{"id":27335,"date":"2023-09-29T11:27:06","date_gmt":"2023-09-29T09:27:06","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=27335"},"modified":"2023-09-29T11:27:06","modified_gmt":"2023-09-29T09:27:06","slug":"irma-la-douce-chef-holt-francesco-contiero","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/irma-la-douce-chef-holt-francesco-contiero\/","title":{"rendered":"\u00bbIrma la Douce\u00ab-Chef holt Francesco Contiero"},"content":{"rendered":"<p style=\"font-weight: 400;\">Als das <strong>Berliner Restaurant<\/strong> \u00bbIrma la Douce\u00ab 2021 bereits kurz nach der Er\u00f6ffnung mit einem <strong>Stern<\/strong> belohnt wurde, war die Freude bei <strong>Inhaber Jonathan Kartenberg<\/strong> gro\u00df. Doch sich auf den Lorbeeren ausruhen, ist nicht Kartenbergs Ding. Deshalb ist es f\u00fcr den Gastronomen jetzt an der Zeit, eine <strong>neue Richtung<\/strong> einzuschlagen: \u00bbDie moderne franz\u00f6sische Genusswelt steht allen offen. Wir m\u00f6chten sie noch zug\u00e4nglicher machen.\u00ab<\/p>\n<p style=\"font-weight: 400;\">Daf\u00fcr ist er bereit, gegen die oft zu <strong>starren Erwartungen<\/strong>, mit denen Sterne-Restaurants umgehen m\u00fcssen, anzugehen. \u00bbUnsere gastronomische Welt ist eine komplett andere als 2019, als wir das Restaurant er\u00f6ffneten. Somit sehe ich es auch als meine Pflicht auf die Ver\u00e4nderungen, die stattgefunden haben, in allen Belangen einzugehen\u00ab, so Kartenberg.<\/p>\n<h2>Ein Hauch Italien f\u00fcr die Haute Cuisine<\/h2>\n<p>Deshalb \u00fcbertr\u00e4gt er die Position des K\u00fcchenchefs an einen alten Bekannten: <strong>Francesco Contiero.<\/strong> Mit dem 37-J\u00e4hrigen hat Jonathan Kartenberg bereits im \u00bb<strong>Eins44<\/strong>\u00ab zusammengearbeitet. Der geb\u00fcrtige Italiener \u2013 der auch in der Vergangenheit auch im \u00bb<strong>Richard<\/strong>\u00ab als K\u00fcchenchef fungiert hat \u2013 \u00fcberzeugt Kartenberg nicht nur weil er auf h\u00f6chstem Niveau kocht, sondern vor allem weil er es nicht scheut eingetretene Pfade zu verlassen und immer wieder mit <strong>ungew\u00f6hnlichen Ideen<\/strong> \u00fcberrascht. So lockert er mit Einfl\u00fcssen aus seiner italienischen Heimat die franz\u00f6sische Haute Cuisine auf.<\/p>\n<p>\u00bbEin einfaches, aber feines Risotto mit Waldpilz, crunchig gepopptem Reis und Single Malt \u00fcberrascht mit Leichtigkeit und Raffinesse gleicherma\u00dfen. Muscheln zeigen sich als Coquillage mit Wermut entspannt an der Seite von Gnocchi und Rote Bete und Radicchio erweisen sich mit Heidelbeeren und Ziegenk\u00e4se als bodenst\u00e4ndiges und zugleich mutiges Gericht, das mit starken Bitternoten <strong>Hausmannskost auf ein neues Niveau<\/strong> bringt\u00ab, freut man sich im \u00bbIrma La Douce\u00ab. Bei den Hauptg\u00e4ngen hat Contiero aufgestockt und neben dem Klassiker Boeuf Bourgignon finden sich Meer\u00e4sche und Ratatouille. \u00bbSo stellt das \u203aIrma\u2039 sicher, dass <strong>f\u00fcr jeden Geschmack<\/strong> etwas dabei ist\u00ab, sagt Contiero.<\/p>\n<h2>Lust auf l\u00e4ssiges Savoir-vivre<\/h2>\n<p style=\"font-weight: 400;\">\u00bbWir m\u00f6chten genau wie Irma aus dem gleichnamigen Film einen <strong>ganz eigenen Stil<\/strong> leben, der nichts ausschlie\u00dft\u00ab, betont Jonathan Kartenberg. \u00bbWir wollen unseren Genuss noch mehr mit den Berlinern teilen, die <strong>Lust auf l\u00e4ssiges Savoir-vivre<\/strong> haben.\u00ab Auch hinter den Kulissen will Kartenberg die Lebenslust unter anderem durch <strong>k\u00fcrzere Arbeitszeiten<\/strong> steigern. \u00bbVon Menschen, die gern hier arbeiten, profitieren schlie\u00dflich auch die G\u00e4ste\u00ab, ist der Gastronom \u00fcberzeugt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jonathan Kartenberg will die starren Erwartungen an Sterne-Restaurants brechen.<\/p>\n","protected":false},"author":141,"featured_media":27355,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[13],"newstag":[189,142,241,218,76],"class_list":["post-27335","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-know-how-insider","newstag-berlin","newstag-deutschland","newstag-gastronomie","newstag-karriere","newstag-koch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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