MUNICH: After doing my grocery shopping at the Viktualienmarkt in Munich, I came by the new vegetarian gourmet restaurant TIAN, which just opened across the street. I am curious as the restaurant promises highest standards without fish and meat by using food on a biological and sustainable basis from organic retailers and farmers.
The location could not be more suitable as it is located right at the low-energy hotel Campo dei Fiori opposite one of the most beautiful food markets in Germany. The chef, Mr. Christian Mezger, is already a well-known gourmet cook and has been awarded with one Michelin Star and two Gault Millau toques. I am ready to order – and to chat with the chef about the cuisine at TIAN.
You are cordially invited to participate in our raffle this week to win a lunch for two at TIAN restaurant. Like us on Facebook and instagram and send us your request attakepart[at]irmasworld.com and be a lucky winner.
Mr. Mezger, you are not a vegetarian yourself. How do you come up with the ideas for the colourful and imaginative dishes without using animal proteins?
The vegetable and herb cuisine was always a favorite part of my kitchen experience. Now it was the perfect step for me to open a vegetarian restaurant (as we say a cuisine without fish and meat).
The Tian Restaurant wants to offer first of all a gourmet experience to its guest. What is your vision of gourmet food today?
It should be an experience to eat very good, but nothing to do with gourmet cuisine. You should just sit down and enjoy.
What inspires you most when creating a menu?
When you have the Viktualienmarkt in front of your door, a chef’s playground is perfect!
What can you offer guests with food allergies, for example against gluten, nuts and lentils?
In our menu everybody finds the right thing because we listen to our guests and try to please their wishes.
What is your trick or tip to sustain animal proteins so one feels light and not hungry after a meal?
The menu has to be balanced and the portions in the right size. We use little butter and prefer olive oil instead. That makes our cuisine light.
What are the herbs and spices that you use most when you cook?
Roman Camphor and chervil, aniseed and green cardamon always find a place in my creations and are very exciting in my cuisine.
How would a delicious menu look like without using sugar, an ingredient many health-conscious people try to avoid nowadays?
As an alternative to sugar we use stevia and agave syrup.
Do you also offer entire vegan menus?
For the moment you find several vegan dishes on our menu and we are working on a vegan tasting menu.
Your favorite vegetarian dish?
Black salsify, orange, fennel and estragon.
Thank you Mr. Mezger.
