BORA Magazin – Englisch
Wir durften im Frühjahr 2017 das Kundenmagazin für BORA gestalten und in enger Zusammenarbeit mit dem Brand Management in insgesamt sechs Sprachen realisieren. Ein Mix aus Produktinformationen und Geschichten hinter der Marke bietet dem Leser einen spannenden Einblick in die Welt von BORA.
Wir durften im Frühjahr 2017 das Kundenmagazin für BORA gestalten und in enger Zusammenarbeit mit dem Brand Management in insgesamt sechs Sprachen realisieren. Ein Mix aus Produktinformationen und Geschichten hinter der Marke bietet dem Leser einen spannenden Einblick in die Welt von BORA.
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ANDREAS SENN<br />
EXPERIENCE<br />
.Restaurant is located in a former<br />
foundry which was part of the th century<br />
prince-episcopal Oberascher bell foundry.<br />
ntil , bells were still made there before<br />
being sent to chime throughout the world.<br />
The industrial building was subseuently<br />
converted into lofts, where various creative<br />
and fashion companies moved in, followed<br />
by Andreas enn’s restaurant in . The<br />
former industrial look is still visible. Old brick<br />
walls and iron frames create an exciting<br />
ambiance that guests can even enoy without<br />
having to don formal dress, as enn insists on<br />
informality with regard to the dress code too.<br />
The foundry made the perfect backdrop for<br />
the photo shoot for Andreas enn’s <br />
edition for <strong>BORA</strong>. The reuirements for <br />
recipes are simple and straightforward.<br />
When guests enter<br />
Andreas Senn’s<br />
restaurant in Salzburg,<br />
they venture into<br />
a unique<br />
culinary world.<br />
They should take ust minutes to<br />
prepare and minutes to cook. enn naturally<br />
remained true to his style. e came up with the<br />
following combinations ‘steamed red turnip<br />
ravioli with sheep’s milk pots, uinoa and<br />
cranberries’ and ‘char with grilled avocados,<br />
spinach, goi berries and cottage cheese’.<br />
nternational and light cuisine. These light<br />
dishes were then photographed in front of<br />
heavy presses and old terminal boxes or<br />
on iron staircases, lending a further, earthy<br />
touch to the many nuances of the dishes.<br />
They tie in perfectly with Bora’s kitchen<br />
philosophy, which attaches great importance<br />
to fresh, healthy food. Andreas enn has <br />
ichelin stars, and in he was awarded<br />
hats and points by aultillau. e<br />
is one of Austria’s best chefs. Thanks to<br />
Andreas enn’s edition, now anyone<br />
can enoy top-class gastronomy at home by<br />
cooking the recipes themselves. Rarely has it<br />
been so uick and easy.<br />
The heavy machinery in<br />
the former bell foundry<br />
adds rough, earthy<br />
accents to the carefully<br />
chosen ingredients of the<br />
10|10 recipes.<br />
The finishing touch<br />
Andreas Senn rubs lemon<br />
zest into his fried char<br />
fillets. e serves them<br />
with baby spinach, goi<br />
berries, fried avocado<br />
and cottage cheese.<br />
<strong>BORA</strong> MAGAZINE<br />
67
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