If sauerkraut and sausages are the only things that come to mind when you think of German food, then you'd better head to the Mandarin Grill. The image of German cuisine as being stodgy and uninspiring will be dramatically altered once you taste Michelin one-star chef Ralf Kutzner's cooking. 'German food still has this image of only sauerkraut and sausages. What I do is to take ordinary German food and make it innovative,' said Ralf. From now until November 21, Ralf's light, gentle cooking can be savoured at the Mandarin Grill. His warm offering of scallops served with basil and orange sauce, sauerkraut transformed into a soup with langoustines and rabbit fillet baked in potato crust with Madeira sauce are just some of the new German cuisine on offer. 'The challenge is to make ordinary food exciting and I do that by presenting it in a different way, like making a lobster sausage.' And coming back to the Mandarin, even if just for a fortnight as a guest chef, is a welcome return. Ralf was the chef at the former Pierrot restaurant from 1986 to 1989. 'The mark of a good chef is to use ordinary products and make something memorable. It's not necessary to use foie gras or caviar to have a delicious dish.' Ralf is the general manager and executive chef of the Bulow Residenz hotel in Dresden.