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‘OK-cuisine doesn’t stick in your memory for long, more sophisticated cuisine does.’ ‘When the menu draws to an end and the desserts are served I put on a fresh apron and make my rounds to capture the evening’s atmosphere.’ ‘We often decide spontaneously what we’re going to cook today.’ ‘Sometimes need a bit of a timeout and enjoy it when my wife or my mother cooks.’ L.L. ⁄ Where do you get your products? M.L. ⁄ Seasonal and regional ingredients are an important topic for me, what with the wide range of menus we offer that’s not always a concept that’s easy to apply though. If possible I buy dairy products from local alpine dairies and local meat. In summer and autumn we start making our own jams, fruit juices and fruit purees. We get the other products from suppliers from all over the world but of course we make sure they supply high quality and are sustainable. L.L. ⁄ Deceleration and slow food are “in” these days. How much time should one allow for when they come to eat at your à-la-carte restaurant? M.L. ⁄ A lot of time! Time is the most precious thing we have. We try to serve the menu spread out all through the evening. So it starts at around 7 pm with an amuse gueule. The next four courses are served little by little so the guests can enjoy their food and the wine that goes with it and so they have time for talking. We want to make sure our guests spend a great evening here. L.L. ⁄ When it’s cold and dark outside one looks forward to a nice dinner with nice people and a nice atmosphere. Which menu would be ideal for these winter evenings? M.L. ⁄ While summer is all about light cuisine, winter is all about aromas and flavours. And in order to achieve that when preparing venison or beef we sometimes reach deep into our box of tricks, when reducing sauces, for example. When it comes to fish, salmon is always present. Ginger bread spices are always great for a good aroma as are freshly panned chestnuts and stewed quinces. 112 L.L. ⁄ How important is the personal contact with the guests for you? Do you sometimes leave the kitchen and come out for a chat? M.L. ⁄ Definitely, it’s a must! When the menu draws to an end and the desserts are served I put on a fresh apron and make my rounds to capture the evening’s atmosphere. I ask the guests how their skiing day was and if they liked the food. I really like doing that! The last half hour outside in the restaurant is always special; sometimes I even have a little schnapps or a glass of wine with the guests. L.L. ⁄ What’s the biggest compliment for you? M.L. ⁄ When the guests that have just arrived or gotten back from their skiing day tell me they’re already looking forward to the evening’s menu, because they liked it so much the day before or because they still remember it from their last holiday.
L.L. ⁄ Waldhof is open 333 days a year. Do you never run out of ideas for motivation? M.L. ⁄ Well I can’t really run out of motivation because I still really like what I do! The ideas mostly come naturally; we often shop at the regional market and then make spontaneous and flexible decisions on what we’re going to cook. Then we talk the menu through with the team and try to make it creative, exciting and challenging for us. Like this I never come upon a dry spell as far as ideas are concerned! Kulinarik & Bars L.L. ⁄ What dish do you like to cook best at Waldhof? M.L. ⁄ I’m really devoted to my Asian line, because the aromas can be used in so many ways. As a contrast I really like typically Austrian cuisine too. Kaiserschmarren is still my favourite! L.L. ⁄ And finally, please give us your spontaneous associations with the following! M.L. ⁄ Slow food vs. fast food: Taking the time for the greatest thing we have: eating with friends. Fast food is there to quickly satisfy one’s hunger. Winter vs. summer: Winter is our main season with the skiing guest who likes to profit from the Arlberg’s great offer. A house like the Waldhof with its sophisticated cuisine and corresponding atmosphere definitely has a good thing going. In summer we have a lot of hikers who need orientation and a lot of information on what they can do. Summer and winter guests alike look forward to the food to keep up their strength for the next day. Natural cuisine vs. molecular cuisine: Personally I like a straightforward approach and I like taste, beautiful presentation and sustainable products. Read the whole article online! 113
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