Photo blog: Sven Elverfeld at Aqua
Today I have an article published in the Independent about Sven Elverfeld, a three-Michelin starred chef in Germany whose inventive renderings of his national cuisine has put the unremarkable industrial town of Wolfsburg on the global food map.
You can read the piece here, and below are some photos from my visit. Enjoy!
Sven in his kitchen
Sven and his lab-to-kitchen kit
This is a machine that the chef got from a science lab. “It makes a 26000 rotations in a minute and with it I can make a toffee.” Said toffee is a sticky mixture of olive oil and balsamic vinegar.
The kitchen at Aqua
The pastry chef making yoghurt balls with liquid nitrogen
The yoghurt ball
A big bowl of woodruff
A lovely dish of cod with morels and fresh peas
Simmered corned beef from Müritz lamb with Frankfurt-style green sauce, potato and egg
That wonderful woodruff and rhubarb dessert
This entry was posted in chefs
, Michelin-starred restaurants
and tagged German gastronomy
, German restaurants
, Ritz Carlton
, Sven Elverfeld
, three Michelin starred restaurants
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