Simon Rogan is one of the Kingdom's most gifted chefs and is described by gourmets and critics as “one of the country's most innovative chefs.” Since autumn 2012, two stars have been shining above his L'Enclume restaurant. Simon studied with the biggest players in the industry, delved deep into molecular cuisine and studied with famous molecular chefs Marc Veyrat (Annecy) and Pierre Gagnaire (Paris), among others. His trademark and the heart of his menus are the “Eigenbau” brand products. On his farm, all sorts of almost extinct and rare vegetables grow between fragrant flowers and wonderfully scented herbs. What the farm “gives” during the day is served in the evening. This means that the menu changes almost every day.
field to plate
Werkbeitrag
Simon Rogan's work presentation presents the direct combination of the available ingredients from his farm with the final dishes that the interested guest has on the plate in the evening. A menu card in the classic sense — excluded! His menus are firmly rooted in the rhythms and seasonal gifts of nature, which are absorbed the same day. Visitors experience these rhythms through a total of eight series of pictures, which artistically show the different harvesting and processing steps from morning to evening.
