New additions to the German Culinary Archive

DRESDEN - At a festive event at the Saxon State and University Library (SLUB) in Dresden, top chefs Christian Bau***, Nils Henkel* (***/**), Jörg Müller (**/*), Andreas Rieger (*) and Erich Schwingshackl* (**) have each received awards for one of their culinary works, which will also be included in the German Archive of Culinary Art.

From braised aubergine to roast pork: they all set new standards in the art of cookery with their outstanding creations and are exemplary representatives of today's culinary art. The renowned gastrosopher and gourmet critic Jürgen Dollase has compiled comprehensive documentation of their dishes and has now presented it to the German Archive of Culinary Art. This means that five top-class culinary creations and typical dishes of the time by these chefs have been documented so precisely that their preparation and gustatory perception can be reconstructed in a comprehensible way, even by later generations. In 2023, the Technische Universität Dresden (TUD) and the SLUB Dresden jointly initiated this unique series of taste documentations, in which 15 works from the pinnacle of the culinary arts are now preserved for the future.

Katrin Stump, Director General of the SLUB Dresden , commented: "The flavour documentations are a great enrichment for the German Archive of Culinary Art's collection, which is unique in Germany, as they provide scholars with outstanding sources for researching German culinary art of the late 20th and early 21st centuries. We are delighted to be able to record five more creations from the pinnacle of culinary art for future generations and to be able to honour one of the most important chefs of our time this year with Christian Bau, who has been awarded three Michelin stars without interruption for 20 years."

Prof. Ursula Staudinger, Rector of the TUD, says: "With today's inclusion of the five new taste documentaries by five top chefs in the German Archive of Culinary Arts, we are sending a further signal of the vitality, diversity and importance of culinary arts as a subject of research, teaching and society. The experience of flavour is made up of physiological processes as well as historical, cultural and autobiographical interpretations of these sensations. The newly recorded dishes, which document exemplary culinary creations of our time, also bear witness to this. I am delighted that today, together with the honoured top chefs and our long-standing partner - the renowned gastrosopher and gastronomy critic Jürgen Dollase - we are able to preserve further crystallisations of the art of cooking. This confirms the importance of the German Archive of Culinary Art for science and society alike."

The documentations contain detailed step-by-step instructions on how to prepare and serve the culinary creations, tasting notes, comparisons and discussions of examples from national and international cookbooks, as well as summarised evaluations and classifications. In addition, Jürgen Dollase has conducted detailed interviews with all the chefs, which also form part of the documentation.

Jürgen Dollase emphasises: "This year, the taste documentaries show a particularly broad spectrum of culinary excellence between classics of German regional cuisine, classic French cookery and very different modern to avant-garde cuisines at the very highest level - from Germany's most creative vegetable chef Nils Henkel to Jörg Müller, the legendary master of classic cuisine, and the wonderfully traditional flavours of Erich Schwingshackl, to Andreas Rieger, the most radical innovator we have ever had, and the world-class individuality of Christian Bau, who has created a fascinating cosmos of his own."

To mark the ceremonial inclusion of their creations in the German Archive of Cuisine, the chefs will receive certificates and specially designed vessel statuettes by Berlin designer Stefanie Hering. "When I found out about the German Archive of Culinary Art's flavour documentation project, I was immediately enthusiastic," says Stefanie Hering. "The fine art of cookery is closely linked to my work, which creates a fitting stage for the works of top chefs. It was therefore a great honour and pleasure for me to create a series of unique porcelain statuettes in recognition of the selected dishes and their creators, as a permanent reminder of this award."

To mark the presentation, Christian Bau***, Nils Henkel* (***/**), Jörg Müller (**/*), Andreas Rieger (*) and Erich Schwingshackl* (**) will prepare their culinary creations for a dinner with invited guests at the Bülow Palais restaurant in Dresden on 24 November 2025.

The top chefs and their culinary creations

Christian Bau*** | Victor's Fine Dining by Christian Bau:

Victor's Fine Dining by Christian Bau has held three Michelin stars without interruption since 2005, making it one of the highest-rated restaurants in Germany. Christian Bau's path has taken him from being the perfect representative of classic, well-founded cuisine to realising a thoroughly individual, yet always outstandingly crafted style of cooking inspired by Japanese cuisine, which has made him one of the most creative and influential chefs on a national and international level. Honoured for: Japanese Sea (European-Japanese cuisine)

Nils Henkel* (***/**) | Das Bootshaus | Papa Rhein

Nils Henkel has been head chef at the "Bootshaus" restaurant in the "Papa Rhein" hotel in Bingen since 2020. His culinary work exemplifies the enormous quality that vegetable cuisine has achieved in his hands. With the utmost technical precision and flavourful ideas that he has developed over many years in top gastronomy, Henkel repeatedly creates new flavours that set new professional standards with their visual and aromatic appeal and reach a wide audience. Honoured for: Braised aubergine - tandoori broth, miso, horseradish, peas (vegetable cuisine)

Jörg Müller (**/*) | Restaurant Jörg Müller

Jörg Müller has been head chef and patron of the "Restaurant Jörg Müller" in Westerland/Sylt since 1988. His culinary work exemplifies the craftsmanship and flavourful brilliance of dishes based on classic French cuisine. More than almost any other chef of his generation, Jörg Müller has developed through his personal and professional socialisation and his extremely precise and balanced taste dispositions, creating standard-setting interpretations of great works of classical cuisine. In 2014, Müller announced that he would forego awards in future and continue to run his restaurant without stars. Honoured for: Quail crépinette on Périgord truffle risotto (Classic-Exquisite Cuisine)

Andreas Rieger (*) | formerly Einsunternull, currently Michelberger Hotel

ndreas Rieger, former head chef at the "Einsunternull" restaurant in Berlin, is currently Research & Development Chef and Co-Managing Director at the "Michelberger Hotel" in Berlin. His culinary work exemplifies the working methods of one of Germany's most creative chefs at a time when the art of cookery in Berlin in particular has taken a much more regional, individual and avant-garde path. Andreas Rieger's work benefits from his in-depth knowledge of a large number of new cooking techniques as well as a new flavour aesthetic, which he has developed in a highly differentiated and reflective manner and which has added significant new aspects to the art of cooking. Honoured for: Juniper, heather, buckwheat (regional-individual-avant-garde cuisine)

Erich Schwingshackl* (**) | Schwingshackl Esskultur and Schwingshackl Heimatküche

Erich Schwingshackl is head chef at "Schwingshackl Esskultur" and "Schwingshackl Heimatküche" in Bernried. His culinary work presents a flavour picture that demonstrates the possibilities of this traditional dish in such a convincing and exemplary way in terms of craftsmanship and taste that it is hard to find today. Erich Schwingshackl's version, which tastes as good as it is sensorially differentiated, is a kind of emancipation of roast pork and its culinary perspectives, which points out that the potential of our regional cuisine/our traditional dishes is naturally great enough for the finest perspectives. Awarded for:Two kinds of roast pork from the neck and shoulder with roasted napkin dumplings, Bavarian cabbage and natural juice (traditional cuisine)