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What happens when a top French chef creates a plant based menu in the heart of exciting Berlin for WGS Festival 2014?
- Monday, 30 December 2013 17:59 | Written by Matthias Tesi Baur
Dear members and friends of the World Gourmet Society,
La Mano Verde in the heart of Berlin is a one of the landmarks in Europe when it comes to high class vegan cuisine. “La Mano Verde was not founded for ethical reasons, but primarily for the love for food and a desire to create something healthy and very special in the culinary world. The inspiration behind La Mano Verde are the wonders of an all-plant cuisine, served in a comfortable and sophisticated setting, and my wish to share such pleasures of dining with everyone with fresh natural ingredients and artistry on the plate.” says owner and Executive Chef Jury.
Following this philosophy Executive Chef Jury’s contribution to the World Gourmet Society Festival is an entirely plant based menu. If you find yourself in Berlin during the festival weeks please pop into La Mano Verde to try Jury’s menu and a hint of what the vegan world has to offer!
Bookings can now be made on http://www.world-gourmet-society.com/festival
I hope you enjoy reading the articles! Please browse our website (http://www.world-gourmet-society.com) to review and comment on these and more articles in our blog section.
Interview with Chef Jean-Christian Jury:
1. Tesi: Dear Jean-Christian, your passion is vegan food. Your restaurants mission is described on your website to prepare and serve vegan food on a gourmet standard far beyond the stereotype of “alternative and hippie image”. Can you describe what set you up for that mission and what drives you forward?
Jean: 2-3 million years ago we were still running around barefoot and living in trees like our close relatives, the monkeys. Natural catastrophes and long periods of ice ages probably forced us to leave the safety of the trees and our natural habitats to find our food, and it is possibly during those long cold periods that we changed our original plant based diet. In today's world, we have to deal with stress on a daily basis; the fast pace imposed on modern society has a very negative impact on the quality our diet. Poor food choices and a stressful life make for a very dangerous combination. Food is the fuel for our cells and in consequence, for our body. To recharge our batteries we need energy, minerals, enzymes, healthy fats, correct proteins, micronutrients and vitamins. Processed and fast food is the enemy of health. Eating the right combination of fresh produce will give your body the energy it needs and will protect you from chronic diseases. Supplying your body with the right nutrition makes you smarter, leaner and stronger. Balanced vegan and raw food diets are rich in vitamins, antioxidants and fibre and can decrease the chances of suffering from obesity, diseases such as diabetes, heart disease, stroke and some cancers. Well-planned plant-based diets are suitable for all age groups and stages of life.
La Mano Verde was not founded for ethical reasons, but primarily for the love for food and a desire to create something healthy and very special in the culinary world. The inspiration behind La Mano Verde are the wonders of an all-plant cuisine, served in a comfortable and sophisticated setting, and my wish to share such pleasures of dining with everyone with fresh natural ingredients and artistry on the plate. Our team is primarily motivated in offering a professional and exquisite fine dining experience to our customers, but the positive impact we have on human health and that of our planet is more than welcome.
2. Tesi: The most underrated cuisine in the world is “Plant Based” Vegan and Raw Food.
Jean: La Mano Verde being a unique concept, our decision to cook with only 100% animal free products has proven that nothing needs to be sacrificed to provide a fine dining standard of cuisine and service in a totally plant-based restaurant. We are also helped by society's ever-growing understanding of the benefits of eating balanced and healthy diets together with the need to adopt more protection towards our planet.
3. Tesi: What is your favourite dish and why do you love that dish?
Jean: My favourite dish is an “Algae Salad” called Salade de la Mer, made with fresh Sea Asparagus (Salicornes), Wakame, Gracilaria Algaes, Young Coconut Meat, Dehydrated Muscat Grapes and a Lime and Curcuma Root Dressing. This dish is made of “Super Food” containing all minerals, vitamins, antioxidants and fibre your body needs to boost your level of energy and immune system.
4. Tesi: I give you €300 to spend on a dinner in
Jean: What about €300 in
Quite a price for a one star restaurant but, given the quality of ingredients, preparation and overall creativity it is worth every cent :>)
5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?
Jean: It is different every time. I am learning new techniques and mix new flavours daily. Last week I created a creamy truffle mushroom risotto sauce with dark chocolate and almonds, today I worked on creating sweet raw sushi, rolled in fresh home made fruit Nori sheet, a new dish probably added to the Degustation Menu for the World Gourmet Festival :>)
6. Tesi: What does good food mean to you?
Jean: Good food has to be garden fresh and regional. I will never compromise with the quality of the ingredients used in my cooking. I go to the regional organic market my self to make sure the ingredients meet our standard. All products including wines are all coming from organic suppliers.
The World Gourmet Society Festival menu to discover new culinary landscapes:
La Mano Verde Gourmet Plant Based Menu
Sea Asparagus Salad in a light fresh curcuma-lime-sesame dressing with coconut flakes and Lusho fruit
Zucchini Rollsfilled with avocado-basil-cream, served with a celery and tomato tartar
Sushi Hattori Hanzo cauliflower and parsnip rice with avocado, spring onions, tomatoes, carrot and cucumber in a wasabi sauc
Gazpacho Royal white peach tossed with Champagne served with a red berry coulis
Lemon and Pepper Cappelletti filled with chestnuts and Hokkaido served in a white wine and pistachio cream with pine nuts parmesan
Beetroot-Ginger-Raspberry Sorbet with a pomegranate and mint chutney
Net price €70.00 pp / with wine pairing +€35.00 pp (min. 2 pers. – reservation compulsory) 10% discount offered to reservations made through World Gourmet Festival Website
Please see more information regarding the World Gourmet Society Festival and book at table to enjoy the menu at: http://www.world-gourmet-society.com/festival
Pictures of the restaurant and Chef Jean-Christian's cooking skills:
Biography of Chef Jean-Christian Jury:
Work in the hospitality industry since 1972. Tiffany’s Group AG from 1974 to 1981, pre-opening and opening operations of entertainment centres with hotels, restaurant, casino and cinemas in several European countries. From 1982 to 1999 worked in South-East Asia and Pacific for hotel-restaurant groups, pre-opening and opening operations, back to United Kingdom in 2000, opening 3 new restaurants in London, 1 concept restaurant in Colchester, 1 concept restaurant in Chelmsford. Developing a new “Plant Based “concept in Berlin, Germany since July 2008.
To book a table at Restaurant La Mano Verde / Berlin in Germany email
(quoting “La Mano Verde” in the subject line).
For more information about the festival and the other participating restaurants and chefs across the world please visit
To apply for a membership at the World Gourmet Society please click: