Sylt - Köstlichkeiten von der Insel | Landgemacht | NDR Doku

Sylt, this island is something very special. Honestly, there is no smaller workplace than the one here today because people who are passionate about their craft live here. Go to work the next morning because you don't know what to do. As you might expect, here in the surrounding area you can enjoy peace and quiet, it is always beautiful with the aroma, embedded in the Rantum dunes is the sölringhof, an exclusive hotel that is unlike any other. The most important employee in the house begins. Works every day at 9 a.m. m. You know you can also expect to have a lot of wonderful people and you can also expect fantastic products, a great togetherness that is just a real, beautiful feeling that you carry inside of you when you go up.

Here I can, my name is Jan Philipp Berner. I am the chef and general manager of Rantum on Sylt. Good morning. Hello Philipp. Hello Jakob. Hello Tom. Could you do a big round of herbs again today? Thank you. Berner took over the management of the hotel. at the beginning of 2022, at 33 years old. The sölringhof is a small hotel with 15 rooms for only 30 people, the hotel's gourmet restaurant has two stars in terms of noise and even the train station at 1:00 p.m. that I can drive there. We still have to take a look and they both arrive with that car, okay, then we leave, one more walk around the house and the first meetings.

Jan Philipp Berner changes his work clothes, those who leave are I am almost exhausted and now I am looking forward to our kitchen team arriving little by little, that is, we will go directly to the short kitchen meeting. The day is set, our service arrives and yes, now, of course, I'm still there. for the hotel but above all the restaurant party is approaching and of course I'm happy so I answer hello hello moin when I go down to the kitchen to be honest That's when my heart opens because it hisses and smokes in every corner, everyone is bursting, everyone is busy, I think or I could imagine that from an outsider it seems relatively wild, even with the rhythm of the movement, but it is simply the pulse of the sales yard, I mean, it has a really cool dynamic and of course, if you You know. who is doing what then you can see an incredible structure behind and it is a great pleasure for me to immerse myself in this incredible cauldron.

The sauces are cooked in three batches, which means that we are talking about stirring 60 70 kilos of bones from 15 kilos of pairs to obtain two and three liters of sauces. It is an incredible effort, but at the end of the equation you have to enjoy the pleasure. 14 chefs work here to prepare the evening's eight-course menu. Jan Philipp Berner In this phase, orders are placed and the fish station is prepared. The sölringhof kitchen is divided into two parts during the day. The work moves from the cellar to the upper floor with views of the dunes. It is a very typical edible crab and crustacean from the north.

Germany we go to Denmark to Knieper Essen The scissors are called Knieper, which is very well known here in the region and we have very juicy marinated wedges and we also make a small tartare and everything is currently served with salted pickled plum from last year. with marinated salsify and meadow herbs. Herbs will please everyone. Tomorrow we just harvested the first leaf in our own garden, here we have purslane, then the wild garlic mustard is growing very fresh and soon the flowers will be added to now we have the purple nettle and the meadow notch, which existed a while ago, but they have a very strong flavor Fantastic, the first guests will arrive this afternoon at 6 p.m. at the end of March to farmer Kai Petersen's farm in Keitum, it's calving time, he snuck in somewhere back there, he will be there, so when we enter the hall tomorrow, that is very rare and then it happens.

There is a commotion when everyone has been fed and only one lamb is heard. I complain from time to time to the mother, but then everything is silent. I have to go back inside for a moment. There's one on the back shelf that has stuck its head in a little deeper. So Zimmer keeps his head out so he doesn't fall. his ears first and his head so that the mother sheep survives this exhausting phase in good health. There is a divided portion each morning. In the long run, all family members have to go with Ran. Luckily we have family, you have Honestly, my sister always takes care of the bottles and gives the milk to the rest of the flock.

During the day we go to the Hörnum pasture, at the southern end of the island. If I take over this business, then I want to do something that I feel like doing and if I really had to open bags and put them in the oven then it wouldn't be my passion and then I wouldn't feel like coming to work anymore, maybe because I should. It's not just about making money. I am Jens Lund Chef, pastry chef and head of the Lund family business in Hörnum. Jens Lund bakes a bread that is only available here on the island: Sylt wheat sourdough bread.

The idea or fascination with Actually I was going to make bread here from this island where I used all the ingredients from here to here and nothing from outside, in the end it's just flour, water, salt and a lot of time, so Sylter wheat, Whole

sylt

er. wheat grain and of course no rye, all three grains are processed there, this is how it was developed for two years, the special feature of the bread is that it is made without any added ingredients Baked yeast only with natural sourdough that Jens Lund gave life, like this You mix flour in water, you have created the basis for life, you add a little heat and oxygen and then it starts to live and that is the natural process of bread.

Different bacteria and wild refuges from the air and grain live in the Sourdough. The fun thing about this is that you lift the sourdough and are happy when it rises for the first time and then doubles or even triples in size, so those are the first consequences. Snacks, oh my sourdough works like this, it's alive. and ready to use and loosens the dough but there are also many nutritional benefits and of course a very good flavor, there is always a little bit left there, that is intentional because it is just then another crucial ingredient is this soft porridge, which is simply dough bread leftover toasted mother, cut into slices and then mixed with hot water, more salt and a little whole wheat flour and it's a bit like a bread pudding which of course adds flavor but keeps things fresh and The principle is explained in a way simple: you make bread with bread and of course the flavor is multiplied, even the sea salt comes from the island and now you can notice how soft it is and that is where the gluten structure is strengthened, that is just the process of creased.

I like that. Basically you let it fall a little and if it goes back in at the bottom when we put it under tension, then if I want to make sourdough bread like that I have to start it three days in advance. because I have to refresh the sourdough in the first step, the second day the dough is made and the bread is frozen and the next day it is cut, cut and floated in the oven, it is unpacked and in the process it has been in the bins For three days now, the dough has been ripening for two to three hours, depending on the temperature and time of year, in List, northern Sylt.

Today, four men set out from here for one of the most unusual jobs on the road. island in the middle of the marshes. Honestly, there's no better job here than today, it's really a dream, so with weather like this it's just a nice nice tide, great weather, pure nature. I'm Christopher Bolisch, I work here. in List on Sylt at the Dittmeyer company. I am the director of operations here and I am actually responsible for the entire production process. If we don't have a good tide, we just throw them out quickly and the next time we have a bag like that we can hang them today, which means now we let them loose, shake them a little and then tie them so the current doesn't carry them away from us. the bottom of the path, the water drags them and Therefore, we can grow very well.

Our working hours are influenced by the tides so to speak, that means when we are low on water then we can work here. Normally the water is at the same level here, so we have a two meter tidal range. now it just expired and now we have about an hour and a half here, these are the kind fellow residents here, I mean, it's pure nature, the only intervention we have here is that we put these tables here in the so-called On the tables, the oysters are in net bags, raised as the so-called Posch, they are washed away by the sea water during high tide and filter their food in small albums when the oysters weigh 80 grams are large enough and they come out of the mudflats again, thus that we Now we have these oysters in the second season, we have passed the winter and now they are.

The first oysters are so big that we can sort them to sell them and that is why we will bring them now if you have every step of the process in hand here if you take this once we have an output in our hands 35 times before we sell them otherwise , let's say here like me, 20 kilos up to 20 kilos later if you only lift 200 of them here, that's a lot. Today the men have moved almost four tons of bags of oysters and are taking them to Kai Petersen's pen in List. Lambs come into the world almost every minute now and if we didn't take them out now there would be a second one under the lamb, you could be unlucky that the lambs get mixed up and while they are fresh the mother licks each lamb but when they lick it dry Later and at a few hours of age, one knows it very well.

But that's not exactly mine and it looks brutal when you grab it by the hind leg, but that way you can always mistake it for the mother's nose so they come after her. If she put it under my arm now, then the mother wouldn't see it. the lamb now then Maggie come here yes yes here you are it's happening like this all day they were born ten minutes ago five minutes ago a girl and a boy here they come Maggie the sheep and their lambs stay two or three days together the lambs that they already met to their mothers then join a larger group yes, mice slowly here hello, you didn't understand that then take care of the delicious cattle raisin muffins.

In reality, she never wanted to leave the farm island. I always enjoyed doing that and that's why it was actually clear to me that I wouldn't leave. My brother then went to Würzburg. He couldn't really understand why he took that step. For me it would be nothing. This village life is, I would say, the most intense in Morsum. I would say that most of the locals also lived there, because there are many places that you know, they are almost a reference when it comes to the islanders, so in winter when you drive over there, there is not much life there, such a delicious muesli, let me explain this to you, this is wheat bran from our grain, the wheat that we harvest from us is taken to the mill where it is ground and on one side the flour comes out of the mill. so to speak and, on the other hand, wheat bran as a concentrated food or as muesli and, as you can see, they also like it and have a very good appetite.

Carl-Petersen cattle are a cross between Galloway and Angus. races. They live outdoors all year round. In summer the grass from the Sylter meadows is enough, in winter the farmer still feeds at the sellringhof in Rantum, star chef Jan Philipp Berner talks to his deputy about the new eight-course chef's menu today. The girls also get along well with each other, marinated from nature, champagne herb is also a good cheese, of course, we always start with five sandwiches, then we have a bread plate and then we have eight dishes on the tasting menu most of the time. of the dishes are also timed we have five petit forces we have three different chocolates and I can't say how many how many components there are logistically many for that is.

It's incredibly challenging for us and that's why we're just focusing on the menu for a week to get the processes right again, so that Bene knows again that I'm ten seconds behind him and Jan is 30 seconds ahead of me, so that's simply one reason for the harmonious night service to run smoothly and as soon as we get there. Since the intervention of the organization again, we go directly to the second week to cook three samples each day, then the extra salad with vanilla and René Klode, that's great, all that. The kitchen team always comes to the next meeting with a small talk especially at the beginning of the course, then the topic of the power briefing today, August was born on October 28, 1846.

Every day we have a power briefing which is a small presentation for which I always have to prepare. one employee per day and it is easy, it can be any topic that does not matter at all What is important for a person is above all of a culinary nature with so many chefs in 1872 he worked as seen in Nice at the Hotel Luxembourg Luca when to what age went to do an apprenticeship? How far was your birthplace from Nice? away 50 km 15 through this game we simply ensure incredible attention and because the questions are not coordinated who is asked what question, you simply have to pay attention to everything and that really helps us incredibly well in everyday life and, in the ideal case, in the meeting.

Of course, there is always something that at first you say is great, I didn't know that either, and then everyone goes back to their position. Dough for bread doughJens Lund's mother Sylt is mature, now she is weighed and sanded. In a second step, it is given the final shape of it, which is now the final shape of the dough and bread. You can already see the bread at the end when it is on the table and you try to put a little tension or the detail chews us here and then what is placed upside down in these baskets, so what is now on the bottom will then be on top, but in the end it comes down to it, if I lift this up and fold it in, then the bread gets tight, so this increases the tension and that's very important with the dough for the late look and also for the rise of the dough. dough and the whole process, since you notice that each clove of this bread has to be 100% and in the end having a perfect bread, that is what I think is fascinating, in the end I am as if the Chef came to a bakery here and the first attempts probably lasted three years, so the first attempts were really flat, totally weathered, no bark. it didn't go up, then it went up too much and then of course there were still bakers running around here from outside, like I said.

It won't work anyway, it's not safe, you don't have to do it and then "I thought you'd have to learn somehow. The pieces of dough now sit overnight in the refrigerator at 4 degrees. The last Sunday in March is special for Kai Petersen and his family every year. PI day was busy, let's stand here in a big semicircle and make sure they don't break through right away, let me calm down and then we don't want to have fences here that take you away, for so to speak, to the street and if They try to stay together to the top of the road and she is Luna, we raise her with the bottle, we have some buns from Jens as a treat for breakfast, so to speak.

In Morsum, the Petersens have the cattle under control. Control again, so this is where we want to be now. Luna knows it. Luna is going slowly, yes, it's good. From the winter pasture at Morsumer Kliff we head west towards Archsum, right through the village in the middle of the main road. , it's about 10 kilometers or eight eight kilometers, it's about two hours. Hello Kai Petersen, his sons and his brother-in-law run ahead, the father follows them and of course I see something fast and something slow behind. . Those in front do not see it. I see that if three cows can't keep up, then I have to go to the front.

Spark Mood Voice slowly When touched it becomes live again. Around 10 a.m. m., the track has reached its destination. The cattle will remain here until October and will have their calves in the coming weeks a little north of Westerland. Strawberry Paradise organic farm in Braderup. Jens Volkwarzen's farm is the only farm on the island that grows vegetables. Something grows in this field that would not be expected on Sylt, so garlic of the lubascha variety grows here, yes the cloves are a little smaller but the flavor is finer, the mulching is supposed to allow the garlic to grow better and fertilizes the soil.

Live longer and have a positive effect on the harvest. Let's hope Jens trained as a landscape gardener, but it seemed more sensible to him to grow vegetables. I don't want to grovel on my knees to the second home owners here in Kampen or something. that and paving with field stones or stones from the Baltic Sea in Denmark, I may get hit by a truck, but I prefer to grow vegetables. The strawberries that give the farm its name were recently planted and must be cut. They won't grow until next year. in the kitchen chef jackets are missing in 2007 I came to Sylt for the first time after my training my wife was here at the time my wife was here for the reason I ended up on Sylt again and again when I was on Sylt for first time it was a bit like that love-hate relationship and after a year and a half on Sylt I swore I would never return to this island, maybe that had something to do with my age, no I don't know, I think I was 18/ 19 when I was there, but of course if you know what a fantastic place this is, what a privilege it is to be able to live here, what incredible nature it has and when.

Then you think about the opportunities this gives you as a family, even for the children, then of course it's really fantastic, so I'm very happy to be stranded here on Sylt, the center of our life and also the center of my work . Of course, now we go to our living room. The singer is small, you may have noticed and that's why we just rented some rooms. That's my daily life. I am responsible for ensuring that our employees can work well. If there are no kitchens, I can help myself with chef jackets and if someone needs help in the kitchen, I will help in the kitchen.

Yes, the clothes haven't arrived, so we'll buy new aprons and chef jackets. Of course, I always have spare jackets and then the ladies need them. I still have to bring some little bags for jams and things like that and then we'll take ten cookbooks and then we'll start. Jens Lund's pieces of wheat sourdough bread dough have gotten bigger overnight, so it's like going to work on Christmas the next morning only to leave because you don't know what you're waiting for, it's gone. open or not, and even the moment I think that maybe, oh, maybe it has opened, but the moment it comes out of the basket it can run completely wide in the oven catastrophe some things get totally stuck they They have rolled in the handle and there have been big disasters now they are cooking very well I think they are very cold doughs that's why It seems solid, but in reality it is not at all because we have a little more than 90% water compared to the amount of flour that it contains and now everything has to happen relatively quickly because as soon as things are turned there is a little bit of room to run. cut the bread with the knife.

It's also visual but it's also very important that it rises so that the bread has a predetermined breaking point where it can break and expand. The bread is baked for about 40 minutes at initially 270 degrees, so now the sourdough bread is ready, now it has risen very well, in an American baking industry it is also called an ear, that's why the bread has ears, you can see very nice here, it is very satisfactory for us. This is what we would do as it turns out, so now comes the cutting, which is always what we are most happy about and here we can see exactly how we want it to turn out, a nice wild hole, the bread is rich and juicy but still spongy, so It already has a lot of moisture and still has a good crust, that's what we want.

In total, there are nine different types of bread in the bakery. One of the sellers is Mareike de Buhr. She has another job, so after selling the bread, it is not yet time for her to finish the job. Farmer Kai Petersen begins. Meanwhile, in Keitum, right next to the historic church, he conducts a small experiment and plants a special crop made from flax seeds. This is the first time for me, I have grown flaxseed. I'm very excited to see how he deals with the current drought. This year is very dry. In March you can see dust again if we look here on the right, we can see it from the Wadden Sea. very good and interesting location, we are in Keitum, right next to us, after the dust, which is right next to us, also in the cold times church.

We used to have a bright blue sky. What has changed is that we now have visual fog, which can appear. very quickly, but it's usually over just as quickly. Kai-Petersen will not know until September whether the linseed oil produces enough despite the drought. Then, a few weeks later, he must thresh it. The field looks good despite the dryness, yes, you can see that the flowers are already coming here, that when they bloom later they are so bluish that they look really beautiful and then each flower turns into a capsule where the seed or seeds are in each capsule, there are several in it, but That's it, now 12 7 flowers, I'm excited and now let's move on to the camelina.

Yolk sounds similar but is not related to linseed oil. Camelina is a wild plant and was already cultivated in the Bronze Age or is really good. almost nothing here in the middle I'm really very excited when you see it how nice and clean it is and how pretty it is If everything goes well the farmer will be able to thresh Buhr's camelina Mareike from the bakery at the end of July Today she leaves with her colleague Clara Müller, pastry chef at the café, to the dunes north of Hörnum. The important thing is that it is only gathered up to waist height, so from now on everything above is removed so that no one is left. dog or animal, then you just grab the flower like this, the whole flower and then, once together, you pick up the flowers of the rugosa rose, its German name is a slightly less melodious potato rose.

I collect the roses because I am out there making jam and making syrup and vinegar at the end of May beginning of June when they are usually in full bloom. That's when it starts, then it's about four weeks when it blooms so strongly and where it's worth picking and after four weeks it's all over again, it's a lot. of work, you can see that it is a lot of work for five petals, but of course, it is also a wonderful job when you are here in the surroundings with peace and quiet and you pick the roses, it is always beautiful with the aroma As intense but beautiful as the flower blooms pink, it doesn't actually belong here, it originally comes from East Asia and has spread quite a bit on the island, meaning you can see it spreading here too, so it's displacing a lot of what originally belonged here, the dune grass is being displaced and the fine grass is very important because it keeps the dunes in place and that's why everyone is happy when the roses are picked or would prefer us to pick them. with their roots, that's why I can collect them, of course I can't learn, so I can't collect them in the dunes, but like now here on the edge, it's not a problem on the side. from the way we pick them up, the technical effort is manageable but sophisticated, that's nice for once, but it actually has a handle and then you can hang it like this and then it's just an old tea towel that we wrapped what I wrapped. around it is tied with a ribbon and then there is a hole where I can put the flowers and then just pour them back in.

There are always incidents with guests who are completely horrified at how we can pick these beautiful roses; It always depends a little on where you are, sometimes the emotions are a little stronger and sometimes not so much. Now no one here is very interested, but we also meet at the Westerland hospital and with it the spa guests, who of course are completely horrified because Look outside in the morning and everything is blooming and then a few people come and they pick it all up, but you have to deal with it somehow. Many are also very friendly and ask very nice questions, oh what are you doing and then I always say, come on. at the weekly market because you can taste the jams and then you can see what beautiful things you can make with them, you can see all the buds here and everything is full so in theory you can go pick them again that day.

The day after tomorrow or look at them again the day after tomorrow and see how beautifully they bloom, which usually comforts people and when they have tasted the jam, which often comforts them. The day's harvest is two kilos of fragrant rose petals. Saturday morning in the garden of the sölringhof in Keitum. Star chef Jan Philipp Berner receives his kitchen team here and has to drag things along. Honestly, if I have time I do it with pleasure and sometimes it is a gesture, normally everyone always prepares everything. for us, for the bosses and for me, and sometimes it's nice to arrive and something is ready and you can always leave it or yes, we need the herbs right away, but we can still do it, have a little bouquet of flowers on the table. for breakfast and most of all the good thing is that no matter how fast the day is, no matter what else is going on, there is no hustle and bustle here, there is no hustle and bustle, I'm usually alone here, that means you have peace and quiet and yes, that's just beautiful. with the plants here, only here we can feel what it tastes like when it is in its young stage, when it is fully developed, when it is flowering.

I wouldn't know all that if I only ordered at night based on the delivery note. and suddenly you come across black currant bushes in autumn when the chlorophyll has decreased and then you notice that these leaves have a more intense flavor than the fruits in summer, but you wouldn't know all that if you don't have this garden with 15 people, even in the garden, space will end up being a bit scarceThe only place that is free and then they give me a wheelbarrow, I don't care at all, I say that no employee is standing in your study, the boss who is there today has lactose intolerance and they always want to have a bit of everything. the sauces and what he says here is wrong, it's not even seafood, it's nothing from the sea, no H2O would love to sit upstairs, really you just have to see if it's upstairs.

For the main course they have already ordered the beef dish. nibble with prawns and green asparagus from the additional menu from two days ago 53 guests I would plan two additional decorations and two additional decorations, mainly as an appetizer and snack and then that will be our Guests for Saturday Okay, I will pack up here and then collect them with many thanks, yes, our team is now working on it so that everyone collects theindividual herbs for your individual items for the plates or snacks or individual petitus and then we pack them in the middle and then with a damp cloth. it goes right on it and then we take it with us and then we're already equipped with the first part for the night, so I pick the chickweed between the lamb's lettuce flowers and then it goes to our appetizer, so it's already frozen cabbage. salad and that is now, for example, today as a starter with radishes and fjord trout that always goes very well with dishes so fresh and light that in the end they go on top of our rose dessert along with some other herbs and flowers, we fill it so a little herb bocket from Roman origin has a slightly bitter taste and that's for our accompaniment, goat cheese and carrot mousse, and all the herbs are there and that's one of them.

I think it's great, to be honest, also because we have such a diverse theme Well, you've really tried everything here and although I have an early shift, so sometimes when I make breakfast I come here after work and pick herbs for the late shift and there It's where you can relax for an hour, I'll say okay, so come on, come on and don't skip, go slowly, yeah, okay, lemons, spices, no, try the buds, these are the flowers of parsley, you'll get a really good parsley while The kitchen team is preparing for the evening, their boss has something more important.

Run an errand and go to the marshes near Rantum. Farmer Jens Volkwarzen also cycles to the sea, but on the west coast, where there are no marshes. There are two breakwater crossings, the yellow ones, and that's just a pile of stones where the waves break higher and are more beautiful and hollow. No one here is thinking about swimming today, but Jens has been thinking about surfing all day. Going out to sea after a day in the countryside or in the market or something like that is just good, it clears your head and also your hands. For Jens Vollquarzen surfing is so important that he gets into the sea so often.

I arrived relatively late to Sylt and started surfing when I was 16 and because I was riding a skateboard, but I got pretty good quickly, so I feel totally comfortable in open water and I'm good at the attitude that you work hard and carry boxes, so it's just a good counter move. Yes, I am also very grateful to my father for always letting me go or often when I saw that it was actually work, he said no. Jan Philipp Berner arrives. the marshes are just a stone's throw from the sölringhof. We are in areas regularly flooded or at least submerged by sea water, which means that we are actually in a toxic zone for plants, because salt water is not associated with growth.

And yet, there are many herbs here that have managed to change their organism so that they can grow here despite this poison, despite the salt, which means that these plants naturally also have a basic iodide quality and it's really exciting because each plant treats this salt water differently. But, of course, in the end it creates an absolute typicality, so herbs and plants grow here that clearly distinguish us from Munich, Paris or Tokyo, this is Beach Wormwood 1, one of the most powerful herbs of the marshes. one of the few that is not primarily salty but very, very clear.

The aroma of wormwood always goes clearly in this gin direction and is really perfect for seasoning fish but also, for example, simply for smoking these little shoots for smoking fish during example below find the salt garden on the beach and there too you can see it very clearly when you have these leaves in front of you, they have a silvery sheen that looks a bit like sage and they have stored the salt outside of the cells so if you lick this leaf it becomes very salty so try it. It is totally crisp, partially fresh, has great acidity but also a strong fundamentality.

Samphire is undoubtedly the best known of all marsh plants, it is found in many regions of Europe and we also have a spring that gets its name because this herb is actually not a The algae begins to torture and as a result it becomes like a small bubble it is very crunchy it is very fresh that is the typical terror of Sylt that is really the pure taste of the island something very special You have to eat it fresh, you can separate it briefly and then it is fine. But it also browns quickly, so eat it now and immediately in a salad or briefly fried.

Among all the grass something grows that looks like grass and the good thing is when you bite into it. that, it tastes like cilantro, we say it is our Marsh Coriander the plant is called three zack now at the beginning of the season they are all very, very small perennials, later the perennials will become so big and form honors in the middle and These Live up to these fruits if you take them out of the capsule and dry them in Pan Roasted, it tastes like toasted coriander seeds, really fresh and citrusy, which of course is incredibly important here.

This is a place worth protecting and therefore not accessible to everyone and, above all, not exactly the way one likes it, which is why we also pay attention to it when I go to the beach, for example I collect purslane then I take a small two children two leaves here so that We do not destroy the plants so that they can continue to grow and maintain their strength and then of course again next year and we give them a diversity that does not seem like a big deal , but it is. There is so much flavor in it that, as a spice, you have to use it very carefully, so it's not even a handful and that's how we spent the entire evening.

It's lucky this is only 500 meters from the acid. The guests then find herbs on their plates. and the men of the Sylter Oyster Company have returned from the marshes. Four tons of oysters have to be taken out of the bags and put into the boxes. Here you can see good growth and freshness, so the last two centimeters here should be in the The last ones we overwintered for two weeks, which is a little brighter, until the largest one is about the same size that here and then they came out now in March and then in April they started to form growth and so on. last two three four weeks everything is almost formed everything is too light, so the extension of the width of a finger next will be thicker again, which will make now in the year this year push it forward two three times and gets bigger.

We will look here. Meanwhile, the small baby oysters are already preparing for their stay in the marshes. Large mudflat oysters are now placed in a container of seawater. We have a pipeline and we can request the sea water here and then the oysters will stay here at least one night 24 hours if possible then they can give away everything they have caught. At the moment the water is still very cloudy. Tomorrow you will be able to see and look towards the bottom because it is very clear. They already have everything. Once filtered, everything is cleaned and everything is delivered and then we can take them out and then they are washed again on the outside with pressurized sea water and then they are classified, what can be sold can be packaged, we take it out and the rest goes.

The days return to the marshes and they can continue to grow. At Jens Lund, the dough for the next bread is ready, made exclusively with Lichtkorn rye flour from the strawberry paradise in Braderup. Yes, you just have to practice. My experience making bread is that the faster you get, the less time the dough has to stick to your hand. Getting to that point is very desperate. Jens Lund bakes 180 loaves of bread per week with Lichtkorn rye flour. He would have always thought so at the beginning. which was a bit like a memory effect because they say "This is a bread from Sylt that always works quite well on Sylter anyway, but it's not like that, but we clearly notice that when people from Sylt are on vacation the bread works much worse Today, employee O'Brien brings the freshly baked bread to strawberry heaven, where in the meantime Jens takes care of volkwarten.

To replenish the flour while the mill is running, the farmer harvests another order of Jens Lund's pointed cabbage. Yeah, I mean, it only has a small restaurant, but something is going on there and that's pretty good because we're just a small farm and that's all the rye for the new crop still needs a few days to be very soft. The garlic crop was a success soon the clean tubers will be finished at the weekly market they deliver the freshly baked bread the pointed cabbage and flour return directly to Jens Lund Mareike from Buhr is processing them today First step: finely crush the petals of the rugosa rose into jam , they already have a relatively firm consistency even after cooking them and if you leave them as a whole leaf then you have a lot to play with and now when pureed so you can The food will be tastier afterwards, the additional recipe is similar to a conventional jam 2 kilos of flower puree and two kilos of sugar for preserves.

If the jam gets too hot, the rose gives off a very pleasant smell, so that the whole room really smells, and after the rose, the spread is not the only thing that Mareike de Buhr makes. rose petals I also make syrup, vinegar, sugar, salt chutney and tea with Sylter roses. I can use this rose syrup to sweeten tea. Actually, I am a trained cook and I worked in star stores for ten years in Germany and then I came to Sylt 13 years ago. I want to put the jam in the big jars because then Jens will have enough for the ice cream he needs because this jam is not sold on the market but is processed into Sylter rose ice cream by Jens Lund at the end of July.

The second stressful phase of the year begins for farmer Kai Petersen. He does the threshing alone. The most important employees sit on the tractor, my boys, and watch. Oats grow in this field right next to the airport. The farmer grows organic cereals Feed For his cattle and sheep the grain is 13% ripe, but the straw is not yet 100%, while the linseed oil next to the Keitum church still needs some time, the yolk tail next door is now ready to be harvested. He had cultivated it for the first time. I say great. I have some corners. There's a little picamelle in there but otherwise I'd love it.

It looks pretty good. The difficulty when you grow something for the first time. How do you configure the technology correctly? Let's get a handful of capsules out of the harvester. Of course, there are some in there, which will probably need to be cleaned. Kai Petersen today takes advantage of the midsummer weather and drives into the sunset. Midsummer has also arrived in the south of the island, which is the time when a small crowd often forms in front of the Lund. The reason is that the boss makes the ice cream whenever possible in a small house next to the bakery and only supplies it with ingredients from Sylt. , so there is only one Sylt dairy farmer who only produces milk and therefore has a fat content that we do not know about, so you always get fresh food in the morning and I think it is good because it is a product of the island but also because it does not produce any waste.

We put egg yolks in it, so vanilla ice cream is a cream ice cream that actually has that usual vanilla sauce or vanilla ice cream flavor that should always have egg yolk. I think we once had vanilla here, I also get it directly from a vanilla producer there in Indonesia, so the seeds go into the ice cream like this, which now we've scraped, we'll mix it up and make the pods We put the aroma basket here and then they cook into the ice cream maker and this also releases any remaining seeds that I haven't scraped out, so the finished ice cream batter now goes into this ice cream maker and the ice cream.

The manufacturer does what is normally done by hand, it is called pasteurizing the ice cream at 85 degrees, so after my apprenticeship as a pastry chef I learned to be a chef and then worked as an HTC at the Hotel Vier Saison in Hamburg and at Christoph's restaurant Rüffer. and there I made quite a bit of ice cream and a lot of it. Traditionally, the recipes that we all use now I develop myself. We have been making ice cream since 1959. I think my grandmother started back then, so at some point it will be on our balance sheet that the ice cream machine was purchased in 1959.

Next, we will make the Schmandeis ice cream base for the rose ice cream Sylter, which is also available from Schmandeis, so Mareike suggested that if I made my ice cream with the roses and I said yes, I would use rose jam. and then it's marbled, so now we have our base dough for the sour cream here. We just weighed, um, the sour cream should be milk, lemon zest, sugar, glucose and glucose. There's a surfboard hanging there, a stand. paddle board and a longboard because I used them a while ago and now doesn't mean you can get them here right now but maybe at some point I'll use them again so I still use a longboard so the money longboard but not now I don't do normal skateboarding anymore because I did that at some point I was alone there you three can there I'm with Jens Volk Quartzen he has a little bit like that To say a normal skateboard, you do a kickflip like that again and then I sprained my whole arm and then there was an arm and growth and I spread Frisian pastries, so it wasn't so funny, now that's Mareike's rose jam that we just put there So thatalways have a little pink in every spoonful, but not too much.

In the ice cream display case there are 14 different varieties that often change according to the season in two greens before Jan Philipp Berner's evening as head chef of a restaurant in two stars, you have one last personal appointment, well, what? You tell me Marlene? At 5 in the afternoon my wife always calls me with my daughters and it is always nice because that way I can share a little with my daughters, they can tell me about the day if they want. Sometimes I don't feel like it. , yes, but generally I can see my children again, if in doubt I can mentally put them to bed and yes, it is a nice ritual we have as a family and I always take the ten and a quarter minutes of An Hour Out and nothing can get in the way , everything is full, today I'm sitting in the spa, the weather is very good, it was empty, the meeting room is full, the bar is full, it's quiet, the girls are running To get the food to my family, I'm going to where there is WiFi and where there is peace and at least the second part is not so easy to find in Sörenhof, which means that sometimes I can sit, sometimes they are in my office. , but I can also sit in my wellness zone, but of course sometimes it can be that you are basically inflagrant to whoever you get caught and if suddenly someone wants to go to the sauna, then of course you pick up the phone and go to the next A moment in the room and then we will continue talking on the phone until tomorrow morning.

Goodbye, Jan Philipp Berner must be there to receive his guests, dear. Thank God, many things have changed, yes, here we have prepared meat for lamb sausages, which we have prepared. It is already folded and weighs 88 kilos. Kai Petersen is actually a professional butcher. In his slaughterhouse, he now processes lamb meat to make sausages. My work is varied and I do the harvesting almost except during peak hours, of course, when you spend long hours. "I'm working on the tractor, but otherwise I'm always doing other things. This morning I went with the first train car to Lüneburg and bought the flour from the mill, which we will take to Jens tomorrow morning.

Now he will knead the meat from sausage Once so that we can get a reasonable joint there, now we put it in our filling with a knot. Sausages are mainly sold in the shop, at the weekly market and in restaurants, for example, tomorrow we will take some of them to Jens Lund at Hörnum We also receive the flour the next day, our own wheat flour and lamb sausage are delivered to Jens Kai here at the gänsehof, well I wanted to inform you that we have the flour in the car makes delivery tour then drives to through the dunes here it drives through the wasteland you have to tell yourself from time to time look to the left look to the right great, you actually have that in your house no, it often falls in the way on that on that Every day stress in the daily run So we are already in the south of the island Hello, Hello when you pass by the bakery in the morning Hungry Hello, there it is and always looking for everything that is there.

At some point you can get very lucky. that Carl Petersen was standing here in the bakery. Hey, could it have something to do with wheat? So, great, this angel again comes up to me and asks, hey, do you need wheat? I would never have dared to ask about that because there is no Sylt wheat growing area here the smell is clearly different when I have it in bulk When you mix it with water it smells like fresh germs or fresh peas when you open a pea pod, that's it smell the flour Jens, we would have forgotten about the Labradors 100 pieces Kai Petersen has to leave quickly the weekly market waits every Saturday in front of the town hall in Westerland the weekly market almost a staple of the Mareike market in Buhr with his little monkey and the products of roses that I have been here at the market for ten years Selling at the market is a lot of fun for customers.

In the online store you wouldn't even know who buys the things and I think that, especially with the products, it is important that people see who I am, that I am the one who produces and sells things while the other suppliers get out of bed in the middle of the night, the pink woman takes it easy. Like some others next door, it is also late because my clients are not there at that time. , so for me it doesn't start until 11 and then I just don't feel like I'm here at 9, but I'll be there too. I always get a little laugh like the midday reasons, for me it's very special that I have to be here in my place as soon as I move to another place because somehow there's a storm or there's no one else here and I keep moving forward and if they can no longer find me, then I am allowed to do so. then I said to myself that I was not even there even though I was here all day, so it is very important that I am always here at my stand where I have been for ten years in the range of jams, syrups, vinegar, salt and sugar, everything from Sylter Rosen rose syrup, very tasty in champagne, that's exactly what I have tea with and which can also be packaged as a gift here as a replenishment for a weekly market Kai Petersen also has a stall at the Westerland Thorsten market once as a replacement once the stem chops Entrecôte very well marbled here we have the lambrad sausage that we have made now on this side we have lamb there we have veal see you later a few meters ahead Jens volkwarten from strawberry paradise with vegetables and bread made from our own rye flour, so the weekend was enjoyable, mainly island tourists, i.e. spa guests, who often do not have proper kitchens in their holiday apartments, nor bread knives and , of course, some people also buy and own second homes that are Of course, they are rich but they also like to eat and cook, not so much at my booth there are many tourists who are just looking for souvenirs and are happy to find souvenirs that are really from the island and they are not.

I just wrote in it, and there are also locals who when they go to the mainland or visit someone or need a gift, they buy me these are the ones here in large, they would be good, you can use this rose syrup to sweeten tea and this is the syrup, yes or adding insects or in yogurt or curd to sweeten it works very well like this or a small bag works wonders So when people try it, it is usually the case that they buy something. Me too They have many different types, especially when it comes to jams, from very delicate to very strong pink ones, but there are always those who don't like anything, they have it inside Go to the link for soap and then If it doesn't work, it doesn't work today either It tastes good, fortunately only a few think about soap, business is good, so have a good day, goodbye, the men of the Sylter Austern company are going to eat oysters again, but this time by boat The special kind of boat comes from France and is specially designed for oyster fishermen because today they have a special objective.

Now we go to the photos. The banks let us dry and then collect wildly. Titles should Ideally be lower than the normal average so you can reach deeper into foreign countries, there are better oysters and yes the wind today is almost a bit on the edge with wind and waves but it is still possible , but if the wind becomes stronger due to the wind force 6. wind from six and a half to seven, we will not go there anymore either, that is too violent, the wild oyster beds are located at the northern end of the island, At Lister Elbow, what look like inconspicuous piles of stones are actually millions of Pacific oysters. the species has immigrated and is spreading rapidly it can just be left to dry someone can only harvest them by hand you are not allowed to use machines you are not allowed to drive to many areas where the oysters are together so it is very very very regulated so It is a little firmer to firmer the man has something a little firmer perhaps in his mouth than with just one.

At first, we make these solitary oysters, which means we crack them, slice them, and turn them into individual oysters. What we can use, what we cannot use, lumps that if I open them I cannot separate them, we also take them. Then we boil them and use the meat, that is the smallest thing we sell. wild oysters, so to speak. Here it's 100 grams, but that quickly increases to 150 grams here, so the largest we had is about 8,900 grams per oyster, that's shoe size 45. When the water starts to slowly come back, it just starts to fill the boxes with these oysters and to take larger quantities to the company if you fall on the oysters.

It's better not to think, yes, these oysters are all facing upwards with their sharp edges and they are very sharp and if you walk on them you have to be very careful, that's why we change our shoes once or twice a year, but we've only had three boots. The steel toe is called a steel sole so it doesn't penetrate or cut, so if you start walking barefoot, I'd say you'll have deep cuts and end up in the hospital relatively quickly. Now the water is slowly returning which means we don't have much time left and now we have to pack up. take these that have grown together and then we can process them further in our company.

That was very short today because the titles, in other words, come back quickly because of the winter that we are pressed into. Maybe we have another 20 minutes and then it's already underwater, a box weighs around 40 kilos, depending on how full it is, some are lighter, some are heavier, it just depends on how tight they are, the current performance is only 800 kilos, with less wind from the south, back then it could be two tons. Wild oysters are also stored in seawater tanks, some are baked in the oven and processed in the attached restaurant. Café Lund in Hörnum has existed since 1940.

The bakery also includes a pastry shop and the restaurant Jens Lund renovated it in the original style a few years ago from the 50s with Scandinavian design, we actually copied many black and white photos but with materials that now we can buy it simply has soul and The soul we have simply polished it even more. Classics and seasonal and regional dishes come out of the kitchen. Using island products as often as possible, here we cook traditional dishes that Sylt guests also look forward to when they go on holiday, such as pfandfisch. It's something like that and the matjes definitely too, but with these rates we simply have a high.

We focus on quality and make everything ourselves from start to finish and that's something you don't get very often I think, and there are also Creative Vegan Dishes where we can happily say that the pointed cabbage comes from Jens Volkwarten's XY field, who grew it braised whole in the oven and let the outside char a little - that's intentional - maybe the aroma of the pointed cabbage is preserved very well. Now fry it a little again to get the roasted aroma. A kostini of beans, herbs and fresh chanterelles is also added to the pointed cabbage. The salad also comes from the paradise of strawberries, at this moment there are also cucumbers, everything else is no, but we also communicate very clearly what comes from them and what does not, because everything has its season, so here we have the lamb wheel sausage by Kai Petersen from the gänsehof in Keitum via Sylt, it's night and it starts at the sellringhof A unique show, the well-rehearsed choreography of 14 chefs who tonight will cook for 45 guests and serve more than 800 dishes.

Now Jan Philipp Berner has to follow order 7b, only after that, yes, you have already prepared something. , let's take two Kaiser once lactose two trout salmon once lactose two convertible onceLactose one letter two morels once lactose without raviolo twice Bock once lactose once rose once lactose let's take it please please then you can do it now the seconds are out marinate one each I'm actually at night I would look like a coach like a coach I always say it jokingly I'm actually the only one who doesn't cook so of course if I can help in any way or something like that, I'm there, but each department has everything under control and I'm more like the coordinator of the evening than three trout salmon with him A loin of venison please for the boy then here's a convertible a letter three morels one morels in the main course Paul and at the end, of course, also the quality control because we make mistakes all day, I would make mistakes and I would never blame anyone for it, the important thing is that these mistakes are detected in front of the guest, yes, the mark digital on the plate here is the missing component because the meat has We accidentally raised two degrees too much, anything can happen, no problem, but then we have to redo it, can you put the flowers on it, please, and two more blocks, Please, at table 7a?

Please bring bottles with you, thank you. Now we have our extra starter, so to speak, with radishes from the garden and the frozen herb that I picked this morning precisely for this dish. Our tasting minister's first dish is currently crayfish, Danish crayfish. We combine it with the salty flavor of our marsh plants with a small tormentor with a small trident to transport these notes of cilantro and also the sweetness that thecrayfish naturally brings with it and as additional players we add goat cream cheese and a little carrot for the second course. the salmon trout, which we cold smoke and previously smoke with the first strand of vermouth on top with our own roe with a broth that we cook from green kohlrabi with smoked fish parfeo and a little plum seed oil. morel with broccoli, almond and lemon thyme in the middle truffled mushroom raviolo that is filled with rolled quail yellow on the outside, then there is a variety of spring morels that are seasoned with a little sherry and Madeira that sit on a broccoli puree and almonds on top.

Then an emulsion of almonds and lemon thyme and a morel infusion that looks marbled with a little lemon thyme oil are poured on the outside. We have a double use for the garage and pastry shop up here in the kitchen and because the burger is still down because it's still decisive time here, I always have to make phone calls in the meantime so you can have an overview of how fast we are going up here how slow we are up here what's next so that the service is also clean and simple main course in such a current tasting of the Minister Maibock and we have addressed the topic of May, everything that comes from May or the names that I had to do with May, that is actually the basic idea, that is, we have the Maibock, we have mytösslings, it is say, spruce. sprouts we have mai turnips mai gentlemen those were the basic ideas for this dish then we still have it fresh they were missing and then we added pickled mirabelle plums and completed the dish.

So you can see exactly, okay, one person knows exactly what the others want, if they just look in that direction and that works very well with Brede cuisine, we have our Sylter Rose on the current tasting menu. Sylter Rose can always be found somewhere on our menu. This is simply DNA. Anyone who knows our house, knows our property, knows that much here is pink and that is why we always savor it with good taste. In this case, we present it in dessert form and combine it as a salty rose and then combine it. At the end of July, at 5 in the morning, with fresh herbs from the garden and frozen quark.

Kai Petersen got up very early with his children and went north. We drove to the island of Liss, in the Elbow, at the northernmost point of Germany. as they always say, and we want to try to get some mackerel, the mackerel have been here since, I would say from the end of July to the end of August, quite dense or on land here you can get them quite well, now is a nice time because they have been bigger thanks to all the pegs, the supports in the water back there, there may be mosquitoes back there, they also come here, to see what awaits them here is a companion mackerel, there are small shiny threads on the hook, the mackerels think that of in some ways they are small herring, forage fish, so you don't need to hang the bait on them, so to speak, the bait, so guys, you have to throw it to where the fish is. are, it's actually pretty easy to just launch it.

Because you say: let it go and then put it on once, let it sink again, let it sink, let it sink so that it always falls like this in the water, the hook doesn't. , so sometimes you can see very well that they push the forage fish to the flying edge and again here, in knee-deep water. Catching mackerel, this forage fish, is very interesting, whether hunting or threshing. Kai Petersen is often out with his sons Jim and Henry. Then something free, but in the morning I have a barbecue, I go fishing, I go skiing, I'm a hunter, we have a great area.

Keitum, I have everything here. so I don't want to leave here