Johannes King is on an exciting path of discovery, constantly finding new regional produce, preparing it to the highest standard and dazzling his guests.
In the last two years, Johannes King has developed his cuisine significantly, steadily integrating more and more products from Schleswig-Holstein and Denmark into his repertoire and giving a voice to the culinary versatility of 'his' region. Many of the ingredients associated with award-winning cuisine, such as goose liver, olive oil and Breton fish, have vanished from the menu. King has made things simpler by concentrating on the essentials and slimming down his dishes for good. "Less is more" is his motto. Consequently, King is able to let the taste of the region, or rather the terroir, leap off the plate. He has found a sustainable, authentic identity, well aware that many experiences lie ahead and that his development as a chef is far from complete.
Signature King dishes include stuffed Brussels sprouts with beurre noisette vinaigrette and smoked ham. He removes the leaves from the Brussels sprouts, blanches them briefly, then adds a seasoned stuffing, for instance confied duck, duck liver and a light dumpling mixture, and serves with smashed Brussels sprouts al dente. This wonderfully earthy combination places the flavour spectrum of the Brussels sprouts in a completely new context. Another innovation is King's parfait and sorbet of Morsum apple with celery and rapeseed oil, which engenders a beautiful dialogue between the hazelnuts in the parfait and the rapeseed oil, whilst candied, freshly shaved celery creates an earthy-vegetable foundation for the various apple elements – magnificent! We can't wait to see where Johannes King's journey of discovery will take him next …
© Prof. Dr. Ingo Scheuermann
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