You used to create a new seven-course menu every two weeks and turned the “Schwarzwaldstube” in Baiersbronn into an exceptionally good restaurant. How often do you spoil your wife with unusual creations these days?
We cook together every day in the early evening. The portions are now half the size they used to be. We eat a lot less to keep our weight under control as well. We skip the coffee hour, the breakfast is also modest.
In 1992 you were awarded three Michelin stars for the first time. How do you remember this moment?
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