You only have to glance over Bavaria-based chef Christian Jürgen’s long list of culinary accolades to get a real flavour of his title as one of Germany’s cooking elite. Just four months after taking the helm of gourmet restaurant Überfahrt in the Seehotel Überfahrt in Rottach-Egern, Tegernsee, Bavaria, the Michelin guide awarded him two stars while Gault Millau granted him 18 Gault Millau points. Today, Christian still maintains his much-coveted twoMichelin stars and has added yet another Gault Millau point to his chefs toque, bringing his total Gault Millau points to 19.
But it’s Christian’s exceptional cooking style that really sets him apart from the rest: he takes most of is inspiration from the natural surroundings of the Tegernsee valley, which he reinvents in his dishes such as “Tegernsee Kiesel” (Tegernsee pebbles) formed out of potatoes with curd cheese mousse, served with real pebbles, and brook trout sashimi which is served on its “own” stone from the Weissach river.
Born in Unna western Germany in 1968 and growing up in the Westphalia region, the day Christian decided to move to Bavaria to pursue his dream of becoming a celebrated chef is one aficionados of hiscuisine celebrate earnestly. Because, had Bavaria not become his “adopted home”, the world would be lacking in the exceptional cuisine that boasts a real understanding of Bavaria’s culinary terroir which has led Christian to become one of the region’s most celebrated chefs.
- 3Michelin Stars
- 19 Gault-Millau points
- Christian Jürgens’ recipes from FOUR GermanySummer 2015
- Christian Jürgens’ recipes from FOUR International Winter2015
Althoff Seehotel Überfahrt
Images by René Riis