MARCUS LANGER
Great cuisine begins with the product
Marcus Langer is convinced: Great cuisine is not created by using as many ingredients as possible, but through the quality of the right ones.
His signature style is defined by respect for the product, artisanal precision, and the conviction that flavor begins where origin, season, and careful processing meet.
That is exactly why Marcus Langer is the perfect fit for midi.
In the heart of the Bliesgau Biosphere Reserve, his ingredient-focused cuisine meets a region with an impressive variety of high-quality ingredients—from fresh vegetables and aromatic herbs to game and beef, through to artisanally produced cheeses. Close cooperation with the region’s producers forms the foundation of his cooking.
His roots lie in classic French cuisine. Over more than twenty years, his professional path has led him through some of Germany’s most renowned kitchens. Stints at Schlosshotel Kronberg, Becker’s in Trier, the gourmet restaurant Lerbach, bean&beluga in Dresden, and most recently at Atelier Sanssouci and Kronenschlösschen have shaped his style, as has working with top chefs like Nils Henkel.
Over the course of his career, it became increasingly clear to Marcus Langer that top-tier cuisine does not live by perfection alone, but by a clear philosophy. From this conviction, a style of cooking emerged step by step that places the product at the center and gives it the space to unfold its own character.
In 2025, Marcus Langer consciously took time for a culinary journey through various top restaurants in Germany and Austria. The exchange with fellow chefs, new perspectives, and different concepts broadened his view of modern fine dining and encouraged him to consistently continue on his own path.
With the reopening of midi in September 2026, Marcus Langer takes over the culinary management of the house as Chef de Cuisine.
Together with his team, he continues to develop the house’s culinary signature—rooted in the Bliesgau, inspired by French cuisine, and driven by a passion for exceptional products.
Because one thing remains unchanged in the new chapter of midi:
Great cuisine begins with respect. For the people. For the region. And for every single product.
