It is my and our job to carefully select and prepare food and to create a pleasurable experience in harmony with ecological aspects. I am convinced of our philosophy, because it is also so close to the Slow Food movement. Issues such as biodiversity, acting responsibly and respecting farmers and producers shape everything I do every day as a chef. Everyone talks about good regional products, we have them! For me, there is no alternative to regional food, to rooting cuisine in the region, and to preserving regional cooking.