13. July 2016

this kitchen is made for dancing

Q: do you remember the first guest in your restaurant? what did he order? 
A: yes i remember my first guest, it was a chateaubriand

Q: do you have a favorite place to eat?
A: yes, an italian restaurant called l’europeo

Q: please let us know which vip you`d like to welcome in your restaurant!
A: george clooney

Q: which is favorite dish?
A: lobster burger

Q: do you prefer a super breakfast or a festive dinner?
A: a festive dinner

Q: do you visit foodmarkets in different cities - which one do you like the most?
A: yes, in barcelona the big food market

Q: your restaurant is beautifully decorated - after nearly 3 years - would you like to change anything?
A: no

Q: after a long day in your restaurant - what do you do first?
A: going home to my family (my wife is pregnant for the second time and she is my idol for family life)

Q: what was the best compliment you`ve ever heard about your creations? who made it?
A: one of the best german cooks said: in our city (not hamburg) people are talking about your good creations and i have to say too: it was great.

Q: what is the best thing about being a cook?
A: making people happy with my creations.

Q: the food trend is massive – heathly food is a kind of new religion! what do you think of all that instafood etc.?
A: i think it’s important to be a part of that.

Q: is the taste of food as important as the look?
A: yes of course

Q: do guests order more local or more international dishes?
A: mixed

my favourite summer dish - risotto with chanterelles

recipe serves 4 persons

150 gr risotto rice
500 ml chicken stock
3 cl white wine
1 tbsp diced shallots
75 gr butter
100 gr parmesan cheese
2 tbsp olive oil
4 pc cherry tomatoes
500 gr chanterelles
4 pc spring onion
salt and pepper 


fry the shallots and the washed rice in a tbsp olive oil until glazed, first add the white wine and then the stock little by little. allow to simmer, stirring occasionally, until the rice is almost cooked for about 18 minutes. finally add the butter and whisk in a tablespoon olive oil. season with salt and pepper and refine with tomatoes and parmesan cheese. clean the mushrooms thoroughly, wash the spring onions and cut into rings. then sear the chanterelles in a hot pan. (in case the chanterelles get watery just go on frying until they start to roast again.) once the chanterelles are almost cooked, stir in the spring onion and season to taste.

pour the risotto in a soup plate, place the chanterelles on top of it.

deco tip:
garnish with a bit of chervil or shiso cress