Chefs Karl and Rudi Obauer – The Amazing Austrian Chefs

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Chefs Karl and Rudi Obauer have been operating their Austrian Restaurant, Obauer, for the last three decades. These two chefs certainly know their business and they definitely know how to run their restaurant! It is not an easy feat, but these chefs have managed to place Obauer at the 85^th spot of El Pellegrino World’s 100 Best Restaurants list. They did not enter into the business without any experience. They trained in various restaurants in Austria and abroad before they finally opened Obauer.

While Chef Karl was working at Werfen, his brother was on a culinary exile working in various restaurants in France, wallowing in all kinds of techniques and knowledge. He was learning classic French cuisine and cooking techniques. He was working alongside some of the best chefs including the Troisgros brothers. All these experience have taught the Obauer brothers their own technique. They know how to play with local ingredients and create harmonious flavors out of the most unique ingredients. They source produces from all over the world and they insist on the freshest ingredients.

The menu is rich and varied. One would find sumptuous selections of dishes that he or she would definitely relish eating. An order of a scrambled egg would give you a delicious treat. The chefs’ creativity is definitely bubbling all the time. A simple scrambled egg would be served with mixture of herbs, chives and other greenery. No, the dish is far from being simple. This may seem a bit much for some people, but this is definitely a treat to some. It’s not often you would get a work of art in place of one plate of scrambled egg.

The brothers’ passion for cooking is continually growing. They also continue to hone their skills and perfect their individual style. They take cooking very seriously, but are continuously having fun. They also experiment with various ingredients. They also find humor in their cooking – thus, their comical hats. The elongated chef hats have even inspired Obauer’s logo.

The Obauer brothers are committed to offering the best culinary experience. One can say that Obauer is the pride of Werfen – if not the whole of Austria. Anyone who experiences the gastronomic treats of Chefs Karl and Rudi Obauer would say the same. Diners can take their meals under shaded garden or inside the restaurant. Regardless of where people choose to eat, they would enjoy great service and exceptional food. A meal at Obauer is definitely worth that ride to Salzburg.

Obauer’s beef roulades on creamy vegetables

Recipe via The Passionate Cook

Servings: 4

Ingredients:

4 beef escalopes (ca. 600 g doubles cut from a roasting joint)* (flattened)

4 tsp dijon mustard

2 handful rocket leaves (chopped)

4 slices cooked ham (roughly 100 g altogether)

1 tbsp vegetable oil

1 knob butter

For the farce:

200 g mushrooms (finely chopped)

3 shallots (finely chopped)

1 knob butter

fresh herbs (I used parsley, thyme and sage)

For the vegetables:

2 shallots (roughly chopped)

1 large carrot (roughly chopped)

1 leek (thinly sliced)

1 tsp dijon mustard

100 ml vegetable stock

142 ml single cream

5 cocktail gherkins (finely chopped)

1 tsp dried marjoram

1 tbsp white wine vinegar

salt, pepper

Ingredients:

Prepare the farce by melting the butter in a pan, then shallow-frying the onions and mushrooms until all the developing liquid has evaporated. Add the fresh herbs and season to taste. Set aside.

Prepare the roulades. Flatten the beef escalopes thoroughly to tenderise them. Spread 1 tbsp of dijon mustard on one side, then sprinkle with some chopped rocket. Spread out one quarter of the mushroom farce on top, then cover with a slice of ham and roll to form a neat roulade. Secure with bamboo skewers, toothpicks or some string.

Heat the butter with the oil, then fry the roulades on all sides until nicely browned. Lift them from the pan, then fry the vegetables until starting to brown and soften. Add the cream, mustard, marjoram, gherkins and the stock. Return the roulades to the pan, then cook on a very low level for 10 – 15 minutes until completely cooked.

Serve each roulade on a plate with some of the vegetables & sauce, e.g. accompanied by a potato mash.

*If you buy whole rather than ready-made escalopes, cut a half-centimetre slice, but don’t cut through fully. Cut another slice right next to it (another half-centimetre), and this time, cut through. Flatten to form one large escalope.

Credit Obauer

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Currently 3 comments - But what do you think?

Posted on Monday, July 6, 2009 at 2:11 pm
Filed under Top Chef · Tagged with Chef, chef jobs, cook, Cooking, Culinary, kitchen food, Matthew, obauer, Recipe, Restaurants

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Comments

3 Responses to “Chefs Karl and Rudi Obauer – The Amazing Austrian Chefs”

eva weisseneder says:

January 17, 2011 at 7:27 am

The Best of the Best!!

[Reply]
Chef Matthew J.G Reply:
January 17th, 2011 at 11:14 am
Hello Eva,

Thanks for dropping by.

I am with you on this one.

Matthew

[Reply]
effectivearticlemarketing says:

January 19, 2011 at 12:14 pm

There are times when you’re best going with the common opinion, but this one was really worth looking into. In the end each one of us will have go with one – either imported as is or molded by experice.

[Reply]