Sustainable Culinary

"We are convinced that a dish should not only be measured by its taste and appearance, but also by its intrinsic value."

– Silio Del Fabro, Chef de Cuisine

We believe in a better world and are convinced: the origin of our food significantly impacts our environment and the foundations for future generations. That's why our Chef de Cuisine, Silio Del Fabro, and the ESPLANADE team have committed to the shared philosophy of sustainable indulgence. As one of the leading gourmet destinations in the country, we aim to provide our guests with unforgettable moments at the highest level while contributing to a better world.

Hof am Weiher: Sustainable food from our region

Silio Del Fabro's haute cuisine is based on regional products from our own biodynamic agriculture. The chef and his team are not only passionate about their own homeland and sustainable living but also aim to introduce these values to their guests. As such, ESPLANADE sources its fruits and vegetables fresh daily from the region's Hof am Weiher farm in Albessen, Rhineland-Palatinate.

In 2023, due to rising inflation and changing consumption patterns following the Corona crisis, the farm faced economic difficulties. The organic farm had formed a joint-stock company for the collective marketing of organic foods and had issued a public call for financial support, drawing our attention to the acute situation and prompting action. To preserve the rich cultural heritage of family-owned farms, maintain regional food diversity and independent supply chains, as well as strengthen sustainable food economies, we, as the largest individual shareholder, invested in the capital stock of Hof am Weiher AG.

Since 1987, Hof am Weiher has been synonymous with seasonal food diversity and a return to the knowledge of pre-industrial agriculture. Its biodynamic farming is based on principles of cyclicality and crop rotation for future generations. Profit maximization is not the priority here; sustainability and animal welfare take precedence. Hof am Weiher distributes organic foods from the regional eco-market community of Saar-Pfalz-Hunsrück: Over 70 small Bioland and Demeter-certified farms collaborate for ecological products. The market community promotes transparent and fair trade relationships as well as the development of necessary structures. Our Chef de Cuisine, Silio Del Fabro, and his kitchen team regularly visit the Bioland farm to be inspired by seasonal produce and develop new dishes.

Stadtbauernhof Saarbrücken

For sustainable food production, there is also the Stadtbauernhof Saarbrücken, located just two kilometers as the crow flies from the Saarbrücken Almet, directly outside the city gates. From here come the fresh herbs and other selected seasonal ingredients for our gourmet cuisine. Since 2015, ESPLANADE is one of the founding members of the Stadtbauernhof and holds its own shares in the harvest, allowing Chef Silio Del Fabro to make special requests to the farmers, such as the cultivation of specific types of cress or edible flowers. The Stadtbauernhof consistently focuses on seasonal cultivation, thus setting an example against the throwaway and consumer society. The registered association has made it its mission to introduce sustainable food production to children and young people.

Baking art

Day after day, we delight our guests with homemade baked goods because home-baked simply tastes the best. We create all our baked goods based on our own recipes, which we continually expand and adapt to the current menus and à la carte dishes. The foundation of our recipes is carefully selected organic flours from Hasborner Mühle, located only 38 km from ESPLANADE. We particularly use many ancient grains, such as Waldstauden rye, which is more resistant to climate and pests, often requiring no fertilizers or pesticides. Using ancient grain varieties not only gives the breads an excellent aroma but also makes them more environmentally friendly and sustainable. In addition, the sourdough, which ferments for at least 24 hours, and the subsequent 12-hour fermentation of the dough pieces round off the rich flavor and reduce the yeast content. Additional regional and local ingredients complete the process. For example, for our sourdough pumpkin seed rolls, we incorporate pumpkin puree made from butternut squash sourced from the Saarbrücker Stadtbauernhof, located just two kilometers away.

Arrival of our beehive

For our gourmet breakfast at the ESPLANADE, we rely on the unparalleled quality of honey. Our usual source for honey is Saarbrücker Imkerei Stadtwabe. This small regional apiary tends to its beehives with dedication across the entire city area. This results in an incomparably diverse and uniquely flavored honey due to the variety of plants, from the balconies of the Nauwieser district to the forests surrounding Saarbrücken. Recently, another local source for our honey has emerged: in Quierschied, nestled on the edge of the forest, our very own ESPLANADE beehive has been established. We adopted the bees from our partner, beefuture, joining efforts in natural and sustainable beekeeping practices, contributing to the ecological balance of our planet. In line with our sustainable culinary ethos, the freshly harvested honey will now sweeten the start of our guests' day as part of our gourmet breakfast offerings!

EEL - NO THANK YOU

This means taking responsibility for our chef Silio Del Fabro and his team. The European eel is endangered. For 20 years, scientists have been warning about this, and for three years, they have been strongly recommending completely stopping eel fishing. As indispensable as it is for the biodiversity of our nature, it is dispensable for our chef on our menu. "There are many equally delicious alternatives that are in no way inferior to eel. As an avid angler, this topic is also very close to my heart personally. With full conviction, we actively support the campaign by Ethic Ocean and join the exemplary 21 chefs of the Relais & Chateaux World Culinary Council."