This gastronomic haven at Berg Castle in Nennig, not far from the Luxembourg border on the Upper Moselle, is where three-star Michelin chef Christian Bau enchants guests with innovative and exquisite taste sensations.
In recent years, Bau has developed a fascinating culinary signature. His cuisine is as inventive as his new restaurant concept Carte Blanche, which replaces the traditional menu with a series of personalised surprises. Inspired by his study of Asian and in particular Japanese cooking, he has gradually incorporated these flavours, ingredients and cooking techniques into his repertoire. Bau brings Asian sensitivity to haute cuisine ingredients and creates his own signature bau.stil. by marrying the two, elevating the flavour nuances to a higher plane or creating totally new taste sensations. His exciting approach to ingredients and flavours has made him one of the most important exponents of the New German School, and his food appeals equally to experienced and novice gourmets.
In his goose liver. seaweed. matsutake. Bau constructs a completely new realm of flavours by combining matsutake mushroom and sudachi with goose liver, which is recontextualised with a mantle of seaweed. Other signature dishes are artichoke. structures. parmesan. Jabugo bellota. herbs.,a delicate taste and textural declination of the Breton artichoke, and turbot. sweet. sour. spicy. salty.,in which Bau shuns traditional sauces and uses defined flavour accents to present the fish in different lights.
© Prof. Dr. Ingo Scheuermann
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