Salmon of Adour
This wild living salmon of the Atlantic belongs to the genus of trouts. He is exceptionally low-fat, his flesh is very compact, the muscle fibres are dense and his colour appears mostly in a light pink. Its characteristic: For spawning the salmon swims up the french river Adour.
The Amberjack or Yellow Tail Amberjack is a deep-sea fish who is living far away from coasts. He lives in the tropical and subtropical oceans all over the world. The fine type of mackerel has to thank its yellow glowing fins for its name. This predatory fish can become 2,5 metres long and normally weighs around 100 kilogram. The Yellow Tail Amberjack is available all year round. Because of its mineral taste, the fish harmonizes excellent with asiatic ingredients like soy, sesame and ginger. Christian Bau likes to serve the mackerel with daikon, bergamot and crispy ginger.
The turbot is a very sought-after fish, probably the finest one, whose delicate flesh makes him to one of the most popular food fishes in the world. He delivers important vitamins, minerals and omega-3 fatty acids to the human body. With his robust and aromatic flesh he is one of the most valuable fishes of the Atlantic.
Bar de ligne
In English this fish is known as seabass. The exclusive fish has an elegant, silver coloured body. That´s why he often is called “silver treasure”. The low-fat, firm and white flesh of the seabass is one of the most excellent fleshes in the kitchen. Christian Bau just uses goods catched in linen from Brittany or Normandy.
Due to its very sour taste, the bergamot, which almost exclusively grows in Italy, is just partly edible. Its skin has a very intensive lemony aroma and can be combined with many meals.
Beurre blanc is a classical white sauce of butter. It is often the foundation of the french kitchen and fits perfectly to light meat or fish.
Black garlic is just like regular garlic which was fermented for several days. By doing this, the garlic gets a sweet taste besides the black colour.
The colour of the lobster, whose solid flesh is a delicacy, can vary strongly – from a powerful blue to a strong mulberry. This depends on the food of the animal. The flesh of the lobster is white and very aromatic. It tastes sweet and slightly like iodine. The blue lobster is the “european” lobster and originates primarily from Brittany. He is also found in Scotland, Zeeland (NL) or Heligoland. The blue lobster is more exclusive and more expensive than his North American relative (Maine- or Canadian-Lobster).
This citrus fruit, whose single segments together form the shape of a hand, contains neither pulp flesh nor fruit juice. Buddha´s hand has a very intensive flowery smell. Full-fledged fruits have a fresh, sweetish taste.
The Calamansi, also known as calamondin orange, is a citrus fruit which originally is from China and offers many different aromas. In terms of taste the calamansi unites nuances of lemon, lime, grapefruit and passion fruit.
A yoghurt-drink from Japan with lemon aroma.
The Carabinero Shrimp has a deeply red colour and a very intensive taste. The prawns are catched off the shore of Morocco. On board of the boats they are freezed directly. That´s why they get their excellent quality. The finest and most expensive version of this crustacean comes from Mallorca. The Carabinero Shrimp is very popular because of its solid, juicy flesh with a nutty and mild taste. Fine specimen can grow up to 35 centimetres.
Chanponzu is a Japanese sauce of spices with citrus notes. Initially the seaweeds are cooked with a sweet rice wine and rice vinegar. Then the sauce is cooled down and finally filtered. In conclusion, Chanponzu is enriched with citrus juices and soy sauce.
Chawanmushi is the Japanese counterpart for the German royale soup and is served in Asia as starter. The consistency complies with a cream. Chawanmushi is seasoned with soy sauce, dashi, fish flakes and Japanese rice wine.
Chinese chives is very similar to a conventional bulb of garlic due to its mild smell and aroma. Therefore it is also known as garlic chives. The pot-herb, whose root is as edible as its blooms, originally comes from China.
Cockles / Vongolé
Typical for the cockles are their radial arranged ribs and their thick heart-shaped shells. The flesh in pale yellow is very delicious with a slight aroma of the sea. Cockles can be found in large numbers at the coasts of the North Sea, the Baltic Sea and in the Atlantic.
The Combawa, also known as kaffir lime, is a citrus fruit with origins in Southeast Asia. Its skin is regarded as an excellent spice. Kaffir limes are rarely consumed pure. Their juice and the aromatic leaves are used principally for aromatizing.
Scallops – a delicacy around the world. They have flat, reddish-brown shells with radial ribs. Edible are just the white muscle and the red roe which has a very intensive taste. The soft muscle in comparison, known as nut, has a nutty and slightly sweet aroma. Christian Bau just uses scallops which were catched in France – he uses them only from october till the end of march.
Daikon is a type of radish and comes from Japan and China. However, it tastes milder than the cultivated radish of Germany. The pulp flesh of Daikon is juicy, firm and regularly white.
Dashi, a typical Japanese food, is a ground stock of water, flakes of bonoti (dried, sliced tuna) and seaweeds. The broth is very clear and fat-free. She has a mild taste of sea. In Japan all soups and sauces are made with dashi.
Dim Sum is a Cantonese speciality and means word-for-word “little heartwarmers”. Dim Sum are little dumplings which are served with different stuffings. Classics are stuffings with prawns or ground meat. Mostly, the dumplings are steamed, partly they are fried.
The dragon fruit, or pitaya, grows in Mexico and has a fresh, sweet aroma. She is the fruit of a climbing cactus and consists of 90 percent water. That´s why the dragon fruit is very low of calories and contains a lot of iron and calcium.
Edamame is the Japanese term for “beans on the branch” and for unripe harvested soybeans. They have a bright green colour, a soft consistency and taste slightly sweet and nutty. Edamame contains many proteins and roughages.
The edible crab is one of the most delicious crustaceans due to its soft and juicy flesh with a very discreet aroma. Especially the claws, which are very hard to crack, and the liver are extremely exquisite.
Eel / Smoked Eel
Smoked eel is a gutted, hot smoked eel. His head is not removed before preparation. With 28 percent the eel has a high fat content. Nevertheless, the flesh is very fine and tender – that´s why the eel is very popular.
Enoki are also known as winter and snow mushrooms. This names they got from their frost resistant fruiting bodies which are growing still with very cool temperatures. The white mushrooms have long, velvet stems and a small head which has a sweetish and mild taste.
Australian finger lime
This citrus fruit, coming from the rainforests of Australia, has a slightly sour and sharp aroma. The fruits, looking like fingers, carry little pearls in their pod which are looking like caviar and have a very high vitamin content.
Fjord-Shrimps from Iceland
Altogether there are approximately 50 different types of deep-sea prawns, who live along the coasts of Skagerrak, the North Sea or in fjords. These little, very delicate prawns taste really sweet and are a very special delicacy
Foie Gras is a culinary specialty made of the liver of a duck or goose that has been specially fattened. In France the delicacy nearly is a national dish but splits the opinion of gourmets and animal conservationists due to the critical terms of keeping the animals.
The oysters of Gillardeau are regarded as oysters of top class. For experts they are the best ones. They got their name from the producer, Gerard Gillardeau. The oysters of Gillardeau have a distinctive, fleshy body thanks to an algal species which is native at the french Atlantic Coast. The firm, deeply fleshy oysters are really valuable and of high quality.
Ginger has a pleasant aromatic smell but tastes very sharp and spicy. In Eastern Asia ginger is known since ages, in Germany it was spread thanks to immigration from the Asiatic regions.
Green Zebra Tomato
The Green Zebra Tomatoes have reached their ripe with a light green, that partly can become a light orange, and a striped colouring. The flesh of the tomato is light-green and juicy-aromatic with a low but very refreshing acidity.
Hijiki is a typical East Asian brown seaweed with a very intensive taste of sea and fish. Besides it has a slight aroma of anise. The alga reminds of black threads and grows predominantly at the Pacific coast.
The nearly tasteless and odourless Jew´s ear lends meals a very special bite due to its exceptional gristly consistency. The mushroom grows all year round and nearly all over the world with priority near lakes, ponds and brooks.
Kagoshima is a prefecture in Japan. This region offers southern climate with a lot of sun and substantial green spaces to the Japanese dark cattles . Nowadays there are four cattle breeds who are breeded in Kagoshima. The flesh (breed Wagyu) of the animals is very aromatic, tender and contains slight marblings in the fatty tissue.
Kimchi is called every single type of vegetable in Korea which is produced by lactate fermentation. Most frequently chinese cabbage is used to produce Kimchi which is very similar to the German sauerkraut.
Kimizu is a creamy and light, Japanese sauce which is made with eggs and rice vinegar. Kimizu can be compared with a hollandaise sauce but is produced without butter and oil.
The dark brown to dark green, brown seaweed grows almost all over the world in cold, clear stretches of water. Kombu tastes slightly sweet and contains most minerals and vitamins of all edible algas.
The kumquat is also called “dwarf orange” due to its small outer appearance. She has a sharp and sweet-and-sour taste at the same time. The skin, which always is untreated, as well as the pulp flesh can be consumed.