In end February 2013 we set the table for the coziest brunch I’ve ever made. We were in the south east corner of Bavaria, close to the Austrian border, at one of the most down to earth place I know: Fischbachau, a village climbing up the mountain. We were at Rösler Haus, a place which has a more relaxing impact on me than both yoga sessions and red wine. Doll’s Butchery, from Baden, hade send a care package of sausage. Amely had prepared the house specials. And Sasha Gora, Nicky Stich and I had prepared our favourit brunch dishes to share with you in my book.
5 wintery recipes were shared with me in the Bavarian Chapter. Apart from the ones below there are 2 great spread: Blood Orange Curd with Rosemary and Pear Ginger Jam!
That day the snow was quickly melting in the February sun. Weather was perfect and we ended up taking a walk in the snow. Yorick, a photographer who also share my love for bread, captured the day and it ended up being a chapter of my book. Just like all my chapters this one has a theme; Traditions and Quality. Because this is exactly what has kept this region so lovable.
Now, 3 years after we photographed a perfect Brunch stilleben my book is being released in the German Language. We decided to celebrate in Münich, only 40 min away where we celebrated 3 years ago.