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Hermann Poll, notre Chef ambassadeur autrichien

Hermann Poll, our Austrian Ambassador Chef

Hermann Poll is a chef by both passion and vocation. From a young age, he enjoyed spending time with his grandmother in the kitchen.

He began his career in 2005, training as a chef in a four-star establishment until 2009. Graduating as a pastry chef, he then worked for two years as a sous-chef alongside Pastry Chef Monsieur Spreitzer before joining the brigade led by Peter Dengg. In 2016, he took over the reins of the three kitchens (half-board restaurant, lakeside restaurant and gourmet restaurant — now Poll's Kaiserterrasse) at the Weissen Rössl as head chef. In his first year as head chef, Poll and his team were recognised among the top 50 restaurants in Austria by the Schlemmer Atlas.

The chef is committed to creating excellent new dishes and training the younger generation to cook with passion.

Hermann Poll & Nicolas Feuillatte

Discover the Chef's interview!

"I am so proud to be an ambassador for Nicolas Feuillatte ! It's more than just an honor; it's an adventure I was lucky enough to embark on thanks to my friend Sebastian Rustler, director of R&S Gourmets. One evening, over a delicious dinner, he introduced me to a glass of Nicolas Feuillatte, and I was immediately captivated by the elegance and unique taste of this champagne.

Since then, my passion for this brand has continued to grow. Nicolas Feuillatte brilliantly combines tradition and innovation, and each bottle tells a fascinating story. Today, I am happy to be able to share this passion and invite my guests to discover the world of Nicolas Feuillatte. To our unforgettable moments and sparkling adventures!

The Chef's recipe

Exclusively, the Chef reveals his recipe for “Confit Arctic Char - Bacon Balls / Pointed Cabbage / Smoked Stock”.

Confit Arctic char - Bacon balls / Pointed cabbage and Blanc de Blancs Millésimé

4 people

Candied Arctic char

2 Arctic char fillets, 200g each, with skin
1 stalk of lemongrass
1 sprig of thyme
1 sprig of rosemary
20 g of ginger
500 ml olive oil

Preparation

Slice the ginger into thin slices. Cut the lemongrass stalk in half lengthwise and into rough pieces. Place everything in a pan with the rosemary and thyme and fill with olive oil until well coated. Wash the Arctic char fillets, pat them dry, and lower them into the oil. Heat the oil to approximately 60°C and poach the fillets gently for 10 minutes without boiling. Then remove the fish and season lightly with sea salt.

Pointed cabbage:

100 g of pointed cabbage
20 g shallot
20 g of bacon
30 ml of smoked base
20 ml of Nicolas Feuillatte Blanc de Blancs vintage

Brown everything together and deglaze.

Smoked background

1 kg of smoked pork loin
20 g butter
100 g parsley root
100 g celery
50 g of fennel
50 g leek (white part)
50 g of mushrooms
50 ml of white wine
1 bay leaf
5 g peppercorns
3 juniper berries
A pinch of sea salt
500 ml of cold water

Preparation

Brown the pork loin in a little butter and add a small piece of celery, fennel, parsley root, leek, and mushroom. Deglaze with a splash of white wine and add the cold water. Add the juniper berries, bay leaf, and peppercorns, then simmer gently for about 20 minutes. Season with sea salt and then strain through a sieve.

Bacon balls :

850 g floury potatoes
Salt
50 g butter
180 g of runny flour
90 g of wheat semolina
5 egg yolks
Nutmeg
Butter (brown)
Chopped parsley for sprinkling

Stuffing :

200 g of bacon
1 pressed garlic clove
1 tablespoon of parsley
Pepper

Peel the potatoes, cut them into small pieces, and cook them in salted water until tender. Drain and let the excess moisture evaporate. Pass the potatoes through a potato ricer and mix them with the butter, flour, semolina, egg yolks, salt, and nutmeg to form a smooth paste.

For the stuffing: Chop the bacon without mashing it. Mix with the other ingredients and season with salt. Bring a large pot of salted water to a boil. Divide the potato dough into 8 portions and flatten them with your hands. Place the stuffing in the center of each portion, close the dough around it, and form round balls.

Let the meatballs cook for about 16 minutes, just below boiling point. Remove them from the water, place them on the stovetop while still hot, drizzle with browned butter, and sprinkle with parsley.