Celebrity chef
With which German food you can “hunt” Tim Raue
In the famous television tower of Berlin, top chef Tim Raue opened a restaurant with regional cuisine. Raue finds: Germany has a problem with its identity.
Top chef Tim Raue, 51, recently opened a new restaurant with German cuisine in the Berlin television tower – but not all domestic dishes find his favor. “I find Nierchen Süßsauer horrible. You can hunt me with that,” said Raue in Berlin when asked what German food he doesn’t like at all.
He guessed that eight out of ten people who eat Nierchen Süßsauer never ordered them again afterwards. “Especially when there are pigs. Lamb or calf is still possible. But in general: just no.” The “Sphere Tim Raue” restaurant was opened about a week ago. At a height of 207 meters, it offers classics of the Berlin and Brandenburg cuisine – interpreted by Raue. The chef is the native of Berlin Rolf Gerz.
“Tim Raues Königsberger Klopse”
On the menu there are dishes such as “Grandma Gerdas Eisbein from the suckling pig” or “Tim Raues Königsberger Klopse from the calf”. The cash register system collapsed at the opening. The money will be refunded to all guests of the evening, and they would also receive a voucher for a menu in the restaurant, announced Raue.
From the perspective of the star chef, Germans have a problem with their identity. “Especially when we talk about casual restaurants, i.e. in the sense of taverns, they are not nearly as present in northern Germany as in the south,” said Raue, who can be seen regularly on television.
He is currently shooting in Munich. “There is a form of these restaurants on every corner, since everyone drinks beer everywhere, there are knuckles, there is also a pretzel, there are also meat planters. This is something that we really lack”.
Dpa
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Source: Stern
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
