Philosophy

The Tantris family stands for appreciation, respect and connection. Tantris Maison Culinaire is a family business that thrives on people coming together. Craftsmanship, great culinary art and lived hospitality come together at Tantris Maison Culinaire to create the ultimate sensory experience.

Tantris is Family, Connection, Togetherness

Tantris is Family,

Connection,

Together

ness

At Tantris Maison Culinaire, we revisit our roots. Back to lobster red and truffle black, indulgence and sentiment. Back to our architecture, the changing seasons, the origins of food and the individuals we work with. On sauces that require time. On the intensity of flavours that only unfold over an open fire.

Tantris Maison Culinaire is a culinary home. An establishment constructed as a grand restaurant to function as a whole: a manufactory where multiple culinary venues come together under one roof. With two restaurants, two kitchens, a bakery, and pâtisserie and a bar at the very centre, now we have achieved the unity that was originally envisioned. The charcoal grill, originally located in the restaurant's dining room during the first years of Tantris, is now back with a new addition: a rôtisserie in the kitchens.

Our holistic approach is founded on a deep commitment to quality. At Tantris Maison Culinaire, cuisine, service and wine rank just as high as the thoughtful handling of produce, grown with respect. We source our porcelain and glass from manufacturers with a long tradition of craftsmanship who share our philosophy: from the porcelain manufacturer Nymphenburg in Munich and Riedel in Tyrol. The paper for our menus comes from Gmund on Lake Tegernsee.

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Get to know the Tantris Maison Culinaire team

Get to know

the Tantris

Maison

Culinaire

team

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Benjamin Chmura

Chef de Cuisine Restaurant Tantris **Michelin

After Benjamin Chmura’s culinary training at the “Institut Paul Bocuse” in Lyon, the German-Canadian worked in top French and international restaurants, most recently as head chef at the “Maison Troisgros” in Roanne. He has been part of the Tantris Maison Culinaire team since 2020.

Virginie Protat

Cheffe de Cuisine Restaurant Tantris DNA *Michelin

Virginie Protat is the Cheffe de Cuisine at our à la carte restaurant Tantris DNA. She was born in Lyon where she later completed her culinary training at the “Institut Paul Bocuse”. She has held positions in several French and international Michelin-starred restaurants prior to her arrival in Munich in 2021.

Maxime Rebmann

Chef Pâtissier Tantris Maison Culinaire – Restaurant Tantris **Michelin / Tantris DNA *Michelin

Experienced pâtissier Maxime Rebmann has been responsible for desserts, bread and gourmandises at Tantris Maison Culinaire since 2021.

Matthias Hahn

Executive Chef Tantris Maison Culinaire / Restaurant Tantris **Michelin / Tantris DNA *Michelin

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Mona Röthig

Directrice de Salles Tantris Maison Culinaire Restaurant Tantris **Michelin / Tantris DNA *Michelin

Since 2015, Mona Röthig has been the heart and soul of the Tantris service team. She manages all front of house across Tantris Maison Culinaire. She also manages the training of junior service staff at Tantris Maison Culinaire.

Jörg Krause

Bar Chef Bar Tantris

Jörg Krause has been with the team at Tantris Maison Culinaire since 2021. The experienced bartender has worked in the best bars in Munich: in “Schumann’s Bar”, “Golden Bar” and most recently in the “Bar Mural”.

Leo Brunner

Barkeeper Bar Tantris

Leo Brunner has been part of our team since the reopening. His previous stations include the “Golden Bar” in Munich and most recently the “Fairmont Château Lake Louise” in Alberta, Canada. His preferred cocktail: a daiquiri.

Pascale Luise Kassel

Pascale is our head of communication she’s working for Tantris since 2011.

If you have any press inquiries please contact her.

The best products. A focus on the essentials. Tastes that you can feel. At Tantris Maison Culinaire, we are dedicated to French cuisine and the art of service. As a house of gourmet hospitality and savoir-vivre, we commit to refining the craft. We believe this to be the future of gastronomy.

"We truly feel the spirit and enthusiasm this establishment brings to the table every day."

"We truly feel the spirit and enthusiasm this establishment

brings to the table every day."

Mona Röthig, Directrice de salles

Our comprehensive philosophy also extends to our wine cellar and sommellerie. Here, too, people have played a vital role from the very beginning. Our wine cellar has grown since 1971, as have our relationships with the winemakers.

These personal relationships, often close friendships, are paramount to our Sommellerie. We obtain the majority of our wines directly from the winemakers. Emphasis is placed on the classic wine regions of the old world, with a special nod to Burgundy wines.
We have paid personal visits to each of the wineries on our wine list. This intimacy with the vineyards and wine regions combined with a growing passion for wine gained over five decades is what makes our wine cellar and Tantris Sommellerie stand out from the rest.

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Making a difference was always our goal. We travelled far and wide in order to shape a Tantris that will continue to have a culinary impact for the next 50 years. In the end, we arrived back where our origins lie: in France.

RESTAURANT Tantris

Tantris DNA

Bar Tantris

Philosophy

The Tantris family stands for appreciation, respect and connection. Tantris Maison Culinaire is a family business that thrives on people coming together. Craftsmanship, great culinary art and lived hospitality come together at Tantris Maison Culinaire to create the ultimate sensory experience.

Tantris is Family, Connection, Togetherness

Get to know the Tantris Maison Culinaire team

Benjamin Chmura

Virginie Protat

Maxime Rebmann

Matthias Hahn

Mona Röthig

Jörg Krause

Leo Brunner

Pascale Luise Kassel

The best products. A focus on the essentials. Tastes that you can feel. At Tantris Maison Culinaire, we are dedicated to French cuisine and the art of service. As a house of gourmet hospitality and savoir-vivre, we commit to refining the craft. We believe this to be the future of gastronomy.

"We truly feel the spirit and enthusiasm this establishment brings to the table every day."

Mona Röthig, Directrice de salles

Our comprehensive philosophy also extends to our wine cellar and sommellerie. Here, too, people have played a vital role from the very beginning. Our wine cellar has grown since 1971, as have our relationships with the winemakers.

Making a difference was always our goal. We travelled far and wide in order to shape a Tantris that will continue to have a culinary impact for the next 50 years. In the end, we arrived back where our origins lie: in France.

Restaurant Tantris **

Restaurant Tantris DNA *

Bar Tantris

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