A brigade of cooks, almost like a football team
Ten top chefs and the Gierer distillery invite you to the finest menu of the year at Montfort Castle.
For gourmets, it's a must-attend event. It only happens once a year. At Montfort Castle in Langengargen, ten renowned chefs serve countless exquisite gourmet morsels. Among them are the most respected chefs from the region's finest restaurants, from Lindau in Bavaria, to the chefs around Lake Constance from Kressbronn to Friedrichshafen, and from Upper Swabia to Bad Waldsee. For gourmets, it's a paradise of the most tempting delicacies. As always, several of the region's top winemakers and renowned distillers are also present.
“The best the region has to offer,” the organizer says confidently. Jürgen Gürgen is opening the gates of the princely Montfort Castle for the third time and, together with his colleagues, is hosting a gourmet evening with the Southern Region chefs. “This isn’t about all you can eat, but quite the opposite: it’s about mindful enjoyment!” says Thomas Kraus, head chef of the Schachener Hof in Lindau. He and his colleagues want to promote the sustainability of regional food products this evening, as well as healthy food: “We are all traditional artisans; most of our members make everything themselves in their kitchens, whether it’s Spätzle or Maultaschen, even bread and chocolates.”
On the gourmet evening, the chefs prepare their gourmet appetizers under the watchful eyes of the guests. It's an evening of enjoyment and conversation. "Walking Dinner" might not sound like regional cuisine, but it's the perfect description. The gourmets stroll through the palatial rooms, observing the chefs at work. The chefs take the time to speak with each guest.
The gourmet evening in Langenargen takes place on Tuesday, November 17th. Over 300 guests are expected. Doors open at 6:30 pm at Montfort Castle for the gourmet menu. Tickets cost €48 and are available from the participating chefs or via the hotline: +49 172 742 1533.
Menu
Artur Frick-Renz, Zum Hirsch, Goppertsweiler: surf and turf, homemade venison sausages on Wälder Riebel slices and warm couscous salad with pike-perch dumplings. For dessert: quark dumplings with vanilla sauce.
Julian Karr, Restaurant Karr, Langenargen: Variation on the carrot: pickled heirloom carrot, pistachio puree, carrot rolls with peanut flavor, carrot cumin broth and yellow carrot puree, cress, etc.
Ralf Felder, Felder's Restaurant, Friedrichshafen: Dishes from the alpine-mediterranean cuisine between tradition and modernity, as well as a dessert from Vorarlberg.
Erik Essink, Meersalz, Kressbronn: Ossobuco oriental.
Thomas Kraus, Schachener Hof, Lindau: Two preparations of Swabian Hall pork with pumpkin.
Michael Gürgen, Schloss Montfort, Langenargen: Monkfish wrapped in bacon on a wine foam with vegetable pearls, chestnut tortellini on sautéed mushrooms. Dessert: Cinnamon buns with gingerbread parfait and white chocolate from the fountain.
Philip Blank, Hotel Rad, Tettnang: THE SALMON & THE MONKEY: House-cured salmon/ Monkeys Gin/ Celery/ Potato bread.
Hubert Maier, Restaurant Maier, Fischbach: Caramelized Kaiserschmarrn made from Rheintaler Ribel corn with quince compote and elderberry sauce.
Stephan Gruss, Hotel Kreuz, Bad Waldsee: Goose liver “Coup Katrin”.
Mario Raletto, Ristorante Da Nico, Kressbronn: Italian ice cream variations.
Of course, we will be there again and would be delighted to welcome you!