New additions to the culinary archive

DRESDEN - The German Archive of Culinary Art at the Saxon State and University Library (SLUB) has added recipes from other culinary personalities. Marc Haeberlin, Christian Hümbs, Torsten Michel, Stefan Neugebauer and Joachim Wissler are now also represented there. They handed over their recipes to the archive in Dresden.

They showed "culinary excellence between regional tradition, classic cookery and culinary avant-garde at the very highest level and with outstanding chefs", said Jürgen Dollase. The gastronomy critic has been documenting dishes for years in order to preserve and reconstruct them for future generations.

Marc Haeberlin's dish Salmon Soufflé was recorded, Torsten Michel's Wild Hare in Royal Style. Stefan Neugebauer's interpretation of Pfälzer Saumagen. Christian Hümbs enriches the archive with his dessert "Sautéed lettuce with yuzu, parsley and roasted rye".