MENU October 20, 2021 The seventh heaven is in our enjoyment On October 16th we finally cooked, feasted and laughed together again in our Genuss.Erlebniswelt. Our gourmet dinner “In seventh heaven” was a complete success. We started our cooking event at 6 p.m. with around 65 hungry guests. On our menu plan there were 7 exquisite courses, which we gradually arranged together. In addition to the finest fish and meat dishes, we created fresh pasta and creamy risotto. There were also delicious seasonal side dishes and fine wines from the Thiery-Weber winery, which rounded off every course with culinary delights. Christian, unser ambitionierter Chefkoch, wurde beim Zubereiten unserer feinen Spezialitäten tatkräftig unterstützt. Zwei motivierte „Fans“ aus dem Publikum schlüpften spontan in die Praktikanten-Rolle und blickten bei uns in der Küche hinter die Kulissen. Außerdem erhielten wir doppelte Verstärkung aus der Schweiz: Während uns Bäckermeister Werner Hürlimann mit seinen knusprigen Semmeln beglückte, sorgte Steffi, die Chef-Patissiere vom Schloss Schauenstein, mit ihren feinen Dessert-Kreationen für den krönenden Abschluss unseres 7-Gänge-Menüs. Nach dem herzhaften Essen nahm unser geselliges Event noch lange kein Ende. Bei guter Musik und interessanten Gesprächen ließen wir den Abend in feuchtfröhlicher Runde bis spät in die Nacht ausklingen. Fortsetzung folgt... Unser großartiges Menü: Amuse Gueule: Rindertatar mit Dauphinekrapferl und Meerrettichsoße, dazu Grüner Veltliner Kaiserstiege von 2020 Räucherfischmousse im Rote-Beete-Mantel mit einem Zanderkern, gebratenes Forellenfilet auf marinierte Gelbe Beete an Salatbouquet (Moosmühle Berger & Grassl aus Neufahrn, alle Süßwasserfische), dazu Riesling Reserve von 2020 Kürbisrisotto mit einem Parmesanschaum, karamellisierten Kürbiskernen, frittierter Rucola, dazu Grüner Veltliner Ried Gebling 1ÖTW von 2020 Confierter Saibling auf Petersilienwurzelpüree mit Senfschaum und Kerbelöl, dazu Riesling Ried Gebling 1ÖTW von 2020 Ravioli with a filling of the braised dry aged shoulder (Arm Pot Roast 7 weeks, Simmental heifers) on young baby spinach and a reduction of Merlot / Syrah, with Merlot / Syrah Grilled picanha on a creamy potato gratin with glazed autumn vegetables on a Madeira dish with Bernaise sauce, served with Cabernet Sauvignon Reserve from 2017 Bavarian plum tart with almond ice cream and crumble, with GV Beerenauslese from 2016 Almond, amaretto, white chocolate, digestif with homemade macarons, botucal rum / coffee Bestseller in the shop BILTONG | Spicy seasoned € 10.50 VAT included. Saturday, January 15th, 2022 | Stephan Zinner € 39.00 VAT included. Siàses Soiz € 19.40 - € 32.90 VAT included. Latest news The seventh heaven is in our enjoyment October 20, 2021 0 Sun, fun and music - our Speckfest 20121! September 29, 2021 0 For the 11th time it goes on trips to Valluga September 3, 2021 0 Categories choose category General (15) Awards (2) Events (8) Jobs (5) Careers (5) News (27) Quality inspection (2) Gourmet tips (1) Valluga Bacon (10) Archives October 2021 September 2021 July 2021 May 2021 March 2021 December 2020 July 2020 June 2020 December 2019 October 2019 December 2018 November 2018 October 2018 August 2018 June 2018 May 2018 April 2018 BASEMENT, CELLAR - Headquarters - Großer Anger 3 85416 Langenbach Mon-Fri: 8 a.m.-6 p.m. Sat: 8 a.m.-1 p.m. - Moosburg branch - Münchener Straße 68 85368 Moosburg Mon-Sat: 7 a.m.-7 p.m. info@feinkost-keller.com SHOP SERVICE ++ Hotline: 08761/76 76-0 Advice and support on site Payment and shipping terms, cancellation policy, general terms and conditions Imprint data protection This website stores data such as cookies in order to enable important functions of the website, including analytics, targeting and personalization. If you refuse to do so, certain functions and elements on the website may not work properly. Information on data protection AcceptRefuse