Marcel Fischer - Countryside kitchen with Cressperience, Culinaire Saisonnier
Deep in Germany, in the eastern federal state of Thuringia, we visit the fantastic resort Weimarerland centralized around golf and enjoyment.
Deep in Germany, in the eastern federal state of Thuringia, we visit the fantastic resort Weimarerland centralized around golf and enjoyment. We have an appointment with Marcel Fischer, the executive chef who is in charge of five different restaurant concepts on a daily basis.
In the midst of unspoilt natural beauty, old farmhouses were converted into an impressive address to be pampered. “Something for everyone, says Marcel. “Our owners are in a completely different business, but have lost their heart to gastronomy. They travel the world and encounter too few concepts that they can enjoy without restraint. Sometimes it is the service that is wrong, sometimes the environment and often the limited possibilities to fill the day at your own discretion in terms of activities."
Here in their home base Blankenhain things had to be done differently. Everything they had added to their own wish list over the years had to come together at the already existing golf course. The dilapidated buildings were restored to a high standard and in the tradition of the region, a modern spa was added and gastronomically it was decided to create different types of restaurants that would reflect the diversity of the clientele. Weimarerland now has four indoor restaurants and real local cuisine in the village. From haute dining to a farmhouse kitchen, it is all possible here.
How does Koppert Cress fit into this story?
Rich local tradition
The Thüringerland has a rich local tradition when it comes to meals. Dishes are often generously supplied with gravy and the local wild condiment can be found on the plate in multiple places. This is also the case with our chef. He had wild herbs, that are not for sale anywhere, planted in the adjacent herb garden. He picks them in the summer season, out of season there are the Koppert Cress cresses. “Our kitchens represent the hinterland, but there is plenty of leeway in the high-end Masters restaurant. The hinterland is still our raw material supplier here, in the Masters kitchen we can really show what we can do. Mind you, everything remains recognizable in the style of the house.”
The chef has adapted his kitchen to the clientele. Preparations are as light as possible with as few additives as possible. Sport and well-being in combination with the luxuriously equipped country rooms demand a light, but aromatic kitchen. “The cresses visibly contribute to this. Due to the high taste content, they are often easy to process in preparations, but the dosage on the plate makes a dish that little bit more special. I am always looking for matching flavor profiles to surprise the guests, but above all not to shock them."
"In addition, of course I have my personal favorites that I like to work with and that fit effortlessly into the Master kitchen. Ultimately, the choice of cress is determined by the taste and intensity of the profile. Our kitchen, like the buildings, traces back to its origins and represents a rich tradition. The flavors of the cress also have something original, which makes them effortlessly fit into the concept." An additional important reason for working with the Koppert Cress cresses is the constant quality and supply.
“It is damn difficult to get the right stuff here. This is effortless with the cress.” The chef is visibly pleased with the fact that Koppert Cress offers him the opportunity to have his skills recorded on paper. We find the cresses in the dishes in two ways, in the preparation and as a garnish. But always accurate based on the flavor profile of a dish. Marcel is a versatile chef, lost to his Thuringia and the rich dining traditions from here. The cresses are an obvious extension of this for him.