8 months ago

Netjets Volume 4 2018

68 NetJets THE


NILS HASENAU, MIKULÁŠ GOTTWALD Whether it’s serving Japanese melons when everyone else is sourcing produce from local farmers, or opening up his own ambitious restaurant in an unexpected district, the one thing that Raue has consistently done is to make his own path, regardless of the terrain. Not surprisingly the cookbook he published last year was titled, My Way: From the Gutters to the Stars. Indeed, 2017 was a big year for Raue in many respects. Not only did he come out with a cookbook and enter the World’s 50 Best Restaurant list for the first time, he was also featured in an episode of the popular Netflix series Chef ’s Table. All this global attention has kept Raue extremely busy: his restaurant is often booked several weeks in advance and he has taken on a variety of prestigious projects, most recently agreeing to take over the top floor of the Soho House Berlin for a year, an experimental initiative that no other Soho House has done before. So far it’s been a success. Raue’s first winter menu was focused on the kind of dishes his German grandmother used to cook, from a Wiener Schnitzel to dumplings and red cabbage. In late spring he will be offering his version of his favourite Thai dishes. This refined comfort food concept is similar to the one he debuted a few years back at the wildly successful La Soupe Populaire, an upscale bistro that he and his team ran in the Bötzow Brewery, a buzzy mixed-use development that is being partly designed by British architect David Chipperfield. This winter Raue oversaw a pop-up restaurant at the Kulm Hotel in St Moritz called the K by Tim Raue, where on the menu were Asian-inspired dishes similar to those served from his Berlin kitchen. He also managed to squeeze in time in January in the Swiss hamlet to prepare an inspired six-course meal – which included langoustine covered in crunchy green rice and wasabi sauce served with mango – for NetJets Owners at the exclusive and newly reopened Kulm Country Club, dramatically renovated by architect Norman Foster. ▲ Asian influence The Berlin chef made his name with Far-East-inspired dishes such as this coconut and white chocolate dessert ▲ A man apart Raue continues to innovate in the kitchen, having already taken such a different route to so many German chefs of recent generations This March the tireless chef unveiled Spices by Tim Raue on the cultish North Sea German island of Sylt in collaboration with the five star resort A-ROSA Sylt. “I really enjoy cooking for people on vacation,” says Raue. “They are more relaxed and open to trying new things.” Raue himself loves to travel. It often provides inspiration for new dishes. “I might be walking down the Passeig de Gràcia in Barcelona and see a lady wearing a green hat and then start thinking about Chinese jade and then I start dreaming up ways I can make a dish with it and then I end up developing a jade-coloured sauce for a new dessert.” But, Raue points out, no matter where his career takes him, he is always happiest in his kitchen in Kreuzberg with his team working on new dishes. “The heart of everything I do is here in the restaurant,” he says one grey winter morning, and back to work he goes. ■ Berlin Tegel Airport (to Restaurant Tim Raue): 7miles/11km 69 NetJets