Victor’s cuisine is classically primed and inspired by the Far East. It combines French products with the taste worlds and techniques of Japan. The result is an unmistakable signature, Christian Bau’s very own style: bau.stil. Bau’s menus read like a map of the world, with unique dishes created from exquisite ingredients, from exotic shellfish and seafood, to meat-based dishes to stunning desserts. Accompanied, of course, by matching wines selected for you by award-winning Sommelière, Nina Mann.
The foundation is uncompromising – quite literally: without compromise. Product quality with respect for the seasons and for nature. Traditions are important to me, appealing to all the senses in the spirit of the traditional “kaiseki” the intention of my menus. Perfection is the unattainable goal – the satisfaction of the guests is decisive. We work hard and full of gratitude for this. — Christian Bau, Head Chef
Head chef and host of Victor’s Fine Dining since 1998, Christian Bau made a strong impression right from the start. After completing his culinary studies, Christian found his first mentor in Harald Wohlfahrt and began to impress with his execution of classic French cuisine. But it was not until he travelled in South East Asia that he began to develop the inimitable style for which he is known today. He was in fact one of the first chefs to combine haute cuisine with Japanese products.
But this was not the only area where he proved to be a natural innovator. His carte blanche concept was a pioneering approach, while his 4 Hands Dinners saw him working alongside other top chefs such as Jan Hartwig, Simon Taxacher, Sergio Herman and Nick Bril. Bau’s motto? “Do things with passion or not at all.” He cooks with joy and commitment, day after day – and that is reflected in his dishes.
Light, contemporary and open to world influences’ is the best way to describe our cooking style. It’s based on French haute cuisine but takes in a variety of Asian, and especially Japanese, influences. We use spices and cooking techniques from the Far East. Only the freshest ingredients are used, sometimes raw. Centre stage are fish and shellfish, which make up about 85% of our menu. — Christian Bau, Head Chef
As the restaurant’s sommelière, Nina Mann is responsible for the – in the truest sense of the word – fluid accompaniment of the menus. Offering sensible advice on the choice of wines, she always finds the perfect match to go with each course and to please each guest’s personal preference and taste.
The young wine expert’s suggestions include the finest regional blends sourced from succulent grapes along the Moselle, Saar and Ruwer rivers, the grand classics from Bordeaux and Bourgogne, and superb surprises for true connoisseurs.
But Nina Mann is not only a state-approved and extraordinarily talented expert in the field of wines. She has also earned a qualification as a ‘Certified Sake Sommelier’ in London – an absolutely ideal combination given the cosmopolitan culinary style cultivated by Christian Bau, whose creative œuvres reflect his special penchant for drawing inspiration from Japan.
Address: Victor’s FINE DINING by Christian Bau, Schloßstraße 27 – 29, 66706 Perl-Nennig, Germany