Very successful: Neuschwansteiner at Gourmet Festival Zurheide

September 29, 2015

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The 6^th edition of the “Zurheide Gourmet Festival” turned out to be a great success! “Delicious”, “wonderful”, “absolutely sensational”, those were the comments one could overhear over and over when strolling through Düsseldorf’s culinary-highlight of the year at what can be called Germany’s best supermarket.

Under this year’s motto “3-star Summit: The best ones under one roof”, the best Guide MICHELIN-awarded chefs gathered to spoil the guests. The 6000 square metres market had been transformed into an oversized star-restaurant, or rather a high-end gourmet-avenue. 1500 guests, including several celebrities from sports, media and show-biz enjoyed the delicious food and fabulous show.

Gourmet-festival organiser Jörg Tittel, already nicknamed “star-catcher”, was happy:

“This year we had more star (chefs) here than ever!”

14 1-, 2- and 3-MICHELIN –star chefs swung the wooden spoons, including famous 3.star-chefs Harald Wohlfahrt SCHWARZWALDSTUBE, Juan Amador SRA BUA BY JUAN AMADOR, Christian Bau VICTOR’S GOURMET RESTAURANT SCHLOSS BERG, Thomas Bühner LA VIE, Sven Elverfeld AQUA, Kevin Fehling THE TABLE, Joachim Wissler VENDôME and legendary Dieter Müller.

Dieter Müller, who has strongly influenced and shaped the German cuisine of the past five decades and can truly be called a legend, stayed until the end, chatting with guests and happily having his picture taken with them explained: “This is what it’s all about! People come here to taste our food, but also to get close to us. The can experience a closeness to us that usually never is possible.” With a big smile he raved on: “I made 125 portions of my creation Cappuccino from Curry and lemon grass with prawn skewer and they were gone very quickly! The event once again was a festival for all senses!”

Harald Wohlfahrt from famous „Restaurant Schwarzwaldstube“ in Baiersbronn-Tonbach (Hotel Traube Tonbach) had set up his kitchen right close to the entrance, serving Truffled Cream-polenta with confit organic-egg yolk, grated foie gras and parmesan. Wohlfahrt praised the event happily: “I very much like coming back here; it is a highly professionally arranged festival!”

NelsonMueller_moniquedecaro-0771 — Nelson Müller

Gerald Asamoah (former German World-cup Football-player and Schalke 04 Bundesliga-star) said with a smile: “This is my second time, I love it. It is delicious, comfortable and very nice. Everyone is lovely and friendly despite all the stress they must have. I love tasting the various dishes!”

Jörg Tittel, who loves to surprise his guests and surpass their expectation, even had a special gift for everyone: An exclusive limited edition of Guide MICHELIN, with all chefs who have so far been part of the “Zurheide Gourmet-Festival”. A special book, not only sought-after by the guests but also the star chefs.

Already before the event, Jörg Tittel had expressed his joy of having Neuschwansteiner as the signature beer in his exclusive Lexus-VIP area:

“Neuschwansteiner is outstanding, …, the best beer in the world.”

Guests in the VIP-Lounge had their own waiters, with preferred serve from all participating star chefs, a special champagne and Neuschwansteiner in our own Neuschwansteiner champagne-style glasses. In the almost private and intimate setting of the lounge, they quickly came to inquire about our prominent display at the lounge-bar:

“I love the elegant look of the bottle, matching the glass, how wonderful…”, “A beer? Really?! No way! I have never seen beer presented so elegantly!”

“Usually I don’t like or drink much beer, but this is different, could I please have another glass…” were only a few of the comments. We thank everyone for their nice compliments and are glad all guests enjoyed the day as much as we did.

Neuschwansteiner CEO and founder Christian Seitz says:

“Congratulations to Rüdiger Zurheide, Jörg Tittel and their team to yet another extremely successful Gourmet-Festival.”

“We are proud to have been a part of it and happy that the guests in the VIP-lounge in Zurheides elegantly decorated ‘Bistro’ enjoyed our Neuschwansteiner!”

When the guests were gone, some of the famous chefs stayed on, chatting and relaxing. This gave us the opportunity to let them taste our festival contribution. Smiles on their faces and interesting ideas of culinary combinations or even use of the beer itself for special dishes followed right after the first sips, as well as: