IMPERFECT? PERFECT! Award-winning organic chef Simon Tress is the brand ambassador for WMF Second Life
Cost-effectiveness, the human touch and organic quality – these are the cornerstones of Simon Tress, Germany’ s most sustainable Michelin-starred chef. His Restaurant 1950 in picturesque Hayingen, Germany, impressively demonstrates that award-winning cuisine can also be organic.
A highlight of its consistent sustainability strategy is the pioneering WMF Second Life cutlery concept, which gives WMF’ s returns and leftover stock a new lease of life: the stonewashed menu items, teaspoons and cake forks, which are mixed across collections, lend each table a unique vintage character and accentuate the charm of the restaurant.
Simon Tress is enthusiastic about the special aesthetics and the resource-saving approach, which fantastically complements and highlights his restaurant concept.
Sustainability on your plate At Restaurant 1950, the ingredients are organically grown within a 25-kilometre radius. In addition, Simon Tress has succeeded in cooking within the resource cycle, so that no waste is produced.
For Tress and his team, their daily work is based around the idea that“ Nature makes the dish”.“ This means that we can only work with what we get from the ground. That’ s the goal of sustainability,” Tress explains. In the kitchen, he breaks vegetables down to their finest elements to get the best out of each ingredient.
In this way, menus are created that not only show great respect for the food, but also regularly and deservedly receive awards – most recently four black toques from Gault & Millau.
“ WMF Second Life is a perfect match for our not-so-perfect vegetables, which we use to conjure up perfect cuisine on the plate.”
Simon Tress
WMF Professional
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