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

L.L. ⁄ Is there anything you’d like to do in Hotel Zugspitze’s kitchen
in the future?
J.B. ⁄ I’ve been here for ten years now and I’ve achieved a lot. I’m
not sure just how much ‘more’ has to be done again and again. A
certain amount of stability is worth a lot these days. And do we
really have to start with Asian cuisine? I think that continuously
promoting regional products and offering the guest honest cuisine is
what we need to do. And that’s more than enough!
Kulinarik & Bars
L.L. ⁄ Spontaneous assciations:
Traditional cooking vs. haute cuisine?
J.B. ⁄ Haute cuisine is by no means inferior to traditional fare – or
the other way round! Because well made, perfectly presented traditional
fare goes down just as well as pigeon’s breast in artichoke bed
with potato scales. But is that really necessary? When something’s
well-made it’s perfect!
L.L. ⁄ Slow food versus fast food?
J.B. ⁄ With today’s lifestyle fast food has become a thing, many
stressed out parents resort to it. I think that taking time to cook and
integrating kids in the process is a good thing, though.
L.L. ⁄ Fresh products versus frozen food?
J.B. ⁄ That’s something everyone knows the answer to! Even though
the freshness of frozen foods is advertised increasingly, it doesn’t
have much to do with food anymore. Children believe milk comes
out of the carton! Already 25 years ago I saw children confuse sheep
with pigs. And the parents didn’t even correct them!
L.L. ⁄ Tourism in Garmisch – summer, winter or all year round?
J.B. ⁄ We at Hotel Zugspitz are open all year round and we’re glad
about it. We don’t know a silly season, so to say, because even in
November we organize lots of Garmisch-Partenkirchen’s company
Christmas parties.
L.L. ⁄ What’s your greates luxury?
J.B. ⁄ Being outside, surrounded by nature.
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