Eleven chefs serve a menu together.
Fifth gourmet evening at Montfort Castle in Lanqenargen
The chefs of the Lake Constance-Upper Swabia region are enticing guests with a fantastic menu to kick off spring – this year featuring regional winemakers, brewers and distillers of fine spirits.
For gourmets in the region, the gourmet evening hosted by the Obersee-Oberschwaben chefs has long been considered one of the most enticing events of the year. "There's no more elegant location!" says Njoschi Weber, who organizes numerous gourmet evenings annually from the Allgäu to the Ortenau region. For guests, it's a culinary delight every year as they stroll through the princely halls of Montfort Castle in Langenargen. They wander from stand to stand and this year are personally served by eleven chefs. It's a relaxed tasting, feasting, and enjoyment until every guest is reaching for an espresso and a fine brandy.
The Lake Constance-Upper Swabia Chefs are a loose association primarily dedicated to the traditional craft of cooking. They all cook without questionable additives and preferably with produce from local farmers. They are among the more than 160 chefs, from the Ortenau region, across the Black Forest and Lake Constance to the Upper Allgäu, who have joined forces under the umbrella of the Southern Region Chefs. Each of the nine regions hosts a gourmet evening once a year; this year marks the fifth such event in Langenargen. Over 300 guests flock to this enticing evening annually, and every year the chefs must promise to host it again the following year.
In addition, regional winemakers will be serving their finest wines this year, including the Schmidt winery from Wasserburg-Hattnau, the Hagnau winegrowers' association, the regional brewer Meckatzer will be tapping his pilsner from the barrel, and from Lindau, distiller Robert Gierer will be offering the freshly distilled fruits of Lake Constance for tasting.
The menu
Ronald Dressel, Hotel Restaurant Maier, Fischbach: Two kinds of goat cheese, mousse in a vegetable coating and grilled goat cheese with Swabian Hall ham and apple chutney.
Ralph Fischer, Gasthof zum Schloss, Amtzell: Ländle veal from Vorarlberg with root vegetables and grain slices.
Johannes Buhles, Haus am Markt, Bad Saulgau: Homemade potato and blood sausage Maultaschen with roasted onion foam on apple and onion jelly.
Michael Gürgen, Schloss Montfort, Langenargen: Scallops in strudel dough and saffron kohlrabi, calf's liver with herbs on potato vegetable crêpe, rhubarb pudding with rhubarb cream and vanilla cream.
Philipp Wittmann, Hotel Restaurant Engel, Langenargen: Pink fillet of wild boar on an olive cake with red cabbage puree and juniper jus.
Bernhard Gut, Adler, Bad Wurzach: Roasted pink duck breast in date cream with parsley root puree.
Ralf Felder, Felders Restaurant, Friedrichshafen: Head cheese of squid and octopus with wild garlic and daisy vinaigrette; Arctic char in miso, soba noodles and pork roast crust, heirloom carrot and guava ice cream
Stephan Gruß, Gasthof Kreuz, Bad Waldsee: Braised dry-aged ox cheeks with creamed leeks and potato gratin
Thomas Kraus, Schachener Hof, Lindau: Bratwurst made from Lake Constance fish on potato salad
Wolfgang Kimpfler, Hotel Ochsen, Ravensburg: Three kinds of veal: tongue, sweetbreads, and calf's head on potato and celery puree.
Alexander Stoppel, Torkel, Nonnenhorn: Yellowfin Tuna Tataki with Wasabi, Paprika, Leek and Lime
maps
A ticket for the gourmet evening hosted by the Obersee-Oberschwaben chefs, on Tuesday, March 20, 2018, at Montfort Castle in Langenargen, costs 48 euros. Doors open at 6:30 p.m. and the ticket includes the right to taste all dishes (drinks not included).
Tickets are available from the participating chefs or via hotline 0172.742 1533.
Caption:
The Upper Lake Constance-Upper Swabia chefs invite you to their gourmet evening at Montfort Castle, from left: Michael Gürgen, Montfort Castle, Langenargen; Stephan Gruß, Kreuz, Bad Waldsee; in front Norbert Zipp, Hogast with Margret Schmidt, Schmidt Winery, Hattnau. Behind them Ralph Fischer, Gasthof Schloss, Amtzell; Johannes Buhles, Haus am Markt, Bad Saulgau; Ronald Dressel, Hotel Maier, Fischbach; Bernhard Schaugg, Engel, Langenargen; Bernhard Gut, Adler, Bad Wurzach; Ralf Felder, Felders Restaurant, Friedrichshafen; Wolfgang Kimpfler, Ochsen Ravensburg; Alexander Stoppel, Torkel, Nonnenhorn and Thomas Kraus, Schachener Hof, Lindau.