menu. One of Christian’s signature dishes is artichoke structures with parmesan, Jabugo bellota and herbs. 
Christian describes his cuisine as “light, modern and cosmopolitan.”
The authentic produce is always the main priority and he is open to new techniques. He mostly refrains from using cream and butter, which makes his dishes light. His food is inspired by cuisines from all over the world, but mostly he loves Japanese cooking, which is noticeable in his menus.
He said: “I appreciate the Asian cuisine more than French, because of its aromas. The Asian cuisine is also more digestible and fresher, as so much is made raw.” But he combines Asian and European tastes with a classical French basis and thereby surprises his guests.
He explained: “What inspires me most is the processing of seafood. You can find a lot of that in my menus.”
He also likes to play with contrasts, such as soft and crunchy, hot and cold.
When did he first gain a Michelin star?
After only seven months of taking over the Victor’s Gourmet Restaurant Schloss Berg, Christian and his team received their first Michelin star. The second one was awarded only one year later, when Christian was 28. In 2005 they received the third star and has held them ever since. Christian’s wife Yildiz Bau, who is originally from Turkey, is responsible for the service in the restaurant.
He has two daughters, who have started cooking themselves – so far only in their personal kitchen at home. It is Christian’s dream to someday work with one of his daughters in his kitchen and maybe pass on his head chef status to them.
By Vera Kleinken
