Volker Eichener
Professor at Hochschule Düsseldorf
The most primitive fine dining experience that comes into my mind is eating a raw oyster. I prefer it without any condiments, maybe with just a drop of lemon juice.
Another simple dish is caviar. I eat it the Russian way, on blinis with loads of butter.
Steak tartare is another favourite. For us, it is a regular breakfast dish. We also order it at restaurants.
The Italian version is carpaccio:
You can do the same with fish.
Or air-dried ham from Parma, Serrano, Bayonne…
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