Stir fried, baked, poached or macerated, pickled and mixed… Whether it’s behind the stick or at the stove top, the art involved in food and drink preparation has been rocketing high.
Alexander Rabl pays tribute to the interaction between kitchen and bar, pushing the boundaries and serving the guests stunning creations in a very modest and humble but highly professional way. You will find the whole article at A la Carte magazine or following the link below.