Why is lamb so expensive in Texas

German cosiness in Texas

Gundelsheim - Anyone who previously thought that the largest cuckoo clocks were in the Black Forest was wrong. One of the world's largest hangs in Forth Worth, around 8,400 kilometers from Gundelsheim, in the American state of Texas. Together with his wife Melitta, Stefan Büschel has been running the “Bavarian Bakery & Cafe” there for ten years. Back then, for the inauguration, Fritz Schmid, the owner of the Zum Lamm restaurant, flew to America for the first time. "Now it was time again for one of my assignments abroad," said the chef. And flew across the pond again with curing salt in his luggage. “Sure, that caused trouble when I entered the country,” admits the 56-year-old. “But how else should I make real salted meat?” Not the only hurdle Schmid had to overcome over the weekend.

National dish “I threw all the menu rules overboard,” says Schmid and laughs heartily. The cook can confirm the prevailing prejudice that Americans particularly associate sauerkraut with German cuisine. “Sauerkraut is served with everything”. There are the most impossible combinations, like sauerkraut with potato salad. Or the sauerkraut sandwich "German Style". For the Americans, the epitome of a German meal is: Wiener schnitzel with sauerkraut. "I then simply served a large platter of sauerkraut as a main course for my seven-course menu and placed sausage, salted meat and roast pork on top," says Schmid, revealing his tactics in Texas.

The guests “freaked out soon” with his red wine ragout. “Melitta and Stefan now want to include this as a permanent dish on their menu,” says Schmid.

Ten years ago he had already given his friends tips on how to prepare the dishes. Not an easy task, as there are seven young women from Mexico in the kitchen of the German restaurant. Just telling and explaining the production is not enough. Schmid is certain: "Only what I showed you convinced you."

Home game The restaurant guests drove over 300 kilometers, some of them for the “Authentic German Dinner”. On Saturday in particular, “German was spoken”. A home game. And with 120 people, the restaurant was filled to the last seat on all three days of the event. Schmid only missed style and etiquette among the Americans. “The food should only be lukewarm,” he says. "And then everything is cut into small pieces and shoveled into your mouth with your hand on your pants."

Unusual picture: Where else cowboy hats and jeans dominate the streetscape, dirndls and lederhosen were worn. "For the Americans, Germany is synonymous with Bavaria," Schmid tries to explain. For example, a native of Bremen told him that if she wasn't wearing a dirndl, her American friends wouldn't believe she was from Germany. Did the master chef do educational work on site? “That doesn't make any sense,” says the landlord, describing his experiences. And so under blue and white flags and between beer mugs there was dessert: “Black Forest slices”.