MAY: Honoring tradition with the cured salad

With Chef Jörg Hofmann at the helm, we’re heading back to our roots – quite literally. Made with crunchy root vegetables and an egg, the dish of the month is the cured salad.

The starter is one that’s steeped in tradition. Known as “Bauernfrühstück”, meaning Farmer’s Breakfast, the classic German salad is no stranger to Germans. But of course, we’ve given the dish a Chef Hofmann twist.

Swapping out the omelette for a creamy, slow-cooked egg, the bright red yolk adds vibrancy to the dish that’s topped with carrots and radish.

Let Chef Hofmann guide you through his contemporary take on the cured salad in the video!


If you’re still not hungry, then check out April’s video where we presented a deconstructed eel in aspic, or explore beneath the sea with Chef Victor Santos and his shrimp ceviche.

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