How does one come to be fiddling around with laboratory instruments at the bar, you might ask. My goal was and always is to explore the limits of what is possible and what can be experienced. This means for me, in culinary terms, that I am always aiming to refine flavors and create combinations - in doing so, "any means will do", so to speak, and one of the most effective and exciting "means" is definitely the rotary evaporator. 

Looking back on my studies in theater many years ago, I think this is only consistent, because even there I was a great follower of the theater theorist Antonin Artaud, whose theory can be outlined very briefly as "maximum means for maximum result". For me, this refers gastronomically not to packing a bombardment of flavors into each individual product, but to acquiring as many tools as possible and the ability to handle them, precisely to let individual flavors shine to the maximum. 

In a nutshell: Johannes Möhring, born in 1986, runs the Ménage Bar in Munich's Gärtnerplatz district. 

After I had financed myself throughout my studies with jobs in clubs, cafes and bars, in the 6th semester came the turnaround and the fixed idea to "seriously" want to open a bar and rather serve at the bar than act on the stage Via the bar of the Cortiina Hotel, the world-famous Schumann's Bar and the opening of the Munich Roomers Hotel, I ended up in Buttermelcherstraße 9, where I opened the aforementioned Ménage Bar in 2018. 

The above-mentioned philosophy is an essential part of the Ménage concept, which unpretentiously brings together highly creative drinks and fine cuisine. Combining and balancing flavors in a wide variety of ways and finding surprising pairings between glass and plate. 

And if I'm not experiencing with the aromas, I either lose to my son in basketball or to my daughter in a game of memory.