{"id":4058,"date":"2022-09-03T07:30:09","date_gmt":"2022-09-03T05:30:09","guid":{"rendered":"https:\/\/www.heroes-world.de\/?p=4058"},"modified":"2022-09-15T11:46:06","modified_gmt":"2022-09-15T09:46:06","slug":"salmon-ox-and-tartare","status":"publish","type":"post","link":"https:\/\/www.heroes-world.de\/en\/blog\/2022\/09\/03\/salmon-ox-and-tartare\/","title":{"rendered":"Salmon, ox and tartare"},"content":{"rendered":"
[vc_custom_heading text=”Lucki Maurer\u2019s special heroes\u2019 menu” use_theme_fonts=”yes” css=”%7B%22default%22%3A%7B%22font-weight%22%3A%22700%22%7D%7D”]

A menu for true heroes? \u201cNo problem,\u201d says Lucki Maurer. \u201cI would serve a tartare and follow it up \u2013 in true Bavarian style \u2013 with ox and horseradish, and plank salmon to finish.\u201d It sounds sensational \u2013 and it soon becomes clear that it tastes every bit as good.<\/strong><\/p>\n<\/div><\/div>

Lucki Maurer is what Bavarians call a Wirtshausbua<\/em> \u2013 a man intimately familiar with the virtues of traditional taverns. He comes from a family with deep culinary roots in the Bavarian Forest. A chef, a cattle breeder, an author and a regional pioneer, Maurer is known in gourmet circles as the \u2018Meat Pope\u2019, both in Germany and beyond. More than anything else, however, he\u2019s an exceptionally personable, down-to-earth guy.<\/p>\n

He impressed Hamburg\u2019s premier food-snob Tim M\u00e4lzer on his own cooking show and now has his name on the cover of a total of six multi-award-winning cook books. Whether it\u2019s a perfect steak, BBQ, forest fruits or fine dining, only high-quality produce sourced as locally as possible makes it through the doors of STOI, Maurer\u2019s training and events kitchen in Rattenberg, a small town in the Bavarian Forest.<\/p>\n<\/div><\/div>

\"Lucki<\/div><\/div>

But what about the name: STOI? That was the brainchild of his wife, Steffi, when they were renovating the over 300-year-old farmhouse back in 2014. Although, as he says, he had long since given up on his dream of owning his own restaurant, they managed to turn the old cattle stall into a cooking school, restaurant and Wagyu workshop.<\/p>\n

\u2018MeatingPoint\u2019 was Lucki\u2019s original idea for the name, reflecting his plans for a venue where meat connoisseurs would come together. STOI, however, won hands-down \u2013 though it might take some explaining to those hailing from outside Bavaria. As Maurer enjoys telling his guests, \u201cStoi<\/em>, the Bavarian word for a cattle stall, almost sounds Japanese. It could be an international fine dining restaurant in Sydney, Tokyo or San Francisco!\u201d Today, he invites some of the country\u2019s foremost chefs to this very cattle stall. Roland Trettl, Harald Wohlfahrt, Thomas B\u00fchner, Tim M\u00e4lzer and many more have cooked here. It is also a venue for Lucki\u2019s cooking courses, from a dry-aging seminar to BBQ and steak workshops and, of course, a specialist sausage-making course.<\/p>\n<\/div><\/div>

\"Luckis<\/div><\/div>

STOI has earned prestigious awards for this work, from Best Gastronomy Concept to Germany\u2019s Number 1 Culinary Hotspot. Maurer, meanwhile, has been scaling the culinary Mount Olympus, having been named Top Newcomer and taking 27th place in the 100 Best Chefs in Germany.<\/p>\n

At STOI, Lucki Maurer serves up a menu fit for legendary heroes: tartare, ox and horseradish, and plank salmon to finish. Let\u2019s begin with the tartare, which Maurer calls \u201cthe perfect way to start\u201d. This recipe serves four:<\/p>\n<\/div><\/div>

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