The summer 03/15edition offers an insight into the creativekitchens of, , and .
Having worked closely under the watchful eye of gourmet chefChristianJürgens, German chef Daniel Schimkowitsch dedicates his time to expanding his culinary horizons wherever possible. His trademarkstyle that combines classic French cooking with Asian flavoursmake his creations truly mouthwatering.
Paul Stradnerof two Michelin star restaurantBrenners Park in Baden Baden, Germany, is yet another acclaimed chef to feature in this summer edition. Read more about Stradners purist style that has helped him achieve great success. With a respect for nativeAustrian dishes, organic produce and classic French cuisine, Stradner is famous for his genuine rustic menus with an avant garde edge.
FOUR Germany alsoexploresthe cuisine of ChristianJürgens, the chef whoseexceptional cooking style puts him firmly within the culinary elite. As a celebrated chef who moved to Bavaria, he is able to draw inspiration fromthe natural surroundings of the Tegernsee valley. He reinvents classic dishes but with a twist that pays homage to his beautiful home. With a total of three Michelin stars, two of which gained during the first four months of being at RestaurantÜberfahrt, it is easy to understand why he is the King of Bavarian cuisine.
Coming from a family of restaurateurs, Austrian chefPhilip Rachinger has spent years developing his skills under top international chefs. Maintaining the ethos that food should remain uncomplicatedand that flavour and taste take precedence, RestaurantMühltalhofis a celebration of local and seasonal produce.
FOUR International also has some culinary greats in store, with chefs such as, , and featuringin the03/15 summer edition.
Coming in at No.87 on this years World’s 50 Best Restaurant list,Chef of the Clove Club restaurant,Isaac McHale, is one of the rising stars of London’s flourishing dining scene following the opening of his cool modern British restaurant in 2013. With a passion for ingredients sourced directly from his own farm,two Michelin star chef, Heinz Reitbauershows us why his modern and classic Austrian dishes make himone of the greatest and most influential chefs in Austria.
FOUR International also looks atBrazil’s current chef of the moment,Alberto Landgraf, who continues toprovein his dishes thathis dynamic kitchen is a place whereimagination and individuality arecelebrated and finally, FOUR takes a look at how recent winner of the World’s 50 Best Restaurants’ No.2 spot, Massimo Bottura, maintains his title of ambassador of Modern Italian cuisine at his three Michelin star restaurant,Osteria Francescana in Italy.
Other highlights from the latest edition include talking to global head of Gaggenau, Sven Schnee, about the importance of the sommelier in culinary culture, as well as heading to Chile to check out 135-year-oldViña Valdivieso to explore what makes this vineyard remain market leaderof Andean sparkling wine.
FOUR will also exclusively reveal the four winners of the second annual Rising Star competition that sees up and coming talent from Europe, Asia&Australia, North America and Latin America showcase their culinary creations.
Lucky readers will also recieve the Gentlemen’s supplement accompanyingFOUR International. The new edition of thesupplement offers a look at bespoke menswear andwatches,luxury superyachts and travel destinations, as well as the story behind the launch ofFOUR’s exclusive first edition scent, .
So head toto order your copy.