Original taste and culinary artists who constantly rethink the Arlberg – that makes Lech/Zürs a pinnacle of enjoyment.
Lech and Zürs are the places with the highest density of “Gault Millau” toques per inhabitant in the world. In the two villages there are 65 toques for every 1,600 inhabitants, cooked by very special chefs. In summer it’s time for them to get out of the kitchen and into nature! Kitchen pioneer Thorsten Probost, for example, can often be found in lush alpine meadows. Hardly anyone knows the area around Lech like he does. The first chef with three toques in the Arlberg only cooks what is currently ripe – out of respect for the plants and for the right “gut feeling”. His motto: Nature is the architect of the kitchen. But she’s not just his sous chef. Roots for culinary experiments Award-winning chef Tobias Schöpf regularly gets into trouble at home. “I’m going into the forest for a moment,” he says to his wife. Hours later he is still not back home, instead he is still hunting for herbs, buds, roots and other treasures of the mountain world. Tobias needs this as material for his experiments in the “Red Wall” culinary laboratory. The worst thing for him: when the largest and most beautiful specimens are hidden deep in the ground and after a day in the forest he only has a few small roots in his backpack. In the gourmet hideaway “Rote Wand” Jamie Unshelm from Solingen is the boss and creative head of the laboratory of unimagined possibilities. 99 percent of the culinary inventions here are completely new flavors that no one has ever tasted before. You need one thing above all to taste it for the first time – courage. You can find out more about enjoyment on the Arlberg in “Hauben und Höhenflug”, Friday, May 10th, from 9:15 p.m. on ServusTV. Most of the time you meet collector and nature connoisseur Tobias Schöpf. The pair’s latest project: They create an aerosol from the needles of the “Arle”, i.e. the pines that gave the Arlberg its name. The plan: to spray the smell of the forest as “Lech Forest Perfume” on warm dishes. The essence is supposed to evaporate there and rise directly into the nose of the connoisseur – as a surprise for the senses.
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