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If I hadn’t done the aptitude test back then at the employment office, who knows whether I would be a chef today. At that time the test confirmed that my talents meant that I was pre-destined to learn this profession. And already back then I decided to try and become a really good chef.During my career what made the greatest impression on me was my time with Jörg Müller on Sylt and with Harald Wohlfahrt in the Restaurant Schwarzwaldstube. Even today Harald Wohlfahrt is a shining example for me with his discipline and his consistency.I would describe my cuisine as modern French cuisine with various other influences. In the meantime, we have received several awards which delight and motivate us. But what still gives me goose pimples today is the joy and thanks of our guests.
Our lamb comes from the Paderborn region of Germany. We buy it from a farmer who selects the finest animals for La Vie. The meat has a very distinctive taste because of the pastures where the lambs graze. Even better, in addition to the flavor, we are able to get all the parts of the lamb, and we use as many of them as we can. We have a dish called “from head to tail” that includes the tongue, sweetbreads, neck, saddle, liver…
Herbs are the best accompaniment for lamb, but not necessarily the classics, the ones that first leap to mind. I like something more exotic, like coriander. I also like to serve lamb with green vegetables, carrots with their tops and goat milk.