What was the most memorable meal you either cooked or ate? (Tobias Bätz)
Definitely the caviar sandwich at Disfrutar in Barcelona.
What was the most memorable meal you either cooked or ate? (Alexander Herrmann)
A memorable dish: Venison with crystal caviar at Alain Ducasse in Paris.
What are your sources of inspiration? (Tobias Bätz)
My greatest source of inspiration is childlike curiosity – that playful sense of discovery, the wonder, and the lightness with which children view the world. I try to preserve exactly that openness: to move through life attentively, to ask questions, to observe – and to let myself be surprised. Because only those who stay curious can keep discovering new perspectives and thinking creatively. That’s exactly where the ideas at AURA are born – ideas that surprise, move, and stay with you.
What is the most inspiring experience you had on your journey to becoming a chef? (Alexander Herrmann)
There have been moments in our restaurant when guests were moved to tears by a single dish. The fact that food can carry such emotional depth and touch people so profoundly – that, to me, is pure magic.
What is the most inspiring experience you had on your journey to becoming a chef? (Tobias Bätz)
The most inspiring experiences are those magical moments when you're experimenting, trying things out – and suddenly something works that you never expected. It's those moments and results that i truely remember.
What is your favourite Krug food pairing? (Alexander Herrmann)
For me, without a doubt: Wiener Schnitzel with Krug – a classic meets character. Indulgence with a wink and a touch of sophistication.
What is your favourite Krug food pairing? (Tobias Bätz)
A true highlight is our carrot tartare in the ANIMA style – rehydrated and refined. Paired with a glass of Krug Rosé, it’s a combination that surprises and lingers.
