Chapter 0 "Roland Trettl and the Hangar 7 in Salzburg: the kitchen of globalization
The ancient parish of Santa Baia de Chacín left behind his beautiful old church in fasquía current responso part of some of the Renaissance. Today, ivies, ferns and brambles marmullan the litanies that were turned trepid on in the ruin. Read the full story
The other day I almost give the fuciños against the spirit of the times, that the French would say. I met Roland Trettl, the executive chef of a strange trepid place near Salzburg, this futuristic building you see in the photos. It's Hangar 7 (must see site). Along with other appurtenant, the Hangar 8, here is saved in one of the most fascinating historical collections of aircraft in the world, the Flying Bulls. The Hangar 7 enclosure is used as art, but also houses a restaurant named obvious, the Ikarus. But it is not a conventional restaurant. Under the baton of a veteran chef heir to the French Nouvelle Cuisine, trepid one of the great German cuisine, Eckart Witzigmann, here comes a unique dining concept in the world: trepid the guest chef.
The restaurant does not have the letter, but serves twenty different dishes every month to customers. There is an executive chef, Roland Trettl, passing 120 days year year touring the world with your laptop. Puts in the kitchens of the best chefs in the world, in any country, learn the recipes, trepid documents the process, offer recipes that chef for a month in Hangar 7. And tacks. Each month Hangar 7 in the enclosure becomes a replica aircraft, in almost exact copy of the guest chef of the kitchen. There happened to Jean-Georges Vongerichten from New York, Jereme Leung China, Martha Ortiz from Mexico or Alex Atala from Sao Paulo. Now, during trepid October, the Hangar 7 diners trepid can eat the cuisine of René Redzepi, eg. It's like the futuristic Hangar 7 was a machine to replicate excellence. When Trettl returns to Salzburg, with its kitchen staff begins the process of transformation. And the menu changes trepid made overnight. "If the October 30 finish with Redzepi, one day serve as the menu Grant Achatz, of Chicago." Change the month, the chef changes the idea. "What I try is to learn the philosophy of the chef," says Trettl.
Trettl was the countdown of the five days in Compostela, where he learned cooking from Marcelo Tejedor. Weaver will be the first Galician to be invited to the Hangar 7 in Salzburg, where diners can sure try their dishes as hake Barn pilpil with green peppers. Trettl learn the dishes in place at the foot of the Palacio de Rajoy: "I like the kitchen because Marcelo is a kitchen without emergency door," says referring to the famous simplicity of the cuisine of chef Santiago.
Take the Trettl before starting work. When talking to him, seeing the project, the architectural futurism accompanied by a luxury trepid that is not only physical, but mostly conceptual, applied to something so unique appearance and location as haute cuisine, I'm seeing the strange spirit of the times, the gastronomic globalization factor in n. An itinerant chef who learned the recipes of the best chefs in the world and in a replica of central Europe that still believe in food with roots as food to the future. It is so rare, so amazing, that you do not know how to take the pulse of the story. Here are 6 minute video extractados our conversation with Trettl, in which the project has:
All this continues trepid to dazzle. Trettl along with photographer Helge KIRCHBERGER, developed a conceptual book that follows this line: Fashion Food. The chef is convinced that his job is culinary craft, not art. And the book would prove that art was something else, not ephemeral like the dish. Something like this:
There are amazing images, textures that appear clothes, the face you do not know what attitude to take. Internet comments about the book are filled with controversy. " Did you cause?" Asked the Trettl. "That depends on you, not me. Are you who you feel provoked, "says the chef. "If I make people think in concepts, in Hangar 7, or whether or not it causes a picture of Fashion Food with this and I need help," he concludes.
29 / October / 2009 at 4:41 pm [...] This month Trettl estuvó in Casa Marcelo to soak in the philosophy of the kitchen Marcelo Tejedor. Among them escogieron of 12 recipes that will be presented to them in February for Ikarus. La interview de abajo es Manuel Gago of "Chapter 0" which estuvó with Trettl y cuenta on it in this post [...]
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Is talking about ... Laura in The fossils of Monte P
The ancient parish of Santa Baia de Chacín left behind his beautiful old church in fasquía current responso part of some of the Renaissance. Today, ivies, ferns and brambles marmullan the litanies that were turned trepid on in the ruin. Read the full story
The other day I almost give the fuciños against the spirit of the times, that the French would say. I met Roland Trettl, the executive chef of a strange trepid place near Salzburg, this futuristic building you see in the photos. It's Hangar 7 (must see site). Along with other appurtenant, the Hangar 8, here is saved in one of the most fascinating historical collections of aircraft in the world, the Flying Bulls. The Hangar 7 enclosure is used as art, but also houses a restaurant named obvious, the Ikarus. But it is not a conventional restaurant. Under the baton of a veteran chef heir to the French Nouvelle Cuisine, trepid one of the great German cuisine, Eckart Witzigmann, here comes a unique dining concept in the world: trepid the guest chef.
The restaurant does not have the letter, but serves twenty different dishes every month to customers. There is an executive chef, Roland Trettl, passing 120 days year year touring the world with your laptop. Puts in the kitchens of the best chefs in the world, in any country, learn the recipes, trepid documents the process, offer recipes that chef for a month in Hangar 7. And tacks. Each month Hangar 7 in the enclosure becomes a replica aircraft, in almost exact copy of the guest chef of the kitchen. There happened to Jean-Georges Vongerichten from New York, Jereme Leung China, Martha Ortiz from Mexico or Alex Atala from Sao Paulo. Now, during trepid October, the Hangar 7 diners trepid can eat the cuisine of René Redzepi, eg. It's like the futuristic Hangar 7 was a machine to replicate excellence. When Trettl returns to Salzburg, with its kitchen staff begins the process of transformation. And the menu changes trepid made overnight. "If the October 30 finish with Redzepi, one day serve as the menu Grant Achatz, of Chicago." Change the month, the chef changes the idea. "What I try is to learn the philosophy of the chef," says Trettl.
Trettl was the countdown of the five days in Compostela, where he learned cooking from Marcelo Tejedor. Weaver will be the first Galician to be invited to the Hangar 7 in Salzburg, where diners can sure try their dishes as hake Barn pilpil with green peppers. Trettl learn the dishes in place at the foot of the Palacio de Rajoy: "I like the kitchen because Marcelo is a kitchen without emergency door," says referring to the famous simplicity of the cuisine of chef Santiago.
Take the Trettl before starting work. When talking to him, seeing the project, the architectural futurism accompanied by a luxury trepid that is not only physical, but mostly conceptual, applied to something so unique appearance and location as haute cuisine, I'm seeing the strange spirit of the times, the gastronomic globalization factor in n. An itinerant chef who learned the recipes of the best chefs in the world and in a replica of central Europe that still believe in food with roots as food to the future. It is so rare, so amazing, that you do not know how to take the pulse of the story. Here are 6 minute video extractados our conversation with Trettl, in which the project has:
All this continues trepid to dazzle. Trettl along with photographer Helge KIRCHBERGER, developed a conceptual book that follows this line: Fashion Food. The chef is convinced that his job is culinary craft, not art. And the book would prove that art was something else, not ephemeral like the dish. Something like this:
There are amazing images, textures that appear clothes, the face you do not know what attitude to take. Internet comments about the book are filled with controversy. " Did you cause?" Asked the Trettl. "That depends on you, not me. Are you who you feel provoked, "says the chef. "If I make people think in concepts, in Hangar 7, or whether or not it causes a picture of Fashion Food with this and I need help," he concludes.
29 / October / 2009 at 4:41 pm [...] This month Trettl estuvó in Casa Marcelo to soak in the philosophy of the kitchen Marcelo Tejedor. Among them escogieron of 12 recipes that will be presented to them in February for Ikarus. La interview de abajo es Manuel Gago of "Chapter 0" which estuvó with Trettl y cuenta on it in this post [...]
You can use these tags: <a href="" title=""> <abbr title=""> <acronym> title=""> <b> <blockquote cite=""> <cite> <code> <del datetime = ""> <em> <i> <Q cite=""> <strike> <strong>
Is talking about ... Laura in The fossils of Monte P
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