The Michelin has recently opened further and further, out of necessity, but not without skill. The “company of stars” has long been part of an App, as well as review comments for the User. This year, the restaurant guide is published for the first time at the end of February, a significant Change. The German top gastronomy continues to consolidate at a high level. the Marten Rolff
Its reputation as the most important restaurant guides in the world, the Michelin Guide is not least due to the principle, to explain never. As ingredients for the success of some of the General criteria (quality, consistency, creativity) and fixed anonymous test eaters (“inspectors”), especially rumors ranged for decades. You listed a year without comment by the best Restaurants in the country in a red book, there was a Hotline for the few cooks who wouldn’t put up with the judgment given by the Guide (three, two, one, or no star) as a God, but absolutely a justification wanted. So a lot of umrauntes assessment procedures, which nourished generations of reliable the myth was born. But in the age of digital attention economy had, of course, not so silent maintain.
The Michelin has recently opened further and further, out of necessity, but not without skill. The “company of stars” has long been part of an App, review comments for a User, a reservation system, a pompous of the year gala, as well as meeting times for chefs of Karlsruhe, Germany, Central. And one of the new experiences, the gourmet company that you have to explain yourself more often than you might like. To practice.
this year is the German edition of the Michelin Guide for the first time at the end of February
published Since about the thing with the release date would be, for many chefs, the most important date of the year. The German edition of the Michelin is traditionally released in November. This year, it now appears for the first time at the beginning of March, a significant Change, announced in August, bumpy, late, and rather incidentally, with the justification of new towns expenditure of the growing Guide for a rectification of the appointments made in the world is necessary. German chefs, the find, be a star award in the Advent of advertising more effective than at the beginning of lent, take comfort now that the French and Italians have been living with dates in January and March.
Even harder for the ugly impression then was, had for some cooks, no honour, but a burden that could be easily returned. In Germany, TV chef Johann Lafer and the Sylt Jörg Müller announced to the gourmet kitchen, to have no destination for inspectors to be more. Much more difficult but the appeal of the French Three-star chef Sébastien Bras, the son of the national monument to Michel Bras, to lead him in the Paris Michelin 2018 weighed, so that he could work free from pressure. After long Hesitation, the visibly angry Guide corresponded to Rouge the desire, first, to lead only to Bras in the French edition for 2019 but then again, due to a Change in its concept, but only with two stars.
emits About which stove which is the halo that decides, not the chef, but the restaurant criticism – a rule, which is part of the old Self-consciousness of the Michelin. The new self-consciousness of the now stressed open to the world giving Guide is one, however, that the mere ceremony of the German star announcement at the annual gala in Berlin on Tuesday evening to Oscar-was assumed to be similar to four hours. Here, you wanted to explain, suddenly, very much, although there was no announce for 2019 too much New.
let free Again once a so many as never before
The German top gastronomy, so the results from Tuesday’s accident, but not lurid to summarize, consolidation continues at a high level. There are five new Two-star Restaurants, as well as an impressive 37 houses, which for the first time with a star. The new international Director of Michelin, Gwendal Poullennec, spoke of a “sustained positive development”, which will be equally borne by the “old masters” and “a Generation of young chefs with excellent training and fresh ideas”. Where Good is often Good, you might say. In Germany, there are now 309 star restaurants, once again, as many as never before.
in Contrast, however, are also 31 Local, where stars were removed. The most spectacular cases are known for a long time. Three-star chef Thomas Bühner had to close the “La Vie” in Osnabrück in the summer is surprising, because the Investor withdrew. Who speaks of these days with him, strikes a deeply relaxed cooking, confesses: “I was so happy as it is today”, he finally has time to try New things.
phantom pain sounds different. In Berlin, two Two made with “substance” and “Fischers Fritz”-star houses, it’s an unfamiliar feeling for the capital, in the past few years, a true star rain was gone, and there’s speculation already longer than the first Three-star Restaurant. In the black forest gourmet village of Baiersbronn is likely to pain the evaluation of welfare-to-student Jörg Sackmann, the Restaurant “Schlossberg”, the inspectors knew the second star after six years. Overall, the top restaurants in 2019, six Two-star-loses-Local, the two Topsegmente shrink respectively to a Restaurant.
For years now, the conservative Michelin sings of the new casualness of the top-of-the-kitchen
As a special success of the Michelin evaluates the performance of Christian Eckhardt, he was awarded for the Restaurant “PUR” in Andernach near Koblenz from the two stars. But, of course, Eckhardt is no stranger, he has worked in the kitchens of Andreas Caminada and Sven Elverfeld and in the Villa Rothschild in Königstein Eckhardt for his ability to convert seemingly conflicting flavors into harmonious dishes, with two of the stars considered.
The “Bible of the Foodie”: A chef holds the Guide Michelin in Hand.
(photo: Reuters)
For years now, the traditionally conservative Michelin sings of the new casualness of the top cuisine in Germany. Slowly, the gastro guide takes into account unusual concepts even more in its rating. In Berlin, the four new stars local, was awarded the highly vegetarian-focused “Kin Dee”, where chef Dalad Kambhu fine Thai cuisine combines with the regional thoughts. Also get a star of the “Serious”, where Dylan Watson-Brawn at the Japanese Kaiseki Tradition-oriented, and the “Coda” of René Frank. In Germany’s only dessert restaurant pastry chef Frank moves with residual sweetness-experiments, filigree vegetable combinations, and the omission of classic ingredients, such as sugar or flour are longer in the borders of the Dessert.
In the middle Franconian town of Heroldsberg the “Suchness” now, a second star, because chef Felix Schneider developed more and more to the thinkers of the new regional cuisine. The Restaurant “Alexander Herrmann” (chef: Tobias Bätz) in the upper Franconian town of Wirsberg also receives a second star. And the near Nürnberg, with three new five-star restaurants (“cook and waiter”, “Waidwerk”, “The Black eagle”) a definitive gourmet destination. You should be looking for in the culinary and sometimes a little smug Munich Inspiration: look to the franc, is worth it.
