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.
Dezember 16, 2016 | 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

L’AMUSE BOUCHELE
CONSOMMÉ
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
***
LE CAVIAR
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
***
LE MACARONI
artichaut truffe noire et son jus corsé
Macaroni with artichokes and black truffles
***
LE HOMARD
d’Ecosse rôti, légumes d’hiver dans une bisque safranée
Roast Scottish lobster with winter vegetables in a saffron bisque
***
LA SELLE D’AGNEAU
farci en croûte d’herbes
Roast saddle of lamb in a herb crust
***
LE MONT BLANC
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
***
LE FIN MOKA
ou le thé, escorté de petits fours
Coffee or tea served with a selection of petits fours
***
LE DIGESTIF

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

Auftakt
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
***
Menu
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

ramsay-header

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

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