| Catégorie | Plats | Auteur | Façon de cuisine | Difficulté | |
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"fusionchef" cocktail tomatoes
 25 min. |
Andreas Miessmer |
German |
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Apricots in Monbazillac
95 min. |
Andreas Miessmer |
German |
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Basic Recipe: Cooked Chicory in Orange Juice
30 min. |
Detlev Ueter |
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Beef Roulades with Potato-Celeriac Puree
37 hrs. 45 min. |
Andreas Miessmer |
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Beef cheek
|
Ryan Clift |
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Bourbon Glazed Pork Tenderloin
7 hours |
Jason Logsdon |
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Bush beans with olive oil
55 min. |
Andreas Miessmer |
German |
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Butternut Squash, Carrot, and Ginger Soup
|
Elizabeth Kearney |
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Cape Grim Beef Tenderloin, Pumpkin and Asparagus, Spiced Jus
|
Peter John Rollinson |
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Carabinero with Almond Milk and Honey Vinegar
|
Heiko Antoniewicz |
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Carrot spears with orange and ginger
82 min. |
Andreas Miessmer |
German |
|
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Cauliflower soup with Ras el-Hanout
|
Heiko Antoniewicz |
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Chicory-Salmon
|
Heiko Antoniewicz |
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Cocktail tomato confit
25 min. |
Andreas Miessmer |
German |
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Cod
21 min. |
Alvin Leung |
x-treme Chinese |
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Codfish with Red Beet and Wheatgrass
|
Heiko Antoniewicz |
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Compressed Green Apple Fettuccini
1 hrs. 30 min. |
Emmanuel Stroobant |
Cuisine Unplugged |
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Crisp turbot
1 hour, 10 min. |
Anne-Sophie Pic |
French |
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Crispy Seared Duck Breast "Carbonnade"
4 hours |
Chris Salans |
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Cured Belly Bacon, Smoked Eel, Yellow Pepper and Lemon Mayonnaise
ca. 74 hours |
Edwin Soumang |
Dutch |
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Duck Breast
2 Hours |
Emanuel Strooband |
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Duck Prepared Two Ways, Salad, Dark Plum Glaze
375 Min. |
Darren Teoh Min Guo |
Modern Malaysian |
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Filet and Back of Salmon with Pepquinos
|
Heiko Antoniewicz |
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Fish filet
20 hours |
Effilee |
German |
|
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Foie gras
160 min. |
Alvin Leung |
x-treme Chinese |
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Garlic Goose Liver
|
Heiko Antoniewicz |
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Ice cream
120 min. |
Effilee |
German |
|
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Infused Sous Vide Rum for Mojito’s
|
Elizabeth Kearney |
Summer cocktail |
|
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John Dory with Lemongrass – Curry Foam, young Leek and Pearl Barley with Basil
130 min. |
Karlheinz Hauser |
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King crab with peas, almond & cress
120 min. |
Jonas Mikkelsen |
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Kingfish
|
Ryan Clift |
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|
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Marinated Beef with Raisins
90 hours |
Heiko Antoniewicz |
German |
|
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Marinated melon slices
50 min. |
Andreas Miessmer |
German |
|
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Mashed potatoes
120 min. |
Effilee |
German |
|
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Melon balls with Aperol
30 min. |
Andreas Miessmer |
German |
|
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Miral duck breast with puree of beetroot, pear and chard
110 min. |
Heiko Antoniewicz |
German |
|
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Monkfish with savory roulade
210 min. |
Andreas Miessmer |
German |
|
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Müritz Char candied with Verbena Oil, Pistachio Emulsion and Salmon Skin Crumble
|
Michael Kempf |
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Norwegian Scallop with Pork Belly and Sweet Corn
41 hours |
Christoph Schmah |
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Ocean trout
|
Ryan Clift |
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Onion Soup Parmesan
|
Heiko Antoniewicz |
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Parmesan Consommé
115 min. |
Richard Rosendale |
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|
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Parsley Root with Root Vegetables and Yuzu Stock
|
Heiko Antoniewicz |
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|
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Peach with Corn and Nougat
|
Heiko Antoniewicz |
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Pears, Beans and Bacon - Belly of countrybred pig, pear confit, jus of savory
39 hours |
Nils Henkel |
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Pears, Beans and Pork belly
26 hours |
Effilee |
German |
|
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Pickled Chicken, Red Wine Sauce, Broccoli and Shallot Potatoes
|
Detlev Ueter |
German |
|
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Pike-perch cooked in Verbena oil with lemon butter
30 min. |
Frank Buchholz |
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Polar Sea Cod with Mumbai Curry, Lacquer of Crustaceans, Mildly Smoked Letcho with Bergknaupen
|
Michael Kempf |
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Pole beans with lardo
90 min. |
Andreas Miessmer |
German |
|
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Pole beans with rosemary
92 min. |
Andreas Miessmer |
German |
|
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Pork Belly and Apple Salad
49 hours |
Ken Harvey |
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Red Beet Soup with Horseradish Foam
|
Heiko Antoniewicz |
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|
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Red snapper filet
60 min. |
Andreas Miessmer |
German |
|
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Roast Pork with Radishes and Potato Dumpling
|
Heiko Antoniewicz |
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|
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Roast Saddle of Venison
140 min. |
Heiko Antoniewicz |
German |
|
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Romanesco broccoli
70 min. |
Andreas Miessmer |
German |
|
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Roulade of Quail with Goose Liver
115 min. |
Detlev Ueter |
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|
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Saddle of Venison coated with Herbs and Szechuan Pepper, Porcini Mushrooms, Celeriac Mousseline and fried Slice of Bread Dumpling
195 min. |
Karlheinz Hauser |
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Saddle of Venison poached with Red Cabbage Juice and Cinnamon Blossom, Hokkaido Pumpkin
|
Michael Kempf |
German |
|
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Saffron fennel slices
80 min. |
Andreas Miessmer |
German |
|
 |
|
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Salmon Confit with Eggplant Caviar and Hollandaise Sauce
1 hrs. 20 min. |
Emanuel Strooband |
Cuisine Unplugged |
|
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Scallops
|
Jose Sanchez |
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|
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Schwäbisch Hällisch` Pork Belly cooked for 48 Hours
48 hours, 30 min. |
Frank Buchholz |
German |
|
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Simmental Beef
230 min. |
Heiko Antoniewicz |
German |
|
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|
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Skirt Steak – fermented Beans and Ginger
|
Heiko Antoniewicz |
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|
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Slow Cooked Chicken, country Ham and Cornbread Stuffing
|
Richard Rosendale |
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|
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Smoked foie gras torchon, orange marmalade, pickled vegetables, pistachio praline, toasted brioche
ca.48 hours |
Benjamin Cross |
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Spaghetti With Chicken and Walnut Sauce
4 hours |
Jason Logsdon |
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|
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Spicy Chinese Short Ribs
12 hours 30 min |
Cindy Kowalyk |
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|
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Spring vegetables
60 min. |
Andreas Tuffentsammer |
German |
|
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Steak
45 min. |
Effilee |
German |
|
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|
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Strawberries with sweet woodruff meringue and pepper
|
Heiko Antoniewicz |
|
|
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Suckling pig
410 min. |
Alvin Leung |
X-treme Chinese |
|
 |
|
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Tandoori Chicken with Raita Sauce
8 hours |
Cindy Kowalyk |
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|
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Traditional Goose
|
Oliver Scheiblauer |
|
|
 |
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Turbot Fillet with Celery Scales Served on -Estragon-Fumet
40 min. |
Udo Schulte |
Mediterranean |
|
 |
|
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Veal kidney with Jerusalem artichoke and quince
120 min. |
Andreas Tuffentsammer |
German |
|
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|
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Veal tenderloin with mango relish
142 min. |
Andreas Miessmer |
German |
|
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Venison with chestnut, celeriac and blood sausage
60 min. |
Andreas Tuffentsammer |
German |
|
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Wagyu
50 min. |
Alvin Leung |
x-treme Chinese |
|
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Watermelon balls in sherry
30 min. |
Andreas Miessmer |
German |
|
 |
|
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Wild Sea Bass with Beetroot and Pommery Mustard
7 hours |
Steffen Mezger |
German |
|
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Young carrots with lemon grass
75 min. |
Andreas Miessmer |
German |
|
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Young saffron fennel
67 min. |
Andreas Miessmer |
German |
|
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