Chef’s interview:
The are lots of things which can give me inspiration for new recipes, whether it’s a cookbook, an advertising poster or just a walk in the forest. A great idea usually comes gradually. The creation of a new dish is a long process that seldom has a clear beginning or end.
My own style is also continually evolving. Meat used to always be the focal point, but nowadays it’s different. Fish and vegetables are incredibly flexible. And I love to work with different textures to give a course complexity and suspense.
As a cook I always try to take into account regional ingredients and seasonality. It’s not just a trend, but rather the basic philosophy of my cooking. And I find it stimulating to work with familiar flavours. I like to reinvent classic dishes to recreate childhood memories and make a meal surprising.
I don’t want to lecture our guests. I want to make them feel welcome and to enjoy their time with us. That’s why I live and work according to the quote from Philip Rosenthal:
“If you stop getting better, you’ve stopped being good!”
