Sometimes it is just a pleasure to literally watch how a chef develops. Almost in slow-motion, dishes pass by and tell a story of modernization, of self-discovery… Like a sculptor a chef needs time to set his unique picture, his style free.
At Français in Frankfurt, Patrick Bittner is a fine example how this evolution can actually happen. Having dined there in regular intervals (and increasing frequency I have to admit) one observation is clear cut: whereas his cuisine in 2008/9 was very good but rather classic the first star in November 2008 was a big turning point and milestone in his development. Bittner had been working towards this goal for some years – so the moment of liberation was quite substantial.
How has this impacted on Patrick Bittner’s cuisine?