Is any press good press? Hard to say…
In the yesterday’s NYT travel section Gisela Williams has written about “A Wellspring of the New German Cuisine“. Wow, I thought, after the article on Amador, the recent developments in the German restaurant scene are getting more attention. Given the mission of my blog I can only welcome that;-)
Gisela starts out with my favorite theme – on the one hand Germany is only second to France when it comes to three star restaurants (nine as of this year’s Guide Rouge) and on the other hand “the land of sauerkraut and spätzle, it seems, is finally getting little culinary respect”. Well said, quite true, but needs to be changed… She then continues by describing that old and young chefs are creating a new German cuisine ( “parsing their Teutonic heritage for new flavours, rather than reciting French or Spanish techniques for haute effect”). D’accord…