Processing carrots into their organic starch core: the method by Simon Tress using starch-based organic techniques
In the heart of Germany, a culinary revolution is taking place at the Michelin-starred restaurant, "1950". Led by the innovative chef, Simon Tress, this eatery is redefining the dining experience with a unique focus on sustainability and zero waste.
Tress's signature dish, a carrot-based main course, is reminiscent of grandma's cooking, boasting a strong carrot aroma. But that's not all - every part of the carrot is used, from the peels to the greens. The peels are used for scent and flavour, eliminating the need for global spices like pepper.
The carrot greens are transformed into a delicious gravy, rapeseed oil, and pesto, while the peels are used to make aromatic seasoning. Even the carrot chips are not potato chips in disguise; Tress uses carrot chips to refine his main courses.
Tress's commitment to sustainability doesn't stop at the carrot. He is conducting research in his vegetable lab to eliminate food waste, repurposing carrot peels and even exploring the creative reuse of potato leftovers. This approach aligns with a "leaf to root" philosophy, utilising all parts and leftovers to reduce food waste.
The "1950" restaurant is more than just a dining destination; it's an experimental space for fermenting, drying, cooking, and centrifuging vegetables. Tress's motto, "Nature makes the plate", is evident in his consistent use of regional ingredients. In fact, only ingredients that grow within a 25km radius are served, with exceptions for drinks and salt.
Tress's culinary approach involves breaking down vegetables into their smallest parts and arranging them artistically. This presentation, combined with the unique flavours and scents, creates a dining experience that leaves guests surprised, delighted, and able to savour each bite at a leisurely pace.
Guests at "1950" praise the star menu, stating that they are surprised they enjoy it and can eat it slowly, as they are usually fast eaters. It's clear that Tress's innovative approach to dining is not just a trend, but a new standard for sustainable, delicious, and artistic cuisine.
Read also:
- Reducing Anxiety Through Nutrition: Edibles That Soothe the Mind
- The True Implications of Lab Testing for Your Container of Manuka Honey
- Bees produce a unique type of honey, known as 'Mad Honey', from gathering a particular nectar.
- Casino operator's parent company alleges Kazuo Okada wrongfully seized control through violent means at Okada Manila.
