New additions to the culinary archive

Published at: 10/29/2024 France, Rheinland-Pfalz, Nordrhein-Westfalen, Sachsen

Creations by Marc Haeberlin, Christian Hümbs, Torsten Michel, Stefan Neugebauer and Joachim Wissler archived

Besuch der Spitzenköche im Deutschen Archiv der Kulinarik, v.l.n.r.: Prof. Dr. Andreas Rutz, Katrin Stump, Jürgen Dollase, Marc Haeberlin, Stefan Neugebauer, Joachim Wissler, Christian Hümbs, Torsten Michel, Prof.in Dr. Ursula Staudinger, Stefanie Hering, Prof. Dr. Josef Matzerath. Foto: André Wirsig

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".

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