If Germany has become a must on the foodie’s globetrotting tour, it is largely thanks to Joachim Wissler, one of the protagonists of the so-called New German School. He picked up a third Michelin star in 2005 as head chef at the restaurant Vendôme, in a baroque castle in Cologne. The chef’s refined rustic style covers the spectrum from traditional culinary technique to molecular artistry, and he has opened the cupboard to earthy, often forgotten ingredients such as calf’s heart, roebuck and pork stomach. His combinations are strikingly innovative (octopus marshmallow, anyone?) and his dishes can be so complex and colourful they resemble abstract paintings.