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Chef Jan Hartwig: Salmon not yet smoked, later served by a shimmering lake made of herbal oil, surrounded by yellow and green spots of mango and dill cream
Photo: Catherina Hess / picture alliance / SZ Photo
"Sometimes it's the little things that make a dish special"
Star chef Jan Hartwig
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Saddle of lamb from Gutshof Polting, pomegranate, Levantine flavors - served in the atelier of the Bayerischer Hof before the shutdown
Photo: Lukas Kirchgasser / Hotel Bayerischer Hof
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Marco Müller in the Rutz restaurant in Berlin: "My season is starting now"
Photo: Marlene Garwisch / WELT / ullstein bild
"The heat was unbearable."
Restaurateur Clemens Rambichler
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Clemens Rambichler: A well-dosed stress cocktail has a positive effect on many chefs
Photo: Katrin Binner
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Christian Bau, head chef at Victor's Fine Dining: "I'm happy when it's over and when I can look our guests in the eyes again"
Photo: Lukas Kirchgasser
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Blue lobster with carrot and passion fruit, a creation by Victor's Fine Dining
Photo: Lukas Kirchgasser / Victor's Group
