{"id":17891923,"date":"2026-05-04T15:16:38","date_gmt":"2026-05-04T13:16:38","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=17891923"},"modified":"2026-05-04T15:17:42","modified_gmt":"2026-05-04T13:17:42","slug":"interview-mit-philippe-tremel","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/de\/interview-mit-philippe-tremel\/","title":{"rendered":"Philippe Tremel, eine Vorliebe f\u00fcr das Reisen"},"content":{"rendered":"

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Begegnung mit dem K\u00fcchenchef von PONANT<\/h2>\n
\n

Er hat die Welt zu Land und zu Wasser immer wieder bereist: In seiner 36-j\u00e4hrigen Karriere hat K\u00fcchenchef Philippe Tremel nie aufgeh\u00f6rt, zu entdecken, zu probieren und seine Kochkunst zu teilen. Pr\u00e4zise und gro\u00dfz\u00fcgig, engagiert und abenteuerlustig, ist er heute die treibende Kraft hinter allen K\u00fcchen der <\/span>PONANT-Flotte<\/strong>. Ein Interview\u2026<\/span><\/p>\n<\/blockquote>\n

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Nach Jahren in K\u00fcchen auf der ganzen Welt sind Sie 2009 an Bord eines PONANT-Schiffes zur See gefahren. Gibt es einen anderen Ansatz als K\u00fcchenchef auf See?<\/h3>\n

Philippe Tremel: <\/strong>Es gibt nichts Vergleichbares, und das gilt umso mehr bei PONANT, wo wir von Land zu Land segeln. Wir starten in <\/span> Australien, und im folgenden Monat sind wir in <\/span>Japan: Die Gerichte sind nat\u00fcrlich unterschiedlich und der K\u00fcchenchef muss sorgf\u00e4ltig <\/span>lokale Produkte<\/strong> ausw\u00e4hlen, um sie den G\u00e4sten zu pr\u00e4sentieren. Manchmal muss der K\u00fcchenchef direkt am Schiff verhandeln. Das ist in Gr\u00f6nland der Fall, wo der Fischer direkt zum Hafen kommt.<\/span><\/p>\n

Gibt es eine Routine an Bord, wenn man K\u00fcchenchef ist?<\/h3>\n

Philippe Tremel: <\/strong>Die Teams in der K\u00fcche begr\u00fc\u00dfen, die Vorr\u00e4te in den K\u00fchlr\u00e4umen verwalten, mittags die Buffets aufbauen, den Service leiten und den n\u00e4chsten vorbereiten: Ein Tag geht nahtlos in den n\u00e4chsten \u00fcber. Die <\/span>Arbeit an Bord ist anspruchsvoll und intensiv, und alle unsere K\u00f6che packen mit an. Mittags und abends besetzen sie die Au\u00dfenstationen am Pool und bereiten frisches Risotto oder Paella auf der Plancha zu. Pers\u00f6nlich arbeite ich besonders gerne drau\u00dfen: Es ist eine hervorragende Gelegenheit, mit den <\/span>G\u00e4sten in Kontakt zu treten<\/strong>.<\/span><\/p>\n

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Wie ist das Verh\u00e4ltnis zu Ihrem Team w\u00e4hrend einer Kreuzfahrt?<\/h3>\n

Philippe Tremel: <\/strong>In der K\u00fcche bem\u00fche ich mich, verst\u00e4ndnisvoll und tolerant zu sein. Wenn man zehn Monate lang mit demselben Team arbeitet, muss man die richtige Balance zwischen Freundlichkeit und Bestimmtheit finden. Das Team ist kosmopolitisch, daher kommunizieren alle auf Englisch. Auf der aktuellen PONANT-Flotte hat jedes Schiff zweiundzwanzig Teammitglieder in der K\u00fcche<\/strong>: Es ist entscheidend, \u00fcber alle Kreuzfahrten hinweg einen guten Zusammenhalt<\/strong> aufrechtzuerhalten.<\/p>\n

Philippe Tremels 3 Lieblingsziele<\/h3>\n

Philippe Tremel: <\/strong>British Columbia (Kanada) \u201ewegen der Sch\u00f6nheit der Landschaften\u201d, der Amazonas-Regenwald \u201ewegen des herzlichen Empfangs der Bev\u00f6lkerung\u201d und Sri Lanka.<\/p>\n

<\/span><\/p>\n

Was f\u00fcr ein Reisender sind Sie, wenn Sie nicht an Bord arbeiten?<\/span><\/p>\n

Philippe Tremel: <\/strong>Vor einigen Jahren bin ich oft nach Asien gereist, nach Thailand oder Vietnam zum Beispiel. Jetzt fahre ich gerne ins Aveyron zur\u00fcck, um neue Energie zu tanken. Aber wenn ich ins Ausland reise, bin ich immer risikofreudig. Wenn einem von einem Ort abgeraten wird, erkunde ich ihn gerade erst recht. Und au\u00dferdem liebe ich es, alle \u00dcberraschungen zu probieren, die die lokale K\u00fcche<\/strong> bereith\u00e4lt!<\/p>\n

Welches Gericht aus dem Ausland inspiriert Sie in der K\u00fcche?<\/h3>\n

Philippe Tremel: <\/strong>Obwohl ich kein gro\u00dfer Curry-Liebhaber bin, w\u00fcrde ich ohne zu z\u00f6gern das thail\u00e4ndische gr\u00fcne Curry nennen. Es ist k\u00f6stlich mit H\u00e4hnchen und passt perfekt mit Kokosmilch, Ingwer, Gem\u00fcse und Garnelen zum Beispiel.<\/p>\n

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Philippe Tremel, einige wichtige Daten\u2026 und einige wichtige Restaurants<\/h2>\n

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1983: <\/strong><\/strong>
Philippe Tremel schlie\u00dft seine Ausbildung an der Hotelfachschule in der Bretagne ab.<\/span><\/p>\n

Von 1984 bis 1987: <\/strong><\/strong>
Er sammelt Erfahrung in renommierten Pariser Restaurants (darunter La Tour d\u2019Argent, Ledoyen und Le Vaudeville).<\/span><\/p>\n

1987: <\/strong><\/strong>
Der junge Koch zieht in die Vereinigten Staaten, bevor er als Konditor in Griechenland Station macht. Anschlie\u00dfend verbringt er 14 Jahre in Montr\u00e9al (in Hotels wie dem InterContinental und dem Radisson). Danach zieht es ihn in die Sonne der Kaimaninseln, und er wird K\u00fcchenchef in St. Martin. Nach einigen weiteren Reisen kommt er 2009 zu PONANT.<\/span>
Heute bekleidet Philippe Tremel die Position des Corporate Chef bei PONANT: In Partnerschaft mit Ducasse Conseil arbeitet er von Marseille aus, um die Schiffe aus kulinarischer Sicht zu leiten und die Einheitlichkeit der Men\u00fcs sicherzustellen.<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

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Genie\u00dfen Sie die Aromen von PONANT<\/span><\/p>\n

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PONANT vermittelt die franz\u00f6sische Lebenskunst durch raffinierte franz\u00f6sische K\u00fcche, serviert an Bord der Schiffe<\/p>\n

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Ein Treffen mit dem Chefkoch von PONANT<\/p>\n","protected":false},"author":25,"featured_media":17891922,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[3044],"tags":[],"thematique":[3068],"class_list":["post-17891923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-begegnungen","thematique-gourmetkueche-und-genuss"],"acf":[],"yoast_head":"\nPhilippe Tremel, eine Vorliebe f\u00fcr das Reisen | PONANT Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escales.ponant.com\/de\/interview-mit-philippe-tremel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" 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