FUTURE IS CALLING
STARS LIVE AND ON STAGE 2013
Listen to the future:
René Redzepi & the Nordic Food Lab
Restaurant Noma, Kopenhagen,
No. 2 / 50 Best, ★★
For many years the chef of restaurant “noma” has been leading the top-end of international avant-garde cuisine. He is a pioneer in a daring field. His specialties lie in traditional and novel Nordic products, such as Reindeer moss, bark or crumble peat. His methods seem at first sight deceptively archaic. But don’t let looks deceive you for within that suspiciously scorched piece is a scrumptious bite of heaven. Like the works of Joseph Beuys or Claude Monet 150 years ago–both of whom led innovation in their fields–Redzepis work was never without controversy . Served living arthropods and crustacean, one is tempted, if not obligated, to remark, “That goes too far, that’s impossible! I would never eat this! In our country food safety inspectors would have closed the restaurant!” Hasty first impressions in the face of something revolutionary. But nothing less can be expected of pioneers. They challenge the norm, open new avenues never before considered, and it is our privilege to bear witness to these brave new steps into a whole exciting frontier.
Behind these innovative new ideas is the non-commercial research station , Nordic Food Lab, which is dedicated into searching for new and alternative elements for revolutionary culinary masterpieces such as a vegan foie gras and intensely delectable essences formed through fermentation.
Juergen Dollase will attend speech and cooking demonstration of René Redzepi.
Visit René Redzepi in Restaurant Noma in Kopenhagen: noma.dk
Manifest of Japanese Nature Cuisine and Aesthetic
Yoshihiro Narisawa – Intuition for drama und wild imagination
Restaurant Narisawa, Tokyo,
No. 1 Best of Asia, No. 20/50 Best, ★★
Of course Narisawa is able to cook French cuisine dishes. He trained to do that. But his for Japanese standards extraordinary avant-garde creations are far away from that. He focuses on seasonal Japanese products out of this huge offer he can find in his country. As an ecological thinking chef and lover of nature flora of his country is close to his heart. He tries to get to the bottom of that. And for him a product is always kind of indication for nature and its condition. Characteristic for Japanese going so deep into a topic.
Exemplary are his dishes “soup of soil”, “water salad” and creations that explore the different tastes of wood. His restaurant is minimalistic, unpretentious. Yoshihiro Narisawa will present us a magical Japanese world of food − strange, exotic, different.
Visit Yoshihiro Narisawa in his Restaurant Narisawa in Tokyo: www.narisawa-yoshihiro.com
Cross Road between different cultures
Amber at Landmark, Hong Kong,
No. 4 Best of Asia, No. 36/50 Best, ★★
Richard Ekkebus is a native of teh Netherlands. First he got engaged with the classical French cuisine and after this he became chef in restaurant Amber at the Landmark Mandarin Oriental in Hong Kong. Today Hong Kong is a part of China and is not really China at all. This vibrant buisness metropolis is cosmopolitician crossroad of superlatives. Like in a time lapse the city is interleaved by Chinese, European, Arabic, South-East-Asian and American impulses, it is a constantly coinage and changing. Just in the middle is the Amber. Ekkebus takes this specific impulses all together. His cuisine is the cutting point, the meeting of all this influences. She electrifies, styles are crack into each other and are transformed into new ones. His produtcs come from Spain, France, Japan, out of the indian ocean or the pacific. Connected with typical chinese favourites. Quality is most important, the variety of textures and colours inspires. We are looking forward to gain insight the culinary world of Hong Kong.
Visit Richard Ekkebus at Restaurant Amber in Hong Kong: www.mandarinoriental.com/landmark
Culinary Boomtown Lima
Restaurant Astrid & Gastón, Lima,
leader of the new Peruvian Andean Cuisine, highest climber 2013, No. 14/50 Best, ★★
International top-journalists und travelling chefs worldwide focus on Peru. Everywhere you find enthusiasm on the new Peruvian or Andean cuisine.
A style that combines the traditional native cooking with modern techniques and a taste of “zeitgeist” But why should we be amazed by that? The region is the origin of many of our all-day foods. Thousand of potatoes, tomatoes, chillies and colourful corns are to be found in this region.
In Restaurant Astrid y Gaston in Lima behind that colonial façade all that is to be found. The Peruvian Chef Gastón Acurio and his German native wife Astrid serve (with a twinkle in the eyes) guinea pig in style of a Peking duck.For dessert you can chose corn ice cream with brittle or purple corn jelly with raspberries.
And this restaurant is the “germ cell” of a huge restaurant imperium. Meanwhile Gaston has expanded his restaurant concept to seven countries. On top there are different gastronomy companies like bistros or the “Cebichera La mar”. In-between it should be more than 30 units in which more than 3 500 people work on a business volume of about 100 million dollars.. We are looking forward to getting a deep and amusing view into “Cucina Novoandina”.
Visit Gastón Acurio in Restaurant Astrid & Gastón in Lima: www.astridygaston.com
The entertainment factor:
Denis Martin and his magical creations
Denis Martin Restaurant, Vevey, ★
For Denis Martin the single plate is not as important as for other chefs. People, who come to him to Vevey at the Lake Genova in Switzerland, are supposed to have fun, to be entertained and take the memory about an unforgettable evening home. A culinary-show-programme can be booked, too. Absolutely advisable. In Denis lab the guest will expect a fire work of amazing demonstrations and insight in the history of origins of what is on the plate later on. The elfish smiling chef uses every possible technique to reach what he wants. A pigeon becomes a homer. With spicery hided in a boil-in-bag package and an envelope will it be cooked in a microwave. A culinary envelope on a plate. In azote shrunken baloons blow magically up in front of the guest. Cracked open there will be delicious.
Also sensational is a plate full of nothing. The service serves an empty soup plate and pours stunned guest nothing out of a carafe on the plate. Nice to see, how some few guests play along and well-behavingly spoon the nothing. Lots of, what Denis Martin does, and how he makes it, is a mysstery even to the best one. But the sympathic chef will let you know a bit in his magical show.
Visit Denis Martin in his restaurant in Vevey: www.denismartin.ch
Chefs – Made in Germany –
Like last year we are presenting some of the best German chefs on stage. All of them belong to the creative Front End of the scene and to a generation, which developed an own typical German style of cuisine. This style constantly invents new things in addition. Furious fast is the developement. Some guest might have seen this chefs already on stage in the last years, but this years it will be completly different, again exciting and with new experiences. It is important to us, to document continuously the developement of the German avantgarde with tehse presentations.
4 Chefs – 4 Power Slots
Christian Bau ★★★
Courage, ambition, honour, skills and genius produce the nature of his work. In his creations you will see the soul of Japan and still his cuisine is European avantgarde.
Visit Christian Bau in Victor’s Gourmet-Restaurant Schloss Berg: www.victors-gourmet.de
Thomas Bühner – No. 62/100 Best, ★★★
Fancy work on the plate. Everything done with biggest perfection. Key note of his work is the variation of a product, its performance in different aggregat states and temperatures.
Visit Thomas Buehner im “la vie” in Osnabrueck: www.restaurant-lavie.de
Sven Elverfeld – No. 30/50 Best ★★★
His „Signature Dishes“ are interpretations of classical German dishes respectively their deconstructions. These plates have a high sympathy value, created with lots of fun and often with a blinking eye.
Visit Sven Elverfeld at the Restaurant Aqua in Wolfsburg: www.restaurant-aqua.com
Joachim Wissler – No. 10/50 Best, ★★★
He is the frontman of German avantgarde. A German chef has never been rated international as high. His accuracy and enquiring mind are honoured worldwide.
Visit Joachim Wissler at the gourmetrestaurant Vendôme: www.schlossbensberg.com
Last but not least
Pierre Lingelser – The sweet top of cuisine
Finally a patissier on the main stage of CHEF-SACHE. Forever the patesserie stands among the shadows of the central kitchen. Rarely she gets the significance which she is really entiteld to. The patisserie achieves great things. Extraordinarily precise is this art. Then, when the guest already had enough, she comes for a crowing closure. Nobody is better about this then Pierre Lingelser, beside Harald Wohlfahrt the outstanding size of the “Schwarzwaldstube” in Baiersbronn. The native of Alsace shows a overwhelming creativity and modernity up to vanguard techniques. Lingelser uses everything which is beneficial for his creation. Even new texturegiver belong to it. Although there are no official rankings for patissiers, he is certainly the No. 1 in Germany. Good to know, there are more then one aspirants for the throne.
Visit Pierre Lingelser in Restaurant Schwarzwaldstube at Hotel Traube Tonbach in Baiersbronn: www.traube-tonbach.de
The future of gastronomy, talk show
The international morning pint, Sunday, 29th September 2013
Sunday afternoon Ralf Bos will present the talk show at CHEF-SACHE.
As a prologue to the event this item on the agenda takes up this year’s slogan of the symposium: „Future is calling“.
Three guest discuss with Ralf Bos about the future of culinary.
• How will the culinary scene look like in 10, 20 or 30 years?
• Will there still be fancy gourmet restaurants? Or will we live in a fast food world and bistros form the top of the market?
• What kinds of food will be in the future?
• Will it go back to the farmer’s product? Or will concerns dominate the food branch?
• Will we all eat insects or synthetic foodstuffs?
• How will dishes look like? Will there still be opulent menus? Or does a worldwide foodstuff shortage force us to be modest?
• Will there be cooks? Or will the progressive automation make this job redundant?
• What does the guest of the future want?
• How will the service look like?
• What equiment will we use to cook?
Exciting questions about an exciting issue.