Ralph's Japanese menu in Hardthaus

14. August 2013

Footprints

2005-2008
Restaurant Hardthaus, Marc Vermetten
Kraiburg, D
Training as a chef

2009
Hotel Zürserhof, Fam.Scarderasy
Zürs / Arlberg, A
Koch, cheese sommelier

2010
Hotel Strandhörn, Dirk Transparent
Sylt Wenning city, D
Cook, sous chef

2011
Boat Shed Restaurant, Daniel Monopoli
Nelson, NSL
cook

2012
Carpe Diem, Ikarus
Salzburg, A
Cook, Chef de Party

2013
Restaurant Hardthaus, Marc Vermetten
Kraiburg, D
Cook, Chef de Party

Ralph Fischer learned his dream job as a chef at Marc Vermetten, in Hardthaus restaurant and wine cellar, in Kraiburg am Inn.

Wanderlust and curiosity drive him through the world. Curiosity and perseverance let him learn the culinary specialties of different cultures and their craftsmanship. Inventiveness and the necessary intuition Ralph Fischer's constant companions. Its roots make him come home and it pleases us to participate in his new impressions and experiences.

Ralph Fischer has worked in New Zealand with the sushi chef Yuki Takeda from Hokkaido and be inspired to a wonderful, Japanese menu.

7 courses Nobu Menu

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Matsuhisa Appetizers
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King Salmon Tataki / wasabi / Ponzu / Shiso
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Lobster Carpaccio / Tobiko / Yuzu Dressing
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Turbot sashimi / roasted garlic / shallot / Jalapeno
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Scottish scallop / Spicy Black Bean Sauce
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Quail breast tempura / Anticucho sauce / green asparagus
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Japanese Bloody Mary
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Grilled Waygu beef / teriyaki balsamic sauce / Roasted Vegetables
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Apricot Sakesuppe / Erdnussknusper / coconut ice cream

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