One of the region's most notable chef brings European flavor and flair to the Buck Hotel. No passport required.

The most notable rebirth of any restaurant in Bucks County in the past few years is The Buck Hotel in Feasterville, PA. As I entered The Buck Hotel, I couldn't help but recognize that distinctive German accented-voice, the one I remember as a familiar fixture on TV. If you grew up in the Philadelphia area, Chef Tell Erhardt is as much a Philadelphia icon as "Rocky."

Chef Tell has been with the Buck Hotel for about a year and has brought with him the European elegance and style that is reflected not only in the décor of the upstairs dining room, The Top of the Buck, but in the menu that focuses on his creations. The appetizers are reasonably priced at $8.95 and offer everything from a Caprese Salad made with fresh buffalo mozzarella and fresh tomatoes to a Lobster Bisque. The entrees range in price from $23.95 to $28.95 and include a variety of savory meats and fresh seafood selections.

A trip through the chef's kitchen evokes memories of my visits to the kitchens in some of Europe's finest hotels. I was scheduled to just do a quick interview but could not resist a taste of his special dessert confections. I chose the Opera Cake, a tempting French dessert of delicate chocolate and hazelnut confections made in the true European tradition.  While sitting at one of the grand tables upstairs savoring my dessert I had to remind myself that I was still in Bucks County and hadn't gone on one of my European jaunts. It was definitely hard to believe.

Chef Tell is more than just a master chef, he is a restaurateur, entrepreneur and entertainer. A four-time cordon bleu winner, he was trained in the classic European manner through years of apprenticeship at some of the finest hotels and restaurants in France, Germany and Sweden. He came to Philadelphia at the age of 28 and became assistant chef at Philadelphia's Marriot Hotel. But after his appearance on the city's Evening Magazine show, he became an instant celebrity leading to many other appearances on local and national television and eventually hosting his own cooking shows.

Partaking in the delights available at Chef Tell's Top of the Buck allows you to experience the same quality of a fine European restaurant without having to hop on a plane. If you'd like to learn some of his cooking secrets, he also offers cooking classes and wine tastings.

Here is one of Chef Tell's favorite recipes:

German Apple Cake

For crust:

• 1 cup sugar
• 3 cups flour
• 2 cups Butter or Margarine
• 1 egg

• 4-5 large baking apples
• 1/2 cup heavy cream
• Juice of 1 lemon
• 2 eggs
• 1 tablespoon cornstarch
• Apricot glaze
• 1 cup sour cream
• 1/2 cup sugar
• A few drops of vanilla
• Breadcrumbs

Crust:
Combine ingredients quickly to a pastry consistency, careful not overwork the dough. Let rest in refrigerator for a while. Grease and flour a 9" springform pan. Press the dough into the pan, covering the bottom and reaching about halfway up the sides.

Filling:
Peel and core apples then cut each apple in half. Cut small strips crosswise on the top of the apples to score them. Sprinkle the bottom of the crust wit the breadcrumbs to form a thin even layer. Place the apples in the pan, rounded side up. Fill in spaces with pieces of apples.

Mix the rest of the ingredients together and pour over the apples. Bake in a preheated 375 degree oven for 1  hour or until the apples are tender and the filling is set. Cool slightly and paint the top with melted apricot glaze.