Pauly Bar

Dirk Gieselmann has gathered over twenty years of experience at some of the world’s most renowned restaurants, including eight years as Chef de Cuisine at the Alsatian institution, Auberge d l’Ill, during which the restaurant was awarded three Michelin stars. “Marc Haeberlin was an influential mentor for me and the time spent there has significantly influenced my personal style. Together, we expanded upon the classic, down-to-earth French cuisine, very much rooted in that region.”

Prior to his time at Auberge, Gieselmann advanced his practice of Mediterranean French cuisine on the Côte d’ Azur in Michelin restaurants Le Chantecler at Hotel Negresco and La Réserve de Beaulieu.

“There is a certain charm at Pauly Saal that invites the guest to come in and experience something extraordinary, both in the space and on their plates. I appreciate first-class ingredients and solid craftsmanship.”
The seasonal menu offers classics such as Turbot, Pigeon, Veal Sweetbreads and Terrines. “We want to bring the carving station in the restaurant back to life – a salt-crusted sea bass for two or a leg of lamb to share.” The wine accompaniment, carefully selected by Shahab Jalali, plays a major role in emphasising the flavours of the sauces. Equally important is the fine selection of French cheese by Fromagerie Bernd Antony. “Some ingredients, such as the Foie Gras for the Goose Liver Terrine, are imported from France, but for the most part, we turn to the excellent products found locally, like raw milk butter from Brandenburg”, adds Gieselmann.