Pierre Lingelser

Pierre Lingelser

Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He received the title of Pastry Chef of the Year in 2004 by the Gault & Millau guide and the Best German Pastry Chef in 2010 awarded by the German magazine “Der Feinschmecker”.

Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He received the title of Pastry Chef of the Year in 2004 by the Gault & Millau guide and the Best German Pastry Chef in 2010 awarded by the German magazine “Der Feinschmecker”.

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