With four chefs, an apprentice and an intern, Dominik Hartmann is creating modern, light, regional and predominantly vegetarian cuisine. Fermentation plays an important role in the flavour profile. The goal is complexity and depth, and to achieve it, time is often the most important ingredient – and attention to detail entails a lot of work in the kitchen. The only meat course in the summer menu, for example, is beef knuckle steam braised for 72 hours at 62 degrees.
To do this, Hartmann uses a V-ZUG combi-steam oven: the meat is seared, vacuum-sealed with a veal jus, and then gently braised for three days. But steaming at a precisely controlled temperature is also perfect for regenerating food or cooking fruit and vegetables, says Hartmann. For example, the chef initially grills fennel on a charcoal grill before vacuum-sealing and steaming it at 85 degrees.
It is not only the preparation of high-quality cuisine that takes time – ideas need time to mature, too. In bed at night, Hartmann finally has the peace and quiet needed to develop his creativity. When he is unable to sleep, he thinks about new dishes, then he and his team test out his nocturnal inspirations. He continues to refine them until he’s satisfied that they are good enough to go on the menu. “We are all very ambitious and motivated and have bold aspirations”, is how Dominik Hartmann sums up his quest for excellence.