After my passage in Belgium and my delayed arrival in Germany because I made a brief passage in France, it was necessary for me to take again the rhythm of the foreign languages, to get acquainted with a new team, to understand the local specificities and especially to appreciate the local specialities.
In the kitchen, there is no hierarchy as one could find in the French brigades.
Everyone is in solidarity, what strikes first is this permanent and warm mutual help.
During the first weeks, learning how to make local dishes was not as easy as I imagined. But it was without counting on the help of the benevolent Chief Claus and his brother who quickly put me at ease and helped me pronounce the dishes. When you are not German-speaking, it’s not quite easy, I let you try pronouncing some dishes: KartoffelSalat (potato salad) then Maultaschen (meat ravioli) or sweet Schwarzwälder Kirschtorte (the famous black forest).
The similarity with many dishes from other countries jumped out at me. Starting with the spätzles (local dough) that Marie already mentioned in a previous article.
But also French speciality to Strasbourg. But if I love them they are Swabian (local province of the restaurant).
Consommé (clear soup made from a richly flavoured broth or broth that has been clarified) is a very popular dish in south-west Germany as well as in western Austria. The consommé was originally from France, but over the years, the French have gradually avoided it because the preparation time is about six hours.
But German gastronomy is still today a cuisine of patience as our grandmothers did it with long cooking and the desire to please.