Christian Bau

Christian Bau's core culinary ethos, encapsulated in his signature 'bau.stil,' is a sophisticated "Paris - Tokyo" bridge. It represents a light, contemporary, and cosmopolitan top cuisine, rooted in classical French traditions but profoundly inspired by the Far East. His overarching vision is to deliver great pleasure and passion to guests from around the world, making them happy with an unmistakable and unforgettable dining experience that appeals to all senses, akin to the spirit of traditional kaiseki. His philosophy hinges on uncompromising product quality, a commitment so fervent he describes himself as a "product fetishist." Bau seeks out the "best products in the world," meticulously sourcing from global, high-caliber suppliers with whom he negotiates solely on quality, never on price. This means importing premium ingredients like Poulet La Cour d’Armoise from the Loire Valley, large Langoustines from Guilvinec in Bretagne, Miyazaki Wagyu beef from Japan, specific French Adour salmon, Dieppe scallops from Normandy, and the coveted "Demoiselle" green asparagus from Robert Blanc. He personally inspects all incoming goods, ensuring only the finest make it to the kitchen, embodying the belief that "the product is the star" and that great taste cannot be created if it's not inherent in the ingredient. Bau's vision extends to providing an exceptional culinary journey that justifies guests traveling hundreds of kilometers and spending significant sums. This demands a commitment to a standard of excellence that resists complacency and constant evolution. His kitchen, co-led by Sarah Bau, sustains this equilibrium, prioritizing consistency, rigor, and the continuous pursuit of a unique perfection over fleeting trends, ensuring each visit deepens perception rather than dulling it. Chef Christian Bau's signature approach is defined by an authoritative technical mastery that seamlessly merges classical French tradition with precise Japanese techniques. His style is characterized by a remarkable restraint and calibration, a refusal to embellish what is already exact. Japanese influences, such as fermentation, meticulous temperature control, precise knife work, and clarity of broths, are not theatrically quoted but fully absorbed and integrated into the kitchen's disciplined operations. Sauces are architecturally constructed, proteins are treated with reverence, acidity is exact, and umami is layered with precision, ensuring nothing on the plate arrives without clear reason. His legendary technical prowess extends to specific methods like grilling over Binchotan, the Japanese oak charcoal, utilized for its unique heat development to ensure ingredients like Langoustines are cooked for the shortest possible time – mere seconds – achieving a perfect caramelized exterior and butter-tender interior. Bau also champions the ancient Japanese Ike Jime technique for fish, which ensures sensational quality, firmer flesh, and the ability to age fish like meat, developing complex, iodic aromas. Signature ingredients and preparations include large Langoustines from Guilvinec grilled over Binchotan, Miyazaki Beef with deconstructed Ratatouille, Anchovies, and aged Soy Sauce, Dieppe scallops served with Koji-sauce and grated Karasumi, and Robert Blanc's "Demoiselle" green asparagus delicately warmed with Shiso-Vinaigrette.

Career

• Cook at Talmühle, Sasbachwalden
• Cook at Le Canard, Offenburg
• Sous-Chef at Schwarzwaldstube, Baiersbronn
• Head Chef and Host at Victor's Gourmet-Restaurant Schloss Berg, Perl-Nennig

Mentored by Harald Wohlfahrt.