Christian Bau

Christian Bau is a German cook who has been working as head chef in Victor’s FINE DINING since 1998. Bau started right off the bat, gaining his first Michelin star in his first year as a chef. In seven years he evolved into Germany’s youngest three-star chef, and since that he’s seeing virtually no slowdown.  

Due to his dedicated team, extraordinary ambiance, and brilliant culinary creations Bau was awarded his three Michelin stars in 2005, which he is still retaining.

Bau is prone to work with rare ingredients, even exotic ones.  

After completing his culinary studies, Christian worked under the supervision of  Harald Wohlfahrt, whom he impressed with his creative attitudes towards classic French cuisine. Following his voyage in South East Asia, he started to develop his own style for which he is known today. He was, in fact, one of the only chefs to combine haute cuisine with Japanese ingredients.  

Unlike many other chefs, Bau is not afraid of working with famous cooking artists like Nick Bril, Simon Taxacher, Jan Hartwig, and Sergio Herman in the same kitchen. Bau is famous for his motto: “Do things with passion or not at all.” We can’t be sure, but it seems he adheres to it, for his dishes appeared to be really delicious 😉

German Clementine Rumtopf recipe (Bau hasn’t shared his signature recipes yet):

Ingredients

For the rumtopf

  • 150g/5½oz caster sugar
  • 100ml/3½fl oz dark rum
  • 300–400g/10½–14oz clementine segments

For the upside-down cake

  • 100g/3½oz light soft brown sugar
  • 300g/10½oz unsalted butter softened
  • 4 clementines, peeled and halved
  • 200g/7oz caster sugar
  • 200g/7oz self-raising flour
  • 1 vanilla pod, seeds removed, or 1 tsp vanilla extract
  • 4 free-range eggs

To serve

  • vanilla ice cream

Steps:

  • Bring 150ml/5fl oz water and the sugar to the boil in a saucepan until the sugar has dissolved. Remove from the heat and leave the syrup to cool.
  • Pour the syrup into a large bowl. Add the rum and the clementines to the syrup. Cover and store in the fridge for a week before using.
  • For the upside-down cake, preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in cake tin with baking parchment.
  • In a large bowl beat together the brown sugar and 100g/3½oz of the butter until smooth. Spread in the base of the lined tin. Arrange the clementine halves on top. Beat the remaining butter together with the rest of the cake ingredients. Pour the batter over the clementines and bake for 35–40 minutes. Remove from the oven and set aside to cool for 10-15 minutes.
  • Put the marinated clementines into bowls serve with ice cream and a slice of upside-down cake.