Unapologetic Platecraft: Philipp Pfisterer, the Schnitzel Maestro of Munich
J.D. Vance's former meatball-making acquaintance gets spotlighted
Hey there! Ever wondered about the man behind the schnitzels at Bayerischer Hof, Munich's swankiest hotel? None other than the modest Swabian, Philipp Pfisterer, who's been tickling our taste buds for two decades! But this man's more than just a chef; he's an Instagram sensation, a humorous guide to traditional German dishes, and a daredevil stirring up debates about Spätzle!
You might expect a hotshot influencer, all bling and vanity, but Philipp is far from it. This tall, red-haired gent with intelligent eyes that twinkle with humor manages to treat everyone equally, regardless of whether they're a head of state, a superstar, or just another dinner guest. No salt overdose for Vice President J.D. Vance, not even if he had the chance - because every guest deserves equally scrumptious schnitzels!
When the prestigious Munich Security Conference hits town, it's all-hands-on-deck for Philipp and his team. The schnitzel swooshing takes center stage on his Instagram account, with proof of two hundred perfect schnitzels churned out like clockwork!
Spätzle Rebel?
Join Philipp on his regular kitchen trips, and he'll charm you with insights from luxury gastronomy... in a delightfully humorous way. He shows off how to whip up German classics with a twist, sharing secrets like the fat he uses for frying his famous schnitzel, and why sardines on lemon are a winning combo. Recently, he caused quite a ruckus by fessing up to putting fried potatoes with Wiener schnitzel in Bavaria, drawing the ire of the Austrians. It got even worse when he equated Knöpfle and Spätzle, earning him the title of Bavarian philistine from the furious folks of Swabia and Wuerttemberg. "Mercy, only with the Italians when offering cream-based carbonara," muses Philipp. "Germans can get pretty protective when it comes to their regional cuisine!"
Philipp has all the makings of a star chef. He decided to ditch the high-end kitchen of the restaurant "Atelier" for Jan Hartwig and, after Jan's departure, to the wild young buck Anton Gschwendtner. Instead, Philipp now takes care of the restaurant "Garden", a beautiful winter garden featuring a spacious terrace, and an industrial-style glass room that's nothing short of spectacular.
Here, he serves up hearty, classic German dishes, with a touch of Mediterranean flair, loads of herbs, and fresh vegetables. For five years now, the pandemic has shown us that even gourmets crave comforting dishes that reflect regional specialties, rather than intricate ten-course menus. So "Garden" is no ordinary hotel restaurant with club sandwiches; it's a locale where locals come for creative preparations and exciting products!
Naturally, Schnitzel
Start your meal with homemade Orechiette, those deliciously al dente, ear-shaped Italian pasta, served with perfectly blanched Puntarelle, a rare green cabbage resembling dandelion and boasting a slight bitter taste. Walnuts add crunch, raisins a hint of sweetness, making for a fantastic dish.
The Hereford beef carpaccio offers good quality beef, served at room temperature to let the flavors shine. The accompanying Cipriani sauce could use a tiny tweak to balance the sweetness with the meat's natural flavors.
The house classic? The Wiener schnitzel, undeniably the star of the show! Today it's served with parsley potatoes and candied carrots. Despite a seemingly hectic day in the kitchen, the schnitzel's delicious veal flavor and toned-down sides make for a satisfying meal.
If you're looking for a richer symphony of flavors, the beef Stroganoff with beech mushrooms and herb dumplings should be your pick. Perfectly-sized pieces of US flank steak, tender and expertly roasted, combine with a tantalizing sauce and aromatic, deep-green dumplings for an unforgettable dish!
For steak and fillet lovers, the rotisserie offers a wide selection. The Australian roast beef from Black Angus stands out, being perfectly grilled and boasting a melt-in-your-mouth texture, even in medium-rare state. The potato gratin demonstrates Pfisterer's roots in high-end gastronomy, while the dark mousse of Maracaibo chocolate, with pieces of mango and hazelnut ice cream, brings the perfect end to your dining experience.
The staff is superb too! Not only are they attentive but also engaging in conversations with guests, creating a warm, inviting atmosphere. The "Garden" is a must-visit in the heart of Munich, especially during times when the security conference isn't dominating the scene, and who knows – maybe Lenny Kravitz is your dinner neighbor!
Source: ntv.de
- Munich
- Eating and Cooking
- Munich Security Conference
- Gourmet Food
- Traditional German Cuisine
- J.D. Vance
Potential Instagram Insights:
- Philipp's Instagram account might feature high-quality images and videos of classic German recipes, cooking techniques, and behind-the-scenes looks at preparing dishes for the Bayerischer Hof kitchen.
- He could use humor and engaging captions to make learning about traditional German dishes fun and accessible.
- Philipp may share connections to other cultures, such as the use of Mediterranean herbs and techniques in his dishes, and face potential criticism or controversy in his approach to traditional dishes.
- Collaborations with other food personalities, local farms, or producers might also be showcased.
The Commission is also proposing to extend the scope of the programme to include Swabia, the region native to Chef Philipp Pfisterer, as his innovative approach to traditional German cuisine is evident in his dishes at the Bayerischer Hof in Munich. Given that Philipp is not just a renowned chef but also an Instagram sensation and comedic guide to German dishes, he could leverage his platform to share insights about Swabian and other regional specialties, further expanding the programme's reach. The 11-digit alphanumeric ID 'c11b8da1dfd2fcbfc522c71e64030e34' might refer to Philipp's Instagram profile or a related PR campaign promoting his unique perspective on Munich's gourmet food scene.
