food art stories and posts

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August: Plating beef tartar with a German twist

The beef tartar has made its way around Europe, and with so many existing variations in South America, North America and the African continent, how can LSG Group add its own localized flair? By serving it alongside the familiar Frankfurt Green sauce, made exclusively with seven h...

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JULY: A sentimental throwback with cauliflower and broccoli a la polonaise

Having crossed the halfway mark for 2018, we here at LSG Group thought July would be the perfect time for a sentimental trip back to our childhood – with the Culinary Excellence team as our guide, of course. This month’s featured dish is Chef Jörg Hofmann’s contemporary ta...

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JUNE: The transformation of frozen boeuf bourguignon into haute cuisine using liquid nitrogen

Our ambition to reach new horizons is often spurred along by our many brands that provide a fresh perspective. That is why for June, we’re showcasing a dish representative of our frozen-food subsidiary: the boeuf bourguignon. What was once viewed as a peasant meal, the traditio...

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MAY: Honoring tradition with the cured salad

With Chef Jörg Hofmann at the helm, we’re heading back to our roots – quite literally. Made with crunchy root vegetables and an egg, the dish of the month is the cured salad. The starter is one that’s steeped in tradition. Known as “Bauernfrühstück”, meaning Farmer...

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APRIL: Deconstructing tradition with Eel in Aspic

When Chef Jörg Hofmann whips out the sketchbook, you can be sure to expect something quite exquisite indeed. For the month of April, we’ve deconstructed a traditional, Northern Germany dish. Using just basic ingredients, Chef Hofmann keeps the attention on the jellied eel, top...

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MARCH: Watch a shrimp ceviche come to life

We here at LSG Group are constantly thinking of new ways to evolve and we know we can only do that by expanding our horizons. So for the month of March, we’re inviting you to take a dip beneath our literal horizon to bring you the shrimp ceviche. Made with the freshest shrimps ...

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February: Representing India’s diversity with the Thali Platter

In February, we prove that you don’t have to hop on a plane to reach new destinations. Piloted by Chef Walter D’Rozario, the LSG Group has landed in India for a colorful Thali platter. The platter has just about everything you’d want – rice, lentils, potato curry, dumplin...

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Catch a glimpse of where we’re taking you in 2018!

What better way to transition into the new year than with the introduction of “Horizons,” the 2018 LSG Group Calendar? Conceptualized and crafted by Marketing Event Manager Marion Spotswood and Chefs Jörg Hofmann, Mathieu Castex, Walter D’Rozario and Victor Santos, the 201...

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JANUARY: Reinventing the Pina Colada

What better way to start off the year than with a challenging reimagining of the famous cocktail, Pina Colada? Instead of going down the traditional route, Chef Mathieu Castex uses the rich flavors of coconut ice cream, paired perfectly with pineapples cooked sous vide, to play w...

Jörg Hofmann with his “train of thought” about the cobia dish

Creative Menu Creation: Art work or hard work?

What role does visual appearance play in cooking and how did a cobia fish get caught in the net of food photography? Since we post food pictures from the LSG Group calendar on a monthly basis, it intrigued us to find out more from a person who creates such dishes – literally ...