How are sustainable dishes created in the fine dining restaurant?
For the Galottis, buying regionally means much more than simply sourcing goods from the area around their business. "We get our Parmigiano Reggiano directly from Italy, for example," explains Andrea Gallotti. The authenticity of the product is crucial - as is offering guests unlimited enjoyment, inspiring them with variety and also promoting the prosperity of other regions. Products that stand for the gastronomic identity of a region and bear an organic label have a firm place at Erasmus. "When organic comes together with regional authenticity, outstanding taste and social added value, we believe this is the epitome of genuine product quality," emphasizes the restaurateur couple. In order to operate as sustainably as possible, they are guided by the United Nations' 17 Sustainable Development Goals. For example, Erasmus only uses wild-caught adult European fish, most of which are caught by hand. In the kitchen, the fish is braised, sous-vide cooked, minced and farciered - for pâtés, terrines, fillings, stocks, sauces and sausages made in-house.
What does fine dining have to do with social responsibility?
For Andrea and Marcello Galotti, one thing is clear: sustainable gastronomy does not end with organic ingredients or regional sourcing. Social responsibility is just as important - both on the plate and in the team. For example, they believe it is wrong to privatize drinking water resources and thus restrict access. Instead, they serve their guests Karlsruhe tap water - still or sparkling - in return for a voluntary donation. All proceeds go to Viva con Agua, an organization that makes drinking water fountains and sanitary facilities possible, especially in African countries. For the Galottis, social responsibility also means treating their team fairly: all employees receive at least a standard wage and overtime is paid. The Erasmus team draws up the work schedule together.