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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
www.sofitel-munich.com/de/delice-la-brasserie//find more Munich recommendations here
Anton Gschwendter. It’s been quite a culinary week, as you can see on Instagram, which I enjoyed a lot. Among others I was invited to the SOFITEL MUNICH BAYERPOST for a lovely blogger evening with the new chef de cuisine Anton Gschwendtner of the hotel-restaurant La Délice Brasserie. The evening started with a glass of champagne at the ISArBAR and died away in the hotel bar.
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!