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Top chef Hannes Müller beautifully showcases his slow food philosophy at four-star hotel and restaurant Die Forelle. This dining destination is situated in Techendorf am Weißensee in Austria, which is a popular holiday destination. Hannes not only creates delicate dishes: he’s also extremely passionate about honest food and aims for an eco-conscious approach to cooking. We spoke with the chef about his cooking style, favourite ingredients and the challenges he has faced in his career.
Hannes, how would you describe your cooking style?
I call it “Berg. See. Küche”. It’s based on the natural availability of vegetables, wild vegetables and herbs in the area.
What's your favourite dish to make?
I love preparing wild fish that’s been caught in the lake next to our restaurant. Especially because it's a product that is one hundred percent natural.
What is your favourite ingredient to work with?
Salt, for sure. I like working with it because it has no specific flavour of its own and hence allows the other ingredients to retain their taste.
Who is one of your top suppliers or producers?
That’s Stefan Bachmann. He offers me an extensive choice of vegetables throughout the entire year.
I call it “Berg. See. Küche”
What is the biggest challenge you’ve faced in your culinary career?
Learning how to cook! [laughs]
If you could only eat one dish for the rest of your life, what would that be?
I’d go for a typical Carinthian delicacy: Kärntner Reindling, a bundt cake with lots of butter and sugar.
Thank you, Hannes.
Book your table at restaurant Die Forelle
Pamper your palate with chef Hannes Müller’s aromatic slow food creations. You can make your dinner reservation at hotel restaurant Die Forelle in Techendorf am Weißensee here.