Witzigmann aubergine. TANTRIS

Karlheinz Hauser

witzigmann aubergine

In 1979, Aubergine became the first restaurant in Germany to be awarded the much-coveted three stars from Michelin. After his chef-apprenticeship in the Hotel Straubinger in 1957—60 , Witzigmann moved on to numerous positions in prestigious restaurants around the world, among others as a student of in , France. Er etablierte in den 1970er Jahren die französische Nouvelle Cuisine in Deutschland und entwickelte sie weiter. Witzigmann wird deshalb als einer der einflussreichsten Kochkünstler des deutschsprachigen Raums angesehen. These are all based in Munich.

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Autograph VIP: Success 2013: Eckart Witzigmann, the first German

witzigmann aubergine

In the past few years I was consultant to several restaurants of Mallorca and Tokyo; and with the one and only 'Hangar-7 Conception' in Salzburg I was there from the very beginning. Today it changed completely, the regional food has become fashionable. Artists, royalty and connoisseurs from all over the world were drawn there in great numbers to experience and savour Eckart Witzigmann's creative and culinary skills. In 2002, Eckart Witzigmann initiated a new project that has attracted up to 150. Hardly surprising then that the New York Times referred to him as the 'chef of kings and gods', while the list of dignitaries and celebrities he has graced with his art is endless. Witzigmann gilt weltweit als einer der besten lebenden Köche.

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TANTRIS

witzigmann aubergine

What single-piece of advice would you give a young chef starting out? Often a new idea is run through the roost and sometimes it is only a small talking point. This restaurant saves you money and time to travel around the world and to see the best places. Der Gastronom, Hotelier, Weinhändler und Fußballfunktionär wurde unter anderem von Falstaff für sein Lebenswerk als Winzer ausgezeichnet. Is it all about talent, luck or hard work? There is always something to discover some mysterious things. In the beginning we were very inspired from French cooking. Time before they threw 'stones' on me when I put on the menue 'offal' food, fish from the lake next door or 'sweet bread' as well.

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Karlheinz Hauser

witzigmann aubergine

Since then, Witzigmann has published many. For all of us it is a heartfelt desire that children and young people learn this art of living from their parents and experience how important good and healthy nutrition is. In 2002 Karlheinz Hauser was appointed chef and patron at Seven Seas restaurant in Hamburg. The greatest acknowledgement in the culinary world, it has not been awarded since 1994, and the fact that it has gone to a non-French chef bears witness to Eckart Witzigmann's considerable standing, not to mention the high esteem in which he is held. Every year since, the award went to Eckart Witzigmann — that is until 1993.

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A legend celebrates with special guests

witzigmann aubergine

Patrik Jaros, 2013 Patrik Jaros born 18 March 1967 is a German Michelin star chef and cookbook writer who both manages, and is a partner in, numerous restaurants. His work in Germany began in 1970 at the restaurant Tantris designed by the architect. Paul Bocuse, Paul Simon, Roger Vergé, the Troisgros brothers and particularly Paul Haeberlin have all acknowledged Witzigmann's exceptional talent and supported him in his unique career. In honour of Eckart Witzigmann, Restaurant Ikarus in Hangar-7 is hosting a month-long culinary birthday celebration, which will be attended by a number of unique guests. Time before they threw 'stones' on me when I put on the menu 'offal' food, fish from the lake next door or 'burger' as well. I do not belong to these people who are proud of them selves; the others can judge me better.

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Eckart Witzigmann, Fritz Keller, Otto Koch,... Legendentreffen!

witzigmann aubergine

The wareness that natural resources are neither inexhaustible nor capable of indefinite exploitation will become more and more important. After his chef-apprenticeship in the Hotel Straubinger in 1957—1960 , Witzigmann moved on to numerous positions in prestigious restaurants around the world, among others as a student of in , France. This feeling of happiness came with a certain time lag, because of the every day business and I felt like a marathon runner. He came up with a unique concept for a restaurant and cookery school in Majorca, which in only two years became one of the top establishments on the island; he also opened a restaurant in Tokyo for the Japanese Juchheim group. In my opinion there are two different angles of view.

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Detailansicht

witzigmann aubergine

Hangar-7 showcases guest chef-who has cooked their recently? After his chef-apprenticeship in the Hotel Straubinger in 1957—1960 , Witzigmann moved on to numerous positions in prestigious restaurants around the world, among others as a student of in , France. Until 2013 under the helm of Witzigmann pupil Roland Trettl, and since then under the auspices of Martin Klein, the best and most creative chefs in the world cook there in monthly rotation; the Hangar-7 is meanwhile recognised as having one of the most innovative restaurant concepts in the world. He simultaneously began an unprecedented career as a consultant that now takes him all over the world. His work in Germany began in 1971 at the restaurant Tantris designed by the architect. The restaurant guide gave him 17 points and in 1989 he was elected cook of the year. I do not like to keep my wisdom in a castle -tower or to treat it like personal property. Jaros is member of the Bocuse d'Or Academy in France, and organiser of the 2009 Bocuse d'Or German cooking championships in Cologne.

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Portrait

witzigmann aubergine

One award that Eckart Witzigmann is particularly proud of is from Sweden: in 2007, the University of Örebro bestowed on him the title of Professor and Honorary Doctor, not only in appreciation of his past services but also to preserve his knowledge and pass it on to future generations. There will be several of them. Peter Kluge: als er im Jahr 1973 die Restaurant-Leitung im legendären Münchner Restaurant Tantris übernimmt, hätte er wohl selbst nicht gedacht, dass diese Liebe 27 Jahre dauern wird. What unites them is the simple realisation that nowhere is it possible to dine better than here. Since his arrival, restaurant Seven Seas has been awarded two Michelin stars, the first of which was received in 2003 while the second, in 2012.

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