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Excellence comes in many shapes and forms, but one thing is constant: the quest to achieve the best possible result – whatever the discipline and regardless of the starting point. Ultimately, the goal of these efforts is always the same: “For me, excellence in the kitchen means I can get the best out of a basic product. A little butter, salt and sugar is enough to bring out the natural flavour of Rheintal asparagus”, muses Klose. And at the end of the day, he wants to be able to cook dishes “that people remember. If a guest never forgets a certain flavour, then it was excellent.”

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