Since 2007 Hansjörg Ladurner has been head chef at Restaurant Scalottas Terroir in Lenzerheide - with success. The word "terroir" comes from the Latin "terra" - earth - and that is exactly Ladurner's concept. The Heidner chef with South Tyrolean roots only puts in the pot and on the plate what he knows and can visit on the farm, pasture and cellar. Most of the meat he uses comes from animals that he has bought himself and that are kept by local farmers. They live at least twice as long as so-called farm animals and spend the vast majority of their time outdoors. So it's no wonder that Scalottas Terroir is one of 19 establishments to have been awarded the new "Green Star 2021" symbol by Michelin: "We have selected restaurants that stand out for their use of local, regional products, some of which are grown on the farm, conservation of resources, avoidance of products from factory farming, waste management and recycling, and the use of seasonally available products". These requirements apply one hundred per cent to the passionate gourmet tinkerer. Ladurner's demand for regional produce is so high that he now cultivates his own BergAcker.
The BergAcker
Hansjörg Ladurner had long harboured the idea of having his own field, but he lacked the most important ingredients. It was to be a three-field farm, run by hand, without much modern equipment. As chance would have it, Bruno Hassler - mountain farmer, animal whisperer and coachman from Zorten - mentioned in passing that he would like a summer job for his carriage horses. At that moment, the idea became a concrete project. The most important thing was still missing: the ground. After a long search, Ladurner found an innovative mountain farmer in Andrea Parpan. Parpan was enthusiastic about "BergAcker" and made farmland that had become rare available. Now all that was missing was a specialist in mountain farming. With the farmer Marcel Heinrich from Filisur, who is widely known for his Albula Valley mountain potatoes, another long-standing producer and partner became part of Hansjörg Ladurner's project: "This is the path we want to take. A great story for Hansjörg, for us and then of course for the guests in the restaurant."
