Falstaff Specials (Austria)



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.


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.

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