Marcel Fischer - Countryside kitchen with Cressperience, Culinaire Saisonnier

Deep in Germany, in the eastern federal state of Thuringia, we visit the fantastic resort Weimarerland centralized around golf and enjoyment. We have an appointment with Marcel Fischer, the executive chef who is in charge of five different restaurant concepts on a daily basis.

In the midst of unspoilt natural beauty, old farmhouses were converted into an impressive address to be pampered. “Something for everyone, says Marcel. “Our owners are in a completely different business, but have lost their heart to gastronomy. They travel the world and encounter too few concepts that they can enjoy without restraint. Sometimes it is the service that is wrong, sometimes the environment and often the limited possibilities to fill the day at your own discretion in terms of activities."

Here in their home base Blankenhain things had to be done differently. Everything they had added to their own wish list over the years had to come together at the already existing golf course. The dilapidated buildings were restored to a high standard and in the tradition of the region, a modern spa was added and gastronomically it was decided to create different types of restaurants that would reflect the diversity of the clientele. Weimarerland now has four indoor restaurants and real local cuisine in the village. From haute dining to a farmhouse kitchen, it is all possible here.

How does Koppert Cress fit into this story?

"In addition, of course I have my personal favorites that I like to work with and that fit effortlessly into the Master kitchen. Ultimately, the choice of cress is determined by the taste and intensity of the profile. Our kitchen, like the buildings, traces back to its origins and represents a rich tradition. The flavors of the cress also have something original, which makes them effortlessly fit into the concept." An additional important reason for working with the Koppert Cress cresses is the constant quality and supply.

“It is damn difficult to get the right stuff here. This is effortless with the cress.” The chef is visibly pleased with the fact that Koppert Cress offers him the opportunity to have his skills recorded on paper. We find the cresses in the dishes in two ways, in the preparation and as a garnish. But always accurate based on the flavor profile of a dish. Marcel is a versatile chef, lost to his Thuringia and the rich dining traditions from here. The cresses are an obvious extension of this for him.