Finalist
Marinated beef tartare
Marinated beef tartare with beetroot and cassis marinade, duck liver ice cream, beetroot shiso jelly Patrick Mahler, focus Atelier Park Hotel, Vitznau, Vitznau CH
Sake-Pairing-Contest 2022 Sake Pairings
Overview of the sake pairings that were submitted as entries for the Sake Pairing Contest 2022 (preliminary round). The finalists 2022 you find here.
Finalist
Saltimbocca of veal sweetbreads
Saltimbocca of veal sweetbreads with chanterelle ragout and Gribiche sauce Maximilian Müller, 2. Küchenchef Restaurant Pavillon, Hotel Baur au Lac, Zürich
Finalist
Yuan-style grilled wagyu fillet
Yuan-style grilled wagyu fillet with apple cider Kazuma Chaen / Kappo Frankfurt
Finalist
Coupole of radish
Coupole of radish and mackerel tartare with seaweed broth Thomas Schanz, Restaurant Schanz in Piesport
Finalist
Pigeon grilled on the carcass
Pigeon grilled on the carcass - black salsify - miso Anton Gschwendtner/Atelier
Finalist
Pigeon with boudin noir cream
Pigeon with boudin noir cream and Jerusalem artichoke Michael Broger/ Hotel Jagdhaus Monzabon
Poultry Liver / Hazelnut
Poultry liver / hazelnut / brioche / cranberry / kale Matthias Barthelmes / Allianz / The Garden / München
Pulpo / Tomato Foam
Pulpo / tomato foam / sesame wakame salad / kimchi / Jerusalem artichoke Marco Werner / Restaurant Z / Hotel Zugbrücke Grenzau
Rock Mullet with Herbs
Rock mullet with herbs, hibiscus and orange blossom vinaigrette Thomas Schanz - Restaurant Schanz in Piesport
Glazed Smoked Eel
Glazed smoked eel, dashi stock, wasabi and shabu-shabu Maximilian Müller, 2. Küchenchef im Restaurant Pavillon, Baur au Lac in Zürich
Steamed Turbot
Steamed Breton turbot, Rice Vinegar, Beurre Blanc Mixed Pickles Restaurant Tim Raue
Aka ebi to hotate sarada
Aka ebi to hotate sarada Marek Hora / Yamato Restaurant Prag
Beef Tongue Grilled on Charcoal
Beef tongue grilled on charcoal, Nanban vinegar, charcoal oil Kappo Frankfurt
Halibut with Eucalyptus Rolls
Halibut with eucalyptus rolls and Greek yoghurt Michael Broger / Walserstube Jägerstube in Lech am Arlberg
Hamachi - Kaviari Caviar
Hamachi - Kaviari caviar - daikon - smoked dashi - chives Anton Gschwendtner / Restaurant Atelier
Rock Lobster / Samphire
Rock lobster / samphire / blackberry Patrick Hinterberger
Lake Trout, Mushrooms
Lake trout, mushrooms, wild cauliflower, coffeeX3 Lukas Hauer - Tourismusschulen HLF Krems
Pork Loin / Ginger
Pork loin / ginger / fennel Lukas Kienbauer / Lukas Restaurant
Jerusalem artichoke, Fish
Jerusalem artichoke, fish, seafood, apple, lemon Natalie Käsermann, Stefan Scheidegger
Chawanmushi / Smoked Eel
Chawanmushi / smoked eel / Perigord truffle Sebastian Feldbacher / zur Hofstubn
Shrimp Tempura Miso Ramen
Shrimp tempura miso ramen Hanna und Armin Müller
Beetroot, Liquorice
Beetroot, liquorice, furikake Johann Meier / Oh-Panama
Poltinger saddle of lamb
Poltinger saddle of lamb, green asparagus, quinoa, miso Joachim Gerner & Michael Kempf / FACIL Berlin
Black Salsify
Black salsify in all its beauty Kevin Wüthrich, Restaurant Dampfschiff Thun
Île flottante
Île flottante with vanilla sauce and caramel Bastian Blanc Baur au lac
Heaven and Earth Royale
Heaven and Earth Royale Wolfgang Müller / Meatchef Genussgesellschaft
Wild Turbot
Wild turbot & textures from pumpkins Mike Wehrle / Bürgenstock Resort
Pork Cheek Ragout
Pork Cheek Ragout / Flöns (lightly smoked Cologne-style black pudding) / Eel / Wood Sorrel / Apple Restaurant Pottkind
A piece of beetroot
A piece of beetroot, blackcurrant, yoghurt & marigolds Rasmus Kofoed
Bluefin Tuna & Hiramasa
Bluefin tuna & hiramasa yellowtail amberjack, miso aubergine, cucumber, daikon, koshihikari rice, shiso cress broth Bernd Bachofer/ Restaurant bachofer
Pork Belly
Pork belly / Thyme mushroom dashi / Soy mushroom cream / Jerusalem artichoke / Roasted garlic oil Christoph Krabichler/Villa Blanka
Carrot / Passion Fruit
Carrot / passion fruit / coffee / dill / tarragon / mint Matthias Barthelmes / Allianz / The Garden /München
DryAged Bison
DryAged Bison / Malabar Jus / Palatinate Carrot / Sweet Potato Gyoza Marco Werner / Restaurant Z / Hotel Zugbrücke Grenzau
Goose liver tart Saint Honoré
Goose liver tart “Saint Honoré” with old sake and Parmigiano Reggiano Thomas Schanz - Restaurant Schanz, Piesport
Langoustine
Langoustine with rhubarb syrup, jasmine and Oscietra caviar Maximilian Müller, 2. Küchenchef im Restaurant Pavillon, Baur au Lac in Zürich
Mazara Prawn
Mazara prawn, beetroot, raspberry vinegar, red pepper Tim Raue / Restaurant Tim Raue
Gyu no kaku ni
Gyu no kaku ni to satoimo foie gras koroke Marek Hora / Yamato Restaurant Prag
Katsu-Sando
“Katsu-Sando” – Japanese-style sandwich with breaded fried Wagyu beef fillet steak Kappo Frankfurt
Beef Heart with Escargots
Beef heart with escargots, shiitake ravioli and escargot caviar Michael Broger / Walserstube Jägerstube in Lech am Arlberg
Fried chicken
Fried chicken, panko, truffle, BBQ, green sauce Restaurant Soho / Chefkoch: Daniel Perez
Glazed Sweetbread
Glazed sweetbread - Swabian lentils - pickled celery - mushrooms - sherry Anton Gschwendtner/Restaurant Atelier
Pumpkin meets feta cheese
Pumpkin meets feta cheese Rene Roth - Tourismusschulen HLF Krems
Smoked Eel
Smoked Eel / Black Garlic / Sesame Seeds Lukas Kienbauer / Lukas Restaurant
Wild Garlic, Duck
Wild garlic, duck, Vacherin cheese, miso, tomato Natalie Käsermann, Stefan Scheidegger
Koshihikari / Bluefin-Tuna
Koshihikari / Bluefin Tuna / Soy Sauce / Wasabi Sebastian Feldbacher / zur Hofstubn
Old Berlin liver sausage
Liver sausage Old Berlin Style Johann Meier / Oh-Panama
Carabineiro
Carabineiro, Sauce Basquaise, Bayonne Ham, Arroz Bomba, Pomelo/Sumac/Chipotle Joachim Gerner & Michael Kempf / FACIL Berlin
Kagoshima Kobe Beef
Kagoshima Kobe Beef, Sake-pickled Oysters, Caviar Dietmar Sawyere. The Japanese
Wasabi Cheese, Umeboshi
Wasabi cheese, umeboshi, almond nougat, sesame-nori chips Kevin Wüthrich Restaurant Dampfschiff Thun
Beetroot Carpaccio
Beetroot carpaccio with carrot jelly & goat cheese espuma Bastian Blanc Baur au lac
Lobster au gratin
Lobster “Thermidor” au gratin with scallops and black truffle Wolfgang Müller / Meatchef Genussgesellschaft
Breton Lobster
Breton Lobster, Avocado & Swiss Alpine Caviar Mike Wehrle / Bürgenstock Resort
Kohlrabi / Egg Yolk
Kohlrabi / Egg Yolk / Poppy Seed / Yeast Restaurant Pottkind
Lamb, Pickled Pine
Lamb, Pickled Pine, Jerusalem Artichoke & Truffles Rasmus Kofoed
Elderberry-pickled Char
Elderberry-pickled Char/ Beetroot / Black Radish Christoph Krabichler/Villa Blanka
Caramelised suckling pig belly
Caramelised suckling pig belly, unagi gyoza, daikon, ma khaen pepper and tamarind jus Bernd Bachofer/ Restaurant bachofer
Sea Herbs / Cucumber
Sea Herbs / Cucumber / Sour Cream / Wasabi Phillip Heid, Restaurant Prisma