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Bernhard Reiser

Reisers Am Stein, Germany

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Chef Bernhard Reiser knew his calling since the age of 15 and draws inspiration from Chef Eckart Witzigmann. His restaurant is located within a vineyard in his native Bavaria, making food and wine pairing an essential component of the culinary experience. He is active not only as a Chef and restauranteur but as an entrepreneur, caterer, researcher and – more recently – author.

A talk with Bernhard Reiser

Can you tell us about your journey as a Chef?
The most important person on my journey to becoming a Chef would have to be my grandmother, who had a grocery store in my hometown and would always prepare me fresh food when I was growing up. She was a lady who could make something out of any ingredients that happened to be available. As my parents are academics, when I started cooking at age 15, they were not terribly happy about this decision, although we have since reconciled. Despite these circumstances, I was able to persevere and met many inspiring Chefs along the way. Of them, I would have to say Chef Eckart Witzigmann impressed me most because I believe him to be the living benchmark of the culinary universe.
This year, I celebrate my 25th anniversary as a professional Chef and during this time have learnt that cooking can make people happy – and even more physically powerful, as I discovered in my research on nutrition coaching for professional athletes. To me, cooking is communication and passion at the same time – my language of creativity.
Can you share any fun facts about the onion?
My grandmother used to make us peel onions as a punishment, but it was always fun for me because I enjoyed the smell and I always managed not to cry. Beyond its nutritional value, the onion has a great antiseptic effect. I have found recipes with onions in early cookbooks during my research on monastery cuisine and in historic culinary literature. While on the surface, it seems to be a simple ingredient, it is very versatile. In the restaurant, you may not think about these properities but if you feel a sore throat or flu coming on, you can call upon this ancient remedy. Past, present and future, the applications of the onion in and out of the kitchen are endless.
For whom would you prepare your dream Krug pairing?
My wife, Silia. She is an exceptional sommelier and wine connoisseur who cherishes great food and Champagne. This means the world to me. We have been married for seven years and the fact that she is so into wine makes us have wonderful complementarity. Like my Krug x Onion pairing, we are a great match.
You have been a Krug lover for many years, what stands out in your memory?
What impressed me when I came to the House of Krug was the ambiance. It was all so quiet and relaxed with an understated elegance that fits my own personality well, as this is how I like to welcome my guests. As my restaurant is also in a wine region - Franconia is a prime site for viticulture in Würzburg, Bavaria - I felt a deep connection when I visited the vineyards of Krug.

Dombe duck a la si-bee

Dombe duck a la si-bee

  • timing
  • preparation time
    30 MINUTES
  • Cooking time
    45 MINUTES



2 whole Dombe ducks

50 g smoked salt, 5 g sea salt

15 g pepper, 2 g sugar

1 kg red onions

500 g small shallots

500 g white pearl onions

2 grapefruits, 500 g fresh raspberries

100 g glucose, 100 g sugar

100 g basic textur, 15 ml olive oil

100 g harissa blend of spices

100 g flour, 500 ml sunflower oil

100 g butter, 3 heads wild broccoli


300 g onion

300 g celery, 300 g carrot

1 bulb garlic, PM bay leaves

PM thyme, PM mugwort

0.5 bottle Port


350 g raspberries

300 g red onions, roasted  & peeled

50 g glucose, 50 g sugar

50 g basic textur



Prepare the ducks (eviscerate) then peel the skin from the breast. Marinate breast with coffee beans and smoked salt. Infuse for 12 min in a 54°C water bath. Remove from bath and roast. Cut duck skin into cubes and roast in a pan. Add shallots. Let drain and add salt. Braise shallots in the oven. Season the pulp to taste with butter and thyme and put back into husk. Roast red onions at 160°C with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur and put in the ice cream machine. Season to taste with salt and harissa. Roast duck liver in olive oil and coffee beans. Prepare roasted white pearl onions. Season duck heart with pepper and salt and let infuse for 12 min in a water bath. Fry the wild broccoli.



Cut duck skin into cubes and roast in the pan. Add onions, celery, carrots, garlic, bay leaves, thyme, mugwort, port, cook together and add water. Cook for 2 hours and sieve. Note that it is preferable to prepare the sauce the day before.



Roast red onion at 160°C together with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur. Put in ice cream machine.



Season to taste with salt and harissa.

Pairing notes
The complexity of Krug Rosé 24ème Édition inspired me to create a dish that would reflect its unique palate. The fresh aroma of citrus fruit, the subtle bitterness of the grapefruit together with the raspberry play nicely with the coffee bean flavours in an invitation to discover the depth and elegance of the Champagne.
Krug Rosé 24ème Édition

The Rosé Champagne for Bold Gastronomic Experiences



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Krug Grande Cuvée
Krug Grande Cuvée
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