Culinary highlight with MICHELIN Star chefs and Neuschwansteiner
We are proud to be at the “Cologna Avantgarde Cuisine Festival”, starting today at the Palladium for two days in Cologne. At its 7th anniversary, the traditional gourmet event, hosted in connection with the popular magazine “Port Culinarian”, has the headline “The culinary revolution is now”.
‘Chef-Sache’ takes a look at what’s happening: Thomas Ruhl, Initiator of the event says: “The culinary world is about to change. Classic fine-dining concepts don’t fill many restaurants anymore, Casual Dining has become the new trend. A Nova-Regio cuisine, an avant-garde-mixture of styles , served in a minimalistic way and in a comfortable atmosphere is the new way. This is a development that doesn’t come evolutionary but radical!”
Our friend Ralf Bos from BOS FOOD acts as ‘talk-master’ amongst the high-profile guests and speakers.
We are happy to see again MICHELIN 3-star-chefs Sven Elverfeld and Christian Bau whom we all met at last weekends “Zurheide Gourmet Festival”.
Also present is legendary 3-star chef Grant Achatz from “Alinea”, “Next” and “Aviary Bar” in Chicago, a master of fabulous food staging.
Jock Zonfrillo from Adelaide, Australia presents native Australian food; Mitsuharu Tsumura explains the new cuisine from Peru’s Andes, a Peruvian-Japanese Blend.
From Stockholm, Sweden comes 2-star-chef Magnus Ek, pioneer of the New Nordic Cuisine. 2-star-chef Eric Menchon form “Le Moissonnier”, can be called ‘local hero’ at the ‘Chef-Sache’, with his restaurant known to be like a visit to Paris without leaving Cologne.
For the past two years ‘dessert’ has become a popular topic at ‘Chef-Sache’, this year, 3-star chef Massimo Bottura from Modena presents his “Oops! I dropped the lemon tart” –signature dish, served upside down on a plate that seems broken.
We had the pleasure to meet publisher and ‘Chef-Sache’-initiator Thomas Ruhl a few weeks ago at our beautiful caste Neuschwansteiner, together with Ralf Bos and our brand ambassador HRH, and wish him a fabulous and successful event.
