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Jan Hartwig

Jan Hartwig

PRO

Food should be honest and refined. Technique matters, but what stays with you is feeling and balance.

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Classes

  • Stocks and Sauces: the 3 star approach

    Stocks and Sauces: the 3 star approach

    8 Lessons

Recipes

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  • creation thumb for Selection of Petit Fours
    Selection of Petit Fours
  • creation thumb for Sardine
    Sardine
  • creation thumb for Poultry stock 🍗
    Poultry stock 🍗
  • creation thumb for Vin Jaune Sauce
    Vin Jaune Sauce
  • creation thumb for Quenelle
    Quenelle
  • creation thumb for Daylilies, octopus, caviar
    Daylilies, octopus, caviar
  • creation thumb for Asparagus, morels, finger limes, Glacial, chives and kimizu
    Asparagus, morels, finger limes, Glacial, chives and kimizu
  • creation thumb for Watch my masterclass about sauces ⭐️⭐️⭐️
    Watch my masterclass about sauces ⭐️⭐️⭐️
  • creation thumb for Bavarian trout with whey, herbs and mushrooms
    Bavarian trout with whey, herbs and mushrooms
  • creation thumb for Veal cheek braised in burgundy
    Veal cheek braised in burgundy
  • creation thumb for Aged duck, beans, apple, jus gras
    Aged duck, beans, apple, jus gras
  • creation thumb for Braised pig cheek with cider, apple and Jus gras
    Braised pig cheek with cider, apple and Jus gras

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