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Jens Darsow
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Jens Darsow

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Fenchel / Bauernspeck / Gewürzsud
Artischocke, konfierte Tomate, Aubergine, Zitrone, Vogelmiere
Fennel / smoked bacon / bean stock
Artichoke, confit of tomato, eggplant, lemon, chickweed

Hendrik Otto** @ Gourmetrestaurant "Lorenz Adlon Esszimmer"
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Thunfisch / Spinat / Tomatenschaum
Tuna / spinach / tomato foam

Matthias Diether* @ Gourmetrestaurant "first floor" im Hotel Palace Berlin
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"Schill im Frühling" - gebratener Müritz-Zander mit Zuckererbsen, brauner Butter und Morcheln

André Münch* @ Relais & Châteaux Gutshaus Stolpe
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Stör / Kaviar / Bohnenfond
Braune Butter / Borschtsch /Meerrettich / Blutampfer
Sturgeon / caviar / bean stock
Brown butter / borscht / horseradish / red vein dock

Hendrik Otto** @ Lorenz Adlon Esszimmer, Berlin
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30-Tage "Dry Aged" Wagyu Short Rib / Kobe 
30-days "dry aged" Wagyu short ribs / Kobe

Gal Ben Moshe @ Restaurant "Glass", Berlin
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Jens Darsow

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Supreme vom Steinbutt - mit Kerbelcreme, geschmorter Quitte, Zwiebel und Pumpernickelcrumble
Turbot / chervil / quince / onion / pumpernickel

Matthias Stolze* @ Gourmetrestaurant "Der Butt" in der Yachthafenresidenz Hohe Düne
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"Süßes Finale"
Umeboshi-Pflaume, dunkle Schokolade & Matcha
Pancake, Schafsjoghurt, Ahornsirup & Cranberries
Himbeer-Balsamico-Macaron

Sven Elverfeld*** @ Gourmetrestaurant "Aqua" im The Ritz-Carlton, Wolfsburg
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Kaisergranat / Norway lobster

Steffen Mezger* @ Gourmetrestaurant "Atelier" im Hotel Bayerischer Hof, München
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"Dry-aged" US Beef
Onglet, Zünglein und Mark mit Winterwurzeln und Dörrobstpraline

Matthias Stolze* @ Gourmetrestaurant "Der Butt" in der Yachthafenresidenz Hohe Düne
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Geangelter Loup de Mer aus dem Atlantik - Kimchi / Fine de Claire Auster / Sojabohnen
Angled Sea Bass - kimchi / fine de claire oyster / soy bean

Sebastian Prüßmann* @ Gourmetrestaurant "Schlossgarten" im Althoff Hotel am Schlossgarten
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Have him in circles
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Uwe Schrenk's profile photo
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Kulinarisches Interview