Culinary highlight at InterContinental – The Berlin Master Chefs create a world-class menu
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The Berlin Master Chefs Diner Gala.
Contributed by Jens Hoffmann
Truly a world-class menu which left no gourmet wish unfulfilled.
The Berlin Master Chefs gala in the InterContinental pampred the palate wonderfully.
It started with oysters and chamapagne by Vranken-Pommery.
The dinner – as is tradition – started with an appetizer from the chef of the restaurant “Hugos” in the InterContinental Hotel, Eberhard Lange.
It prepared a nice “Surf & Turf” as start.
New York, London, Paris, Tokio! Without question, all of these cities are wonderful!
However, experience truly great cties but an innovative idea for food lovers already started 18 years ago when the 14 best food critics came together to create a jury, named “Jury Berliner Meisterköche”.
In 2015, Sonja Frühsammer from the restaurant “Frühsammers Restaurant” became the first woman to win the Berlin Master Chef category.
Like the other award-winning chefs, she was presenting one entrée and one main course. This evening, pigeon on leaf spinach with Thai mango and coconut will follow cod with ox muzzle vinaigrette and lovage beans. Marco Giedow, Brandenburg Master Chef from the restaurant “Speisenkammer im Ferienhof Spreewaldromantik” in Burg, knows how to win his audience over with beechwood smoked pork jowls with parsnips and quince.
The Newcomer of the Year, Manuel Schmuck from the restaurant “MARTHA’S Restaurant” enjoyed guests with sous-vide-cooked brisket with beetroot black cumin bread, fried beetroot, rocket, pickled rutabaga and miso soured cream.
Hot beef tartare with brown butter, soy sauce, mushrooms and fried onions will be the result of the culinary skills of Lukas Mraz from Berlin Restaurant 2015, the “Cordobar.”
The dinner will take place this year for the 19th time in the ballroom of the hotel, which is the event’s traditional host and cooperation partner. The winners together with their teams will prepare the food live and discuss the gala dinner with the guests in the ballroom.
The winners, including Barbara Merll who is Best Berlin Host 2015 (“SKYKITCHEN Restaurant / bar flavored by a.choice”, andel’s Hotel Berlin) received their custom-made, hand-painted plates from the Royal Porcelain Manufactory in Berlin – KPM Königliche Porzellan-Manufaktur Berlin from their eulogists.
59 € for a “curry wurst” plate, not bad.
By honoring the Berlin Master Chefs, Berlin Partner showcases the upscale restaurant culture in the capital city and makes the varied gastronomy visible as an important economic factor.
Mr. Elfenbein the leader of the “Meisterköche Jury” enjoyed his per-tasting in the hotels kitchen.
