Posted on July 2, 2011
The amazing and sophisticated combinations are the rule in the dishes chef Joachim Wissler German, whose restaurant is already recognized as the best in Germany and the world's largest 21 º.
Oysters marrow pistachio puree and cilantro. Lamb brains with capers. Foie gras. Venison with sour cherries and walnuts cream. These four outstanding dishes are some of the creations of chef Joachim Wissler German and explain, in part, a style of cooking and presenting dishes that has revolutionized haute cuisine.
To test should be about 16 kilometers away from the historic center of Cologne (Germany) and get to the Vendôme restaurant that for years a member of the exclusive list of the 100 best in the world. By the way, the last ranking of Restaurant magazine, placed at No. 21. It is also the most awarded German restaurant.
Numbers aside, the food critic Wissler says that theirs is a constant desire to improve and audacity. This 48 year old celebrity chef is not afraid of a priori combinations that sound strange. Thus has managed to surprise everyone with a dove with sesame cream or strands of beef with kombu seaweed.
For its part, the German critic Jürgen Dollase Wissler simply believes is the first of its country and the "more advanced ideas." Among the most acclaimed recipes Gilardeau Wissler found the oyster with green apple and chucroute Spaghetti beef broth carbonara foam and caviar.
Molecular but not
Although behind each dish Wissler is a methodical preparation, the chef is not placed himself on the crest of the wave of molecular gastronomy. In his view, the "new" techniques should be used sparingly. Interviewed by the Courier , the cook told about the new ways to "thicken" and "gelatinize" ingredients do not resolve by themselves the quality of a dish.
Although its name makes it stop German cuisine, Wissler believes the world is not yet sufficiently recognized chefs from their homeland. Meanwhile, insists them to new generations of learners who care to know the products you are going to manipulate ("know what's wrong with this or temperature.") Apparently, there are not many secrets behind an exquisite and original dish . But simply much study and dedication.