LA LOUPE Garmisch - Partenkirchen No. 1 - 2013/2014

there’s a lot of mischief in the food industry which is why we really
pay attention to the products’ origins. For example, we only use
natural salts, without added iodine and flavor enhancers. And all
this is kept track of in the menus, too – which is probably why we’ve
seen an increase in guest numbers.
Kulinarik & Bars
L.L. ⁄ What is your favorite dish on the menu?
J.B. ⁄ Huh, difficult… When a guests asks me for a recommendation
I say: ‘As far as taste is concerned EVERYTHING that’s on the
menu, and I mean that, 100%.’ But my favorite dish would probably
be Böfflamott from Murnau Werdenfelser beef with ‘Brezenknödel’
(dumplings made from pretzels), that’s really yummy!
L.L. ⁄ Speaking of Murnau Werdenfelser beef. What is it that makes
the meat so special?
J.B. ⁄ It’s an old breed which was bred here in former times but never
profitable enough. And because back then profitability was everything,
many farmers abandoned the breed because of its relatively
low milk yield. The cows are allowed to graze on the alps, which
makes the meat somewhat ‘firmer’. Quality and taste are amazing,
though! We make ham, liver pate, ‘Pfefferbeißer’-sausages and
many other things from the meat, the entire cow is used here.
L.L. ⁄ Nowadays many people complain about not having enough
time. Is this why the concept of ‘slow food’ is so successful?
J.B. ⁄ People increasingly take more time for food. And a certain
awareness of the products’ origins and quality is increasing in
people’s homes, too. Which is why we adopted the concept of ‘slow
food’ and why we’re also a member of ‘Alpen-Kulinarik’, a union
of businesses in the Oberland that is now starting to produce cheese
from the Murnau Werdenfelser cows’ milk, for example. Soon the
milk is going to be available in Garmisch!
L.L. ⁄ How much passion does a good chef need?
J.B. ⁄ One needs passion for any one profession. I really, really
love my job! Actually I wanted to become a carpenter and interior
designer, I had even found an apprenticeship place in a renowned
wood carving school in Garmisch. But then I worked as a help for
the BBQ at the Eibsee lake-festival. And it was so much fun that,
‘Home is always where
it’s most beautiful!’
‘I really, really love
my job!’
‘With the necessary
passion one can
really go a long way as
a chef.’
‘I’d rather produce constant
and consequently
high quality instead of
a highlight here and
there.’
‘We want to keep
promoting regional
products and we want
to offer the guest
honest cuisine.’
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