Cliff Hämmerle

Chef Cliff Hämmerle's culinary philosophy is deeply rooted in the preservation and modern reinterpretation of traditional, often centuries-old, Saarland regional recipes. His core ethos centers on keeping these historical dishes alive by presenting them in a contemporary context, thereby evoking "Heimatgefühle" (feelings of home) and reminding people of their culinary heritage. He is driven by the passion to uncover and meticulously document recipes that were historically passed down orally, often with vague instructions, and to share them with a wider audience. His approach to ingredient sourcing is intrinsically tied to his personal history and the regional focus. Growing up in a gastronomy family, with a butcher grandfather and a grandmother who maintained a large garden, instilled in him a profound appreciation for fresh, local, and seasonal produce. While not explicitly naming modern biodynamic farms, his philosophy implies a commitment to sourcing "frische regionale Produkte" that mirror the integrity and quality of his childhood experiences. Technically, Hämmerle combines traditional wisdom with modern culinary science. Faced with ambiguous historical recipes, his team of trained chefs, confectioners, and apprentices rigorously tests and re-engineers dishes. They use scientific knowledge, such as the binding properties of lecithin in egg yolk, to standardize and precisely re-recipe old preparations, making them reproducible and scalable. This meticulous process often involves cooking and testing a dish ten to twenty times before a definitive recipe is established, always with the goal of creating dishes that resonate with the "Referenzgeschmack" – the cherished taste of childhood and home-cooked meals. Chef Hämmerle's technical mastery lies in his unique ability to transform ambiguous, orally transmitted traditional recipes into precise, modern culinary guides. He employs a rigorous, scientific methodology within his kitchen, utilizing the expertise of his team to meticulously re-engineer dishes. This involves understanding the chemical processes behind ingredients, like the binding capacity of eggs, to standardize historical variations and make them reproducible, whether for a refined restaurant setting or a home kitchen. His technical style balances respect for tradition with a drive for contemporary clarity and consistency. His approach to flavor and plating is characterized by a "modern interpretierte regionale Rezepte" ethos. He aims to highlight the inherent complexity and balance of traditional dishes, such as the harmonious interplay of savory beans, rich cured meat, and sweet-tart plum cake in "Bibbelsches Bohnesupp mit Quetschekuche," which he views as a historical precursor to modern sweet, sour, fruity, and spicy flavor profiles. While honoring the core essence, he allows for nuanced interpretations; for instance, preferring a "locker" (loose) texture for his "Geheirade" over a firmer, more traditional version. For his restaurant, particularly at the "Chef’s Table," he presents "Sterneküche vor den Augen der Gäste," suggesting refined plating and a sophisticated presentation of regional flavors. His most legendary signature dishes include "Geheirade" (a dish so popular it was sent into space), the balanced classic "Bibbelsches Bohnesupp mit Quetschekuche," the versatile "Eierschmier" served as an amuse-bouche, and "Rostigen Rittern" (also sent into space).

Career

• Apprentice at Winzerstube, Saarbrücken
• Cook at Hostellerie Bacher, Neunkirchen (Saar)
• Cook at Schweizerhof, Lenzerheide
• Chef-Owner at Hämmerle's Restaurant, Blieskastel

Mentored by Rudi Kubig, Margarethe Bacher.