Im Sengscheider Hof
➤ Zum Ensheimer Gelösch 30, 66386 Sankt Ingbert , Saarland, Germany
Creative Cuisine, Mediterranean, European, Saisonal, German
"The Sengscheider Hof is 103 years younger and more attractive than ever. His 100. Corona's birthday fell victim; Days before the aborted festival, public life was completely closed. Therefore, the round birthday of the traditional house d's remained largely unnoticed. There is a lot to tell about the hotel and its restaurant in the small Sankt Ingberter Weiler almost directly on the A6 motorway. When Alex Toussaint took over the restaurant in Sengscheid in 1991, then Petermann's Waldschänke, it was a classic excursion restaurant with so-called good-bourgeois cuisine. In the fourth generation he was currently in the company, and his training showed a completely different direction. Toussaint had learned in Baiersbronn, then he stood together with Harald Wohlfahrt in the kitchen of the Traube Tonbach when they cook their first two stars. For a while he went two-track; he reads the traditional house in the Ahnenhaus and 100m further he built a new hotel restaurant. Economically, however, this path was not sensible. Thus he rebuilt the old restaurant, as a restaurant only remained the new one, while the old restaurant Superior rooms, which are available for demanding hotel guests, were furnished. Toussaint: There were already guests who complained early in the morning to see a **** here in Sengscheid. But so much nature must be, and most enjoy this rural peace, which is surprisingly little affected by the nearby A6 motorway. We live essentially from the hotel, but the hotel also has the restaurant, says Manager Andres Dänekamp. And here surely the small conflict situation of the Sengscheider Hof begins a luxury problem, but finally it is about the gentlemen Toussaint and Denkamp. With 45 rooms there are up to 40 arrivals per day. These guests often have hundreds of kilometers behind the car. You want to eat something and you want to find room in the restaurant. Then there are many regular guests from St.Ingbert or Saarbrücken. who always like to come to the Sengscheider Hof for dinner; and then there is Axel Toussaint, who leads a uncompromisingly clear course in his kitchen. No convenience, everything is done and fresh. This means enormous effort in the kitchen, and you cannot expand it as you want. We can't send the house guests away, they'd be very angry, says Axel Toussaint. Therefore, as a non-house guest, you need to reserve your table in the restaurant occasionally in a few days in advance and possibly also avoid a weekday other than the desired one. Waiting for the free table and a small flexibility, that is worth it in any case. Toussaint says that the beginning for all his creativity, all his perfection in the kitchen comes from long-term work with Harry Wohlfahrt in the Traube Tonbach. In Sengscheid he has developed it and, quality can only be maintained if you like it when you work with joy, says Toussaint. This joy in the work also radiates on the 20 busy team. We work like a big family. We are proud to see the good climate our company offers. In the Corona period, all employees were employed on the regular conditions; According to Toussaint, however, a loan had to be accepted. But he was important to keep his staff. He proudly reports that no single employee has left the company about Corona. Lockdown break times were used to convert a house that could be bought from the hotel to a guest house with apartments. You can now live directly on the edge of the forest, use your own kitchen or enjoy the hotel restaurant amenities a few steps away. (including Gastro Newsletter of the SZ"
