...magnum of foie gras
The inspiration for a plate is always a delicate topic.
The questions I ask myself are endless: How does
an image of a forest covered with snow or the
rhythm from a jazz musician become edible? How
does my own history translate into plates, recipes
and culinary concepts? My cuisine walks a fine
line between the intellectual and the emotional,
and that’s just the starting point. Then, there is the
search for the finest ingredients and the specific
cooking techniques to make them sublime.
As my questions emerge from somewhat
unlikely places, so do the departure points for
answers—the musings of artists and musicians.
“The nature of my sculptures is never fixed or
finished. The natural process continues: chemical
reactions, fermentation, color change, drying and
decomposition. Everything is in a state of change,”
said Joseph Beuys, the contemporary conceptual
artist. Whether it’s the juxtaposition of terrain,
and nature, culture and music, cooking and art
my cuisine is never finished but in the process of