Vive las verduras

Beetroot in haute cuisine

Christian Lohse, from the Fischer’s Fritz restaurant in Berlin

In Christian Lohse’s Berlin establishment there is a rule that is followed to the letter: all the products they use, and especially vegetables, must be free from chemical treatments, they must be regional (with the exception of those that are impossible to grow locally), and they must always be cooked at low temperatures. He tries to take advantage of the organoleptic properties provided by a climate with big swings in temperature, which makes the flavours very intense in crops such as red beetroot, a crop that plays a leading role in his cuisine which Lohse defines as “simple” and based on “old-fashioned produce”.

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