CHRISTIAN HÜMBS
Creative patisserie: the modern interpretation of dessert
PASSION FOR PATISSERIE
Christian Hümbs is one of Germany’s most creative confectioners, and has several times been named Pastry Chef of the Year. Originally from Oberhausen in Germany, Christian qualified both as a confectioner and as a chef in several renowned restaurants: under Johann Lafer at the Le Val d’Or in Stromberg, at the Louis C. Jacob in Hamburg, the Aqua at The Ritz-Carlton in Wolfsburg, and at La Mer at the A-ROSA on Sylt.
He and Jan Hartwig together earned the third Michelin star for the Atelier restaurant at the Bayerischer Hof in Munich. As head pastry chef of the Restaurant Haerlin at Hamburg’s Hotel Vier Jahreszeiten, his creations never fail to guarantee delight. Christian Hümbs has lived in Zurich since 2019, where he pampers guests with his sweet artworks at the Restaurant Saltz at The Dolder Grand, which holds 14 Gault Millau points.
CLEAR THE STAGE FOR A HARMONY OF SWEET AND SAVOURY
Christian Hümbs is known for his particularly creative signature, in which vegetables and herbs are also imaginatively integrated in his sweet desserts. His Aromenmenüs (“aroma menus”) for the La Mer on Sylt and the Restaurant Haerlin, for which he designed an entire menu from a patissier’s point of view, have made him just as well-known as his warm and friendly appearances as a jury member on the German TV show “Das grosse Backen”.
Patisserie art at this level requires the appropriate presentation. The gourmet line BLANC provides the perfect stage for this. Extra-large plates with differently raised centres that, despite the size, are absolutely flat, offer plenty of space for creative arrangements. And those who, like Christian Hümbs, also like to look beyond what is in front of them often use the elegant BLANC Cloche for serving.
CREATIONS BY CHRISTIAN HÜMBS
