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Gaggenau Showroom Christian Juergens Muenchen

This is where the dinner hosted by and with Christian Jürgens took place.

GAGGENAU Showroom Munich – this is how it was with Christian Jürgens – Have you been paying close attention and following everything on my page? – Great! Then you know that I've visited the Gaggenau showroom twice in the last few weeks. Once because curiosity got the better of me and I spontaneously wanted to find out what all the stylish kitchen studio has to offer (Gaggenau Showroom Munich – Read more hereSecondly, because a few weeks later, as part of one of the monthly "Gaggenau Culinary Events," I was treated to a meal prepared by two-Michelin-starred chef Bobby Bräuer (head chef at the Michelin-starred restaurant EssZimmer by Käfer in BMW Welt), along with the other guests. I enjoyed a magnificent menu with top-quality wines (Bobby Bräuer cooks in the Munich showroom – Read more here), had a great afternoon and already knew at that point, as he put down his cutlery: I'll be back!

And so it was, and I was once again privileged to be part of the culinary event at the Gaggenau showroom in Munich. For this highlight event in May, the renowned Gaggenau machine, known far beyond Munich and located on Lake Tegernsee (Hotel and Restaurant „Überfahrt“Three-Michelin-starred chef Christian Jürgens, based in Gaggenau, took to the kitchen. Ten courses, each with paired wines, were on the menu. As a reminder, Gaggenau only invites top-tier chefs to its monthly culinary events, ensuring each one is slightly different while maintaining a consistently high standard. Anticipation was high.

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Christian Jürgens and Gaggenau Managing Director Marco Tümmler

Gaggenau Showroom Munich: This is what it was like with Christian Jürgens

The evening began just as professionally and well-organized as the previous one with Bobby Bräuer. Upon arrival, you were warmly welcomed, offered a glass of aperitif (selected by the evening's winemaker, who was present in person), and given time to settle in and look around. As before, there were no more than 20 guests, so the atmosphere remained relaxed and, thanks to the deliberately small group size, intimate and cozy. Two elegantly set tables of different sizes were already prepared, along with some cooking utensils for Christian Jürgens on the kitchen island. Here and there in the background, you could already see some of Christian Jürgens' assistants at work. After a slight delay, things got underway. Christian Jürgens entered and immediately addressed his 20 hungry and inquisitive guests. Some participants had come primarily to watch the top chef at work – a privilege offered only by the Gaggenau culinary events. After a detailed opening speech – both by star chef Christian Jürgens, the present winemaker Horst Sauer (…at every event the winemaker or an important representative of the winery is present, whose wines are served with the menu…), as well as Gaggenau Managing Director Marco Tümmler – the culinary part of the evening began.

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Together with his team, he prepares the second course.

Christian Jürgens' 10-course menu

Take a seat. Enjoy. Look around. The menu, including the wine list, was displayed in a handy format on the boards. With the evening's "liquid starter" in my glass (a 2016 "Sehnsucht" from a magnum), I took my seat and studied Christian Jürgens' 10-course menu. It began with "Kiebitz Eggs" in three different variations, something I had never tried before. Filled with Tafelspitz mousse, aubergine, and chorizo, both the taste and texture were a new experience for the palate and tongue, and the very first course hinted at the creative and unique dishes to come.

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The delicious May buck with icicles and cranberry-pepper sauce

Next up was "Christian's Tomato," an ice-cold tomato and bell pepper soup (course number two). Again, it was a feast for the eyes and a new experience for the palate – just a bit too cold for my taste. Course number three followed, the "Greeting from Schrobenhausen." This consisted of three spears of Schrobenhausen asparagus, garnished with orange and celery, accompanied by a creamy, frothy hollandaise sauce – and right up my alley. I particularly liked the presentation. Then came the fourth course, a creation that was appealing both in terms of taste and color: "Gazpacho Pitahaya," made with dragon fruit, cucumber, bell pepper, and Bavarian shrimp. During the preparation, Christian Jürgens took the opportunity to share some of his knowledge about (Bavarian) shrimp and answer questions. In my opinion, the gazpacho was on par with the asparagus in terms of flavor. Four courses were already behind us, and 45 minutes had passed. The fifth creation of the evening followed: "The Morel." A large morel mushroom with tarragon, sherry broth, and milk-fed veal. Delicious, and once again accompanied by Jürgen's expert knowledge regarding morels, their size, and preparation methods. I was particularly impressed by the sherry broth poured tableside during this course. "Turbot," the sixth course, delighted with turbot, summer truffle, and horseradish. It tasted as light and fresh as it sounds, and I would gladly have fish, or rather turbot of this quality, on my table anytime.

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Delicious! Asparagus with orange, celery and hollandaise sauce.

This was followed by two meat courses. The Michelin-starred chef wanted to demonstrate how crucial the preparation methods can be for meat. The venison (or roebuck) with icicle radish and cranberry-pepper sauce (course seven) was cooked, while the following "Bulle von Tölz," the beef fillet accompanied by red butter and vegetables, was poached (course eight). Personally, I preferred the venison, but the refinement—partly due to the parsley tapioca pearls draped over the beef fillet—was certainly more pronounced in course eight. As someone who isn't particularly fond of desserts, I was eager for the final two courses. Course nine impressed me primarily with its visual appeal: "Ginkgo," meaning ginkgo foam, exotic fruits, yogurt-lime ice cream, and golden popcorn on top. A feast for the senses and refreshingly fruity. More to my liking, and a perfect end to the evening, was course number 10 from the patisserie. Small, varied desserts were brought to the table in miniature greenhouses, and the guests were invited to choose. I opted for a mini bee sting cake, and so the culinary evening ended with a tiny bee made of pastry with almond flake wings on my spoon.

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Horst Sauer guided us through the evening's wine-related discussions.

The wines of the evening

The evening was certainly enhanced by the wines served with each course. For some of these, the affable winemaker Horst Sauer rose from the table, explained why that particular wine had been chosen for the respective course, and occasionally shared anecdotes about the connection between Christian Jürgens and him or his winery. Horst Sauer Winery„. The Horst Sauer winery was also featured, offering an interesting glimpse into their over 40 years of viticulture and their vineyard sites (Escherndorfer Lump, Escherndorfer Fürstenberg, totaling 18.5 hectares). After the aforementioned "Longing in the Bottle" as a starter, the tasting continued – one wine per course – with a 2018 Escherndorfer Fürstenberg | Blauer Silvaner S. dry, followed by a dry 2015 Escherndorf am Lumpen Silvaner GG – one of my favorites of the evening. Then came the 2016 Escherndorf am Lumpen Riesling GG dry, before the wine produced exclusively for Christian Jürgens and available only at his establishment, "2016 No. 1 – Christian and Horst," was poured. The two of them dedicated considerable time to finding a wine that speaks both the language of wine and that of fine dining. We were able to enjoy the result with this fifth wine in our glasses. This was followed by a 2018 Escherndorfer Fürstenberg Müller-Thurgau Spätlese (dry); a very harmonious 2011 Escherndorfer Lump Riesling Spätlese (dry); and a 2015 Spätburgunder Spätlese (dry), which I skipped since it was served with the beef fillet. The tasting concluded with the sweet 2016 Escherndorfer Lump Riesling Beerenauslese. (Here You can learn more about the individual wines.

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Where do you think this golden popcorn will end up?

Conclusion | The next cooking event in the Gaggenau showroom

In my opinion, such an event thrives on the chef, the food and wines, the guests, and the resulting atmosphere. Every evening is different, every chef and their cuisine is unique. That's why the Gaggenau culinary events are always such a joy, because they always offer new experiences and no two events are alike. It's therefore worthwhile to take your time when choosing an event and discover for yourself which chef, which menu, and which setting resonates most with you.Browse here).

Of course, I also want to tell you about the next exciting event. The next event at the Gaggenau showroom in Munich revolves around the theme "Meat Bliss – Top-Quality Local Meat and Its Story." Sounds intriguing, doesn't it? The event takes place on July 1st from 6 pm to 11 pm in the showroom, and anyone interested in meat, cuts, cooking methods, origin, varieties, and provenance will find this Gaggenau culinary event in July particularly rewarding. For €249 per person, you'll enjoy a 7-course menu with paired wines and a wealth of information about meat. More details will be available soon on my website. If you'd like to browse beforehand, you can do so on the... Website of Gaggenau ("Meat Bliss") do.

+++ This article was created in cooperation with Gaggenau. Thank you! +++

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GAGGENAU Showroom Munich | Arabellastraße 30a, 81925 Munich

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Details: Gaggenau Showroom | Changing, exclusive cooking events with renowned Michelin-starred chefs and exciting culinary themes
Cooking event in July„Meat Bliss – Top-Quality Local Meat and Its History“ on July 1, 2019 from 6 pm to 11 pm, a 7-course menu

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