AH World Tour by Fissler

Six restaurateurs. 8,000 km. Five days. One mission.

What happens when six top chefs explore one of the world's most fascinating food capitals?

Alexander Herrmann and his team took on the challenge of discovering Korean cuisine and finding ways to adapt their Franconian dishes to local ingredients, tastes, and eating habits. The result was something entirely new that connects East and West and opened up fresh perspectives for everyone involved.

Discover below the content and highlights of all 5 days of the Alexander Herrmann World Tour! Authentic. Flavorful. Ambitious.

Section ID: template--30796641042781__onpage_navigation_GEXqni

Tag 5

Fusion Food – Franconian Korea

Early in the morning, everyone heads to the kitchen. After all, things shouldn't get stressful later on. The last ingredients are picked up at Garak Market, and then everything revolves around the evening's menu. Tobias Bätz is the chef in charge, as Alexander Herrmann is needed for interviews. The German Michelin-starred chef, who has come to Korea especially with Fissler, is also highly relevant to the Korean community.

And then the moment finally arrives: the guests are coming! Alexander Herrmann and Anja Kirchpfennig serve the dishes prepared over the past few hours. At first, the guests are surprised that the Michelin-starred chef is carrying plates himself and hosting the evening, but his anecdotes and explanations of the individual dishes go down very well.

The evening's menu:

Sweet-and-sour mushroom ragout with Grammel dumplings and bread crumble
Halibut “Müllerin style” with lemon jus, spinach with onion butter and wild garlic, super-crunch crust with nuts, panko, sesame, and chili
Paprika chicken 2.0 made from lion’s mane mushroom
Franconian-Korean pork belly with Brezn dumplings and Bavarian cabbage made from pointed cabbage and kimchi vinaigrette

“We have always explained why we do and have done things. It’s like with all things in life, especially when you come from a different culture, then you simply have to explain it, but not with a finger-wagging attitude, but with a captivating story.”

Alexander Herrmann, 2-star chef

Sweet and sour mushroom ragout with crackling dumplings and bread crumble

Alexander Herrmann brings impressions from his Korea World Tour to Franconian cuisine. This recipe combines aromatic mushrooms, a sweet and sour dashi broth, and hearty pork crackling dumplings for a dish with depth and excitement. Familiar in its base, surprising in its flavor — precisely cooked, modernly conceived.

To the recipe

Halibut "Müllerin style" with lemon jus, spinach with onion butter and wild garlic, super-crunch crust with nuts, panko, sesame and chili

Alexander Herrmann reinterprets the classic "Müllerin Style": juicy confit halibut meets fresh lemon jus, fried spinach with wild garlic jangajji, and a super-crunch crust with panko, sesame, nuts, and chili. Precise, light, and full of texture — a dish for ambitious home chefs who want to rethink classic cuisine in a modern way.

To the recipe

Paprika Chicken 2.0 with Lion's Mane Mushroom

No chicken, but full of inn vibes: Lion's mane mushrooms are heavily marinated, double-breaded, and fried to a golden brown. Served with a creamy paprika broth with roasted yeast and a gochujang finish. Crispy, savory, surprising — and just right for ambitious home chefs who want to bring familiar flavors to the plate in a new way.

To the recipe

Pork belly Franconian-Korean style, with pretzel dumplings and Bavarian cabbage made from pointed cabbage and kimchi vinaigrette

This dish is all about patience, heat, and contrast: The pork belly slow-cooks overnight until it's tender and juicy, then gets roasted for aroma and crispy crackling. Served with pan-fried pretzel dumplings, a rich gravy, and pointed cabbage with a kimchi vinaigrette. Hearty, clear, and surprisingly fresh — for ambitious home chefs who want to reimagine classics with Korean spice and acidity.

To the recipe

Fissler x AH World Tour

Discover the other content of the World Tour

This journey is not just about new tastes – it's about new perspectives. Between traditional temple cuisine, vibrant markets, and exciting encounters, Alexander Herrmann delves deep into Korean food culture.

Each stop brings new impressions, inspirations, and ideas that later flow into creative dishes and innovative concepts. Join us on this special journey and discover how a new culinary world emerges from tradition, craftsmanship, and a connection to home.