Ambassador of the brand
Huber Restaurant in Munich, South Germany.
Gault & Millau rating: 15 points.
If I were a favourite childhood dish, I would be...
If I were a Nicolas Feuillatte Champagne...
The Grande Réserve.
If I were an item of cutlery…
A spoon to quite simply be as versatile as possible.
The person who inspired me to become a chef...
To own my own vineyard.
France - the birthplace of good cuisine.
New York, where every style of world cuisine is available.
I would love to travel the world and seek out the very best of every culture.
Which dish would you choose to accompany the Brut Grande Réserve?
Oven-baked oysters on a bed of Vadouvan** lentils.
Is Champagne essential in your restaurant?
It’s a must, my clients are huge wine connoisseurs of fine wines and are massive gourmets.
*in 1994, Eckart Witzigmann was named “Chef of the Century”, by the Gault et Millau Guide which places him in the Pantheon of living legends of cuisine. To date, only three great chefs have since been honoured with this award: Paul Bocuse, Joël Robuchon and Fredy Girardet.
Vadouvan**: a blend of Indian spices with a French influence.
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A very British Coup
An extraordinary and spicy career
The most sparkling time of the year...