Tuesday, April 2nd, 2019, from 6:30 pm, Montfort Castle, Langenargen
Price per person: €58.00
Advance ticket sales/orders/reservations:
07543 – 912712 or by email: guergen@vemax-gastro.de
It's a truly special evening for gourmets. When else does a whole team of excellent chefs come together to create a menu and serve it all in one evening? The chefs sizzle, fry, cook, and plate the dishes right before the guests' eyes. They're at Montfort Castle, under the direction of Michael Gürgen. The guests mingle with the chefs, watching, chatting, and savoring the finest morsels.
Local winemakers will serve their wines, and beer will be poured.
Mineral water will be available, and above all, Dallmayr coffee.
With kind support
Dallmayr Coffee · Meckatzer Beer · Gierer Fine Spirits
Schmidt Winery on Lake Constance · Hagnau Winegrowers' Association
Meersburg Winegrowers' Association
And here is the menu
Michael Gürgen · Montfort Castle Langenargen
Roasted Barbary duck breast on balsamic vegetables –
Lentil and potato cress foam
Philipp Wittmann · Hotel Restaurant Engel Langenargen
Braised veal cheeks, homemade spaghettini
and herb crunch
Ronald Dressel · Hotel Restaurant Maier Friedrichshafen
Smoked Lake Constance eel on a colorful tartare of spring vegetables and Alb Leisa mustard vinaigrette
Ralf Felder · Felder's Restaurant Friedrichshafen
Arctic char/Buttermilk-Yuzu Gremolada/Bean Cream
Erik Essink · Hotel Friesinger Restaurant Meersalz Kressbronn
Lamb meatballs on Mediterranean bread salad
Artur Frick-Renz · Gasthof Zum Hirsch Neukirch-Goppertsweiler
Ricotta ravioli on parsley sauce, mountain cheese and pine nuts
Stephan Greetings · Gasthof Kreuz Bad Waldsee
Stuffed wild boar leg with saffron fennel and potato gratin
Thomas Kraus · Schachener Hof Lindau
Smoked cheek of the Swabian Hall pig
on spelt lentils with beer balsamic vinegar
Walter Varga · Romantikhotel Restaurant Kleber Post Bad Saulgau
Tartare of organic salmon / avocado / chili / lime / sweet potato
Johannes Buhles · Restaurant Haus am Markt Bad Saulgau
Maultaschen made from Galloway beef from Bad Saulgau
with dark chocolate jus, quince cream and
Potato and red cabbage puree
Bon appetit.