A Feast for the Palate
The most prestigious event on the German Gourmet Scene has chosen a winner. The Bocuse D’Or Germany 2014 award ceremony took place at the gastronomy trade fair INTERGASTRA in Stuttgart on 2nd February and culminated in a spectacular award presentation.
This extraordinary day started off with their own Gourmet catering serving oysters, foie gras and champagne. Thrilling cocktail art was delivered by bartender and German Cocktail Champion of the Year 2010, Stephan Hinz, setting the bar for this top notch competition.
Eight German top chefs were given free rein for their innovative ideas. On the ingredients list was Bømlo salmon, saddle of veal on the bone and basted veal kidney to be served as two main courses with side dishes, sauces and trimmings to 14 guests in five and a half hours. The delicacies were then judged by, amongst others, Hendrik Otto (2 stars, Adlon Speisezimmer, Berlin), Nils Henkel (2 stars, Schlosshotel Lerbach, Bergisch-Gladbach, Germany), Andreas Meyer (2 stars, Mayers Restaurant, Zell am See, Austria), and Mario Lohninger (2 stars, Restaurant Lohninger, Frankfurt).
As an official event partner, MIASA congratulates all chefs that have taken part and rejoices with the beaming winners:
The golden Bocuse D’Or went to Christian Krüger, owner and chef at the Axt in Mannheim (1 Michelin star) who convinced the prestigious jury with these creations:
Fish Dish
Bømlo salmon in black pudding crust
Salmon and lime ravioli, salmon caviar
Lentil vegetables, set egg white, onion tapioca
Caper – raisin – vinaigrette
Egg yolk cooked in grape seed oil
Creamed egg yolks
Meat Dish
Saddle of veal filled with mushrooms and Farina coating with mushroom jus
Mushroom rind , mushroom crème, mushroom bread, pickled mushrooms, shaved truffle brioche
Potato ball with liquid core and mushrooms, potato cylinders with veal kidneys and sour cream foam
The second price was awarded to head Chef Tobias Schlimbach (Landlust Burg Flamersheim, Euskirchen, Germany). And the third place was enjoyed by Robert Maas from the restaurant La pôele d’Or, Cologne, Germany.
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MIASA gives thanks for a smashing event and the many excellent culinary accomplishments. Look forward with us to the second qualifying round in Stockholm, Sweden, on the 7th and 8th of May 2014 and we will keep giving you our impressions of this event series.
Would you like to create your very own culinary feats in your kitchen and impress your private jury by your creativity and culinary delights? Then take a look at our MIASA Recipes and gather inspiration for the uses of Saffron – the world’s finest spice, which obviously must not be missed out in any sophisticated kitchen!