With JRE-Inside+ you can enjoy many benefits, including exclusive interviews, events and more Read more

Shop
No results found
Join JRE-Inside+ Premium

JRE-Inside+ members are kept in the loop about the latest gastronomic developments, new JRE-Jeunes Restaurateurs restaurants, and the hottest culinary trends. Get access to our 'members-only' content now and never miss the latest news. JRE-Inside+ membership can be registered below so you can start using it right away.

Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.

  • Always up to date with our world of fine dining
  • Receive invites to exclusive events
  • Get to know our Chefs through interviews and recipes

This article is 
for JRE-Inside+ members only

Go JRE-Inside+
interview • April 11th, 2022

Interview with Markus Pape

Premium

Markus Pape is chef at restaurant Meisenheimer Hof. Chef Markus is a native to the Sauerland region. He received his culinary education at Hotel zur Post, led by Jean-Claude Bourgueil and Dieter Müller. After this, he worked at various restaurants including Biermanns Restaurant and Badhotel Sternhagen. Since 2013, Markus has been in charge of the kitchen at the Meisenheimer Hof. Here, he spoils his diners with regional delights, from liver spaetzle from Glan cows to wild black pudding with bergamot foam. We asked Markus some questions about his culinary career, his favourite ingredients, and much more.

Markus, how would you describe your cooking style?

I would describe my cooking style as French cuisine, classical with a regional twist. Delicious and accessible to everyone.

What's your favourite dish to make?

I like making bouillabaisse (fish stew). It’s always tasty and perfect with a good glass of wine at any time of the day.

What is your favourite ingredient to work with?

Fish in all varieties.

I always enjoy working with great products.

Markus Pape

Meisenheimer

Who is one of your top suppliers or producers?

Companies from the JRE gourmet network such as CrustaNova, Keltenhof, Original Beans and BüffelBill, but also RungisExpress.

What is the biggest challenge you’ve faced in your culinary career?

My biggest career challenge so far has been the development of Hotel Restaurant Meisenheimer Hof from start to finish.

Which gastronomic trend are you excited about the most?

Always look ahead to everything that may come, always move forward, but at the same time don't take every trend with you.

If you could only eat one dish for the rest of your life, what would that be?

I would pick bouillabaisse.

What’s one thing in the area that your guests absolutely need to see or do?

Guests should visit the ruins of the Disibodenberg monastery, as well as the historic old town of Meisenheim and the castle church.

Thank you, Markus.

Book your table at restaurant Meisenheimer Hof

Taste the haute cuisine of chef Markus Pape for yourself at restaurant Meisenheimer Hof in Meisenheim, Germany. You can easily make your dinner reservation through our website.

Book your table