Chef Hans Haas – Simple and Hidden from the Limelight

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Tantris was voted as the 62nd best restaurant in the world, although they slipped down from the 44th spot. Nevertheless, if you are in Germany and are after a luxurious meal amidst a luxurious ambiance, then Tantris is the best place to visit. Tantris’ cuisine is created by its famous head chef, Chef Hans Haas, and his exemplary culinary skill can really coax out the natural flavors of his dishes.

Chef Haas was born on the 2nd of May 1957 in Oberau, Wildschönau, which is located in the Tirol region of Austria. He started his apprenticeship in the year 1975 where he worked at the Gasthof Kellerwirt in Oberau where he stayed for four years. In 1979, Chef Haas then went on to work as a chef de partie at the Hotel-Restaurant Bachmaier in Weissach. Chef Haas also worked as a chef de partie for two more years in Ettlingen at the Restaurant Erbprinz as well as in Illhäuser at the Restaurant Auberge de l’ill where he worked with the famous Chef Marc Häberlin.

After his stints at these restaurants, he then moved to Munich where he found work at the Restaurant Aubergine, working under Chef Eckart Witzigmann, a famous Austrian chef, as his sous chef. He stayed in Munich for five years before transferring once more to Frankfurt and working at the Restaurant Brückenkeller as its chef de cuisine. He spent four years in this restaurant.

It was in 1991 that he went back to Munich to work in Tantris as its head chef, and he has been its head chef ever since. Doubts were expressed though when Chef Haas took over the kitchens from its former head chef, Chef Heinz Winkler, especially since it was Chef Winkler who placed Tantris on the international culinary map. Under the former head chef, Tantris had three Michelin stars. However, the present head chef, Chef Haas, has more than met the expectations of its loyal patrons. The cuisine is just as excellent, and the service is just as superb. Tantris may only have two Michelin stars, but this is not because they do not deserve a third star but because Chef Haas continues to refuse to give in to the politics that surround Michelin recognition and statuses. In fact, he prefers to stay simple and away from television limelight.

A very simple man Chef Haas may be, but there is nothing simple about his cuisine. His cuisine totally embodies the culinary philosophy of Tantris yet he infuses his own personality into the dishes that he creates for the diners of Tantris, and what comes out are exemplary dishes, which are truly a feast for the senses.

Under his leadership, he has gained awards and recognitions for his culinary skill. In fact, Gault et Millau named him as the Chef of the Year in 1995, and in 1999, he received a European Culture Award. The restaurant has also received two Michelin stars as well as 18 points from Gault Millau under his supervision. These are just some of the honours that Tantris has received, with Chef Haas at its helm.

Chef Hans Haas’ Wild Salmon with Garlic Mashed Potatoes

Ingredients:

Garlic mashed potatoes:

350 g (12 oz.) floury Potatoes
100 g (3 1/2 oz.) hot milk
20 g (4 tsp.) butter
2-3 tbsp. garlic purée
1-2 tbsp. whipped cream
Grated nutmeg
Salt

Salmon:

4 slices of wild Salmon, about 60 g (2 oz.) each
150 g (5 oz.) butter
Juice of 1 lemon-
Salt
Garnish
4 tsp. caviar (optional)

Directions:

1. Quarter the potatoes and cook in boiling salted water. Remove them and put them immediately through a potato ricer.

2. Add the butter; season with salt and nutmeg and blend in the hot milk.

3. At the end, add the garlic purée and cream, then correct the seasoning; the potatoes should be creamy.

4. While the potatoes are cooking, remove any bones from the salmon; salt it lightly on all sides.

5. Butter an ovenproof dish. Place the slices of salmon in it side by side and coat with a little butter. Cover the dish tightly and cook the fish on the lowest rack of an oven preheated to 80 °C (150° F) for 10 to 12 minutes depending on the thickness of the slices.

6. Remove from the oven and let the salmon cool for a few minutes.

7. Reheat the remaining butter in a skillet until it begins to brown. Season with salt and lemon juice and froth lightly with a whisk.

Presentation:

1. Place the salmon fillets on plates with the garlic mashed potatoes.

2. Pour the brown butter over top and garnish the mashed potatoes with a spoonful of caviar per serving.

Servings: Serves 4.

Image Credit: theworlds50best.com

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