Chef Yannick Noack on Craft, Creativity, and the Magic of N25 Caviar

Yannick’s love for cooking began at age 7 with a class taught by Dieter Müller. His career has included training and work under some of Germany’s greatest chefs—Nils Henkel, Joachim Wissler, Christian Bau, and more. In 2023, at just 29, he earned two Michelin stars for his leadership at PURS in Andernach.
Today, he leads his own restaurant, GOTTHARDT’S, where he combines avant-garde cuisine, classical technique, and seasonal ingredients to create refined, emotionally resonant dishes.

Why Yannick Chooses N25 Caviar

Yannick selects N25 Caviar for its exceptional quality, nutty-creamy texture, and unique ageing process. It’s his go-to choice for elevating dishes both in the restaurant and at home.


"I choose N25 Caviar for its outstanding quality and unique ageing process. N25 offers hand-selected sturgeon roe that develops exceptional flavour and texture through its special maturation,” he says.

“Caviar & Champagne” – A Culinary Statement

On August 17, 2025, Chef Yannick will host “Caviar & Champagne”, a one-night-only fine dining event featuring a six-course menu built around N25’s finest caviar and vintage champagnes.
"What excites me most is welcoming our guests—the conversations, the exchange, the shared excitement in the air. It’s always something special when people come with open minds and fully embrace our style.

The “Caviar & Champagne” event isn’t just a dinner—it’s a culinary statement. Exceptional products like N25 Caviar, in multiple varieties, paired with vintage champagne—that’s something truly rare. These are the moments that make this profession so fulfilling for me,” he says.