LA LOUPE ST. ANTON AM ARLBERG NO 3
Persönlichkeiten aus den Bergen La Loupe entwickelt sich ständig weiter und in der dritten Ausgabe werfen wir nun gemeinsam einen Blick auf besondere Plätze, interessante Menschen und herausragende Restaurants. Was schnell deutlich wird: St. Anton ist im Winter und im Sommer ein Ort mit Anziehungskraft für spannende Persönlichkeiten. Von einigen erfahren wir im Interview unter anderem wie Architektur den Tourismus beeinflusst, wie man mit Fleiß und Selbstironie zum Erfolg kommt, wie Kleidung modisch schön und nützlich sein kann und wo man die Gourmets im Sommer antrifft. Egal, was Sie suchen, in dieser Ausgabe dürften Sie fündig werden. Und wenn Sie keine Lust auf Blättern haben, können Sie sich auch durchklicken. Ab sofort und auch mobil auf laloupe.com, mit allen Orten und Ausgaben. In diesem Sinne viel Spaß beim Blättern, Klicken und Entdecken! Personalities from the mountains La Loupe changes and adapts continuously and in this third edition we will take a look at special places, interesting people and extraordinary restaurants together. What stands out pretty quickly: St. Anton is a place that attracts interesting personalities, both in winter and summer. In their interviews some of them tell us about the influence architecture has on tourism, how hard work and self-irony can lead to success, how clothing can be both fashionable and useful and where you can find gourmets in summer. No matter what you are looking for, in this edition you should definitely find it. And if you don't feel like leafing through this book, you can click through it, too. Starting now and also available on mobile – laloupe.com, with all the places and editions. Well then, enjoy browsing, reading and discovering!
Persönlichkeiten aus den Bergen
La Loupe entwickelt sich ständig weiter und in der dritten Ausgabe werfen wir nun gemeinsam einen Blick auf besondere Plätze, interessante Menschen und herausragende Restaurants. Was schnell deutlich wird: St. Anton ist im Winter und im Sommer ein Ort mit Anziehungskraft für spannende Persönlichkeiten. Von einigen erfahren wir im Interview unter anderem wie Architektur den Tourismus beeinflusst, wie man mit Fleiß und Selbstironie zum Erfolg kommt, wie Kleidung modisch schön und nützlich sein kann und wo man die Gourmets im Sommer antrifft. Egal, was Sie suchen, in dieser Ausgabe dürften Sie fündig werden. Und wenn Sie keine Lust auf Blättern haben, können Sie sich auch durchklicken. Ab sofort und auch mobil auf laloupe.com, mit allen Orten und Ausgaben. In diesem Sinne viel Spaß beim Blättern, Klicken und Entdecken!
Personalities from the mountains
La Loupe changes and adapts continuously and in this third edition we will take a look at special places, interesting people and extraordinary restaurants together. What stands out pretty quickly: St. Anton is a place that attracts interesting personalities, both in winter and summer. In their interviews some of them tell us about the influence architecture has on tourism, how hard work and self-irony can lead to success, how clothing can be both fashionable and useful and where you can find gourmets in summer. No matter what you are looking for, in this edition you should definitely find it. And if you don't feel like leafing through this book, you can click through it, too. Starting now and also available on mobile – laloupe.com, with all the places and editions. Well then, enjoy browsing, reading and discovering!
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asparagus in September etc. – but then people forget what grows in<br />
their own country at a certain time of the year. Of course, if you<br />
look at the winter in Tyrol from an agricultural perspective there<br />
would not be much more than cabbage, onions and a few pumpkins,<br />
but a good chef chooses his products carefully and manages<br />
to make something delicious. And basically as soon as they make a<br />
reservation or set foot in the restaurant, every guest already proves<br />
their trust in the fact that we’ll take good care of them. And this<br />
also works the other way round, the host or the chef has the right<br />
to put their trust in the guest. In the end both sides will hopefully<br />
have won!<br />
Kulinarik & Bars<br />
L.L. ⁄ Would you say it’s possible to communicate to the guest<br />
that the real taste of a certain food might often be different<br />
from what they eat every day?<br />
A.B. ⁄ Nowadays a chef has the opportunity to educate the guest.<br />
Which could sound like this: “I’ve got something wonderful<br />
for you, take a bite of this tomato, potato etc.!” It’s our idea to<br />
communicate taste but of course when it comes to cuisine, taste<br />
is always individual. Everyone needs to find their favourites,<br />
otherwise there would be no favourite restaurants …<br />
J.V. ⁄ It’s a kind of missionary work done by the restaurants and<br />
the producers that produce organically and offer real taste.<br />
A.B. ⁄ Exactly, take original carrots, for example: Literally<br />
everyone works with them nowadays but initially it was small<br />
producers who created increasing demand with the quality of<br />
their produce. All of a sudden they had to switch to huge areas of<br />
cultivation in order to respond to the demand. Then of course, the<br />
question comes up whether they will be able to produce the same<br />
quality as large producers. Nowadays good things often experience<br />
a kind of boom and then the high standards can’t be met anymore<br />
because they become too big. In Tyrol and in the Alpine region we<br />
serve with our “Alpine Creative Kitchen”, there are enough great<br />
things one can draw great tastes from. So it is possible to surprise<br />
the guests sometimes.<br />
J.V. ⁄ I think that a kind of trend reversal is taking place right<br />
now. A while ago everything had to be exotic, “Fusion Kitchen”<br />
was all the rage, nothing was extravagant enough. Today I’m<br />
sensing an interest in the proper region and traditional food.<br />
„Contrast to the Kulinarik<br />
& Kunst festival<br />
where the guests<br />
simply sit down,<br />
enjoy and relax,<br />
Kitchen Unplugged<br />
is about interaction,<br />
communication<br />
and, of course,<br />
enjoyment.“<br />
151
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