Manuel Zaugg

Manuel Zaugg's culinary philosophy is deeply rooted in a blend of fervent passion, meticulous craftsmanship, and an unwavering commitment to the guest experience. He perceives cooking not as a mere artistic endeavor for external validation, but as a "pures Handwerk" – a pure craft demanding precision, dedication, and technical mastery. This ethos prioritizes the tangible outcome of expertly prepared dishes over fleeting visual trends, particularly those influenced by social media. For Zaugg, the true reward is found in the compliments of his guests, an intimacy fostered by his restaurant's small scale, allowing personal interaction and bespoke attention to each of the twelve diners served by a four-person team. His vision for Du Bourg extends beyond the plate to encompass the entire dining environment. Zaugg believes the historic setting and thoughtfully chosen tableware profoundly influence the "Essensgefühl" – the overall dining sensation. He emphasizes that the form, tactile quality, and suitability of the cutlery and plates are as crucial as the food itself, asserting that even a perfectly cooked fish only achieves 90% of its potential on an unsuitable plate. This holistic approach ensures a cohesive and deeply immersive experience. Ingredient sourcing is central to his philosophy, with a strong emphasis on local and fresh produce. Zaugg champions direct relationships with regional suppliers, specifically highlighting professional fishermen from Lake Biel and the aspiration to daily acquire fresh vegetables from local market vendors. This dedication to proximity ensures the vitality and seasonal relevance of his ingredients. The Japanese culinary tradition, with its emphasis on purity, balance, and nuanced flavors, has been a lifelong influence, subtly yet significantly shaping the identity of Du Bourg's menu. Zaugg's kitchen operates with remarkable agility, allowing for continuous adaptation and refinement of dishes, reflecting his pursuit of an ever-higher quality standard, even after a dish has been served for weeks. This dynamic approach, coupled with his personal affinity for patisserie, ensures that even desserts are crafted with the same thoughtful integration and technical excellence as the savory courses, designed to perfectly complement the overall gastronomic narrative. Chef Manuel Zaugg's signature approach is defined by a rigorous commitment to "Weniger ist mehr" (Less is more), translating into a distinctive style characterized by clear, simplistic, yet intricately detailed dishes. He vehemently eschews plates overloaded with "tausend Komponenten," opting instead for a deliberate selection of elements that harmonize in form and flavor. Precision in execution is paramount, evident in his insistence on "klare Formen und genaue Schnittarten." This technical mastery ensures that each component contributes meaningfully to the overall composition without creating visual or palatal clutter. A defining characteristic of Zaugg's flavor profile is his profound affection for acidity, which he meticulously integrates into all his dishes. He states, "Ich liebe Säure. In all meinen Gerichten ist eine säuerliche Komponente mit drin." This "säuerliche Komponente" serves to lighten and refresh the palate, a signature touch that renders his cuisine bright and invigorating. The influence of Japanese gastronomy is subtly woven throughout his menu, manifesting in the judicious and accented use of dashi and miso, alongside other nuanced elements that underscore a dedication to purity and balance. His most notable signature dishes exemplify this refined aesthetic and technical prowess: * **Kohlrabi-Rose**: A visually striking dish featuring various vinegars to impart Zaugg's beloved acidic component, artfully presented with a multi-colored sauce. * **In Öl konfierter Saibling aus Ligerz**: Lake Biel char confited in oil, served alongside crispy, tart fried sauerkraut, enriched with beurre blanc, herb oil, and a creamy quenelle of cauliflower and celery. * **Fish-free Ceviche**: An innovative creation where Nori seaweed is crafted into a tartlet, filled with pickled Lake Biel trout, sweet-sour kohlrabi, roasted sesame, grilled cucumber, grapefruit, and dill, showcasing intricate flavor layering. * **Chawanmushi**: A Japanese-inspired savory egg custard adorned with grilled peas, millimeter-sized roasted peas ("Backerbsen"), "forest caviar," and red onion brunoises, infused with a vegetable stock that skillfully balances its Dashi and Miso notes. * **Apple with Wasabi and Mascarpone**: A contemporary dessert reflecting his patisserie passion, blending sweet, spicy, and creamy elements into a sophisticated finale that guests can intuitively appreciate. * **Lemon Tartlet with Nashi Pear**: Previously a highly intricate dessert featuring eleven perfectly julienned Nashi pear slices arranged in an accurate fan, now refined for efficiency to a precisely rounded pear cut, demonstrating his continuous quest for both aesthetic perfection and operational agility. Zaugg's meticulous attention extends to the very vessels on which his creations are served, recognizing that the "Geschirr" profoundly shapes the dining experience. He invests in tableware that complements the food's form, texture, and the ergonomic feel in the diner's hand, ensuring that each dish is presented to its fullest potential.

Career

• Apprentice at Posthotel Rössli, Gstaad
• Executive Sous Chef at ERMITAGE Wellness- & Spa- Hotel, Schönried
• Executive Sous Chef at steinhalle Bern, Bern
• Co-founder / Chef at Restaurant Olympia, Bern
• Küchenchef at steinhalle Bern, Bern
• Küchenchef / Geschäftsführer at Du Bourg, Biel