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16 Apr, 2021
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‘Greetings From The Mediterranean’ by Chef Jan Hartwig, H&S Chef Of The Month

H&S Chef Of The Month

Chef Jan Hartwig

Chef Jan Hartwig

Nationality: German


Interview With H&S Magazine

Who Is Jan Hartwig?

“I am the Chef de Cuisine of the restaurant Atelier (3 Michelin stars, 19 Gault & Millau points, 10+ Gusto pans) at Hotel Bayerischer Hof in Munich since May 2014. Following my initial culinary training at Dannenfeld, Braunschweig, I passed through further essential career stages working under the tutelage of Christian Jürgens at Kastell, Wernberg-Köblitz and GästeHaus Erfort, Saarbrücken. Between 2007 and 2014 I worked at Aqua, at the Ritz-Carlton in Wolfsburg, together with Sven Elverfeld (3 Michelin stars and 19,5 Gault Millau points).”


Type Of Cuisine?

“I want to take the guest on a journey of experience that they can remember afterwards. A visit to my restaurant should remain in the memory. How often do you go out to eat and a few days later you can’t remember what you ate? I want to create dishes that stay in the mind and are understandable. I want to satisfy and serve a culinary intellect and prepare an impeccable product excellently. I also want to inspire the guest and make them happy. I am also very concerned about animal welfare, sustainability and the footprints I leave in the world with my work, both for the guest and for the environment.

The focus is on regional and seasonal products for my light and creative cuisine. Regionalism and sustainability are important to me in the selection of ingredients. On the proven foundation of haute cuisine, I conjure contemporary and modern creations, but always without unnecessary extras, the recognition of the product is my foremost objective. In addition, the taste and the culinary experience are in the foreground and as the guest should have fun during dinner.”


What Inspired You To Become A Chef?

“My father is a trained chef and since I can remember, cooking accompanied my childhood. At least one time a day we used to enjoy a hot self-made dish. But it wasn’t just the culinary part that excited me – I loved sitting together with my family and chatting around the table over a good meal.”


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

“The biggest challenge in my career so far is the global corona pandemic, I think everyone knows why. I hope we all get through it safely because the pandemic will cost a lot of people their livelihoods, and no one ever expected this bad.”


What’s Your Biggest Achievement In The Culinary Industry?

“Getting the third star was an incredible feeling! I really enjoy going to work, because I want to develop myself and for me, it is fun going to work. I want everybody to be satisfied.

Innegrit Volkhardt (General manager of Hotel Bayerischer Hof), my Atelier team, the guests but primarily I have to be satisfied with myself. The third star not only brings success, it also involves more responsibility and stress. The higher you raise, the deeper you can fall. Also, the pressure grows, as the guests are very critical and expect a lot. We did not only get three stars, we have to keep and win them every night.”


When It Comes To Cooking What Is More Important To You The Technique, The Ingredients Or The Creativity?

“All aspects are significant. I always choose one protagonist to form the idea of a dish so I put ingredients first, then creativity and afterwards technique.”


Recipe Of The Week: ‘Greetings From The Mediterranean’

Sardine, Pulpo, Camarones, Calamaretti & Amalfi Lemon

Greetings From The Mediterranean



• 4 large, firm sardines (filleted and cleaned)
• Pickling stock
• 10g celery
• 20g carrot
• 20g spring leek
• 20g white onion
• 20g fennel
• 20g parsley
• 10g tarragon
• some chilies
• 80ml Chardonnay vinegar
•30ml white wine
• A dash of Pernod
• 30ml olive oil
• 1 tablespoon garlic oil
• 100ml vegetable broth
• Pepper, saffron, sea salt


Coarsely dice the vegetables and chop the herbs. Bring to the boil with the liquids and season to taste with the spices. Let the broth cool down then put the sardine fillets in it for 12 hours.


Potato Filling For The Sardines


• 100g La Ratte potatoes (cooked in their skins and then peeled)
• 2EL diced dried tomatoes
• Chopped parsley
• Lemon zest
• Salt
• Piment d’Espelette (Espelette pepper)
• A dash of best olive oil


Mash the potatoes with a fork and mix with the remaining ingredients and season to taste. Form a dumpling per dish and put two sardine fillets on each. Brush the stuffed sardines with olive oil and season with salt flakes.


Potato & Lemon Cream


• 100g floury potatoes
• 20g crème fraîche
• Some hot milk
• Lemon oil + zest
• Salt


Boil the potatoes until soft and pass through a fine sieve. Blend with remaining ingredients until smooth and season to taste.


Confit Potato


• 200g clarified butter
• 1 bay leaf
• Lavender flowers
• A quarter clove of garlic
• Salt
• 4 cutout potato cylinders


Flavor the butter and vacuum with the potato cylinders. Cook in the steamer for 25-30 minutes at 100°C. Grill the potato cubes in a grill pan until hot and season with salt.


Ham Mousse


• 75ml cream
• 75ml milk
• 150g Ibérico Bellota ham
• Salt, pepper
• Rosemary, thyme
• 1.5 sheets of gelatine
• 70g whipped cream


Boil 75 ml of cream and the milk with the ham and spices. Remove from the heat, cover and leave to infuse for an hour and strain. Warm the ham, cream and dissolve the soaked and squeezed gelatine in it. When the mixture starts to gelatinize, fold in the whipped cream. Pour the mixture into silicon ball moulds and freeze completely.


Tomato Jelly


• 200ml tomato juice
• 1 tsp Tabasco
• 2 tbsp ketchup
• 20ml gin
• 5 juniper berries
• 1 sprig of rosemary and thyme
• 2 sprigs of basil
• Salt, black pepper, cane sugar, piment d’ Espelette
• 25g vegetarian gelatin


Boil tomato juice with remaining ingredients (except gelatin) and season to taste. Strain finely and boil again with the gelatine. Using a needle, dip the frozen ham balls through the tomato jelly and allow to thaw and temper at room temperature.




• 1 handful of mirepoix (consisting of fennel, carrot, celery, leek, onion)
• 1 clove of garlic
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 2 parsley stems
• 2 bay leaves
• 3 allspice
• 10 peppercorns
• 2 juniper berries
• 1 teaspoon Pimentón de La Vera
• 1 teaspoon allspice d’Espelette
• 150ml white wine
• 100ml Noilly Prat
• 100ml champagne vinegar
• 80ml Pernod
• 4L water
• 1 pulpo


Boil a flavorful stock using the above ingredients and cook the pulpo in it until the arms are soft but not overcooked. Let the pulpo cool in the stock and then portion it.




• 10g paprika yellow
• 10g red bell bell pepper finely diced
• 20g zucchini peel finely diced and blanched
• Finely chopped parsley
• 20g Ibérico Bellota ham finely diced
• 100ml clear tomato stock
• Xanthan gum
• Ssalt, pepper
• Chardonnay vinegar


Season the tomato stock with vinegar, salt and pepper. Slightly thicken with xanthan gum and add the remaining ingredients.




• 1⁄2 clove of garlic
• 2 tablespoons of Greek yogurt
• 4 tablespoons milk
• Vegetable oil
• Piment d’Espelette
• Salt
• Lemon juice


Finely blend the garlic, milk and yogurt with a hand blender. Blend in the oil until a creamy emulsion is obtained. Season to taste with salt, piment d’Espelette and lemon juice.


Parsley Paper


• 100g potatoes
• 100ml of water
• 50g parsley
• Salt


Boil potatoes until very soft and blend finely with the water and parsley in the Thermomix. Season with a little salt and spread the mixture on a silpat mat. Dry in the oven at 60°C for 4-5 hours.


Piment d’Espelette Cream


• 200g red bell pepper
• Salt, black pepper
• Garlic oil
• Pimenton de la vera
• Piment d’Espelette
• Xanthan gum
• Olive oil


Grill peppers on charcoal and peel. Remove the core and mix finely with the remaining ingredients. Bind with xanthan gum and olive oil.


Crustacean Mayonnaise


• 1 egg yolk
• A little Dijon mustard
• 1 squeeze of lemon juice
• A dash of Tabasco
• Vegetable oil
• 1EL syrupy boiled down crustacean stock


Make a mayonnaise from the ingredients, adding a little salt if necessary.




• 20g camarones
• Flour
• Vegetable oil
• Salt
• Lemon juice


Flour the camarones and deep fry them in the vegetable oil. Drain on a paper towel, salt and sprinkle with lemon juice.




• 20g cleaned calamaretti
• Olive oil
• 1 slice of garlic
• 1 sprig of thyme
• Salt
• Lemon juice
• Finely chopped parsley


Sear the calamaretti in a pan with the remaining ingredients and season.


Other Ingredients:

• Fine basil panicles
• Fried garlic chips
• Pickled amalfi lemon


Arrange the components of the dish as in the picture, on a plate.


Greetings From The Mediterranean by Chef Jan Hartwig


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