Principles
- I
I
[Creativity]
The driving force behind all thoughts
and attempts to change things.
[Perfection]
The attempt to
create perfection.
[Experimentation]
The courage
and freedom to try things whose logic becomes apparent only later.
[Curiosity]
The urge to learn, to experience and understand
new things.
[Authenticity]
Distinctiveness and
clarity as the most important criteria for old and new.
- II
II
[Tradition]
The protection of long-established knowledge as foundation for the future.
[Substance]
The product of a selection process in which the superficial and the trivial
are left behind.
[Classic]
The recognition and acknowledgement of timeless dishes whose structure is worth being analyzed.
[Experience]
The most precious reward for our efforts and the groundwork for future development.
[Responsibility]
The readiness to deal with the consequences of mistakes with a view
to preventing them from happening again.
- III
III
[Provocation]
A calculated attempt to expose people to new culinary horizons.
[Purism]
The goal to achieve things with minimal means and not leave any questions unanswered.
[Concentration]
The link between quality and quantity is essential for a smoothly operating kitchen.
[Self confidence]
To act with conviction developed from experience without being arrogant.
[Humility]
The realization that success is not just the result of hard work, but also of happy
coincidences that may not last.
- IV
IV
[Equanimity]
To develop new ideas, without forgetting
about ones own fallibility.
[Fun]
The conviction, that our guests‘ enjoyment must be an essential part of our job.
[Surprise]
Those special moments that turn a meal into an unforgettable experience.
[Entertainment]
To always bear in mind that a great experience also depends on the cordiality of the people around.
[Recollection]
To awaken emotions, past experiences and turn them into something new.