Looking back, I always had great dinners at Schloss Berg but my recent experience clearly exceeded my high expectations by far. All in all, previously it was a classic french cuisine ingeniously delivered, beautifully assembled with an emphasis on creating a unique broad flavourful picture. In January this year we still had some variations (of langoustine, foie) which had been delicious but sometimes too complex and overloaded. What a difference now…
But first things first – for those of you not yet familiar with Christian Bau and the restaurant Victor’s at Schloss Berg some facts…
The Chef
Born in Offenburg in the northern part of the Black Forest Chistian Bau is still very rooted to this beautiful part of Germany (Baden – I have to admit I am also from Baden but does not affect my judgement;-)). It is said that people from Baden are modest and passinonate about what their doing something I would also ascribe to Christian Bau.
During a six week internship (or stage) at the Hotel Götz Sonne Eintracht at the age of 14 he was so fascinated by cooking that he came back at 16 to start a three year apprenticeship. In the hotel kitchen he acquired a classic fundament for his cuisine – solid craftsmanship which today is rare in a “normal” hotel kitchen… Maybe more importantly Christian met his future wife Yildiz at Götz…
Yildiz & Christian Bau