Joachim Wissler: 25 years of Vendôme - a festival of sustainable pleasure art!

Joachim Wissler: 25 years of Vendôme - a festival of sustainable pleasure art!

Joachim Wissler, a renowned top chef, celebrates the 25th anniversary of his “Vendôme” restaurant in Bensberg on June 10, 2025. Since its opening, Wissler has shaped the restaurant with his creative cuisine and sustainable approach. In the small circle, he will celebrate this anniversary together with the owner Thomas Althoff and look back on a successful quarter of a century. Memories of his first menu, which contained pork chin in love sauce with a glazed Saiblings caviar, wake up nostalgic feelings.

Wissler follows a “nose-to-tail” philosophy that emphasizes the use of all parts of an animal and focuses on innards. A central aspect of his culinary practice is the commitment to sustainable fishing; It avoids products from controversial long pusty towing fishing. This conviction is based on an increasingly growing awareness of environmental and nature conservation, which also plays an important role in gastronomy.

sustainability in gastronomy

The topic of sustainability is currently becoming increasingly important in gastronomy. More and more restaurateurs and chefs show a responsible appearance in dealing with food. This includes using regional ingredients and keeping the transport routes short to minimize environmental pollution. According to Guide.michelin.com , the trend has also led to a new symbol for sustainable restaurants. In Germany, 18 restaurants were awarded the Michelin sustainability symbol.

The concept of sustainability extends to various areas, from species -appropriate animal husbandry to waste prevention and recycling. Wissler is an example of this change in gastronomy by not only paying attention to what comes on the plate, but also how these products are manufactured and transported.

The way to the future

Wissler himself is 62 years old and shows no signs of retreat. He plans to continue to be actively cooking and supporting his team. However, the gastronomy is currently faced with challenges, especially in the area of ​​personnel search in service. Wissler makes it clear that Generation Z should not simply be considered to be poor. Your demands in relation to the overall experience in the restaurant are becoming increasingly important.

In view of the changing guest expectations, which are increasingly emphasizing the experience factor and the look of the dishes, the Vendôme will regularly remain innovative with creative offers. For the anniversary, a four-speed menu is offered every second Sunday for 190 euros. In addition, Wissler plans a Four-Hands dinner with the Austrian guest chef Dennis Ilies.

at a time when the gastronomy is redefined, Wissler remains optimistic: the Vendôme received two stars from the Michelin Guide in 2022 and he also recommends other outstanding restaurants in Cologne such as "Le Moissonnier", "Phaedra" and "Ouzeria".

The gastronomy, according to Wissler, has to adapt continuously. The relationship with food has become more sensitive and vegetables play an increasingly central role in modern nutrition. With a clear focus on sustainability and the commitment to improve the gastronomy ecosystem, the cook will continue to take new ground in the future.