left eel flambéed with apple and beetroots | right Chris from Easywriters happy with his first course
right tartar de carotte with Ginko-icetea and radish
left chef de cuisine Anton Gschwendtner at work | right Parmesan foam on prawn
Carabinero with acovado and tomatos
US Chuck Edge Flap with corn and spinach
candy floss – the bigger the better
strawberries, rhubarb and Valrhona Dulcey
SOFITEL MUNICH BAYERPOST
Délice la Brasserie / ISArBAR
find more Munich recommendations here
Who thought that at a blogger dinner you just sit at the table and waiting for one food after the other to come is wrong. The help of some of us prepared every meal, which was a lot more fun. The dinner started with flambéed eel, green apple and beetroot followed by tartar de carotte with Ginko-Icetea and radish. Carabinero with acovado and tomatos came next, funnily enough, that the avocado spiral was prepared on a turntable. The main course was US Chuck Edge Flap with corn and spinach, then the sweet final came with strawberries, rhubarb and Valrhona Dulcey. Overall, it was such a great evening and thanks a lot to the whole team! I have to try the Délice la Brasserie very soon, which I’ll report, of course.
Wish you a wonderful 1st May!