THE GOOD STUFF IS CLOSER THAN YOU THINK …
EThree LOISIUM hotels, three regions, three head chefs – and one shared tenet: an uncompromising dedication to fresh, regional products and creativity. Fine flavors, culinary creativity and sustainability are the key ingredients for each of the three head chefs.
REGIONALITY AND SUSTAINABILITY
The latest member in the illustrious club of LOISIUM chefs, Antoine Madeleine, has worked under the now deceased legendary chef Joёl Robuchon at Cap Ferrat, in Australia, New Zealand and in Bora-Bora. For the past year and a half, he was chef de cuisine under renowned chef Georges Blanc, before he joined the new LOISIUM location in Champagne in early 2022. »LOISIUM not only stands for premiere hospitality and a genuine love for wine, but also for strict quality and sustainability standards,« says Antoine Madeleine. »The task of locating suppliers who meet these standards would test any chef.« However, Madeleine did pass with flying colors. The majority of his ingredients are sourced from within a 160-kilometer radius. »The only exception we have made is with the seafood and oysters – the sea is simply too far from Champagne«, chuckles Madeleine. Sustainability in product selection and regionality in composition are also key criteria for the two head chefs in Langenlois and Ehrenhausen. In Langenlois, the kitchen is run by German Claudia Kursawe, who is full of praise for her regional suppliers. »We source most of our ingredients from Austria and, whenever possible, from close proximity to Langenlois. Here, there are fabulous producers of fish, meat and growers of fruits and vegetables.« Head chef Marko Vertacnik has an equally diverse first-class assortment at his disposal in Ehrenhausen. »We use the best regional products and combine them with a touch of international sophistication«, he says about his philosophy. In South Styria, however, international sophistication is practically local as Slovenia is a hop, skip and a jump away from Ehrenhausen while Italy is also strongly represented in local culinary culture. And so it goes that each LOISIUM location stocks up on the top, most-sustainable products in the respective region to provide guests with a local culinary experience they’ll cherish forever.