Tradition, craftsmanship, conditions in which the animals are kept – and lush green grass as far as the eye can see: If you want to know why METRO Chef Dry Aged Irish Beef tastes so fantastic and where entrecote, fillet or tomahawk come from, you should take a look at the new MPULSE. Exclusive insights into cattle breeding and meat production are also available online in a video report. Because whether it's a trendy snack bar, top cuisine or street food, customers can rely on METRO products and services. After all, TV chef Nelson Müller has observed that diners in the catering industry are becoming increasingly discerning. In the print interview, he explains what the young generation of up-and-coming gourmets are looking for. Online, Nelson Müller also reveals his recipe for mackerel escabeche and his personal ‘food for the soul’.
Speaking of young gourmets: they can also be found at the Gourmet Festival, sponsored by METRO. MPULSE visited our Düsseldorf partner customer, Staudi's, in advance. In a former butcher's shop, owner Sebastian Staudinger combines modern German cuisine with fine art and being clever. Other topics in this issue: tips for HoReCa professionals on dealing with Google reviews, an international overview of METRO delivery services, own-brand news and Michelin-starred chef Max Strohe’s column.
