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Daniel Fehrenbacher is owner and chef at restaurant Adler. This family-run establishment is where Daniel shows his culinary creativity, technical mastery, and inventiveness. After his culinary education under chef Emil Kuntz of Krone Herxheim, Daniel worked in several restaurants including Landhaus Feckl Ehningen and Pont de Brent. In 2006, he returned to restaurant Adler where his father, Otto Fehrenbacher, works as a senior chef and Pia Fehrenbacher, the chef’s mother, impresses diners with her service and attention to detail. We asked Daniel some questions about his culinary career, his favourite ingredients, and much more
Daniel, how would you describe your cooking style?
I would describe my cooking style as classic French, with contemporary innovation.
What's your favourite dish to make?
Any dish, but I prefer to cook for my family.
What is your favourite ingredient to work with?
I’m very happy with game and mushrooms from their own territory.
it should be simple, tasty, and understandable.
Who is one of your top suppliers or producers?
I have great suppliers from Strasbourg for fish and poultry. But also regional producers, for example, the suppliers from the JRE Genussnetz.
What is the biggest challenge you’ve faced in your culinary career?
My biggest career challenge is to do justice to the work-life balance of the employees and at the same time to achieve my gastronomic goals.
Which gastronomic trend are you excited about the most?
To move away from playful cooking: it should be simple, tasty, and understandable.
If you could only eat one dish for the rest of your life, what would that be?
What’s one thing in the area that your guests absolutely need to see or do?
Guests should experience the peace and solitude in the Black Forest and enjoy the hospitality in the Baden region.
Thank you, Daniel.
Book your table at restaurant Adler
Taste the haute cuisine of chef Daniel Fehrenbacher for yourself at restaurant Adler in Lahr-Reichenbach, Germany. You can easily make your dinner reservation through our website.