugar and spices. It reads like a Baden preserve translated to the plate, rooted in fruit, wine, sweetness, and warm spice rather than spectacle. The menu also includes a chocolate dessert plated by Herrmann together with the pastry chef, a detail that points to the handwork behind the final course rather than a distant supervisory role. Venison & Griess Knödel has been presented as a dish by Chef Martin Herrmann at the two-star Restaurant Le Pavillon in Dollenberg, pairing game with dumpling in a form that stays close to regional appetite. Freshly caught trout has also been presented as prepared by Herrmann at the two-star Restaurant Le Pavillon in Dollenberg. Another named dish, Gänsestopfleber, Quitte, Joghurt und Brioche, connects foie gras with quince, yogurt, and brioche in the Michelin-restaurant register associated with his cooking. Taken together, these plates show the range of his craft: classical cooking in a Black Forest fine-dining room, Baden identity threaded with French structure, Mediterranean flavour, Far Eastern accents, and international spice.
Profile updated July 2026
FAQ
Asked of Chef
Where does Chef Martin Herrmann work?
Chef Martin Herrmann works as head chef of Le Pavillon in Bad Peterstal-Griesbach, Germany, as executive chef of Gourmet Restaurant Le Pavillon, and as head chef at Hotel Dollenberg.
What style or method defines Chef Martin Herrmann's work?
His cooking blends Classic Baden cuisine with French haute cuisine, Mediterranean flavours, Far Eastern accents, international spices, and a focus on the indispensable elements of each dish.
What are Chef Martin Herrmann's signature releases or dishes?
His named dishes include Bühler Zwetschge cooked in red wine with sugar and spices, a chocolate dessert plated with the pastry chef, Venison & Griess Knödel, freshly caught trout, and Gänsestopfleber, Quitte, Joghurt und Brioche.
