the fes\u00adti\u00adve gala dinner<\/p>\n\n\n\n
\u201eThe best at the end\u201c is the cre\u00addo of the clo\u00adsing gala at the eat!Berlin Fes\u00adti\u00adval. And so, once again this year, the chefs gave their best to con\u00adju\u00adre up an all-around coher\u00adent menu on the pla\u00adtes of the guests.<\/p>\n\n\n\n
Our kit\u00adchen crew around Chef de Cui\u00adsine Wolf\u00adgang Kel\u00adler shared the coun\u00adter\u00adtops with guest chefs Tom Wick\u00adboldt from \u201eKul\u00admeck\u201c in Herings\u00addorf, Ste\u00adven Zeid\u00adler from \u201eBri\u00adco\u00adle\u201c in Prenz\u00adlau\u00ader Berg and Phil\u00adipp Lie\u00adbisch from Rit\u00adter von Kemp\u00adski in S\u00fcd\u00adharz and were respon\u00adsi\u00adble for the appe\u00adti\u00adzer and des\u00adsert. A 5\u2011course menu with wine accom\u00adp\u00adaniment was served:<\/p>\n\n\n\n
\u201eCae\u00adsar Salad\u201c \u2013 let\u00adtuce heart, par\u00adme\u00adsan, toma\u00adto, caper.
\u201eRoscoff Oni\u00adon\u201c \u2013 orga\u00adnic moun\u00adtain cheese, truff\u00adle, light\u00adly bound essence, beet gel, pick\u00adled chi\u00adve blos\u00adsom
Con\u00adfit win\u00adter cod, mus\u00adsel, beur\u00adre blanc, pick\u00adled poin\u00adted cab\u00adba\u00adge
High\u00adland veal, pars\u00adley root, Brussels sprouts
Ope\u00adra of cho\u00adco\u00adla\u00adte and cof\u00adfee, pump\u00adkin seed ice cream and pump\u00adkin salad<\/p>\n\n\n\n
The feed\u00adback from the gour\u00admets pre\u00adsent could not have been bet\u00adter. Our kit\u00adchen crew was espe\u00adci\u00adal\u00adly plea\u00adsed with the prai\u00adse of the guest chefs for their hos\u00adpi\u00adta\u00adli\u00adty. The atmo\u00adsphe\u00adre among the almost 30 chefs was cha\u00adrac\u00adte\u00adri\u00adzed by pro\u00adfes\u00adsio\u00adna\u00adlism and plea\u00adsu\u00adre in working tog\u00ade\u00adther. The guest chefs were deep\u00adly impres\u00adsed by the way our AXICA kit\u00adchen crew work\u00aded: five cour\u00adses of 170 por\u00adti\u00adons each, pre\u00adpared to per\u00adfec\u00adtion in star qua\u00adli\u00adty \u2013 this was worth a round of applau\u00adse among col\u00adle\u00adagues at the end of the evening \u2013 sup\u00adport\u00aded by the guests in the hall. In addi\u00adti\u00adon, the\u00adre was a smooth, cor\u00addi\u00adal ser\u00advice and by the fes\u00adti\u00adval direc\u00adtor Bern\u00adhard Moser high\u00adly self-sel\u00adec\u00adted matching wines to the menu.<\/p>\n\n\n\n
The mode\u00adra\u00adti\u00adon had taken over this year the Drag-Queen Shei\u00adla wolf. The even\u00adin\u00adg\u2019s award win\u00adners were Hans Haas for his life\u2019s work and Flo\u00adri\u00adan Glau\u00adert for the most popu\u00adlar event of 2022.<\/p>\n\n\n\n
Pho\u00adtos: eat!Berlin<\/p>\n\n\n\n
More infor\u00adma\u00adti\u00adon about the fes\u00adti\u00adval at: EAT\u200b-BER\u200bLIN\u200b.DE<\/p>\n","protected":false},"excerpt":{"rendered":"
the fes\u00adti\u00adve gala din\u00adner \u201eThe best at the end\u201c is the cre\u00addo of the clo\u00adsing gala at the eat!Berlin Festival. \u2026<\/p>\n