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If you listen to the two of them, you quickly realize that they are in agreement. "We are united by the search for the original taste of food," is how they describe their cuisine. Jean Paul Petit comes from a farm near Metz. "We made everything ourselves at home. We slaughtered chickens and pigs, grew vegetables and preserved them for the winter." His eyes light up when he talks about the culinary delights of his childhood. Christopher Tworek's mother is also a passionate cook. They both grew up with good food. This love of fresh food unites them: "We are in complete agreement. Our aspiration to cook fresh regional food without using any ready-made products may make more work for us, but it's the only way to cook tasty food." Fortunately, the patron of the house, Holger J. Weber, gives them a free hand. "Our cuisine has to attract guests, otherwise why would gourmets find their way to the remote valley from Sulzburg to Bad Sulzburg?" Holger J. Weber reopened the historic Waldhotel in 2000. Back then, Jean Paul Petit started cooking in the kitchen based on the principles of haute cuisine. The Frenchman had previously worked in renowned restaurants. Christopher Tworeck joined the team ten years ago. Anyone who asks about the head chef is met with an uncomprehending shrug of the shoulders. "We motivate each other, we have the same goal in mind and share the same philosophy."

Chistopher originally studied hydrology and worked in a kitchen during his studies. Today he is a chef, as is his colleague Jean Paul, who never wanted another job. They put a new forest menu on the menu every day. "Anyone who cooks regionally has to be flexible," they say, and are delighted with their suppliers, who are sometimes in the kitchen with their fresh harvest. A pensioner from Sulzburg has just brought a basket of mushrooms and a mushroom sauce with fresh chanterelles is served with the venison fillet tips. Chamois or wild boar are also on the menu, of course the game comes from the forests around the Waldhotel. "Just like every piece of meat we serve," they guarantee. Lamb, heifer, veal - the local butchers buy from the region. An extra page on the Waldhotel menu lists their suppliers.
It's not just the eggs that come from free-range chickens in Eschbach. The Waldhotel kitchen also sources pasta from this small farm. "Fresh!", emphasize the two chefs, "produced especially for us and not dried." They also come from the Markgräflerland region: Potatoes, vegetables and, above all, cheese from the Glocknerhof farm in Münstertal and the legendary ice cream from the Eckhof farm in Horben. The honey is collected by busy bees directly in the forest around the Waldhotel. Christopher Tworeck is a passionate runner. He is slim and lean. His favorite dish is a delicious potato salad. "That's where the art of cooking begins!" he says seriously and talks about his ingredients, such as wild garlic and other fresh herbs. His classic braised dishes such as veal cheeks in Pinot Noir sauce or Black Forest knuckle of venison go well with this. Jean Paul, on the other hand, is primarily concerned with fresh goose liver pâté and the fine bouillabaisse with rouille sauce and garlic croutons - one of the house classics:
Otherwise, the Waldhotel offers new, freshly cooked menus every day. Insider tip: Here you will find one of the best Black Forest gateaux. The wellness and beauty resort is idyllically located in the middle of the countryside, the restaurant is cozy with lots of wood and a tiled stove. The conservatory is bright and flooded with light, and the terrace is a paradise away from the ringing of cell phones, car noise and through traffic.