bau.steine

Christian Bau took over the kitchen of Victor's Fine Dining at Schloss Berg in 1998. In the same year he was awarded a Michelin star, the following year with two; a few years later with three. He quickly became one of the top 10 German cooking elite. Bau was able to achieve this because, in addition to talent, diligence and culinary instincts, he is also absolutely product-fixated and perfectionist, cooking a cosmopolitan cuisine while remaining understandable. His credo: "Do it with passion or not at all" he lives day by day.

Christian Bau's cuisine specialises in finding the best fish and seafood products in the oceans of the world. In his now classic Memories of Japan he converts a cornucopia of tender razor clams and cockles, nutty abalone and sweet amaebi shrimps, cubes of buttery yellowfin tuna, Gillardeau oysters and the tips of passe-pierre seaweed into a spectacular collage of the most varied of textures and maritime aromas: purist and highly complex at the same time. Accompanied by a fresh citrus ponzu foam and a flavourful shiso cress sorbet, the lightly poached oysters provide a elegant way into this elaborate miniature.