Dear Friends,

It has been a few weeks since I sent you my last newsletter. All of you who follow me on Instagram or Facebook will know that they were highly eventful and exciting weeks. This is what happened:

ECUADOR

Early April: Invited by my friend and Relais & Château colleague Jan Niedrau to spend two days in the rainforest, at the Mashpi Lodge. A remarkable nature conservation project. Here’s a video that will transport you directly into the rainforest.


Foto: Mashpi Lodge

Then a week in Quito, the capital of Ecuador. Cooking in Jan’s restaurant „ZAZU“ to learn more about new, exciting products and Ecuador’s regional cuisine. Thanks to the excellent organisation and the great support by the kitchen and service teams, all four evenings, with more than 150 captivated guests, were a huge success.


Foto (center): ZAZU

Daytime in Quito: visiting the markets. After meeting a few producers and suppliers, I am absolutely impressed by the great passion with which top products are grown here, all year round. The freshness and quality of these products are outstanding.



I also came across extraordinary cuisine concepts, providing inspiration for my new projects.

An unforgettable moment was the tasting of To’ak chocolate with Jan. One of the best, rarest and most expensive chocolates in the world (from €211 for 50 g). I’ve never experienced anything like it. The fine, mild taste of chocolate that has aged in old whiskey barrels is indescribable.



Before returning to Germany, a quick lecture at Quito’s San Francisco Universität. At the start of my journey, there was mention of around 30 to 50 students who wanted to attend my lecture. When the time came, more than 150 students from all areas of gastronomy listened curiously and attentively to my nearly three-hour talk, which included a cooking demonstration.



I am grateful to all those who helped make my trip such a success. Above all, Jan Niedrau, his wife Michelle, and Wilson Alape and his team.

MOROCCO

Back in Germany, with only little time to relax. Shortly before Easter, it was off to Marrakech, to the Mandarin Oriental Hotel. The impressive atmosphere is like a scene straight out of “The Arabian Nights”. It is a continuing challenge to familiarise a team on-site with my style of cuisine in the shortest time possible. Of course, everything went perfectly on the gala evenings on Good Friday and Easter Saturday. Unfortunately, there was not enough time to explore Marrakech further. Definitely a good reason to come back again.

HONG KONG

It could almost be called my world tour: straight after Marrakech came Hong Kong. Here, a private dinner with a small group – an almost intimate experience. Then it was on to busily establishing new contacts. And two major events needed preparing: an eminent event at the „Happy Valley Jockey Club“ in June and, of course, the guest trip which some of you will join me on.

SHOP - NEW PRODUCTS

We have added a few new products to my online shop. To begin with, perfectly balanced oil and vinegar sets, designed exclusively for me by my partner PÖDÖR. I have also addedpepper mills to my signature spice range. Why not take a look.

Let's stay in touch

Best wishes, Thomas

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