World leaders’ personal chefs, a group known as one the globe’s most exclusive culinary clubs, gathered in Berlin on Thursday to swap tips on how to keep their powerful bosses healthy and happy.
The annual huddle, now in its 35th year, culminated in a luncheon at Chancellor Angela Merkel’s office yesterday, hosted by the master of her kitchen, Ulrich Kerz, featuring some of the German leader’s personal favourites.
Mr Kerz offered a buffet with German specialities, including a variety of vegetables and fried fish.
His colleague at France’s Elysée Palace, Bernard Vaussion, joined forces with Mr Kerz in honour of the 50th anniversary of the countries’ post-war reconciliation and prepared sea bass, artichokes and crème brûlée for dessert. Participants included the chefs of the Kremlin, the White House, Buckingham Palace and the Parliaments of China and South Africa, for a packed schedule of fine dining, sightseeing and trips to farmers’ markets.
Mr Vaussion, the Elysée’s chef of 40 years, is now cooking for his sixth French President.
Whatever their differences on the best way out of the eurozone crisis, one thing brings the leaders of France and Germany together: both are wild about cheese.
“Nicolas Sarkozy had banished cheese from the Elysée table, but François Hollande has brought it back in.
“Both he and Angela Merkel adore cheese,” said Gilles Bragard, organiser of the annual get-together.
Unfortunately for her, Ms Merkel was only able to make a brief appearance at the lunch, a spokesman said, barely enough time for a bite and a photo opportunity with the chefs.
After Berlin, the group were heading to Paris today, ahead of a meeting with the French President on Tuesday.
“The aim each year is to explore the cuisine and lifestyle of the country we visit,” explained Mr Bragard, the owner of a kitchen uniform firm.
He founded the chefs’ club in 1977 during a dinner at the restaurant of French culinary master Paul Bocuse.
In Paris, they will climb the Eiffel Tower to Alain Ducasse’s Jules Verne restaurant, tucking into a menu featuring crab claw and crunchy turnip, grilled prawns, veal scallops with grilled girolle mushrooms, and wild strawberries.
Back home, Mr Bragard explained how each has to adapt to the tastes of their employers.
“There are things they don’t like. For François Hollande, it’s artichokes,” he said.
“Michelle Obama is on a crusade against obesity and is very big on vegetables.
“And Hillary Clinton got rid of the French chef when she arrived at the White House, she found his cuisine too rich.”