Top chef summit meeting at the German Culinary Archive

The German Culinary Archive at the Saxon State and University Library (SLUB) in Dresden is growing with more recipes for famous creations. Star chefs Marc Haeberlin, Joachim Wissler, Torsten Michel, Stefan Neugebauer and pâtissier Christian Hümbs, known from the TV show "Das große Backen", personally handed them over on Monday.

The new additions show "culinary excellence between regional tradition, classic culinary art and culinary avant-garde at the very highest level and with outstanding chefs", said gastronomy critic Jürgen Dollase. Since 2023, he has been documenting five dishes per year for the culinary memory of the period from 1970 to the present, which exemplify the culinary art of the present. This makes it possible for later generations to reconstruct them.

Salmon soufflé in Alsace and roast hare in the Black Forest

Two-star chef Haeberlin contributed a famous dish from his restaurant "Auberge de l'Ill" in Alsace: salmon soufflé. "You can always develop a recipe further, but the basis in France is classic cuisine," he said. Three-star chef Tobias Michel, head chef at the "Schwarzwaldstube" in Baiersbronn, also included a classic: Wild hare the royal way. The roast hare can be "wonderfully carried home from top gastronomy", he said. There is also a recipe for "Pfälzer Saumagen" in the archive, made from premium products by star chef Stefan Neugebauer from the "Deidesheimer Hof".

Excited about further taste documentations

SLUB General Director Katrin Stump spoke of a great enrichment for the collection, which is unique in Germany. "We are delighted to be able to record five more creations from the pinnacle of culinary art for future generations." The taste documentations are "outstanding sources for researching German culinary art of the late 20th and early 21st centuries".

The German Archive of Culinary Art was founded in autumn 2022 together with the TU Dresden. It preserves a collection of culinary art that was acquired in previous years with the help of the Kulturstiftung der Länder, among others, and is unique in Germany. This is to be expanded in a targeted manner and research on the topic expanded.