Lamb &
Freshwater Fish prepared with Finesse

Jan Hartwig is considered one of the true exceptional talents in German haute cuisine. Born in Lower Saxony, he has already been awarded three MICHELIN stars and was named “Chef of the Year 2021” by the “Großer Guide.” What makes him stand out? In addition to his unmistakable talent for the finest flavor combinations, he impresses with his down-to-earth attitude and his ability to make complex cuisine accessible. In this class, he invites you on a delicious journey through his world of lamb and freshwater fish dishes—directly from his professional kitchen.

Right from the start, it’s all about craftsmanship: In the “Lamb Mastery” section, you’ll learn everything about respectful handling of the animal—from expertly deboning the lamb loin to the fundamentals of creating a deeply aromatic lamb jus. In the following chapters, you’ll not only discover Jan Hartwig’s favorite sauces, such as hollandaise or vin jaune, but also prepare dishes that impress both visually and in taste—like lamb fricandeau with broccoli couscous or huchen (Danube salmon) with white cabbage risotto and grapefruit beurre blanc.

A special highlight: The dishes are created in a sunlit professional kitchen with attention to every detail—an inspiring atmosphere that motivates you to cook along.

This class combines expertise, enjoyment, and aesthetics—and inspires you to try new things and rethink the classics. Let Jan Hartwig guide you—and discover how refined lamb and fish can taste at home.