“Alpine Taste”: Austrian chef Maximilian Stock's commitment to the circular economy in the mountains

On the Andorra Taste stage, Maximilian Stock, chef at Die Geniesserstube Im Alpenhof in Tux, which has been awarded a Michelin star, spoke about the meaning and implications of the “Alpine Taste” concept he has developed in his restaurant.

Maximilian Stock, the Michelin-starred chef at Die Geniesserstube Im Alpenhof in Tux, spoke on the Andorra Taste stage about the meaning and implications of the ‘Alpine Taste’ concept he has developed in his restaurant. “It's about rediscovering local produce and bringing the flavours and sensations of the high mountains to the plate. It's a commitment to our customers, and to the products and producers of the region. For us, it makes no sense to practise a cuisine based on foreign foods. The creation of value lies in the prominence of local produce, and we all participate in this: the producer, the restaurant, and the area of origin,” he said.

Alpine products dominate the pantry at Die Geniesserstube Im Alpenhof, and traditional wild herbs play a significant role in Tyrol's traditional cuisine and pharmacopoeia, the region where the chef was born and works. These herbs were very much in evidence in the dessert that Stock prepared on stage, combining yoghurt, locally produced cream and Granny Smith apples from the area. “Our sweet creations always aim to be fresh and light, with minimal sugar, which is why we prioritise using local herbs and fruits,” he explained.

The commitment of Maximilian Stock and his team to local producers and traceability is reflected in the list of suppliers on the restaurant's website, which includes their contact details. These include producers of fresh Alpine meat, eggs, dairy products and cheeses, spirits and liqueurs, as well as an organic fish farming company that breeds a closed-circuit prawn they have named the Alpine prawn, in addition to salmon and other local fish.

The chef concluded his presentation by thanking Andorra Taste for the opportunity to share his culinary philosophy. “I don't usually attend conferences or gastronomic events outside my homeland. This is the first time I've given a presentation in English, but Andorra seemed like the ideal setting,” he concluded.