Restaurant Anima - Heiko Lacher, Pâtisserie & Desserts
Chef Heiko Lacher's extremely small, but ambitious team consists of three people.
Heiko is complemented by Janice Bugert and Julia Kugelstätter, and the three of them manage the restaurant that holds 24 seats. In particular, the kitchen and service merge into one another due to the open layout, which creates a special interaction with the guest. The chef, already awarded a Michelin star, is still discovering his kitchen.
Heiko: “It is not easy to develop the right signature for your restaurant, your guest and yourself. We are located in a small community and we still have to prove ourselves. Discovering new flavors and possibilities for your kitchen takes time, which is quite expensive at the moment. That is why I am glad that I now have the opportunity to get to know the Koppert Cress cresses better. We are often dependent on whatever herbs come from our environment. Our guests simply expect that, it is part of our region. However, thanks to international recognition, we are getting a different kind of guest and who wants to taste a more global cuisine. Koppert Cress is a perfect addition to this. The nuances that you can add to your dishes provide an extra dimension to my guests.”
We do see a trend in the use of cresses in Heiko's desserts. He mainly chooses cresses with acidic notes.
Heiko: “I like acidity in all my dishes and it would be strange to deviate from that for desserts. I really looked for the right match in taste profiles and looked at what the products would really add to my desserts. It was especially exciting to use the cresses in my recipes as a seasoning. That was a new adventure for me and brought surprising results. Great that I could now test that without limits. The signature of my current kitchen has remained, but Koppert Cress added a new impulse to it.”
In Wöhrden 5 – Tuttlingen, Duitsland
T 0049 7461 7803020
Source: Pâtisserie & Desserts - 51