Christian Bau, a 3-star chef and patron of Victor’s Fine Dining by Christian Bau at Schloss Berg in Perl/Nennig, showcases a culinary art in his fourth cookbook that is unparalleled. It’s no surprise, as Bau is one of the best chefs in Germany! In 2018, he also celebrates a milestone: 20 years of Victor’s Fine Dining by Christian Bau. Therefore, this lavish book is more than justified.

Seven menus, 56 exquisite courses, and 28 signature dishes create a vivid picture of Bau's cuisine, which is characterized by French culinary traditions infused with influences from Japanese haute cuisine, making it unmistakable and unique. Dishes such as “Japanese Moment: Matcha Tea, Lychee, Green Shiso,” “Char Ike Jime: Kohlrabi, Horseradish,” or “Dim Sum, Best of Veal: Brown Butter, Alba Truffle” are just a few examples.

Supplementary texts by Dr. Christoph Wirtz (including contributions to Feinschmecker, Stern, Welt/Welt am Sonntag) help to explain what has shaped Christian Bau, why he cooks the way he does today, and what his passion is. The signature dishes significantly contribute to understanding his culinary art. In 28 courses, the fundamental principles underlying the Bau style are explained through three key components, illustrating the foundational elements of his cuisine.

The extraordinary and brilliant imagery by Lukas Kirchgasser inspires a desire to immediately travel to Schloss Berg and taste the dishes on-site.