Recently I was in Cologne, actually to interview a restaurant manager. A completely normal conversation was planned, about their restaurant, their philosophy, the cuisine. But as is sometimes the case, I just sat there after the interview. My evening plans had fallen through, the restaurant was nice and I was hungry. There was still some time before the service started. The restaurant is completely vegan, everything on the plate comes from the region and is currently in season. So I asked the cook if she actually has any respect for winter. Ultimately, the selection of fresh products is reduced. She just laughed. “No, I look forward to winter every year. Finally time for really hearty gravies again!”