Gerhard Retter on fine wine and gastronomy trends

The star sommelier on the foundation of the enjoyment of life & the maturity of the consumer

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Gerhard Retter Austrian maître and sommelier

Gerhard Retter award-winning star sommelier, known from television and various celebrities Gastronomy and hotel industry active as Maître in Germany, Austria and Europe. These include the aubergine by Eckart Witzigmann and in London by Gordon Ramsey and in the Adlon Hotel Berlin. Retter runs the Cordo in Berlin today. The restaurant is their focus with the drinks on natural wines and biodynamic Weinan next to an exquisite kitchen.

Gerhard Retter talks to us about gastronomy trends and good wine.

Where do you draw your inspiration?

The sparkle in the eyes of my children and guests.

What's your favorite wine?

Oh this question is like the question of my favorite music. It is very situation and mood dependent. The only answer may and will be: the good wine! Ideally, organic or even better biodynamic wine. However, I can clearly say that I love Pinot Noir (Pinot Noir) very much.

Gerhard Retter as a guest: haute cuisine or soul food?

Authentic and unaffected in any segment.

How can the topic of sustainability become socially acceptable?

Well, I think the consumer's maturity is required here! He has the power to hold the mirror up to industry. Yes, he has to defend himself against the ingratiation of the industry, no matter how comfortably and comfortably packaged. Questioning and turning on your brain when buying.

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How do you implement sustainability in your restaurants?

Regional, seasonal and, of course, as individual as possible in purchasing. Optimal use of products and sometimes the courage to have something not available, just as the market cannot offer it. Sustainable does not always mean unlimited availability.

How do you explain the continued success or presence of cooking shows in today's media landscape?

It goes very far. There are cooking programs and entertainment shows that also include cooking. Few shows combine both on the same level. People just want to be “mad”. This is a distraction from your own everyday life. I would be interested in what is eaten at home in front of the screen while culinary activities are taking place on the screen.

What does luxury mean to you?

Not allowed to have to.

What gastronomic trends do you expect for the next 10 years?

I think the strong focus on organic, vegetables and fusion cuisine will continue to gain a foothold in everyday life. The gap between junk food / convenience and freshly cooked food will certainly widen further. The center will become thinner and the pyramid will become an hourglass. Which I personally think is a shame, because the pub and everyday restaurants are the foundation of lived enjoyment.

Please teach the children enjoyment at home and at school. This should be in the education plan as well as the ethics.

Thank you very much, Mr. Retter.

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