5 decades of culinary art
Marked by cooking styles, top chefs and their culinary creations which have particularly inspired us.
Traditional French Cuisine
Traditional French Cuisine is regarded as the most influential national cuisine in Europe, and is synonymous with quality, diversity, being down-to-earth, and with being rooted in the region.
Paul Haeberlin is seen as a ‘ monument of French cuisine’, and his restaurant ‘L‘Auberge de l‘Ill’ in Alsace has carried three Michelin stars since 1967. It is because of him that previously under-appreciated foods such as frog’s legs and snails became established as delicacies. Today, some of his culinary creations like mousseline of frog legs, salmon soufflé and La Pêche Haeberlin continue to shape the image of French haute cuisine.
‘Nouvelle Cuisine’ describes a cooking style developed in France in the 1970s, which strives to maintain the natural flavors of foods.
The preparation of dishes using first class, fresh ingredients forms the basis for this cuisine. This was a new, light cuisine, in which very little fat, but lots of fresh herbs and spices were cooked in an uncomplicated manner. Recipes taken from regional cuisine using marketbought, fresh, seasonal ingredients play an important role. Particular importance is also attached to the presentation of the dishes, and dressing the plate is turned into an art form.
The French chef Paul Bocuse – ‘Chef of the Century’ – is one of the most well-known representatives of ‘Nouvelle Cuisine’. He sets the stage by simple pleasures, non-artificial flavors, first-class seasonal ingredients and down-to-earth dishes. His ‘Auberge du Pont de Collonges’ has been a three-Michelinstarred restaurant since 1965, and dishes such as Soupe aux Truffes V.G.E., Coq au Vin, apple tart and pumpkin soup have become world-famous.
The New School of Cookery
The ‘New School of Cookery’ established itself as a further evolution of the French ‘Nouvelle Cuisine’ in the German-speaking world.
Market-freshness, maintaining natural flavors, careful preparation, regionality and ethical and sustainable considerations are all brought to the forefront.
Eckart Witzigmann – named ‘Chef of the Century’ in 1994 – brought the French ‘Nouvelle Cuisine’ to Germany in the 1970s, and further transformed it into the ‘New School of Cookery’. He was the first German-speaking chef to receive three Michelin stars for his restaurant ‘Aubergine’ in Munich. ‘The mother of all chefs’ fascinated not only through his skill, but also set up the ‘Aubergine’ as a leading training center in Germany in the 1980s (e.g. Harald Wohlfahrt,Alfons Schuhbeck, Johann Lafer).Quail with wild mushroom ragout, turbot with sautéed mushrooms and crispy fried zander on mountain lentils and Dijon mustardsauce were the dishes which founded the legend of ‘Witzigmann cuisine’.
Molecular cuisine is characterized by experimental food preparation, cooking, and presentation.
Knowledge about biochemical, physical, and chemical processes is put into practice in order to create dishes and drinks, making it possible to play around with all of the different textures of the individual recipe components.
Ferran Adrià was the founder of molecular cuisine. He himself describes his cooking style as avant-garde cuisine, as molecular gastronomy only accounts for a very small part of it. It was Ferran Adrià who coined the term ‘espuma’ (Spanish for ‘foam’) in cookery, and who first applied this technique in his restaurant ‘elBulli’ on the Costa Brava in Spain. Ferran Adrià conjured up culinary creations such as apple caviar, potato foam, Parmesan crystals and foie gras pasta frozen with liquid nitrogen, and espresso espuma.
New Nordic Cuisine
In 2004, Claus Meyer, Denmark’s most well-known TV chef and food entrepreneur, along with top chefs from the five Scandinavian countries, signed a ten-point manifesto of the ‘New Nordic Cuisine’, a new Nordic cooking style bringing the treasures of the Scandinavian region to our plates, with a focus on creatively interpreting Nordic dishes.
Here, local products such as fresh fish, crustaceans, wild aromatic berries and herbs and old varieties of vegetables play a significant role.
Claus Meyer’s restaurant ‘Noma’ in Copenhagen, Denmark, was founded together with the Danish top chef René Redzepi in 2003, and is a pioneer of ‘New Nordic Cuisine’ where it’s all about ‘the freshness, greenness, coolness, and sometimes the bleakness of the North as the ultimate in gastronomy’. ‘Noma’, with its two Michelin stars, was awarded the title of ‘Best Restaurant in the World’ in 2010, 2011 and 2012 by the British magazine ‘Restaurant’. Its food really inspires enthusiasm,with dishes such as musk ox tartar with horseradish, woodsorrel, juniper and tarragon, new potatoes with fried lobster, lovage and whey, or wild duck with wild apples.