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9 years ago

LA LOUPE Garmisch - Partenkirchen No. 1 -

  • Text
  • Winter
  • Ganzjahres
  • Jahresguide
  • Laloupe
  • Sommer
  • Summer
  • Partenkirchen
  • Partenkirchen
  • Garmisch
  • Zugspitze
  • Skiing
LA LOUPE Garmisch - Partenkirchen No. 1 www.laloupe.com

136 aus der Tüte! Ich

136 aus der Tüte! Ich habe schon vor 25 Jahren selbst erlebt, dass Kinder Schafe mit Schweinen verwechselt haben. Und die Eltern haben sie nicht mal korrigiert! L.L. ⁄ Tourismus in Garmisch-Partenkirchen – Sommer, Winter oder ganzjährig? J.B. ⁄ Wir im Hotel Zugspitz haben einen Ganzjahresbetrieb und sind auch froh drum. Ein richtiges „Loch“ haben wir nicht, denn sogar im November richten wir viele Weihnachtsfeiern von den Betrieben aus Garmisch-Partenkirchen aus. L.L. ⁄ Was ist für Sie der größte Luxus? J.B. ⁄ In der Natur zu sein. engl. ⁄ Hans Jörg Betz traveled far and wide – only to come back to his hometown of Garmisch-Partenkirchen and celebrate the art of haute cuisine here. As chef de cuisine at Hotel Zugspitz he likes to focus on regional specialties and ‘slow food’. And the guests at Joseph- Naus-Stub’n and Zugspitz Stadl like it! In his interview with La Loupe Hans Jörg Betz describes his professional philosophy and tells us how he likes to live out his artistic side in his spare time. L.L. ⁄ After stops in London, Munich, St. Moritz and Kampen you’ve been back to and working in your hometown for a few years now. Cross your heart: is Garmisch-Partenkirchen the most beautiful of all? J.B. ⁄ Well of course, home is always the most beautiful place! But I’m also glad I followed the call that drew me out into the world and I wouldn’t miss it for the world. I was able to make a lot of great experiences the guests here at the restaurant and hotel profit from now. That’s a lot of know-how I can apply here. L.L. ⁄ You prefer regional and seasonal products? J.B. ⁄ In our kitchen a regional approach is vital. I prefer short delivery routes and I want to promote the local economy. Also I simply want to know where the meat, the milk, the yogurt comes from. So everything that can be bought regionally is bought here. We really tried to enforce this philosophy as much as possible in the past years, really going into detail. Unfortunately

there’s a lot of mischief in the food industry which is why we really pay attention to the products’ origins. For example, we only use natural salts, without added iodine and flavor enhancers. And all this is kept track of in the menus, too – which is probably why we’ve seen an increase in guest numbers. L.L. ⁄ What is your favorite dish on the menu? J.B. ⁄ Huh, difficult… When a guests asks me for a recommendation I say: ‘As far as taste is concerned EVERYTHING that’s on the menu, and I mean that, 100%.’ But my favorite dish would probably be Böfflamott from Murnau Werdenfelser beef with ‘Brezenknödel’ (dumplings made from pretzels), that’s really yummy! L.L. ⁄ Speaking of Murnau Werdenfelser beef. What is it that makes the meat so special? J.B. ⁄ It’s an old breed which was bred here in former times but never profitable enough. And because back then profitability was everything, many farmers abandoned the breed because of its relatively low milk yield. The cows are allowed to graze on the alps, which makes the meat somewhat ‘firmer’. Quality and taste are amazing, though! We make ham, liver pate, ‘Pfefferbeißer’-sausages and many other things from the meat, the entire cow is used here. L.L. ⁄ Nowadays many people complain about not having enough time. Is this why the concept of ‘slow food’ is so successful? J.B. ⁄ People increasingly take more time for food. And a certain awareness of the products’ origins and quality is increasing in people’s homes, too. Which is why we adopted the concept of ‘slow food’ and why we’re also a member of ‘Alpen-Kulinarik’, a union of businesses in the Oberland that is now starting to produce cheese from the Murnau Werdenfelser cows’ milk, for example. Soon the milk is going to be available in Garmisch! L.L. ⁄ How much passion does a good chef need? J.B. ⁄ One needs passion for any one profession. I really, really love my job! Actually I wanted to become a carpenter and interior designer, I had even found an apprenticeship place in a renowned wood carving school in Garmisch. But then I worked as a help for the BBQ at the Eibsee lake-festival. And it was so much fun that, Kulinarik & Bars ‘Home is always where it’s most beautiful!’ ‘I really, really love my job!’ ‘With the necessary passion one can really go a long way as a chef.’ ‘I’d rather produce constant and consequently high quality instead of a highlight here and there.’ ‘We want to keep promoting regional products and we want to offer the guest honest cuisine.’ 137