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

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

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