LA LOUPE Garmisch - Partenkirchen No. 1 -
LA LOUPE Garmisch - Partenkirchen No. 1 www.laloupe.com
LA LOUPE Garmisch - Partenkirchen No. 1
www.laloupe.com
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there’s a lot of mischief in the food industry which is why we really<br />
pay attention to the products’ origins. For example, we only use<br />
natural salts, without added iodine and flavor enhancers. And all<br />
this is kept track of in the menus, too – which is probably why we’ve<br />
seen an increase in guest numbers.<br />
L.L. ⁄ What is your favorite dish on the menu?<br />
J.B. ⁄ Huh, difficult… When a guests asks me for a recommendation<br />
I say: ‘As far as taste is concerned EVERYTHING that’s on the<br />
menu, and I mean that, 100%.’ But my favorite dish would probably<br />
be Böfflamott from Murnau Werdenfelser beef with ‘Brezenknödel’<br />
(dumplings made from pretzels), that’s really yummy!<br />
L.L. ⁄ Speaking of Murnau Werdenfelser beef. What is it that makes<br />
the meat so special?<br />
J.B. ⁄ It’s an old breed which was bred here in former times but never<br />
profitable enough. And because back then profitability was everything,<br />
many farmers abandoned the breed because of its relatively<br />
low milk yield. The cows are allowed to graze on the alps, which<br />
makes the meat somewhat ‘firmer’. Quality and taste are amazing,<br />
though! We make ham, liver pate, ‘Pfefferbeißer’-sausages and<br />
many other things from the meat, the entire cow is used here.<br />
L.L. ⁄ <strong>No</strong>wadays many people complain about not having enough<br />
time. Is this why the concept of ‘slow food’ is so successful?<br />
J.B. ⁄ People increasingly take more time for food. And a certain<br />
awareness of the products’ origins and quality is increasing in<br />
people’s homes, too. Which is why we adopted the concept of ‘slow<br />
food’ and why we’re also a member of ‘Alpen-Kulinarik’, a union<br />
of businesses in the Oberland that is now starting to produce cheese<br />
from the Murnau Werdenfelser cows’ milk, for example. Soon the<br />
milk is going to be available in <strong>Garmisch</strong>!<br />
L.L. ⁄ How much passion does a good chef need?<br />
J.B. ⁄ One needs passion for any one profession. I really, really<br />
love my job! Actually I wanted to become a carpenter and interior<br />
designer, I had even found an apprenticeship place in a renowned<br />
wood carving school in <strong>Garmisch</strong>. But then I worked as a help for<br />
the BBQ at the Eibsee lake-festival. And it was so much fun that,<br />
Kulinarik & Bars<br />
‘Home is always where<br />
it’s most beautiful!’<br />
‘I really, really love<br />
my job!’<br />
‘With the necessary<br />
passion one can<br />
really go a long way as<br />
a chef.’<br />
‘I’d rather produce constant<br />
and consequently<br />
high quality instead of<br />
a highlight here and<br />
there.’<br />
‘We want to keep<br />
promoting regional<br />
products and we want<br />
to offer the guest<br />
honest cuisine.’<br />
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