Christian Bau reveals: This is how the currywurst becomes a gourmet experience!

Christian Bau reveals: This is how the currywurst becomes a gourmet experience!

In the gourmet-loving world, there is hardly a name that has as many stars in the sky as that of 46-year-old Christian Bau. Germany's most decorated chef, who runs his restaurant "Victor's Fine Dining by Christian Bau" in Perl-Nennig on the Moselle, not only ensures culinary excellence, but also shows that simple dishes can have a very special touch. An example of this is his special currywurst, which has its own charm.

Bau, who has been awarded three Michelin stars, has made a name for himself not only through his creative cooking, but also through his honor as “Chef of the Year” from the Gault&Millau restaurant guide. He combines French haute cuisine with Japanese elements and has developed his very own style that has received great international recognition. He emphasizes that eating should be fun and that there don't have to be any formal rules. Instead, he runs a casual kitchen environment where he works with a team of ten talented employees.

A very special dish

What makes a good currywurst? For Christian Bau, it's more than just a quick snack. He sees the currywurst as a work of art in which the texture of the sausage, the quality of the bun and, above all, the structure of the sauce are crucial. The secret of his curry sauce? An unconventional but tasteful trick: Coca-Cola. In his kitchen he uses the classic version and boils two bottles down to around 130 milliliters to create the unique taste. There are no light or zero variants in his bag.

He cooks for his team every month, and currywurst is at the top of the menu. Despite the fine cuisine he serves in his restaurant, Bau remains true to his roots and is always looking for the best insider snack tips in new cities. For him, currywurst is something like the quintessence of good German gastronomy - a dish that also serves as his favorite choice for a possible last meal.

A look behind the scenes

As a chef, Bau relies on a high proportion of fish in his dishes - around 85 percent are based on fish and seafood. He often avoids fats such as cream or butter and instead uses broths and Asian citrus fruits. His dishes are not only creative, but also international: around 50 percent of his guests come from abroad, many of them from neighboring countries as well as from Scandinavia and Great Britain.

With his third Michelin star, which he received in 2005, his perspective on cuisine has changed. He wanted to free himself from classic French cuisine and the pressure of success, which he succeeded in doing. His fascination for Asian cuisine and the culture of hosting flows into his work and shows that even the highest standards of gastronomic quality can be implemented simply and understandably.

The restaurant “Victor’s Fine Dining by Christian Bau” is open from Thursday to Sunday, with the rest days falling on Monday to Wednesday. His philosophy of combining the basics of good cuisine with a lively and innovative approach makes him one of the most sought-after chefs in Germany.

In this culinary mastery, Bau not only finds the respect of restaurant critics, but also the love of his guests. His talent for elevating the humble dish of currywurst into a first-class experience shows how diverse and surprising the world of gastronomy can be.

For more information about Christian Bau and his unique cooking skills, please visit SOL.DE, Stern and Luxury First.