Martin Elschner

Look forward to seasonal dishes, creativity and French elegance from the kitchen of our “Chef de Cuisine” Martin Elschner.

Martin Elschner already knew at the tender age of ten that he wanted to be a chef one day: in a Christmas campaign organised by the Thüringische Landeszeitung TLZ newspaper, he wanted nothing more than to work in a real restaurant kitchen one day. The TLZ made it possible for him and he was allowed to spend an afternoon in the kitchen of the “Bratwurstglöckl” restaurant in Weimar. Seven years later, Martin Elschner was about to take his final exams as a chef in the same kitchen and thus fulfil his dream.

Slaschek, Donatz & San Pellegrino Young Chef

Just one year after graduating, Martin Elschner ventured to Switzerland: at Jörg Slaschek in Bad Attisholz, he worked his way up from chef to chef de partie to sous chef. After seven years in Riedholz, he moved on to Zurich, where he joined the renowned chef Jacky Donatz at Sonnenberg as sous chef. During this time, he not only won the San Pellegrino Young Chef, but was also responsible several times as head chef at the Ballon d’Or and the FIFA World Congress for the catering of over 1,200 guests.

After Zurich, he took over responsibility as head chef at the Hotel Bären in Suhr. However, just one year later, those responsible at the Baseltor cooperative succeeded in luring Martin Elschner back to the Solothurn region with the post of Chef de Cuisine. After achieving 13 GaultMillau points in 2017, the year La Couronne opened, another point was added in 2020, which it has been able to defend to this day.