No renunciation

Dear friends and enjoyment communities of the 100/200,

The summer and vacation season is upon us and we are also returning from our company vacations today.

At the weekend, we use the 100/200 as what it (also) is: our home.
And celebrate our wedding there.
As a result, we ask for your understanding that from Friday to Sunday we are really not available but only celebrate love, passion and enjoyment.

From Monday, we will be preparing “The Season” for you.
And we would like to tell you in more detail why you should not miss it from July 6, 2022, regardless of whether you are a vegetarian or not.

Please stay with us until your next visit to 100/200.

Best regards,

Sophie Lehmann and Thomas Imbusch (even after the wedding…)

Vegetarian does not mean doing without!

At least not automatically.
And for us, above all, it doesn’t mean sacrificing pleasure.
Because meat is something special and we are really pleased that many of our guests see eating meat as a luxury.
Because that’s what we stand for: a conscious approach to enjoyment.

But what we can confirm after four years of 100/200 is that vegetarian cuisine can be absolutely impressive if you think about it in a new way.
Because if you understand your craft and appreciate food, it’s easy to cook good dishes.
But it gets really exciting when you open yourself up to new things and question your own patterns.

In the end, “Die Saison” still tastes like 100/200: familiar and new.
Lots of umami, lots of salt, lots of acidity.
Harmony through disharmony.

WE can hardly wait!

What it means for Thomas to cook vegetarian:

“Don’t get me wrong, but cooking with meat and fish is easy.
Everyone knows the textures; the flavors.
And with the quality of our food and the culinary language of the 100/200, it’s relatively easy to create a good menu that will delight many guests.

For “The Season” we must and may limit ourselves because nature dictates it.
Every year I understand the producers and the food better because I have to deal with it more consciously.
In short, I love everything and look forward to every change of season.
But I don’t think any menu is as creative as the upcoming one.
So if you only enjoy a little bit of indulgence, you should definitely get involved.
Even, or perhaps especially, if you don’t follow a vegetarian diet in everyday life.”

…and because it is simply the right thing to do.

The question comes up again and again: “But why purely vegetarian? Not a bit of meat? You usually serve that too.”

Well.
We try to work in a very original way and give nature and the producers back the “power” over supply.
And if we are honest, no farmer who needs to be self-sufficient would slaughter in summer.
Nature offers an abundance of vegetarian food options.
Which in turn also benefits the animals.
So if we do slaughter, it should be at a different time of year.

And we want to see meat as something special.
Not as an add-on.
So no stocks, sauces, sausages or anything like that.
That would make things too easy for us in culinary terms.
And as you know, when we do something, we always do it as consistently as possible.
So when we say “vegetarian”, that’s what we mean.
There will be no fish or meat on the stove during your visit.

Disclaimer: Sausage and ham continue to mature during this time and will sometimes be visible.