HOKKAIDO PUMPKIN, BUFFALO RICOTTA, PEAR, & HAZELNUT • MARKUS HAMPP

HOKKAIDO PUMPKIN, BUFFALO RICOTTA, PEAR, & HAZELNUT • MARKUS HAMPP

»THE REDUX EDITION MENU 2017« The next recipe for our really adventurous menu is orginated from the restaurant HELDENPLATZ in Hamburg. The trio Julia Stevens, Markus Hampp and André Jean-Marie Nini runs the restaurant near the famous »Speicherstadt«. And talking of »adventurous«: According to their own statement, they offer in their restaurant »casual fine dining for heroes«… In any case a special service: The kitchen is open until 2 a.m.

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AVOCADO & PISTACHIO »LUMPS OF SUGAR« • KRISTIANE KEGELMANN

AVOCADO & PISTACHIO »LUMPS OF SUGAR« • KRISTIANE KEGELMANN

»THE REDUX EDITION MENU 2017« Already some time ago we fortunately spotted the “lumps of sugar” by Kristiane Kegelmann from Berlin and were immediately quite fascinated. In contrast to many other artists who are anxious to make »imperishable« works of art, Kristiane Kegelmann intentionally creates the »transiently ones« – some edible ones…

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RISOTTO MOJITO DI PARMA • IGLES CORELLI

RISOTTO MOJITO DI PARMA • IGLES CORELLI

»THE REDUX EDITION MENU 2017« Since 2010 Igles Corelli is the executive chef of the RISTORANTE ATMAN, first in Pescia and from May 2015 in Spicchio di Lamporecchio close to Pistoia in Tuscany. His creative cuisine, often referred as »Cucina Garibaldina«, is full of reminiscences of the Italian culinary traditions, but it never stops to surprise, provoke and evolve. He himself says about his recipe: »The Mojito from Parma is a risotto with a fresh note, that merges lime and mint with the Parmigiano Reggiano in three different consistencies and temperatures. The dish is a tribute to the Mojito and one of the greatest cheese varieties of Italy.«

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GREEN PEAS & CRISPY CHICKEN SKIN • MART KLAAS

GREEN PEAS & CRISPY CHICKEN SKIN • MART KLAAS

»THE REDUX EDITION MENU 2017« Pleasently, for the second time [you gotta see his first recipe»] we are able to present an outstanding recipe by chef Mart Klaas of the restaurant ART PRIORI in Tallinn/Estonia. In our opinion, his creations are really artworks of cookery. We regret that this restaurant »isn’t exactly just around the corner« of our residence. Only one thing remains – we have to cook his recipes for ourself at home…

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HERUKKA [RED CURRANT] • TIMO SIITONEN

HERUKKA [RED CURRANT] • TIMO SIITONEN

»THE REDUX EDITION MENU 2017«. Timo Siitonen, head-barkeeper of the A21 DECADES in Helsinki, recommends one of his signature-drinks as a pre-dinner drink for our current menu. »A21 in Helsinki is a destination for anyone in love with cocktails & bars. We think drinking and cocktails have been taken too seriously for too long, so we decided to bring the fun back in the game.«
//quote: A21

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SWEDISH FLAVOURED PIKEPERCH • JACOB HOLMSTRÖM

SWEDISH FLAVOURED PIKEPERCH • JACOB HOLMSTRÖM

»THE REDUX EDITION MENU 2017« The Restaurant Gastrologik in Stockholm is owned by Jacob Holmström and Anton Bjuhr. »The potato is worth exactly as much as the truffle, it is not nature that decides what´s good or bad, it’s you and me« – this is the reduction and the cornerstone for the philosophy of the two chefs. For our current menu they have selected a »Swedish flavored« recipe, which completes the charming restaurant-managerin & sommelière Hanna Wessman with an exciting and classic wine tip. »Tack för det!«

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MILK, CEREALS & HONEY • TONY HOHLFELD

MILK, CEREALS & HONEY • TONY HOHLFELD

»THE REDUX EDITION MENU 2017« »The JANTE is an atmospheric restaurant where everyone can enjoy creative cuisine and exceptional wine« – this is the slogan of one of the hottest addresses in Hannover. Chef Tony Hohlfeld gave us a recipe of one of his signature dishes, which shows his preference for impressive combinations of flavours. Restaurant manager Mona Schrader explains her wine tip with the statement: »A honey wine to a honey dessert…«

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