René Frank, co-founder of the new concept was awarded several times as “Pâtissier of the Year”. After various stations in highly decorated houses around the world, such as Oriol Balaguer in Barcelona and the three-star restaurants Akkelare in San Sebastian and Georges Blanc in Vonnas, France, he joined Thomas Bühner’s team at La Vie in Osnabrück in 2010.
At Coda Dessert Bar, however, the main focus is on accessibility: the aim is to concentrate the top patisserie on the essentials. For the guest, this means not least more affordable access to sweet creations. The spectrum ranges from à la carte dishes to menus with 2-, 3- or 5-course meal sequences and an accompaniment to the dishes in the form of drinks, fancy wines, sake or homemade juices. To the smoked chocolate cream with an essence of chicory root, for example, the team combine Lambrusco with a touch of peated whiskey. And for dessert of kiwi, spelt grass and raspberry, there will be a drink with grape, nut and seaweed,” reveals the pâtissier. From fermented ginger cider to infusions and lactic beverages like kefir and kombucha, everything is made in-house.
In addition to desserts with cheese, products untypical of the world of patisserie are used, such as fermented tofu or black garlic. After all, it should not be exclusively sweet on the plates, but a wide range of creations developed with the classic means of patisserie.
At 12 seats directly at the bar and 25 more in the guest room, the fancy dessert creations, optionally also for sharing for two or more people, will be served from August 10, 2016 in Berlin-Neukölln.
CODA Dessert Bar
Oliver Bischoff & René Frank
Tue – Sat from 7 pm
All photos © CODA.