Since gaining his second Michelin star in 2008, Wolfgang Becker has refined his style still further without betraying his fundamental belief in distinct and almost purist cuisine.
Wolfgang Becker and his family have created something truly extraordinary. His parents' winery and guesthouse have been extended into an exceptional boutique hotel whose clean designs set the tone for the gourmet restaurant. Becker's cooking style is extremely precise and pared down to the essential taste combinations, although the last three years have seen his dishes become more elaborate, with more exciting and diverse juxtapositions of flavours. His cuisine is now totally contemporary and transparent in arrangement, matching the ambience of the restaurant.
Never taking himself too seriously and with a twinkle in his eye, Becker constantly seeks new interpretations of established culinary themes, for example with his yellowfin tuna fast food. Becker serves the tuna as hot dog, burger, nigiri, tempura and currywurst, succeeding each time in nuancing the flavour of his fabulous main ingredient and demonstrating its versatility in specific contexts. Equally remarkable is his oriental presentation of scallop with lime leaf bouillon and couscous, which Becker serves on a carrot declination (carrot couscous, purple carrot, textures of yellow and white baby turnips) with cumin, ras el hanout and carrot bouillon with lime leaf flavouring. The earthiness of the different carrot nuances in combination with the mild sweetness is a superb match for the oriental notes without dominating the scallop, which gains character and structure from a little macadamia crumble – simply outstanding.
© Prof. Dr. Ingo Scheuermann
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