Claus-Peter says: “They have all shaped me, but over the years you grow with your task, with yourself and with your team. So today there is relatively little influence from the old masters.”
Claus-Peter’s cuisine
Claus-Peter’s cuisine is French with Mediterranean influences and also very rich. “I am a man who likes to enjoy good food”, explains Claus-Peter. “What I like to eat most is what I cook for my guests.” And his dishes are not only rich they are also big; his Á la carte dishes usually don’t fit on one plate.
“There is always a little menu completing the main ingredient.” He lays special emphasis on regional and seasonal food. First and foremost Claus-Peter and his team concentrate on the flavour and in a second step what it looks like, he explains. “The visual presentation of the dish is always secondary. At first, the vision of the dish develops in my head. At this stage I already know what it should taste like and roughly what it should look like.”
“Everything we do is devoted to the flavour of the products,” he adds. 
The secret to Claus-Peter’s success is that “the work you do has to be done by the whole team, with its heart and soul, and this every single day for lunch and dinner.” His newest project is his book “Nahaufnahmen” (close-ups), which features photographs from the kitchen.
The images were taken live in the kitchen, before the dishes went out to the guests and show the busy atmosphere and the food. Alain Ducasse and Eckart Witzigmann wrote the foreword to this special book; A look behind the scenes of one of the best chefs of Germany.
By Vera Kleinken
