„It is an absolute eye-catcher, a wonderful alternative to classic champagne and because of its high value just perfect for our gourmet-restaurant“
explains Sascha Kemmerer, chef de cuisine of the Kilian Stuba in Hirschegg, Kleinwalsertal, which holds one MICHELIN-Star and two „Gault Millau-Hauben”. Kemmerer is even working on the creation of a special Neuschwansteiner-dish!
MICHELIN hails Lars Kirchbach, the „Maitre-Sommelier” with „top wine advice”. Kirchbach recommends a chilled Neuschwansteiner to accompany „Jack’s Creek Wagyu Sirloin with Mangogel, Shimeji mushrooms and Dashisud.”
Christian Seitz, founder of The world of Neuschwansteiner, says: „We are happy to be represented in the award-winning Kilian Stuba. Their kitchen is excellent and we are thrilled about the new Neuschwansteiner-dish star-chef Sascha Kemmerer is about to create!”