So wird bei den Sterneköchen aufgetischt

Eine Auswahl der geilsten Weihnachtsmenüs der besten Köche der Welt. Lasst euch inspirieren – und diese Gerichte auf der Zunge zergehen.

Fotos: Jacqui Melville, Mike Krueger, Thomas Schauer/studio for photography LLC, Gerhard Rihar/Helge Kirchberger Photography, Werner Krug, Wolfgang Hummer, Stephan Gladieu

Heston Blumenthal

Heston Blumenthal – Dinner by Heston

Sherried Scallop (c.1965)

Grilled shiitake, Oloroso sherry & cauliflower


Plum Meat Fruit(c.1500)

Spiced red wine, chicken liver parfait, grilled bread


Langoustine Frumenty (c.1390)

Spelt, amoked sea broth, Exmoor caviar & lovage emulsion


Powdered Duck & Cherry (c.1860)

Braised red cabbage, grilled red cabbage, umbles & pickled cherries


Gingerbread Ice Cream (c.1600)

Salted caramel, mulled wine poached pear, smoked walnut mousse & pickled pear


Christmas Tipsy Cake (c.1810)

Spit roast pineapple, vanilla & sherry


Joël Robuchon

Joël Robuchon – L'Atelier de Joël Robuchon



consommé de boeuf avec sa raviole de foie gras poêlé aux légumes d’hiver

Beef consommé served with foie gras ravioli, winter vegetables and black truffle



crème de pomme de terre à l’huile d’olive, gelée de coquillages sariole marinée

Oscietra caviar with a potato cream, shellfish jelly and yellowtail



artichaut truffe noire et son jus corsé

Macaroni with artichokes and black truffles



d’Ecosse rôti, légumes d’hiver dans une bisque safranée

Roast Scottish lobster with winter vegetables in a saffron bisque



farci en croûte d’herbes

Roast saddle of lamb in a herb crust



Biscuit spéculos sur une meringue fondante au marron et sa glace à la vanille de Tahiti

Crispy meringue, chestnut cream and a Tahitian vanilla ice cream



ou le thé, escorté de petits fours

Coffee or tea served with a selection of petits fours




Jean-Georges Vongerichten

Jean-Georges Vongerichten – Jean-Georges & Nougatine at Jean-Georges

Meyer Lemon Gelée, Caviar, Crème Fraîche


Madai Sashimi

Warm Black Truffle Toast, Chive


Japanese Risotto

with Porcini Marmalade and Herbs


Crispy Black Bass

Roasted Brussels Sprouts and Spiced Apple Jus


Butter Poached Lobster

Winter Vegetable Tapioca, Gewürztraminer and Passion Fruit


Spice Crusted Venison

Red Cabbage and Chestnut Purée


Christmas Dessert


Silvio Nickol

Silvio Nickol – Palais Coburg


Entenleber_ Kürbis | Limette | Joghurt


Seesaibling_ Kohl | Lauch | Camelina


Steinbutt_ Trüffel | Sellerie | Petersilie


Ei_ Ente | Rotkraut | Röstkartoffeln


Reh_ Blumenkohl | Herbsttrompete | Nuss


Taleggio_ | Kerbelwurzel | Sauerklee | Wurzel


Schokolade_ Zimt | Laktose | Cranberry


Paco Pérez

Paco Pérez – Enoteca Paco Pérez

Appetizers served as buffet:

King crab, oyster, caviar, foie gras and baby eel



Truffed Christmas cream


Sea urchin and tuna tartare


Dublin bay prawn truffed canelonni


Sea  bream, potatoes, tomatoes, shallots  and tiny octopus


Milk fed lamb shoulder, chlorophyll and milk


Our Éclair 2016

Selection of Christmas sweets and turrón


Gordon Ramsay – Savoy Grill by Gordon Ramsay

Lobster bisque with brandy butter


Pan fried curried scallop with heritage carrots and raisins

Seared foie gras with chamomile, quince and toasted brioche

gin and tonic cured salmon with pickled lemon and cucumber

Baby artichoke barigoule with goat's curd, green olives and toasted almonds


Roasted Yorkshire turkey with chipolata, sage stuffing and bread sauce

Treacle roasted rib of beef with roasted shallots and bone marrow sauce

Juniper spices venison loin with salted baked beetroot and mandarin

Grilled Dover sole with brown shrimps, lemon and capers

Served with roasted potatoes, Brussel tops and bacon, cauliflower cheese gratin, honey-roast carrots and parsnips


Bucks Fizz sorbet


Traditional christmas pudding with brandy clotted cream

Bramley apple and salted caramel mille feuille

chocolate and Grand Marnier Opera cake

Glazed lemon tart with lemon and thyme ice cream


Tea, coffee and petit fours


Alain Ducasse

Alain Ducasse – Le Jules Verne

Consommé de langoustine à la truffe noire

Langoustine consommé, black truffle


Foie gras de canard en cocotte, condiment de courge

Duck foie gras cooked in a cocotte, pumpkin condiment


Saint-Jacques dorée, délicate crème de laitue, tartufi di Alba

Seared sea scallop, delicate lettuce cream, tartufi di Alba


Blanc de turbot à la vapeur, caviar gold

Steamed turbot, gold caviar


Volaille jaune en demi-deuil, sauce Albuféra

Demi-deuil style corn-fed chicken, Albufera sauce


Brie de Meaux fermier truffé

Truffled farm-made Brie from Meaux


Vacherin contemporain aux agrumes

Citrus contemporary vacherin


Fine barre coco/chocolat, glace rhum-raisin

Chocolate/coconut delight, rum-raisin ice cream