compared with the international food scene, Germany had it yet hard. It is considered to be conservative, stiff. Yes, almost stuffy. These times are over luckily. Also, because of Restaurants, the New cars, which combine the casual guest culture with Haute Cuisine. Great food goes hand in hand with a luxurious ambience? Of due to.
The restaurant guide "Gault&Millau", the following applies in addition to the Michelin Guide as one of the most influential restaurant guides of French origin, has recognised this now. And a new category was launched: With its POP-Signet pays tribute to the restaurant's leader, a young, unconventional culinary concepts, culinary claim with a lot of looseness to connect. An absolute novelty. And also a foretaste of what is to come on the Michelin star awards to restaurateurs, which will be awarded in February 2019: The top-of-the gastronomy is changing. In Germany, too.
New magazine "B-EAT" and "New German Cuisine" Finally, there is the new German cuisine – and these five chefs have singled you out invented70 Bistros, trendy clubs, and other addresses are in the "Gault&Millau" with the Pop Logo. Including the Berlin "buddy & club restaurant, for example, is". The operator Hendrik Haase opened together with master butcher Jörg Become in November 2015, a craft butcher shop in the market hall Nine in Berlin, and sold their first sausage. And at that very time, in the last decade, more than half of the German craft butcher's shops had to close.
The "Gault&Millau", describes it as "an ambitious Restaurant for people who still have fear, to visit an ambitious Restaurant." Not bad, a mention like this in a restaurant guide, the hats usually cook and points, which are among the most sought-after awards of the Haute Cuisine.
you can read more about this here: What do you die against the Butcher can do? A butcher's shop open.
"New German Cuisine": Five chefs, the German kitchen on the head-FullscreenSebastian Frank, Horváth
Kaçak Bahis Siteleri Sebastian Frank, of the has developed in the two stars decorated Berlin "Horváth", the simple, product-focused kitchen of his lower Austrian homeland with local ingredients to a self-conscious and distinctive culinary handwriting.
©White Kitchen
There is a new light-heartedness in the restaurant scene with chefs who develop their own handwriting, and also a new German kitchen create. Classic French luxury products on the menu are on the decline. Much better things that are right in front of the door-to-door taste.
of Course, under the top of the well-known like Christian construction of the "Victor's Fine Dining by Christian Bau", the lead with 19.5 points, the top chefs still. The construction relies on Japanese-inspired philosophy of quality. Torsten Michel from the "Schwarzwaldstube" in Baiersbronn perfected, however, the French-style. And Tim Raue excited to continue with "his course through Asia's flavors of the world".
The new Pop-culture – such As the gastro-scene Interview, the chef changed in the "Nobel hard & Dirty" Why is it worth it to create brutal local cooking By Denise Snieguole WachterThe new German cuisine the young talents. Fabio Haebel, for example, of the Hamburg Reeperbahn connects with its Nordic Cuisine close to the casual Scandinavian host culture with the example of a French Neo-Bistros. The Restaurant of the 32-Year-old finds first mention in the "Gault&Millau" and a 14 points and a chef's hat. Or the Berlin Restaurant "Nobel hard&Dirty," which has already opened three years ago with his "brutal local" concept, with a Michelin star is awarded, and now with 16 points in the "Gault&Millau". Brutal local cuisine philosophy is called and means: What is not comes from the surrounding area, don't land on the plate. No Compromises.
What are the kitchen chief of the German cuisine, in addition to the head, read here!
And then there is even a TV chef, as a Newcomer, Tim Mälzer represented "Good news", which has the ambition to be a creative project, and in the evening, Hanseat serve-Japanese cuisine with local ingredients and Asian culinary art, you will be rewarded with 14 points.
It seems as the German Gastro-node would have burst at last. Paved the way, to give new concepts a lot more attention. Fortunately. Pure culinary the next few years, expect us in Germany a lot.
Date Of Update: 19 November 2018, 20:00
