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Koch Alexander Herrmann: Im Labor des Geschmacks
Zurück in die Zukunft: Im fränkischen Wirsberg werden uralte Techniken angewandt, um kulinarisch fit für morgen zu sein. Zu Besuch im Fermentierlabor bei Spitzenkoch Alexander Herrmann.

Food-Scout Joshi Osswald (links) und Alexander Herrmann (Mitte) besprechen mit Küchendirektor Tobias Bätz im neuen „Future Lab“ das Menü. Was hier in Wirsberg entstanden ist, soll sich auch im neuen Namen des Restaurants zeigen.
Rebecca Pfiffer