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 - multiple-award-winning star sommerliers, TV-personality and maître in various prominent restaurants and hotels in Germany, Austria and Europe. These include the Aubergine by Eckart Witzigmann, the Adlon Hotel Berlin and cooperations with Gordon Ramsey in London. Now, Retter runs the Cordo in Berlin. The restaurant focuses on natural wines and biodynamic wines in addition to an exquisite cuisine.

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 asking me what my favorite music is. It is very much dependent on the situation and my mood. The only answer may and will be: good wine! Ideally, organic or even better biodynamic wine. However, I can clearly say that I love Pinot Noir very much.

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

Authentic and unaffected - anywhere and regardless of where I go.

How can the topic of sustainability become socially acceptable?

Well, I think this matter requires the maturity of the consumer! He has the power to hold the mirror up to the industry. Yes, he has to defend himself from industrial pandering, even if it comes packed in such a comfortable and pleasant way. Question and turn on the brain when buying!

How do you implement sustainability in your restaurants?

Regional, seasonal and, of course, as individual as possible purchase. Optimal use of products and sometimes the courage to have something not available, simply because the market cannot offer it at the moment. After all, sustainable does not mean unlimited availability.

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

There's big differences. There are cooking shows and entertainment shows, in which people cook. Few shows combine both on the same level. People just want to be entertained as a distraction from everyday life. I would be interested to know what the people at home eat in front of the television while culinary action is performed on screen.

What does luxury mean to you?

Being able to do something, not having to do it.

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

I think a very strong focus on organic food, vegetables and fusion cuisine will continue to establish itself in everyday life. The divide between junk as well as convenience food and freshly cooked on an every day basis will certainly widen further. The middle will become thinner and the pyramid will become an hourglass, which I personally find very unfortunate, because the tavern and everyday restaurants are the foundation of the enjoyment that is lived.

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

Thank you very much Mr. Retter.

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