“I am convinced that, for years, the restaurant industry has contributed to its own difficulties, driving away both employees and customers.” Instead, Bühner focuses on a sustainable model: fair prices, respectful use of raw materials and attention to staff welfare.
The News
In an industry such as fine dining, the spotlight turns on and off in the blink of an eye. Thomas Bühner, a legendary name among European restaurateurs, knows this dynamic well. After closing his three-star restaurant La Vie in Osnabrück in 2018, the German chef embarked on a journey that led him to reinvent himself as a consultant and taste ambassador around the world. Today, Bühner is returning to Germany with a project that promises to make a lot of buzz: the new La Vie, to be built in the beating heart of Düsseldorf's modern ONE METRO Campus district, planned for April 2025, as Rolling Pin reports.
The idea of placing a fine dining restaurant inside an office complex may seem unusual, but Bühner has no doubts about the potential of this choice. “I know it doesn't fit the cliché, but fine dining restaurants in shopping malls or unconventional buildings are a reality in many parts of the world, “ the chef explains. For him, the location is anything but ordinary: a striking view of the surrounding countryside, accessibility for all, and, above all, a functional parking area, a rare detail for starred restaurants.
This new La Vie will mirror its “twin” opened in 2023 in Taipei, but with a clearly defined identity. Bühner intends to emphasize local excellence, offering a seasonal menu based on regional ingredients, but without forgetting the classics that have built its reputation. “I'm like an old rock band: when the Rolling Stones perform, fans expect to hear the big hits, but also some new things,", he says. His goal? To create a vibrant venue that conveys pure joie de vivre.
Behind Bühner's sophisticated dishes is a well-established philosophy: cooking as a human and creative encounter. “I like working with people, discovering their skills and turning a simple dirty carrot into an extraordinary dish,” he says. For him, the restaurant is not just a place where meals are served, but a space where connections are made, just like in the theater. Guest and staff satisfaction is at the heart of his efforts, in an industry he says is facing a cultural and human resource crisis.
“I am convinced that for years the restaurant industry has contributed to its own difficulties, alienating both employees and customers,”, he notes. Instead, Bühner focuses on a sustainable model: fair prices, respectful use of raw materials, and attention to staff well-being. Although the romance of the project is palpable, Bühner is aware of the challenges ahead. After all, without an investor, a venture of this magnitude would be unfeasible. Nevertheless, the chef defends the importance of such partnerships: “If we invest millions in start-ups or soccer teams, why can't we do it in the restaurant business?” he asks with a smile.
The key to success, according to him, lies in the optimal use of resources: “It's about getting the best out of each product, treating it with care and providing an unforgettable experience for guests.” The return of the La Vie brand to Germany marks an important chapter in Thomas Bühner's career. After years spent exploring new frontiers of taste, the 62-year-old chef seems ready to reassert his place among the greats of world gastronomy. Whether it's Düsseldorf or Taipei, the message remains the same: celebrate life through food. And with his unique approach and determination, Bühner is more than ready to prove that life, or rather La Vie, always deserves a second chance.
