Brandt New!
NEW: SCHLOSSPARKRESTAURANT BY TRISTAN BRANDT IN WEINHEIM
Schlossparkrestaurant by Tristan Brandt: A culinary comfort zone in Weinheim. Culinary entrepreneur Tristan Brandt signed the lease for the traditional location in the Schlosspark on his 40th birthday and plans to open in May 2025.
CHAMPAGNE, WINE AND COOKBOOK BY TRISTAN BRANDT
Tristan Brandt presents his own wines from Oliver Zeter and Weingut Faubel, as well as the exclusive champagne edition Tristan Brandt Cuvée L from Champagne Mailliard-Lenoir. Anyone who wants to cook like the top chef should refer to “Das Kochbuch”, a culinary multimedia reference book in cooperation with David Geisser.
Gastro-Consulting
Culinary expertise and success are the most important building blocks for investors, especially those from outside the industry, to gain a long-term foothold in the gastronomy landscape and implement a successful concept. As former youngest 2-star chef in Germany, I can look back on more than two decades of experience in Michelin-starred and top-class gastronomy.
My expertise ranges from international fine dining restaurants with MICHELIN stars in Switzerland and the USA to my own concepts, which are characterized by innovation, my personal kitchen style and a comprehensive understanding of the upscale gourmet and gastronomy industry.
CHAMPAGNE, WINE AND COOKBOOK
Tristan Brandt has his own champagne! His Edition Tristan Brandt Cuvée L. comes from the champagne house Mailliard-Lenoir. A fresh Chardonnay-dominated champagne that is straightforward and suitable for any occasion. Simply easy to drink! If you are interested in buying Tristan Brandt's products feel free to check out our shop!
Milestones
1985 was a very special year: and not just because wine and champagne sommeliers praised it as outstanding and important. Because in the same year, little Tristan was born in Mainz, who would later make two MICHELIN stars shine above the Mannheim sky.
It became clear early on that he was a real cooking talent. His favorite toys were not cars or teddy bears, but cooking spoons and pots. His CV reads like something out of a picture book, as he learned his trade from the greats of haute cuisine right from the start.