Hartmann: They are very international and open. You get everywhere suggestions and be trained. But

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From eating like God in France I have often raved. Now time to get to the train German cuisine. In Paris, there was a German-French cook top. The Berlin-star chef Stefan Hartmann and the German Embassy had invited to the cooking chef d oeuvre school "L'Ateliers des Chefs". In the cooking school chef d oeuvre affordable way courses are offered by well-known chefs.
Cooking is becoming increasingly international, as Germany is no exception, told Hartmann, who has a star and is otherwise in his restaurant "Hartmann" in Berlin-Kreuzberg at the stove. Not without reason chef d oeuvre Germany has become chef d oeuvre the world's most Michelin stars in France. I caught Hartmann between smoked eel and beetroot salad.
Hartmann: They are very international and open. You get everywhere suggestions and be trained. But now come already Frenchman to Germany. That there had not been some years ago.
Hartmann prepared a modern "Labskaus" too: instead of the sailor dish with pork, egg and all sorts of remnants, how to get it traditionally served in the north of Germany, he has mixed a smoked eel with beetroot.
Tanja Becker cake reports from Paris to politics to prêt-à-porter, among other things, the Handelsblatt, chef d oeuvre the Axel Springer Verlag and N24 and is author of Le Fettnapf: How I learned not to make me into France to the nest. Tweet
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