Eat Better in Germany | Discover Germany — Transcript

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1. 0:00[Music]
2. 0:06gahad STS can be found out here on the
3. 0:08mountains of Southwestern Germany with
4. 0:10his flock of sheep all year
5. 0:13round and this Chef comes here to buy
6. 0:16lamb for his restaurant he likes that
7. 0:19it's a local
8. 0:23product lamb is a typical product of the
9. 0:25suian
10. 0:26Alps and the Sheep help maintain the
11. 0:28meadows and grasslands
12. 0:32the Sheep Grays on wild herbs like
13. 0:34ground ivy Wild Sage margam and wild
14. 0:37garlic they're hearty creatures and
15. 0:40constantly on the move which makes their
16. 0:42meat especially tasty you think sign for
17. 0:46we need to make sure that the products
18. 0:47that the farmers and Shepherds produce
19. 0:49here end up on our menus
20. 0:53later Yen atin and his brother run the
21. 0:56hamon hotel in the town of mingan they
22. 1:00been focusing on Regional cooking for a
23. 1:01long time now since well before the slow
24. 1:04food concept caught on here they sell
25. 1:07local products and their menu features
26. 1:09local
27. 1:13ingredients in the winter the menu
28. 1:15features lamb accompanied by Lamb's
29. 1:18lettuce and Al lentils a traditional
30. 1:20local variety that was rediscovered not
31. 1:22long
32. 1:24ago we want our guests to taste the
33. 1:27regional flavors on their plates and at
34. 1:29night in bed they should really feel
35. 1:31like they're in the suian
36. 1:34Alps the new section of the hotel was
37. 1:37built made of local Woods which adds to
38. 1:39the warm and comfortable
39. 1:42[Music]
40. 1:44atmosphere we continue to vatal in North
41. 1:48ryin West phalia the neighborhood near
42. 1:50the suspension Railway is home to f a
43. 1:53rider and cookbook author this summer he
44. 1:56also opened a small eery called
45. 1:58fost
46. 2:02it's a lovely and relaxed place to come
47. 2:04for breakfast or
48. 2:06lunch my main goal was creating a place
49. 2:09where you can have tasty vegetarian and
50. 2:11vegan meals in the middle of town that's
51. 2:13still fairly rare here and it's the main
52. 2:16idea behind my
53. 2:22Cafe soup is always on the menu this one
54. 2:26is seasoned with a Chutney and a garnish
55. 2:28then there's a selection of three
56. 2:30seasonal vegetable dishes or you can
57. 2:32order a combination plate with a taste
58. 2:34of all
59. 2:43three nutrition affects your body and
60. 2:46your spirit too that's why food can make
61. 2:48you happy that's what's so fascinating
62. 2:51about ayurveda it's a way to use food to
63. 2:53gain access to your inner
64. 2:58being
65. 3:00P Cooks in accordance with arua a
66. 3:03traditional Indian
67. 3:04philosophy zme or the flavor of
68. 3:08happiness is the name of his latest
69. 3:09cookbook alongside seasonal and Regional
70. 3:12dishes it also includes the cook's State
71. 3:15of Mind in ayuveda The Cook's energy is
72. 3:18transmitted to the food and to those who
73. 3:20eat
74. 3:20[Music]
75. 3:22it F's cooking classes are booked out
76. 3:25months in advance today the students are
77. 3:27preparing a four course meal they
78. 3:29brought the most important ingredient
79. 3:31with them positive
80. 3:37energy cooking with other people is a
81. 3:39lot of
82. 3:40[Music]
83. 3:42fun The Cook's attitude always affects
84. 3:45the meal this is a nice and relaxed
85. 3:47group tonight it's
86. 3:50fun and the evening's highlight is
87. 3:53enjoying the meal
88. 3:58together
89. 4:00we move on now to the small town of
90. 4:02tanget near Hamburg which is home to
91. 4:04Rebecca and Matias gura they also put
92. 4:07the principles of regional cooking into
93. 4:09practice in their restaurant G Kusa it's
94. 4:12located on the W felda organic farm
95. 4:15which employs 150 people all the
96. 4:18vegetables on their menu are grown
97. 4:23here when you can eat what you grow and
98. 4:26live that life that's wonderful for a
99. 4:29cook it's the best thing there
100. 4:33is it's Hardy Regional Fair with a
101. 4:37modern
102. 4:38[Music]
103. 4:40twist the restaurant offers a five
104. 4:42course seasonal menu each day every
105. 4:45course can also be ordered separately
106. 4:48one typical winter dessert is a layered
107. 4:50pastry parfait with pears and a verb
108. 4:53pesto one of the main dishes today is
109. 4:56brazed beef with carrots as Cooks
110. 4:59Rebecca and Matias put a premium on
111. 5:01sustainability when meat is on the menu
112. 5:04everything that's not on the plate is
113. 5:05used to make a
114. 5:07[Music]
115. 5:11broth as a cook we have a responsibility
116. 5:13to use our skills and use the entire
117. 5:16beef
118. 5:17carcass it's irresponsible behavior when
119. 5:19a cook only uses the filet and says Fine
120. 5:22the rest of it isn't my
121. 5:24problem they also appreciate openness
122. 5:27and
123. 5:28transparency
124. 5:31our concept also emphasizes making
125. 5:33everything visible our storage areas for
126. 5:36food and wine are accessible and our
127. 5:38guests can watch us prepare the
128. 5:41meals we want to be accessible to our
129. 5:44guests and explain what we're
130. 5:50doing slow food that's Regional
131. 5:52sustainable and delicious for the guests
132. 5:56it's the perfect way to enjoy an evening