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Academie Nationale de Cuisine - International

Kulinarisches Erbe wahren, Kochkunst fördern, die Natur respektieren - für Genuss und Nachhaltigkeit

28/01/2026

An intense and focused working day in Alsace 🇫🇷

On our continued route toward a truly international Académie Nationale de Cuisine, we spent a valuable day together with our President Eric Vandevelde, Martina Kömpel, and Sandrine Morant.

Thoughtful discussions, structural considerations, and concrete perspectives — accompanied by the kind of exchange that meaningful international development requires: clarity, commitment, and shared vision.

Building international frameworks is a process, shaped step by step through dialogue, alignment, and persistence.

Thankful for the conversations and the ongoing journey

20/12/2025

Académie Nationale de Cuisine à l’International & the German-Polish Delegation wish all our members across borders, as well as our friends and colleagues around the world, happy holidays and a wonderful start into 2026.

2025 was a true milestone year.

For the first time, we began the internationalisation of the Académie. With the touching ceremony at the German Reichstag, we extended the German delegation to become a German-Polish delegation — a historic step.
Throughout the year, we strengthened our relationships with colleagues and friends in Brazil, Mauritius, Morocco and other countries, and within the World Chefs Association. We also deepened ties within our own community, working closely with German-French and other global culinary and professional associations. Across all these exchanges, cuisine française remained a shared point of reference, while each of us brings our own flavours, traditions, and perspectives, enriching the dialogue and the table alike.
2026 will be a monumental year — a year of paving the road ahead, deepening cooperation, and shaping the future of the Académie internationally.
We look forward to many more meetings, exchanges, and shared moments around cuisine, culture, and friendship.
Warm holiday wishes and see you very soon — somewhere in the world.

11/11/2025

✨ A Taste of Who We Are ✨
Introducing our members through their reinvented French dishes

We continue with Mariusz Górecki, pastry chef and owner of Polivalente – a pastry atelier where craftsmanship, creativity, and precision meet.

Trained in Września near Poznań, Mariusz began competing internationally while still a student. He won the Polish Championship of Confectionery Schools in 2012 and went on to represent Poland at the World Championship of Young Confectioners in São Paulo.

Since then, he has become a multi-award-winning finalist in several prestigious competitions, including the Valrhona Chocolate Chef Competition and the World Championships in Luxembourg. In 2019, he earned the title of Polish Ice Cream Champion.

Specializing in chocolate and isomalt, Mariusz is not only an outstanding craftsman but also a dedicated mentor and teacher – sharing his knowledge and inspiring the next generation of pastry chefs.

For his business card dessert, Mariusz presents a masterpiece of pâtisserie – a true firework of flavours, where chocolate, light citrus fruits, and contrasting textures come together in perfect harmony.

We are happy to have you among us, Mariusz.
Académie Nationale de Cuisine

14/10/2025

✨ A Taste of Who We Are ✨
Introducing our members through their reinvented French dishes

We continue with Emilio Heilmann, born and raised in Berlin-Kreuzberg – a chef who combines craftsmanship, curiosity, and creativity. After more than 15 years in kitchens from street food stands to Michelin-starred restaurants, Emilio now serves as Head of Sales Export at WIBERG, uniting culinary passion with strategic vision.

For his business card dish, he created a Pumpkin Tarte Flambée with Peaches, Mountain Herbs, and Venison Ham – a refined and elegant interpretation of comfort and freshness.

“Ohne den französischen Einfluss wäre alles nur eine fade Brühe…”
(Without the French influence, everything would just be a bland broth.)

From my side (YS): Emilio is a bridge between tradition and innovation – a chef, strategist, and a truly warm person. 💫

We are happy to have you among us, Emilio!

02/10/2025

✨ A Taste of Who We Are ✨
Introducing our members through their reinvented French dishes

We continue with Chef Ernest Jagodziński, one of Poland’s most respected culinary figures, known for his modern interpretations of traditional cuisine and his dedication to mentoring the next generation of chefs. With more than two decades of experience, he has gained national and international recognition – from winning the Martell Young Talents Competition to representing Poland at Chefs en Or in Paris and coaching the Bocuse d’Or Team Poland.

For his business card dish, Ernest presents a fine dining creation "Fjord Trout with Elderflower Essence" that demonstrates the technique of French cuisine, while weaving in global flavours to create an unforgettable experience for his guests.

From my side (YS): Ernest is one of those rare people you can trust unconditionally – in life and in gastronomy.

We are proud to have you among us, Ernest.

24/09/2025

✨ A Taste of Who We Are ✨
Introducing our members through their reinvented French dishes

We continue our series with Sandrine Morant Fait Maison , also known as Madame Carange. As we launch the international development of the Académie Nationale de Cuisine, it is clear that France is an essential part of it – and Sandrine carries this spirit with elegance and creativity.

She reached the final stages of “Objectif Top Chef” with her reinvented Canard à l’orange, a dish that also gave name and identity to her company Carange – Traiteur et Chef à domicile. Et voilà, the connection is perfect: I even created Duck à l’orange pearls inspired by this French classic.

We are honored to present the first and only French member of our German-Polish Delegation. Sandrine’s culinary signature is unmistakable – her ateliers de cuisine are already legendary, marked by creativity, finesse, and style.

We are happy to have you among us, Sandrine.

15/09/2025

✨ A Taste of Who We Are ✨
Christoph Büchner - Vanilla Crème Anglaise with Snow Egg & Hazelnut Praline Ice Cream
Introducing our members through their reinvented French dishes
We begin our series of portraits with Chef Christoph Büchner, Head Chef at the Käfer Restaurant in the Reichstag Berlin. He started his culinary journey in Germany in 2000, gaining experience in Austria and Canada before joining Käfer in 2011. Since 2016, he has led the kitchen of the Reichstag with precision, creativity, and respect for the product.
On 21.07.2025, Christoph was officially introduced to the Académie Nationale de Cuisine as a member of the German-Polish Delegation, during the ceremony in “his” house.
For his business card dish, he presents a modern Île Flottante – "the airy French classic reimagined with fine nut and vanilla notes, elegantly staged for today’s bistro kitchen. A creation that bridges tradition and modernity, reflecting his refined style".
Crème Anglaise mit Vanille, Schnee-Ei & Haselnusskrokanteis/Vanilla Crème Anglaise with Snow Egg & Hazelnut Praline Ice Cream
We are happy to have you among us, Christoph.
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15/09/2025

🍴✨ A Taste of Who We Are ✨🍴

With the summer behind us, it is time to get to know each other better. I invited all members of the Académie Nationale de Cuisine German-Polish Delegation and International to introduce themselves not only by words, but by creating a French dish reinvented – a true business card on a plate.

Each portrait in this series will highlight one of our members through their dish: a personal interpretation that reflects their roots, creativity, and philosophy in the kitchen. Together, these dishes form a mosaic of who we are – diverse, connected by French tradition, and open to innovation.

We begin with our host of this very special event on 21.07.2025, Chef Christoph Büchner at the Käfer Restaurant in the Reichstag Berlin.

With many activities already in planning, we are looking forward to sharing this journey with all of you – and to inspiring new members ready to join us: from chefs, winemakers, experts in service, sommeliers, producers, pâtissiers… all who bring excellence to the métiers de bouche.

22/08/2025

The Taste of the Weimar Triangle?

🇫🇷🇩🇪🇵🇱 Lasst uns ein Signature Dish für das Weimarer Dreieck kreieren!
Unsere Delegation der Académie Nationale de Cuisine ist zugleich das kulinarische Weimarer Dreieck.
✨ Wie würde es aussehen, wenn die Küchen Frankreichs, Deutschlands und Polens in einem einzigen Signature Dish zusammenfinden?
Wir laden euch ein, eure Ideen, Rezepte und Bilder zu teilen.
Das Croissant, die Bretzel und das Pierogi in einer einzigen, fließenden Linie gezeichnet – ein starkes Symbol, das weit über Klischees hinausgeht.

👉 Die inspirierendsten Kreationen stellen wir gerne vor und heben sie hervor – gemeinsam gestalten wir das Signature Dish des Weimarer Dreiecks. 🍽️

Französische Raffinesse, deutsche Präzision, polnische Herzlichkeit – oder doch ganz anders?
------------------
🇫🇷🇩🇪🇵🇱 Let’s create a Signature Dish for the Weimar Triangle!
Our delegation of the Académie Nationale de Cuisine is, at the same time, the culinary Weimar Triangle.
The croissant, pretzel, and pierogi drawn in a single, flowing line – a powerful symbol that goes far beyond clichés.
✨ What would it look like if the cuisines of France, Germany, and Poland came together in a single Signature Dish?
We invite you to share your ideas, recipes, and pictures.
👉 The most inspiring creations will be highlighted and showcased – together we will shape the Signature Dish of the Weimar Triangle. 🍽️
French finesse, German precision, Polish warmth – or something entirely different?

19/08/2025

Willkommen in der Académie Nationale de Cuisine, Danny Schwabe und Marcel Hanslok!
Manchmal lässt der Beruf keine Pause zu – so konnten beide Executive Chefs bei der großen Intronisation im Reichstag nicht dabei sein. Umso schöner, sie im Spa & Golfhotel Weimarer Land in einer kleinen, aber feierlichen Zeremonie willkommen zu heißen.

Gerade das Weimarer Land steht sinnbildlich für die besondere Verbindung zwischen Frankreich, Polen und Deutschland. Die Restaurants Masters und Augusta mit ihrem französischen Touch zeigen, wie sich Tradition und internationale Einflüsse verbinden.

Ein wunderbares Beispiel für kulinarische Diplomatie – Brücken bauen durch Geschmack, Gastfreundschaft und Leidenschaft.
Spa und GolfResort Weimarer Land

28/07/2025

🌍✨ Reflecting on a big week as we take another step in shaping the Académie Nationale de Cuisine à l'international! ✨🌍

A significant event took place in Berlin at the Käfer Restaurant in the Reichstag – a truly symbolic venue for such a historic occasion. The German-Polish delegation is helping to chart the course for the future of the Academy, fostering global connections and celebrating the diversity of regional flavors. This journey is about breaking boundaries and elevating culinary excellence across borders. 🍽️🇩🇪🇵🇱🇫🇷

The Weimarer Dreieck of Haute Cuisine is just the beginning, and the future of the Académie Nationale de Cuisine on the international stage is bright with endless possibilities. 💫

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