Vom Einfachen das Beste

The best of simplicity is the best. He cooked for the Queen, for heads of state, and Angela Merkel was a guest with Vladimir Putin at his Adler Wirtschaft in Hattenheim. But not only for this reason does Franz Keller, one of the most decorated Michelin-starred chefs in Germany, who learned his craft from culinary legends like Jean Ducloux and Paul Bocuse, say: Food is politics. Franz Keller, who, alongside Eckard Witzigmann, was part of the first generation of star chefs that revolutionized German cuisine, consciously distanced himself from the excessive pursuit of stars as early as the late 1990s and has since consistently pursued his own philosophy: the best from the simple. Today, he breeds the cattle, pigs, and chickens himself in a humane and nature-friendly manner, which he processes in his kitchen, and in his new book, he calls for a radical rethink: an end to a soulless star cuisine.