What is a vision? Apart from its medical meaning it could be a long-term goal (in management – where does my company want to be in 10 years?), an inspirational experience (in spiritual terms) or a hallucination (a vivid conscious perception in the absence of a stimulus).
Now, infamous German food critique Jürgen Dollase collaborates with important German chefs to elaborate seminal menus which should open up a new world for all senses: the Gourmet Vision series to appear in the Frankfurter Allgemeine Zeitung in loose sequence. In describing its objective Dollase points out that “besides technical mastery it is the magnetism of a new idea, of the unknown, the very touch of discovery and novelty which transfers us into a state of pure ‘degustation’ ” (some kind of culinary frenzy, I suppose;-)). So, it is likely that he refers to a rather spiritual experience. I will come back to that.
The new Gourmet Vision has a well-known protagonist: Christian Bau. Dollase approached him to work on a “Japanese” menu as a natural continuation and culmination of Bau’s already taken path (already obvious in the last 18+ months or so).
So, I went to Schloss Berg immediately. To see what new dishes Bau had produced. To see how far Bau can go without giving up his so carefully developed style. To see whether it has sustainable elements which might be able to show us a glimpse of future cooking.