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LEThe sadly much too early passed away top chef and hotelier Helmut Thieltges 🖤developed, what is probably the most iconic of all German signature dishes in 1981—and with it the ultimate challenge for our #signaturesunday format: the “tartare cake.”
The dish has been served continuously since 1981 at the Waldhotel Sonnora restaurant (awarded 3 MICHELIN stars ⭐️⭐️⭐️ since 1999), whose kitchen has been masterfully and honorably continued by Thieltges‘ long-time sous chef Clemens Rambichler since Thieltges‘ death.
The seemingly simple combination of beef tartare, caviar, crème fraîche, and crispy potato rösti is elevated to an unreal level with skillful temperature nuances, magnificent flavor, and a perfect interplay of textures, that is almost unbelievable.
Before we cover the story of the Waldhotel Sonnora ⭐️⭐️⭐️ in our posting series starting tomorrow, this Sunday we are dedicating ourselves to what is probably the most iconic dish in Germany in cinematic images – personally explained by head chef & co-owner Clemens Rambichler. Enjoy 😊.
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