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Erich Schaumburger

22. June 2016

Austrian chef in Sweden

Erich Schaumburger is one of Swedens most prominent chefs. Erich was born and raised in Bludenz, in the very West of Austria, where he also got his education. After working in some first-class restaurants in Austria and Switzerland, he became responsible for top of the line cuisines at some of the most famous restaurants in Stockholm: e.g. Grand Hôtel and Operakällaren. His cooking skills were even honored by the Swedish Royal Palace where he was responsible for all gala dinners for 35 years. 

What’s not to be missed when visiting Austria?

The city of Vienna and its Schönbrunn palace as well as the city of Salzburg.

Which is your absolute favorite place in Austria?

I come from Vorarlberg where there is a lovely small town named Schruns im Montafon. During winter it offers fine skiing slopes and the summer season is great for hiking in the mountains as well as for summer tobogganing, thus Schruns is a perfect place throughout the year. Bregenz, situated at Lake Constance (Bodensee), offers an amazing festival for performing arts “Bregenzer Festspiele”. The main scene is built offshore and the opera is performed open air.

What will you eat and drink when you are in Austria?

For eating: Tafelspitz with rösti, apple purée with horseradish and chive sauce or Wiener Rahmgulasch with Spätzle. Apfelstrudel, Salzburger Nockerl or Marillenknödel with brown butter are lovely Austrian desserts everyone likes. I’d recommend some good wine from Steiermark, their chardonnay for example is world-class. If you prefer beer, all beer from Austria goes well with the main dishes I mentioned. 

Do you have a favorite memory from Austria you would like to share with us?

A very special childhood memory of mine was in my summer holidays when my mother and I were taking a train to visit relatives in Carinthia, where my mother comes from. So we took the train – a steam locomotive as it was usual at that time. I stuck my head out of the window to enjoy the pretty landscapes we were passing by. When I took my head back in and looked at my mother, she couldn’t help laughing out loud. I had no clue what she was laughing about until she told me to look into a mirror: my face was all black with the soot of the engine.

 What do you recommend bringing back to Sweden from Austria?

I think that every boy should own a pair of lederhosen. Peronally, I always take loads of food and drinks back home. Most towns in Austria have their own brewery, in Bludenz (my home town and also the place where my family and I spend the summer) the local brewery is called Fohrenburger and we always fill the car with bottles of their beer. I also really like wines from Austria. Fortunately Systembolaget starts buying more and more Austrian wines. Above all, I take home red wine, Zweigelt and Blaufränkisch are my favourites. I also buy some white wine, especially Grüner Veltliner. Of course I also bring meat specialities, such as Landjäger and Käsekrainer sausages, with me. Last but not least, pumpkin seed oil, which is the best in the world. It goes perfectly (not for frying, ed.) with salads, soups, cheese and ice cream.