Chef Joachim Wissler – Taken His Restaurant Vendome To New Heights

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Chef Joachim Wissler is taking the whole culinary world by storm with his intricate yet deliciously wicked cuisine. In fact, his culinary skill has taken his restaurant, Vendome to new heights as they climbed three spots from the 25th position in last year’s Top 50 World’s Best Restaurant list to 22 this year. But he is not done in perfecting his haute German cuisine though as he is still searching for new methods and techniques to create elaborate dishes that burst with the full flavors of each ingredient.

Born on the 13th of January 1963 in Nurtingen, Germany, Chef Joachim Wissler grew up in an agricultural setting, so at a very early age, he has learned the value of fresh ingredients and how they enhance the flavors of their dishes. Aside from the deep respect that he had for the land which served as an inspiration for all his dishes, he has also learned to love the art of cooking from his parents.

His family owned a restaurant, and he always finds the time to help out in the kitchen. It was there that he realized what he wanted for his career, and that is to become a chef. To pursue a career in the culinary world has been a conscious decision for him, and that has been formed early on as he played his part in their parents’ restaurant.

He came to work at the Traube Tonbach where he became an apprentice of Harald Wohlfahrt, a great German chef, and when he finished his apprenticeship with Chef Wohlfahrt, he went on to work in Baden where he held a number of positions. His big break though came in 1991 when he became the head chef of Restaurant Marcobrunn in Rheingau. Five years after he became chef de cuisine, the restaurant earned its first star in 1995 and its second star in 1996. Those major accomplishments made Marcobrunn the top fine-dining hotspot in the region.

However, when the Grand Hotel Schloss Bensberg was launched in 2000, its owner, Thomas Althoff, invited Chef Wissler to become the head chef of its gourmet restaurant, which was Vendome. Chef Wissler agreed.

The culinary magic that Chef Wissler has in him took effect the moment he became head chef of Vendome. One year after Vendome opened, it received its first Michelin star in 2001. It received its second Michelin star in 2003, and its third Michelin star in 2005 along with a 19.5 Gault Millau points. These major awards catapulted him into fame as he became one of the most influential and greatest chefs not only in Germany but in the whole of Europe as well. Pretty soon, his restaurant got into the top 50 list of S. Pellegrino.

His cuisine during his early years at Vendome can be considered as traditional French cuisine, but over the years, he slowly reintroduced “forgotten” local ingredients back into his cuisine. He incorporated pig’s feet and calf’s head into his cuisine and made them high-end dishes, and he also began studying and using contemporary molecular gastronomy techniques into his usual cooking style to further highlight and bring out the natural flavors of the ingredients in his dishes.

Right now, Chef Wissler is known for his very creative and very contemporary interpretation of traditional German cuisine that has not lost its touch of traditions and value.

Chef Joachim Wissler’s Praline Egg Yolk with Ham Juice Jabugo-Bellot Alba Truffles and Mousse Nut Butters

Original Source: lomejordelagastronomia.com

STEP ONE

2 sprigs fresh parsley
50 g butter

Mashed parsley: Wash the parsley and separate the leaves from the stems. The stems are used for the egg yolk with praline jelly ham. Brown butter in a pan and wipe it with gauze. Boil parsley leaves for 2-3 minutes in water with enough salt. Cool in iced water, chop and drain thoroughly through gauze until what remains is a fine puree.

STEP TWO

6-8 eggs
600 ml chicken stock
150 g cooked ham, diced
50 grams of raw bacon, diced
50 g bacon
150 g chicken breast, diced
20 g of egg yolk
1/2 bay leaf
50 ml white balsamic vinegar
10 grains of ground white pepper
150 g Jabugo ham-ham in thin slices
1 bunch parsley stems (puree of parsley)

Praline egg yolk jelly ham: Separate the yolks from the egg whites without breaking the yolks. Remove the yolks and refrigerate. Set aside the egg whites. Mix the chicken broth, ham, bacon, chicken breast, egg yolk, bay leaf, vinegar, balsamic vinegar and white pepper and place all in a frying pan over low heat, removing frequently. Let stand for 2 hours. After an hour and a half, add the slices of ham and ham-Jabugo and sprigs of parsley. Pour the mixture carefully through gauze.

STEP FOUR

For the jelly ham:

1 g of seaweed agar-agar

Ham jelly: Mix 200 ml of juice already cold ham with a gram of agar-agar powder. Put the mixture on the stove for 1-2 minutes, removing constantly. Pour 1 inch jelly ham in hot whiskey glasses (one per person).

STEP FIVE

For the praline egg yolk:

600 ml of water
18 g of calcium lactate powder
4 g of alginate powder

Praline egg yolk: Dissolve the powdered calcium lactate in 500 ml of water. . Dissolve 4 g of alginate powder in 100 ml of hot water and let stand 2 to 3 hours. Mix 200 ml of juice with remaining ham and dissolved 40 ml Alginate dissolved and put it over the fire. Then add one by one, the egg yolks to the liquid mixture of cold ham with alginate and pass them with a spoon to the water with calcium lactate. Repeat for each egg, and then neutralize them with cold water for 20 seconds. Let the praline egg yolk in a dish covered until time to use it. Cut the bacon into cubes and fry over low heat until it becomes crisp. Drain the cubes, then chop until a fine powder.

STEP SIX

75 ml chicken stock
75 ml of juice chicken
Sale Salt
Just grated nutmeg
200 ml butter toast
7 g of seaweed agar-agar
Siphon Isi, 2 posts

Mousse with nut butters: Add the chicken broth, salt, and nutmeg and then heat it to 50º C. Add the seaweed agar-agar powder mixed with a mixer. Without ceasing to stir, add the melted butter, you will find too at 50ºC. Isi siphon fill with the mixture and add 2 positions. . Place the trap in a water bath at 45 º C.

STEP SEVEN

20 ml chicken stock
Salt, nutmeg, white pepper
1 tablespoon whipped cream
30 g of Alba truffles, washed well

How to serve: Heat the cups in the oven at 80 º C for about 5 minutes. Add the parsley puree warm and add nuts, adding butter and chicken stock. Finally add the whipped cream, placing about 1 cm in each glass. Place the egg yolks and parsley and sprinkle the ham powder. Shake Isi siphon and carefully add from 5 to 6 cm of foam of nut butters. Garnish the dish with truffle slices and serve immediately.

Servings: Serves 4 to 6 people.

Image Credit: highendfood.org

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