It is not easy to keep your head above water as a young entrepreneur.
Torben Schuster gained his experience at Jonnie Boer in Zwolle and Nagaya in Düsseldorf, among others.
We already met this duo when they both worked in Couvert Couvert in Heverlee: Sébastien the loyal sous chef and Diederik the enthusiastic sommelier.
We are on our way again, looking for young German star chefs and want to see what our eastern neighbours do with the products of Koppert Cress.
The industry of the Ruhr region behind us and the Wuppertal at our feet, we arrive in Velbert Neviges, a small village that has been the restaurant's home address for five generations.
Our Ami Saisonnier Cyril Molard's star restaurant, located just outside Luxembourg City, houses a surprisingly mysterious kitchen with small details.
At Cyril Molard, we tasted desserts of apparent simplicity. But the subtle integration of the Koppert Cress cresses creates exciting creations that excel in technical ingenuity and knowledge of these delicate plants.
Just across the border at Roermond in Heinsberg we find the Burgstuben Residenz, the domain of Alexander Wulf.
Deep in Germany, in the eastern federal state of Thuringia, we visit the fantastic resort Weimarerland centralized around golf and enjoyment.
But these piquant micro-greens can provide a surprising aromatic boost if you learn to incorporate them as a flavor component in your dishes.