Bordier. Bierce. Yuzu. Crab. Carrot. Egg. Verbana. Squash. Grapefruit. Tomato. Sorrel. Licorice. Avocado. Zucchini. Nasturtium. Dried Shrimp. Squash. French Beans. Salmon. Ginger. Purslane. Squid. Speck. Red Mullet. Monkfish. Farro. Chocolate. Porcini. Shitake. Hazelnut. Foie Gras. Apple. Beef. Rye. Pigeon. Corn. Parsnip. Purple Basil. Quince. Carte Blanche.¹

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By now, everyone has seen the color radiating atop ivory plate and slate. Pretty, possibly cliche, what if we considered these flowers as symbol?¹ For wrapped inside the foraged stylings of today’s food lie deeper questions about identity. As gardens and fields unfurl into the kitchen; the direct connection to growing, or finding, food has many chefs rallying around their regions and traditions.

Luxury is becoming authenticity – developing meaningful identity.² And this is where the New German School finds itself – building a framework to discover and push itself forward.

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