food art stories and posts

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The 5 Tools for Managing and Monitoring Future Food Trends

What will we be eating in 10 years? This is an important topic for the LSG Group. Jörg Hofmann, Director Culinary Excellence Innovations & Trends, monitors the trends in this field very carefully. Hofmann works in the Corporate Culinary Excellence division of the LSG Group. ...

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October: A Full Sensory Experience with Corn and Chocolate Petit Gateau

Beauty isn’t skin deep. But here at the LSG Group, we understand how important packaging can be in carving out great experiences. That’s why we’re proud to showcase how our chefs work together with SPIRIANT to create a tantalizing, albeit sinful, gateau dessert. Tailor made...

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September: Spice it up With the Amritsari Tawa Fried Fish

Now that it’s September, you might be wondering what new horizons LSG Group has left to explore. That’s easy: this month, we’re celebrating street food. Popular in the chaotic streets in North India, Amritsari Tawa fried fish is the perfect dish as we transition to a new se...

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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...