Restaurant Vendôme in the Grand Hotel at Bensberg Palace, where Joachim Wissler presents his very personal interpretation of avant-garde cuisine, is a place of pilgrimage for gourmets from all over the world.
In the last few years, Joachim Wissler has worked extremely hard to gradually update and stamp his individuality on his cuisine. His trademarks are incredible precision and the exploitation of every contemporary technique, though these are never the end in themselves. Wissler offers a refreshingly different cuisine that is full of ingenious ideas, brims with brilliant flavour combinations and covers the full spectrum of temperatures and textures. Each dish has its own little story to tell, often recalling memories of traditional tastes but placing them, not without irony, in a completely new context. The results are culinary sculptures that look amazing and taste phenomenal. In his culinary journeys of discovery, Joachim Wissler brings great imagination and creativity to the table, but every new season brings a fresh start and he never ceases to amaze.
In his wild salmon with sweet vernal grass butter and field caviar , the sensational quality and the cooking of the salmon are on the same elevated plane as the interplay between the slightly fatty salmon and the herbal-grassy butter jus. Working with his pâtissier Andy Vorbusch, Wissler breaks new ground with his desserts too. His grainfield brings together a light oat milk cream, buckwheat ice cream, a microwave corn biscuit, pickled Jerusalem artichoke, barley tea jelly with hazelnuts, puffed wheat and cornflower – this is a thrilling, associative dégustation which toys with the muesli theme whilst evoking a walk through a grainfield.
© Prof. Dr. Ingo Scheuermann
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