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5 Minutes With Jan Hartwig

TAOP Staff / May 25, 2017

Benjamin Monn

The 2 Michelin starred restaurant Atelier is situated inside the multiple award-winning Hotel Bayerischer Hof in Munich, Germany – a hotel owned by the Volkhardt family for over one hundred years and one of the Leading Hotels of the World. As Chef de Cuisine of Atelier at since May 2014, Jan Hartwig has brought his culinary expertise developed in some of the most distinguished kitchens.

Focusing on regional and seasonal products, Hartwig emphasizes regionalism and sustainability when carefully selecting his ingredients. With each dish, his primary objective is to recognize the product on the plate, doing away with any unnecessary extras.

Spend five minutes with chef Jan and learn what he always keeps in his kitchen and what his favorite plating tool is.

Benjamin Monn

Jang Hartwig of Restaurant Atelier in Munich, Germany. © Benjamin Monn

What is your earliest memory with food?
My father’s spaghetti.

What does a typical meal at home consist of?
It depends on the mood and season.

Restaurants you enjoy going to most?
Landersdorfer & Innerhofer in Munich.

In your kitchen you always have:
Fine quality olive oil, fine quality vinegar, Fleur de Sea, cheese and bread.

Favorite ingredient of the moment?
Fresh lime juice.

Favorite dish of the moment?
Pork belly à la chinoise, smoked hollandaise, ice plant, sesame, __ radish, umami bouillon.

Guilty pleasures?
I love good cheese and ice cream.

5 things you can’t live without?
Food and drinks.

Your favorite plating tool?
An unrolled tweezer.

Benjamin Monn

Mandarin, ginger, sesame and shiso by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Scottish salmon, yuzu, sesame, daikon and smoked salmon and beetroot vinaigrette by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Lamb, cabbage, onion compote by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Lobster, pickled veal tongue, mustard and parsley by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Jacob mussel, garden cress and white caviar by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Imperial dove, polenta, iyokan (Japanese citrus) and Belgian endives by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Pomegranate and roasted celery, Filipino lime and chervil by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Exotic fruits, vanilla, coconut and Amaranth ganache by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Carabiniero ”Thai Style” carrot, chives, green pepper and pineapple by Jan Hartwig. © Benjamin Monn

Benjamin Monn

Duck breast, kohlrabi, red cabbage, coconut, orange zest and spice bread by Jan Hartwig. © Benjamin Monn

 

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