René Frank has just been proclaimed The World’s Best Pastry Chef by the world media ranking, 50 Best, thus adding a new recognition to his impeccable resumé.
After completing his culinary training, this German chef developed an extensive professional career in three-star Michelin restaurants such as Akelarre (San Sebastián), Georges Blanc (France), and Nihonryori RyuGin (Tokyo), before becoming the Head Pastry Chef of the three-star La Vie in Osnabrück from 2010 to 2016 and then opening his own dessert-led establishment in Berlin called Coda.
Coda is a two-Michelin-starred restaurant serving contemporary dishes inspired by pastries from around the world. Taking his trips to Japan, France, Spain, and Switzerland as a starting point, Frank combines his impeccable technical ability with powerful raw materials. His goal is to show that a dessert is much more than a final dish. Despite offering a tasting menu only for desserts, he uses seasonal and sustainable ingredients, and balances the dishes with bitter, acid, salty, and umami flavors.
On the occasion of this award, we bring back the recipe that we published in so good 14, which he prepared during his stay at La Vie.