Martin Herrmann

Chocolate Dessert was developed as a plated dessert with the pastry chef at Le Pavillon in Bad Peterstal-Griesbach, Germany. The work sits in the same kitchen context as Venison & Griess Knödel, which pairs local venison filet with semolina dumplings and celery at the same restaurant. Herrmann describes one regional line plainly: “We are making something very typical here, a Bühler plum that is very classically associated with the region.” His position is stated without garnish: “My name is Martin Hermann. I am the head chef in Hotel Dollenberg. We have a two-star restaurant.”