Alexander Herrmann

At some cooking show, I decided when a cooking class was, then only with the gentleman. On the occasion of my birthday, I received a voucher for a cooking course at the Alexander Herrmann Posthotel in Wirsberg. After some attempts to arrange an appointment, it finally worked on the last weekend. I also booked an overnight stay at the hotel and in wise foreseeable for the evening two places in the Bistro. The cooking course began at 10.30 a.m. with an introduction by Rocco, the service manager of the Gourmet Restaurant . After a nice welcome, it went across the small marketplace to the opposite house, a former bakery that was converted to the cooking studio. At the cooking studio, Metze already wore the right hand of the boss. Then it went. The boss, Alexander Herrmann shows us with a lot of joke and humour Tip 's and tricks that you can use as a semi-experienced hobby cook at home. There was a lot of merchandise and very good advice on preparation for each dish.Three different appetizers in which the students themselves were able to create a powerful hand. After the three small appetizers were fed by us 21 participants with a great appetite, it went to the intercourse, the fish. In the meantime, Metze had brought the workspaces to the forefront of the whole drummer at a breathtaking speed. Thanks Metze!!! To roast fish in the cold buttered pan was completely new to me. Incredibly delicate Doradefilet on Auberginenmus with Sauerteigcrumble Thymianbutter.... Thank you Alexander H. for this revelation. Rotwein-Umami Grundsosse adorned with the juice from an excellent garden calf shoulder with some tasty potato tamph and a sample of the perfectly roasted steak rounded off the main course. It should be said to the reader that the dishes are served from the crowd in small portions, so an unpleasant feeling of totality should not be set in the normal participant. Unless you've had enough drinking on the well filled beverage cooling. Finally, a piece of iced chocolate that was broken with an incredible melt on the tongue and on the palate. The four and a half hours passed too fast. Shame.... The boss signed everything at the end( Except parts of the body that were enough.Coch Aprons, recipes, cookbooks that could be bought. Thanks again, Alexander Herrmann for this great and very informative cooking course. In the evening the visit to the Bistro des Posthotel 's was on the plan. Another highlight of the day. The entire staff of the hotel and the Bistro is a huge thank you for these wonderful hours. We like to come back to Wirsberg. Ina and Carsten Kohl.

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The menu Contrasts in the gourmet restaurant was simply overwhelming. So much exciting flavors and ideas of the presentation. Who likes to eat for this evening is an absolute experience. Impressing also the kindness in service. Locker and competent. In addition, cooks come from the kitchen and explain the dishes with conviction and respect for the product. Just class and also team leader Alexander Herrmann was totally nice and very friendly. So I have an unrestricted recommendation.

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My colleagues and I were with you on Wednesday and spent a wonderful evening... The service and the chefs very friendly, courteous and very attentive!! The Franconian Tapas menu (all courses) really very tasty...Now unfortunately we have to save our coffee box again so that we can come back to you again But we give our best Then we will gladly come back

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The restaurant and the service is not as stiff as you expect in a gourmet restaurant ... great compliment to the service and to the kitchen of course also, for the relaxed evening. We had a lifestyle suite that surprised us with coziness, and a blototooth bathtub we like to come back...

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...and the decoration in the lounge area...just my world. Cases and bags of Anno Mitmal.

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