ALEXANDER HERRMANN
- ARTISTIC HUB MAGAZINE
- 3 days ago
- 5 min read
Updated: 12 hours ago
Where Taste Becomes Art
Alexander Herrmann’s name resonates not only within German gastronomy but also across the global culinary stage, symbolizing passion, precision, and innovation. Firmly rooted in Franconian tradition, his culinary vision transforms heritage into a springboard for boundless creativity. Seasonal ingredients become canvases for dishes that push the boundaries of flavor and aesthetics. In this exclusive interview, Herrmann welcomes us into a world where nature, science, and artistry converge to craft culinary masterpieces that captivate the palate and inspire the soul.
Your family has upheld a culinary tradition in Wirsberg for generations. How have your family values and local traditions shaped your unique culinary philosophy?
Our philosophy begins with self-reflection. But first, one must ask: what does “family” truly mean? For me, family isn’t confined to blood relations; it’s a community united by shared ideas, values, and attitudes.
For example, I’ve worked with colleagues who have been by my side for over 25 years, nearly half my life. We consider ourselves a family, fostering genuine closeness without imposing it. This sense of community, built around the shared goal of creating something extraordinary, forms the foundation of our culinary philosophy, deeply rooted in Franconian tradition.
Could this philosophy have emerged elsewhere? Possibly, but it would have taken on a different character. In a bustling city, I doubt we would have discovered the profound depth we’ve cultivated here in our rural setting.
You are renowned for your modern interpretation of Franconian cuisine. How do you blend traditional flavors with contemporary techniques to exceed your guests’ expectations?
It’s a combination of dedication and our unique setting. To put it simply: while we’re not at the end of the world, you can see it from here. We’re not situated in a tourist hub or industrial center. When people visit us, it’s intentional, they’ve made the effort to seek us out.
This location brings both challenges and opportunities. While we lack the resources of an urban environment, we’re surrounded by exceptional farmers and producers. Tapping into this regional richness has helped us forge a distinctive identity, one that took 15 to 20 years to perfect.
With our Food Scout and the Future Lab ANIMA, we’ve created a platform to explore new frontiers in flavor, particularly through seasonal ingredients. This approach has granted us independence and authenticity, making us truly irreplaceable today.
Your dishes often resemble works of art. How important is aesthetics to you, and how do you approach creating visually striking plates?
Our creative process unfolds in two stages. The first takes place in ANIMA, where we experimentfermenting, drying, pickling, and aging ingredients to reveal hidden flavors. Serving these elements alone would yield technically impressive dishes, but not the next evolution of our cuisine.
The second stage happens in AURA, our two-star restaurant, where we pair ANIMA’s refined ingredients with fresh, regional produce to create entirely new dishes. It’s not just about arranging ingredients beautifully; it’s about crafting an experience that touches the heart, mind, and soul, like encountering a piece of art that resonates on a deeper level.
Aesthetics and innovation converge on the plate, forming our signature style. We counteract the “culinary coma” with unforgettable sensory adventures, leaving lasting impressions. As I like to say,
“Our stories become your memories.”
You use regional, seasonal ingredients and various fermentation techniques to develop new flavors and visuals. How does this shape your culinary creations?
The key word for us is uniqueness. Every dish embodies passion, creativity, and individuality. Sourcing ingredients at their seasonal peak allows us to reflect the terroir, just as every vineyard produces wine with a unique personality. By embracing these regional nuances, we achieve absolute perfection.
How does the natural environment and changing seasons inspire new dishes that engage all the senses?
Few things are as inspiring as the seasons. They set natural limits and guide us toward perfection. For instance, a specific cherry variety reaches its prime for just ten days each year. I need 380 kilograms of it during that brief window, and I must devise ways to preserve and enhance it, so its essence can grace our plates throughout the year.
We transcend traditional seasonality by capturing the perfect moment when an ingredient reaches its peak, then refining it through careful aging. This approach creates timeless culinary expressions.
As a judge on “The Taste,” how do your experiences with young talents influence your own development?
Our growth thrives on creative ‘sparring’ within our team, both in Wirsberg and Nuremberg. We constantly challenge each other: What’s the next step? Can we elevate this even further? Out of these questions come results we consider extraordinary. Some shine as brilliant successes, while others remind us to push forward and explore even more. We see ourselves as a ‘development spacecraft,’ continually exploring uncharted culinary territories.
On “The Taste,” I witness firsthand how flavors affect others and how young chefs handle the pressure of creating something remarkable in a single spoonful. It’s inspiring to observe how instinct and intuition drive their creations. Tasting their creations not only broadens my perspective but continuously inspires my work as well.
Your passion extends beyond the kitchen, you write books and lead workshops. How does sharing your knowledge enhance your artistic vision?
Sharing doesn’t diminish ideas; it amplifies them. Sharing is essential. When you share a vision, it doesn’t diminish; it expands. Through exchange, new perspectives emerge, each adding depth and dimension. Communication isn’t just about speaking, it’s about what the other person truly understands. The same holds true for culinary ideas and flavors. By sharing, we allow these concepts to unfold and mature.
While taste and aroma are fundamental in gastronomy, how do you ensure a multisensory culinary journey?
Flavor is just one chapter of the story. A truly profound experience emerges from all the senses working together - sight, smell, sound, and touch. That’s why our restaurant is called AURA - we embrace each sense wholeheartedly.
It starts with how a team member approaches the table, presenting each dish with genuine warmth and unfeigned joy. This authenticity can’t be staged. It’s revealed in subtle expressions, gestures, and posture. These quiet details go straight to the heart and bring an intangible energy you can see, hear, and even taste. Most importantly, you can feel it.
Our greatest strength lies in this holistic approach and the pride we take in what we’ve created over the past decade and a half. This journey embodies our values and identity, which stand as my greatest source of pride.
Through this interview, Alexander Herrmann demonstrates that gastronomy transcends craft, it is art in its purest form, where taste, creativity, and storytelling come together to leave a lasting impression. His unwavering pursuit of excellence, deep respect for nature, and bold innovation elevate each dish into a reimagined narrative of tradition for the modern world. In Herrmann’s hands, food becomes more than a meal - it is an experience that resonates with the heart, sparks the imagination, and creates memories that linger long after the final bite.
