First a little mind game. Suppose that from now on, a few selected ingredients are no longer available to the catering industry. This does not mean basic products such as salt, grain, eggs or lemons. No, we say, it’s all about delicacies like fillet of beef, scallops, pulpo arms or tuna steak, about fashionable things like truffles, passion fruit and yuzu, a citrus fruit popular in East Asia. No question, everything tastes good and is correspondingly popular. The only fear would be that without these ingredients, what feels like 80 percent of the finer menus in Munich would collapse. And the supposition that the failure would result in a more interesting kitchen.
Bogenhauser Hof: soft spot for fruitiness – Munich
