Sustainable enjoyment: Breidenbacher Hof relies on its own agriculture

Sustainable enjoyment: Breidenbacher Hof relies on its own agriculture

In the Düsseldorf Breidenbacher Hof, the culinary and sustainability rules hand in hand. Chef Philipp Ferber has started a remarkable initiative: Potatoes and apples are now planted especially for the luxury hotel on Gut Diepensiepen near Ratingen. This partnership began in April, and after five months the first harvest yields were already brought in. Ferber emphasizes that the short transport routes and the high quality of the fresh products from regional cultivation are essential advantages of this cooperation. It is all the more remarkable that the hotel has banished all other potatoes and apples from its kitchen. As long as the stock lasts, only the self-made goods are used, as daily menu.io reported.

unique products for the menu

The new apples and potato variety, which is bred in close cooperation with farmer Christian Benninghoven, not only ensures fresh ingredients, but also a connection to the Rhenish food culture. The Wellant apple, a breed from the 80s, offers a sweet and sour taste and is used in dishes such as the classic sky and ääd. From October, other Rhenish classics in the brasserie "1806" will be on the menu in order to refine the traditional dishes with fresh ingredients from their own cultivation. Ferber emphasizes that this new guideline not only improves the taste of the dishes, but also gives sustainability in the catering area an enormous thrust, such as