the Culinary roulette He turned around again this week and gave hundreds of guests a flavor explosion. in Chefs roulette the “Young restaurateurs(JRE), in German “Young Restaurateurs”, more than 30 Austrian JRE senior presidents exchanged ideas Oh, I don't care (Trinity), Thomas Dorfer (Landhaus Bacher), Joseph Flea From Langenlebarn or Peter Pichler (taste buds) their flock.
Uwe Machreich of the Triad served in Clemens Grabmer's Waldschänke in Grieskirchen (Upper Austria).
Who cooked it was kept top secret until the end. Only when the second course was served throughout Austria did the guests find out who was spoiling them that evening.
Ascension to prepared heaven
Five stars from Customized routing Awarded the best restaurant in Austria, Mudallal Andreas Dolerer (Gulling) guests in trinity In Krumbach with “Alpine cuisine”. lettuce I landed one with elderberry vinegar and alpine rose honey Plantau char On the plate.
But it was the one that received the most attention from guests with refined tastes Grass skull “From nose to tail – the whole beast.” “A whole cabbage skull is fried and cooked in the oven for two hours,” said Dulerer, revealing the secret to the mediocre dish. Drawing offline Gault and Milo Andreas Döllerer restaurant in Golling 5 clicks and 19 points outside.
Grass skull “from nose to tail – the whole beast”
Grandma had a hand in it
This sophisticated cabbage dish was not as simple as it seemed. the beurre blanc,classic Butter sauce from French cuisine And the caramelized cabbage cream made visitors' hungry mouths water. after Short ribs “Zuckergoscherln” got their money from the Robatayaki grill. the Blackberry pancakes from Teningau Dolerer is served according to his grandmother's old recipe.
To accompany the appropriate wine in the evening Christine Wilanschitz From the winery of the same name in nickenmarkt responsible. In addition to the house's famous Blaufränkisch and Cabernet Sauvignon, she got a few drops of her son's Stefan Wilanschitz from Colvoque Winery Along with her. The young man's philosophy: to bring the white wine of his homeland, which has become known for its intense red wines, back into the limelight.
Winemaker Christine Wilanschitz and Veronica Machrich
Guest appearance
On the other hand, it changed Don't worry As part of a roulette game for chefs from Krumbach to Waldschanki Clemens Graber To Grieskirchen (Upper Austria) to go there Porcini mushroom With lemon sauce or A saddle of venison To show off with a cabbage butterfly.
to Thomas Dorfer The ball rolled in Forthoper To Munderfing (Upper Austria), his kitchen is in A luxurious country house Instead, she took home the award winning 4-time Gault Millau award Luke Kinbauer. In sold out The flea came down An exceptional, spoiled talent Andreas Herbst (in Riederalm) guests with his creations from Leogang.
30 thousand euros for a good cause
But the evening wasn't just about good food JRE Top ChefsBut also for a charitable purpose. “Last year, more than €30,000 was raised for Christmas Miracle Ö3 as part of the campaign,” he explains. Veronica Machrich.
This year, proceeds from Chefs Roulette will once again be donated to charitable causes.
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