Masters, Pâtisserie & Desserts
In Thuringia, deep in Germany, we visit Marcel Fischer, the executive chef of Spa & Golf resort Weimarer Land.
The resort has several restaurants, today we focus on Masters, the high-quality à la carte restaurant of the complex. When it comes to spices, the kitchen is self-sufficient for most of the year. But as winter sets in, the local signature kitchen must find a replacement that adds flavor and color to dishes and desserts without losing the region's identity. Marcel: “Our guests have a certain expectations. With Masters we try to keep the local signature, but with the desserts we look for an international appearance. Koppert Cress cresses can be found all over the world and have the appearance we are looking for. That's why we like to use the cress in our desserts.”
The guests often recognize the flavors of the cresses and it is nice to see that Marcel has a preference for certain types. He frequently uses the Sechuan Buttons to flavor biscuit crumbs and Atsina Cress is often found as a garnish, just like in other European places. Yet Marcel deviates from the beaten track and we also find the cresses in preparations with gels or as a filling of praline. "You shouldn't be afraid to cook with the cresses," says Marcel. “It is important to balance the concentration of the flavor well with the rest of your ingredients. The cresses often give freshness naturally and you can certainly use that with desserts. We are therefore pleased with the opportunity to show you what you can do with the cresses, except to add them casually as a careless confetti to a dish. Dosage is everything. ” It must be said, the desserts look apparently simple in terms of recipe, but the intellectual use of the cress gives the desserts a special signature. In short, a local appearance with worldly flavors is the correct description.
Spa & Golfresort Weimarerland
Weimarer Str.60 – Blankenhain
T 0049 3645961640
Source: Pâtisserie & Desserts - 49