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Christian Bau is a chef of exceptional rank; head chef and patron of Victor's Fine Dining at Schloss Berg in Perl/Nennig for the last 20 years, honoured with three Michelin stars for the last 13 years, Gault-Millau 'Cook of the Year' in 2018 and bearer of the German Order of Merit. So, it's time to record the current state of his culinary art in 56 incomparable dishes - modern classics, they are shaped by their French basis as well as by Asian influences. But above all by an uncompromising obsession with detail.
28 excerpted dishes - Bau.Steine - comprehensibly illustrate the key components and essential principles of Bau's cuisine. Supplementary text by Dr. Christoph Wirtz guides one to a deeper insight into Christian Bau's culinary understanding. Lukas Kirchgasser's brilliant imagery makes this book into an aesthetic treat.
Über den Autor / die Autorin
Christian Bau took over the kitchen of Victor's Fine Dining at Schloss Berg in 1998. In the same year he was awarded a Michelin star, the following year with two; a few years later with three. He quickly became one of the top 10 German cooking elite. Bau was able to achieve this because, in addition to talent, diligence and culinary instincts, he is also absolutely product-fixated and perfectionist, cooking a cosmopolitan cuisine while remaining understandable. His credo: "Do it with passion or not at all" he lives day by day.
Zusammenfassung
Christian Bau is a chef of exceptional rank; head chef
and patron of Victor’s Fine Dining at Schloss Berg in
Perl/Nennig for the last 20 years, honoured with three
Michelin stars for the last 13 years, Gault-Millau ›Cook
of the Year‹ in 2018 and bearer of the German Order of
Merit. So, it’s time to record the current state of his culinary art in 56 incomparable dishes - modern classics, they are shaped by their French basis as well as by Asian influences. But above all by an uncompromising obsession with detail.
28 excerpted dishes – Bau.Steine – comprehensibly illustrate the key components and essential principles of Bau’s cuisine. Supplementary text by Dr. Christoph Wirtz guides one to a deeper insight into Christian Bau’s culinary understanding. Lukas Kirchgasser’s brilliant imagery makes this book into an aesthetic treat.
Vorwort
Christian Bau’s cuisine specialises in finding
the best fish and seafood products in
the oceans of the world. In his now classic
Memories of Japan he converts a cornucopia
of tender razor clams and cockles,
nutty abalone and sweet amaebi shrimps,
cubes of buttery yellowfin tuna, Gillardeau
oysters and the tips of passe-pierre
seaweed into a spectacular collage of the
most varied of textures and maritime aromas:
purist and highly complex at the same
time. Accompanied by a fresh citrus ponzu
foam and a flavourful shiso cress sorbet,
the lightly poached oysters provide a elegant
way into this elaborate miniature.
