May we introduce?

Our new Platzl Hotel culinary director - Herbert Thierse

Our new Platzl Hotel culinary director - Herbert Thierse                                                             

Mr. Thierse, since when have you been the Platzl Hotel culinary director, and what were your previous positions in the catering trade?

I have now been at Platzl Hotel since September 1st of this year. Before that I was employed for 15 years all over the world for hotel chains such as Hilton, Intercontinental and Shangri-La, including countries such as Kenya, Cambodia, the Philippines, Egypt, Nigeria, South Africa and Kazakhstan. In Germany, I most recently worked at the Steigenberger Airport Hotel in Frankfurt.

Where do you come from originally?

I was born and raised in Hamm, North Rhine-Westphalia.

How did your passion for gastronomy come into being, and which motto do you pursue during your daily work as culinary director?

The passion for my profession was kindled at home as I watched over my mother’s shoulder while she worked in the kitchen and I was allowed to help.

What do you like about the Pfistermühle, Wirtshaus Ayingers and Platzl Hotel Munich?

The traditional Munich flair, combined with the warm-hearted employees and a knowledgeable clientele which appreciates innovative, high-quality cuisine.

New wind often comes along with new personnel. In which culinary direction are the Pfistermühle and Wirtshaus Ayingers going in the future?

Traditional local cuisine in a new and interesting guise!

Fall is the highlight in the culinary calendar for many people. Do you have a recipe tip suitable to the season for your guests?

In culinary terms, fall is a fantastic season, that’s for sure! First and foremost, fresh game is an absolute pleasure. That’s why I recommend my recipe tip: ‘Venison filet in a leaf of savoy cabbage with red wine glacé atop parsnip purée’.

Venison filet in a leaf of savoy cabbage with red wine glacé atop parsnip purée

Ingredients for 4 people:

400 g saddle of venison, cleaned
100 g venison sections
150 g cream
10 g pistachio nuts, chopped
4 savoy cabbage leaves
2 medium-size porcini mushrooms
200 g parsnips
200 ml dry red wine
50 g fine butter cubes, chilled
1 shallot
1 clove of garlic, crushed with peel
5 juniper berries, crushed
2 fresh bay leaves
1 sprig of fresh thyme
10 coriander seeds, ground
Salt, pepper from a mill
Vegetable oil


Mince the venison, salt and lightly freeze with 100 ml of cream. After that, process into smooth sausage meat in a food processor. Then season with pepper, coriander and thyme, and work in the pistachio nuts. Put in a cool place.

Wash savoy cabbage leaves, briefly blanch in boiling salt water and quench in iced water afterwards. Dab dry and cut out coarse ribs.

Portion the saddle of venison and sauté all around in oil, and set aside. Then brown the shallot and garlic in fat and deglaze with red wine. Add thyme, bay leaves and juniper berries, and reduce to the half. Strain afterwards.

Evenly encase the saddle of venison with the sausage meat and wrap with the leaf of savoy cabbage to make a roulade. Lightly butter and cook in an oven at moderate heat to a core temperature of 54 °C.

Peel parsnips and slice lengthwise into strips with the peeler. Crisply deep-fry 4 pieces in moderately hot oil. Cook the remaining parsnips with the remaining cream until soft, purée and season to taste. Cut the porcini mushrooms lengthwise into slices and brown.

Food arrangement:

Place the parsnip purée in the middle of the plate as a small dumpling, with the diagonally sliced venison roulade and porcini mushrooms around it. Top in a pleasing way with red wine glacé and decorate with a chip of parsnip and bay leaf.

Enjoy your meal!