herba cuisine – Die neue Leichtigkeit in der Küche – auf der Anuga 2011 in Köln

Die Herbafood Ingredients GmbH präsentiert mit ihrer Produktlinie herba cuisine ihre überzeugenden und natürlichen Basisprodukte für die gehobene Gastronomie erstmals auf der Anuga 2011 in Köln (08. bis 12.10.2011, Halle 7.1, Stand E051).

Als einer der Hauptsponsoren unterstützt die Herbafood Ingredients GmbH den Kochwettbewerb zum „Koch des Jahres“, dessen Finale als großes Event auf der ANUGA 2011 stattfinden wird.

Erleben Sie auf der Anuga Culinary Stage bei den live Kochshows überzeugende Produkte und feinsten Genuss.

Anuga Culinary Stage, Halle 7.1, Stand E050

08.10.2011, 15 – 16 Uhr
Gefrorene Texturen
Peter Foltynowicz, NADA – Restaurant Bar, Köln
www.nada-koeln.de

09.10.2011, 15 – 16 Uhr
Die Kunst der Leichtigkeit – Espumas und Geschäumtes
Reiner Gronau-Leipold, iSi Deutschland GmbH, Solingen
www.isideutschland.de

11.10.2011, 16 – 17 Uhr
Textur à la Carte
Peter Foltynowicz, NADA – Restaurant Bar, Köln
www.nada-koeln.de

12.10.2011, 15 – 16 Uhr
Küchengrüße mit Textur
Jacob Tracy, Hotel und Wirtshaus „Zum Rittmeister“, Werder (Havel)
www.zum-rittmeister.de

Das Produktportfolio von herba cuisine umfasst neben Basic Textur die süßenden und färbenden Apfelextrakte, Herbasweet und Herbarom.

Basic Textur – für höchste Ansprüche
Basic Textur ist ein pflanzlicher, pastöser, geschmacks- und farbneutraler Texturgeber, der rein auf dem Albedo von Zitrusfrüchten und Wasser basiert und in warmen und kalten Anwendungen stabile Texturen ermöglicht.

Basic Textur eignet sich ideal zum Binden von Dressings oder Fonds, ohne den eigenen Geschmack der Produkte zu maskieren. Es verleiht Suppen ein angenehm weiches Mundgefühl und darüber hinaus verringert es bei Saucen die typische Hautbildung. Eis und Sorbets erhalten durch Basic Textur eine cremige Textur; außerdem verzögert es das Abschmelzen, so dass diese Produkte ihre Form beibehalten.

Basic Textur ist geeignet für die vegane, laktose- und glutenfreie Küche. Es enthält keine deklarationspflichtigen Allergene gemäß der Lebensmittelkennzeichnungsverordnung.
Erleben Sie mit Basic Textur kulinarische Genüsse auf höchstem Niveau!
Herbasweet – der süßende Apfelextrakt
Die natürliche Apfelsüße unterstützt in idealer Weise den Geschmack von Cocktails und Desserts. Bei der Herstellung von Sorbets, Eiscremes und Eisparfaits zeigt Herbasweet seine Stärke und führt zu einer geringeren Eiskristallbindung beim Tiefkühlen.

In der Kalten Küche wird Herbasweet für Dressings, Vinaigrettes und Marinaden eingesetzt. Überall wo Honig, Läuterzucker und Kristallzucker benutzt werden, bietet Herbasweet den entscheidenden kulinarischen Vorteil.

Herbarom – der färbende Apfelextrakt
Herbarom ist ein natürlicher, farb- und aromagebender Apfelextrakt zur Herstellung von geschmacksintensiven Speisen. Beim Zubereiten von dunkler Sauce, Glace, Consommé und Jus unterstützt Herbarom den Geschmack. Die gewünschte Geschmacksnote erhält man beim Glacieren von Braten. Bei der Herstellung von dunklen Backwaren verbessert Herbarom die Frischhaltung.
Zum Garnieren von Salaten und Desserts, Marinieren von Fleisch und Karamellisieren von Früchten ist Herbarom die natürliche Alternative.

Alle Sterne-Restaurants in Kopenhagen

Alle aktuellen Sternerestaurants in Kopenhagen, mit kurzer Vorstellung und Kontaktadressen (in englischer Sprache) – Kopenhagen hat genauso viele SterneRestaurants wie Rom, Madrid oder Brüssel!

Copenhagen’s new Michelin stars

Seasoned visitors to Copenhagen have known it for years, but the news that the latest Michelin Guide has awarded nine stars to the city’s restaurants, the same amount of stars as Rome, Madrid and Brussels, has confirmed that Copenhagen continues as the number one food-lover’s destination in Scandinavia. Copenhagen has now eight restaurants with one star and one restaurant with two stars.

The 2007 edition of the renowned foody’s bible, the French Michelin Guide, has awarded a total of nine stars to Copenhagen restaurants, which means that the city now boasts more Michelin stars than any other city in Scandinavia. In fact, the Danish capital has more starred restaurants than you will find in any of the other Scandinavian capitals in Sweden, Norway or Finland.

Michelin stars

Danish cuisine as a whole has changed radically over the past twenty years, blending southern European influences with the richness of Denmark’s natural produce, such as its traditionally excellent dairy produce, its quality, organic fruit and vegetables and, of course, the raw ingredients from its surrounding waters.

This change has been led by Copenhagen’s restaurants, which, over the last decade in particular, have begun to be recognised by top food writers, gourmets and gourmands from around the world.

The new Michelin-starred restaurants are smaller and owned by younger people who work in the kitchens themselves or as waiters.

Restaurants with Michelin stars are:

Noma based in a converted 19th century warehouse beside the harbour in Christianshavn. With experience of working in some of the world’s finest restaurants (including The French Laundry in California; El Bulli in Spain), Noma’s chef, René Redzepi, has returned to Copenhagen where he now blends the most exciting contemporary techniques with the finest Nordic ingredients sourced from as far away as Iceland, the Faroe Islands and Greenland. A hot tip for the future. In 2005 Noma achieved their first star, and in 2007 a second star was added.
Noma (**stars)
www.noma.dk
Nordatlantisk Brygge
Tel.: +45 3296 3297

Ensemble in Tordenskjoldsgade run by chefs Morten Schou and Niklaj Egebøl-Jensen. There is one menu, which is changed every fortnight using Danish prime ingredients adding international specialities so that traditional Danish dishes ‚as our mothers made them‘ reach a higher and more refined level.
Ensemble (*star)
www.restaurantensemble.dk
11, Tordenskjoldsgade
Tel.: +45 3311 3352

The Paul in Tivoli, named after and run by Paul Cunningham. His culinary ambition is to offer guests an intense gastronomic experience, and with a CV that includes stints at some of Denmark’s most renowned temples of gastronomy – including Søllerød Kro – that is guaranteed every time you dine there.
The Paul (*star)
www.thepaul.dk
3, Vesterbrogade
Tel.: +45 3375 0775

Formel B, a highly acclaimed Modern Scandinavian restaurant in the Frederiksberg area of town, is the city’s third restaurant to win a new star in 2006. The restaurant’s six-course menu ranks among the very best in Copenhagen, if not Scandinavia, as does its simple but luxurious interior.
Formel B (*star)
www.formel-b.dk
182 ,Vesterbrogade
Tel.: +45 3325 1066

Furthermore you have Kong Hans, a modern Franco-Danish cellar restaurant housed in one of the city’s oldest buildings.
Kong Hans Kælder (*star)
www.konghans.dk
6, Vingårdsstræde
Tel.: +45 3311 6868

Era Ora’s multi-course feasts, and meticulous attention to detail (they fly in ingredients fresh from Umbria weekly) are legendary on the Copenhagen culinary scene.
Era Ora (*star)
www.era-ora.dk
33B, Overgaden neden Vandet
Tel.: +45 3254 0693

Mads Refslund, chef, finally opened his own restaurant called MR. He has worked his way via The Paul, Noma and Kokkeriet and now has a place ‚where I have put my mark in every nook and cranny. What I want is to create a hothouse for the art of cooking.‘ The style is modern European with roots in the traditional Danish kitchen. It has been classified as „Rising Star“ in the 2006 edition of the Michelin Guide and in 2007 achieved its first star.
MR (*star)
www.mr-restaurant.dk
5 Kultorvet
Tel.: +45 3391 0949

Outside of the city, Søllerød Kro, a historic coaching inn to the north of Copenhagen in Holte, is known for the unfussy, peerless quality cooking of chef Jakob de Neergaard. In 2007 Søllerød Kro was bestowed its first star.

Søllerød Kro (*star)
www.soelleroed-kro.dk
35, Søllerødvej
Tel.: +45 4580 2505

Other restaurants in high esteem are:

Close to Sankt Hans Torv in Guldbergsgade and opened in September 2006 is the gourmet restaurant KiinKiin (in Thailand this means ‚eat eat‘ or ‚come-and-eat‘ and is heard all over at mealtime). In the 2007 edition of the Michelin Guide Kiin Kiin got ‚rising star‘. From the restaurant there is a beautiful view over the Jewish Cemetery and the interior has been put in the hands of the group Panta from Bangkok, especially known for their organically formed furniture of bamboo and water hyacinth.
KiinKiin

www.kiin.dk
21, Guldbergsgade
Tel.: +45 3535 7555

Bo Bech has recently taken over Restaurant Paustian (rising star in 2007) and, apart from the title of chef on his visiting card, he would be right in adding inventor and alchemist. The magic that comes from his kitchen is such that even a blasé food critic is impressed.
Restaurant Paustian

www.restaurantpaustian.dk
2, Kalkbrænderiløbskaj
Tel.: +45 3916 6565

Kopenhagen ist von Deutschland leicht zu erreichen, ab Berlin fliegt easyJet , von Düsseldorf, Hamburg und Berlin Tegel fliegt Air Berlin .
Eine Übersicht über die Angebote der Linienflieger bietet Opodo

Der FEINSCHMECKER berichtet in seiner aktuellen Ausgabe (9.Mai 2007) über Bo Beck im Kopenhagener Avantgarde-Restaurant „Paustian“ – Bo Bech gilt als Erneuerer der dänischen Küche

Silvio SALMOIRAGHI

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Italien, Silvio Salmoiraghi. englisch)

La Fermata, Casatenovo
1999-2000 : Chef de partie at the Gualtiero Marchesi restaurant , in
Erbusco (Italy)
2000-2001 : Chef de partie at the Buerehiesel restaurant, in Strasbourg
(France)
2002 : Chef de cuisine at the restaurant of the Hotel de Mikuni, in
Tokyo (Japan)
2003-2004 : Pâtisserie Consultant at the Tarantola restaurant, Appiano
Gentile (Italy)
2004 : Chef de cuisine at the Grand Hotel de Milan (Italy)
2005 : Chef de cuisine at the Chapter One restaurant in Dublin
(Ireland)
Since 2005 : Chef de cuisine at La Fermata restaurant, in Casatenovo
(Italy)

In the beginning…

At first it was curiosity that pushed Silvio Salmoiraghi into cooking : as a child he
wanted to understand how to mix the ingredients and make dishes.
Reason enough to enrol in a catering school and from then acquire an enthusiasm
for cooking and pursue practical training in a variety of European cuisines
of renown.
Today the Italian candidate is still looking to obtain the best results in the simplest
way, always with great respect for the products used.

Preparation for the Bocuse d’Or

The Bocuse d’Or is the first time Silvio Salmoiraghi has entered a competition for
he believes that, as in cooking, quality is more important than quantity.
Moreover he is counting on the fact that the competition in Lyon will be a
„great professional experience“ and a unique opportunity to meet other
famous international chefs.
To prepare for the occasion, he has begun by studying themes, before actually
creating recipes.

Outside the kitchen

During his holidays, Silvio Salmoiraghi likes travelling to discover new cultures and keep an open mind.

Between us…

The candidate speaks
English and French
What his mother thinks of
his cooking:
“ I don’t know. I think
she’s happy even if she
continues to prepare the
meals every day. “
If he were to be an article
of food, he would be
“ a pizza „: a mix of simple
ingredients which
has been able to seduce
many people all over
the world and in the
most democratic way
possible. „

His commis

Luca Radaelli is at present chef de partie at the Bellagio Sporting Club restaurant, Bellagio.
He wants to participate in the Bocuse d’Or because “ it’s an honour to represent Italy in the biggest competition
in the world “ and also because “ it’s a unique and great experience. „

Silvio Salmoiraghi works with CHROMA HAIKU knives.

Bertus BASSON

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Südafrika, Bertus Basson.(englisch)

La Famille
1998 : Royal Hotel Ribeek Kasteel (South Africa)
1999 : Cavendish St James in London
2000-2001 : Chez Bruce, in London
2001 : Western Cape Hotel & Spa, at Hermanus (South Africa)
2003 : Chef of the Year for UBR Foodstuffs

First steps in cooking

In choosing a career, Bertus Basson never had any doubts. He
wanted to be a chef. Moreover the chefs that he met on his
way encouraged him and backed him in this course.
He cites notably Bill Stafford and Garth Schnier as his mentors.
Exiled for a while to the U.K. to look, learn and taste, on his return
to South Africa, Bertus Basson threw himself heart and soul into
the South African National Cookery Team.

Training for the „Bocuse d’Or“

His cooking is „classic with a modern note“. „Simple, elegant and respecting of
his ingredients“ as well. There are so many traits that the jury will find in his dishes
on D Day.
Whilst waiting for that, Bertus Basson is perfecting his recipes : firstly, thinking of
his dishes and adapting the accompaniments to perfectly suit the set ingredients;
secondly, rehearsing his recipes and adjusting the flavours to obtain the
most harmonious result. In other words – putting the finishing touches to his presentation.

Outside the Kitchen

Passionate about cooking, Bertus Basson likes nothing more than working with
the South African National Cooking Team.
When the (rare) chance of a day off happens, he profits from it by going to the seaside and fishing.

Between us…

The candidate speaks
English and Afrikaans
What his mother thinks of
his cooking :
„She is a very good cook
too and appreciates all I
achieve.“
If he was a product,
he would be…
„Foie Gras“ : few ingredients
give so much
pleasure as this“

His commis

His assistant commis will be Allistaire Lawrence.

Bertus Basson works with CHROMA type 301 knives.

Kulinarische Stadtfuehrung Brüssel

Das Geschäftskonzept von Spitzenköchen besteht ja schon lange nicht mehr nur darin, hungrige Mäuler zu stopfen. Viele verdienen sich mehr oder wenig dazu:

als Vermieter von Zimmern,
als Dozent oder Trainer von Kochkursen,
als Autoren von Kochbüchern,
als Testimonials mehr oder weniger guter Produkte,
als Fernsehköche,
als Schau-Köche,
als Hubschrauberpilot („Johann Lafer Heli Gourmet“).

Malika Hamza ist eine in Brüssel lebende, in Frankreich geborene Gourmetköchin. In verantwortlicher Stellung in einem vegetarischen Restaurant in Brüssel vervollkommnete sie ihr Talent als Caterer und Personalchef. Jetzt arbeitet sie als kulinarische Beraterin, entwickelt und testet Rezepte und berät die Tourismusindustrie und das Übernachtungsgewerbe.

Daneben hat sie ein Angebot an Gourmet-Touren entwickelt. So kann man sie am 13. Juni 2006 auf einer vierstündigen, englischsprachigen „Insider-Schokoladen-Tour“ durch Brüssel begleiten:
„Your day begins with a guided walking tour of the city?s center, highlighting the presence of chocolate in the Belgian culture and economy, both past and present. The visit includes a demonstration of the fine art of chocolate making, chocolate tasting, chocolate shopping, and lunch. All the establishments included on this tour are dedicated to preserving the best of traditional methods and using nothing but the best, natural ingredients.

This half-day tour includes:
Guided tours, visits, and tastings
Lunch, including wine and coffee
Souvenir folder with chocolatiers? addresses, a glossary of chocolate terms, and wonderful recipes
Take-home samples at from Planète Chocolat, Chocolatier Manon and Pierre Marcolini“.

Warum sollten nicht noch mehr Küchenchefs ihr Fachwissen und ihre Reputation als kulinarische Stadtführer verwerten? Sicherlich ist es gar nicht so einfach, sich das nicht-fachliche Hintergrundwissen zu erarbeiten und in Form zu bringen. Doch dafür gibt es Spezalisten, etwa Kunsthistoriker, Wirtschaftsgeographen, Texter usw.

Quelle:
www.abseits.de/weblog/2006/04/kulinarische-stadtfuehrungen.html
www.innovative-cuisine.com/index.php?option=displaypage&Itemid=95&op=page&SubMenu=