A glimpse behind delightful scenes!
I find myself standing in the middle of the award-winning restaurant of the Hotel Engel 4****
and I am permitted to put on one of the hotel’s aprons – I will be spending a whole day as a member of the Engel’s kitchen crew! I join a close-knit team toiling with quiet concentration at their respective working surfaces. Each touch is precise, every step carefully directed, because the morning sees the menu and the distribution of tasks discussed in detail. While I peel the potatoes – a lot of potatoes – salted water bubbles in the pots, herbs and vegetables are cut, sage and thyme are marinated.
A vegetarian banquet
“We compose our salads”, says head chef Theodor Falser
. And, tasting the millet, quinoa, lentils, cauliflower - the basis of the vegetarian and largely vegan salads – I understand what he means. “Sometimes you need a mild, fruity acidity, because the salad base is sweet – so we drizzle lemon or grapefruit juice over the mixture”, Theodor states. “We cook as lightly and purely as possible”, he says as he stirs, testing it for taste one last time and garnishing the colourful salad compositions with a practised eye.
Too quick for the eye to see
Lined up in rows, the chive stems are waiting to be cut. With chef Theodor Falser next to me, they are chopped into tiny green rolls - at high speed - then sprinkled over the latest salad symphony.