A Michelin-starred culinary concept, inspired by classic patisserie techniques and a different way to dine.
Thanks to my good and dear friend and chef Thomas Bühner, I got to know Rene Frank.
We once met in Thomas's former 3 Michelin star restaurant, La Vie in Osnabrück where he was working as a pastry chef at the time.
We shook hands and there our ways parted again. Until a while ago, when I got an assignment for which I needed a pastry chef. I called Thomas who in turn called Rene.
At that moment I remembered Rene again but that he had developed so far had completely escaped me.
Very impressed with what I had heard, read and seen, I called him and we have been in contact ever since.
Unfortunately, due to Covid-19, I have not (yet) had the opportunity to visit him and see his restaurant and try the menu, but I can tell you that I already know that what I suspect will come true: get a fantastic experience at CODA!
Under the guidance of chef René Frank, CODA highlight carefully sourced ingredients of the highest quality. They view patisserie as the embodiment of craft, as well as an opportunity to showcase seasonal produce in unconventional ways. In their kitchen, desserts are placed in the spotlight—just as it deserves.
Rene Frank’s colorful career spans over 15 years and prestigious postings across the globe. Shortly after completing his training as a chef, he was awarded a Gold Medal at the 2005 WorldSkills Competition in Helsinki, the world championships of vocational skills.
He is among the world’s most accomplished pastry chefs and head chef and co-founder of Germany’s first and only desserts restaurant.
The innovative mastermind behind CODA has held positions at, among others, Restaurant Akelarre (3* Michelin) in Spain Lampart’s (2* Michelin) in Switzerland, in France at Restaurant Georges Blanc (3* Michelin), in Japan at Nihonryori RyuGin (3* Michelin) and Kikunoi (3* Michelin).
From 2010 to 2016, René was Head Pastry Chef at La Vie (3* Michelin) in Osnabrück, playing an instrumental role in the restaurant garnering its third Michelin star in 2012. In 2013, he was named German Pastry Chef of the Year by Gault Millau and in 2016, Pastry Chef of the Year from the German restaurant guide Busche Verlag.
By entering CODA, you plung into a sleek, minimalist space were you experience during an evening the most exquisitely composed dessert courses paired with amazing selections of fine sakes and wines, including sparkling wines from Germany and Champagne.