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Gaggenau Showroom Muenchen Bobby Braeuer Event8955

Michelin-starred chef Bobby Bräuer at the cooking event in the Gaggenau showroom in Munich

GAGGENAU Showroom Munich – cooking with Michelin-starred chef Bobby Bräuer – A while ago I told you about the Gaggenau Showroom reports, He explained what it's all about and that fantastic cooking events with top chefs of two Michelin stars and above take place there. Well, last Sunday it was my turn, and I, along with other participants, had the opportunity to attend one of these high-caliber events for the first time and watch two-Michelin-starred chef Bobby Bräuer (EssZimmer by Käfer at BMW Welt) at work.

Gaggenau Showroom Munich: This is what it was like with Bobby Bräuer

It all started at 11 a.m. It was Sunday, the sun was shining, everyone was in good spirits, their stomachs were empty, and the atmosphere in the stylish Gaggenau showroom was pleasant. Besides Michelin-starred chef Bobby Bräuer and his team, Andreas Ehl and Christian Stahl from [company name missing] were also there. Winzerhof Stahl in Auernhofen as well as approximately 15-20 other hungry guests. Meals were eaten at a long, elegantly set wooden table, and cooking took place at the kitchen island directly behind it, which offered enough space for each guest to fully participate in the cooking event.

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Each course is prepared and cooked together with the participants.

Imagine it like this: An aperitif is served, followed by a short, snappy introductory speech from Bobby Bräuer and the winemaker, and then it all begins. The afternoon's menu is briefly discussed, and it's mentioned that participants are welcome to lend a hand here and there. Of course, those who prefer not to, or who simply want to eat and enjoy themselves, are under no obligation to help. The amuse-bouche was served as "flying food," with Bobby Bräuer personally handing each guest an oyster with elderflower, complete with a small spoon – providing an opportunity to get to know one another and exchange ideas. The aperitif was a well-balanced 2016 Pinot Brut Natur from a magnum bottle, which not only tingled beautifully in the glass but also on the tongue and palate – accompanied by informative insights from Andreas Ehl of the Stahl winery. Afterward, instead of going to the tables, everyone headed straight to the cooking island with Bobby Bräuer for the first course.

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It's all in the details. Okay, now let's eat.

Cooking with Bobby Bräuer – the menu

The menu began with "Rabbit Smoked Pork with Cottage Cheese, Mustard Seeds, and Radishes." One of the participants had mixed cottage cheese with finely diced cucumber and mustard seeds in a bowl, arranged it attractively using serving rings, garnished it with radishes, and topped it with the rabbit smoked pork, which had been brushed with a vibrant berry-red sauce. The first completed plate was a delight for both the palate and the eye.

To keep the cooking event interactive, each participant collects their own finished plate from the cooking island. In fact, until the food is fully plated, everyone gathers around the island to observe as many steps as possible. Please don't imagine the cooking events as a step-by-step explanation of everything from A to Z, as that would exceed the allotted time. Much of the preparation is, or was, carried out in advance by Bobby Bräuer – especially since some menu components require several hours of pre-cooking or marinating. The cooking experience therefore focuses on those steps that allow us participants to actively engage and gain a good understanding of Michelin-starred cooking within a few hours.

Course two, my personal favorite, was the "Arctic char with caviar, chervil, and shallot." Delicious! We plated it together at the cooking island, where Bobby Bräuer and his team shared their insider knowledge step by step. Did you know, for example, that you can freeze high-quality (!) caviar in a jar with just a little salt, and that after thawing (for example, the night before you plan to use it), it retains its top quality and doesn't spoil after a few days as is usually the case? – a tip from Bobby Bräuer that I gratefully accepted. The finished fish dish was brought to the table and topped with as much of the glistening orange-yellow caviar as you wanted. It was served with a cream made from potatoes, olive oil, and saffron, which could also be enjoyed to your heart's content. We were allowed to smell the saffron, sample it here and there, and savor another delicious course.

Andreas Ehl talks about the wines served that afternoon.

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Oysters with elderflower

Next up was a classic bouillabaisse with tangy rouille and flûte. Absolutely delicious and a dream come true for any fish, soup, or fish soup enthusiast. In my opinion, the bouillabaisse was the course where we saw and learned the most at the cooking station. We were given a wealth of insider knowledge, helpful tips, sources for high-quality fish, and much more. Bobby Bräuer also explained how a good bouillabaisse should taste and how to make it, all while mixing and plating the high-quality ingredients. In my opinion, this course alone made the participation fee worthwhile. The fourth course followed: Lower Bavarian "Poltinger Lamb Saddle with Poverade, Fermented Garlic, and Peas." Peas are all the rage these days, lamb is in season and a staple on any good menu, so preparing it as a main course was a natural choice. The lamb had also been partially prepared beforehand, seared in high-quality oil, then roasted in the oven and finally plated. You either like lamb or you don't; I'm a big fan, so I thoroughly enjoyed this course. I'm rarely impressed by desserts, but even in the final, fifth course, I was won over by the refined "rhubarb with strawberry, woodruff, and Tahitian vanilla," presented as a small iced donut with crumble and ice cream. Delicious!

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Gold shimmering and perfectly matched to the corresponding walk…

The Wines The wines served throughout the afternoon were consistently to my liking and perfectly matched to each course. With considerable expertise and know-how, the winery was discussed with each course and wine, explaining the background of the wines, introducing the winery, and justifying the choice of each liquid accompaniment. From the aforementioned Pinot Brut Nature, through the subsequently served "Damaszener Stahl – Scheurebe 2018 'Bodenstoff'", the "Damaszener Stahl – Müller Thurgau 2017 'Hasennest'" (with the Kassler), to the "EdelStahl Silvaner 'Sonnenstuhl' Best of 2017" (with the Arctic char) and the "Sauvignon Blanc Fass 500 – 2016" (with the bouillabaisse), there was absolutely nothing to criticize about any of the wines – and the entire group agreed. My personal favorite of the day, a 2016 Chardonnay Grand Reserve, was served with the rack of lamb, and I happily had a refill. The aforementioned dessert was accompanied by a rose petal sparkling wine, "Drink Pink." The wines served all cost between €7.50 and €75.00 to purchase. You can find more information about this and the "Stahl" winery restaurant here. here.

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Thanks to Bobby Bräuer and Gaggenau for the great Sunday.

My personal opinion

This was my first time attending a Gaggenau cooking event. When booking an event, you never really know what to expect. Will it be good? Is it worth the money? Will the food taste good, and will I – ideally with my companion – leave happy and satisfied, not disappointed? These are all valid questions to ask yourself before a "new" event. In this case, the exciting Sunday lunch/afternoon cost €270 per person. Not a small sum, but in my opinion, definitely worth the investment. For (in this case) five courses, you're not just paying for the menu and wines, but primarily for the experience and the opportunity to watch a top chef at work and ask personal questions: How do you carve, blanch, garnish, and generally cook at a Michelin-star level? This offers a unique opportunity to dine in a very small and private setting and to taste dishes that the chef has specially prepared for the Gaggenau event. Anyone who enjoys good food, creating wonderful memories, and has an affinity for cooking and good food will absolutely love it. I'm already looking forward to the next Gaggenau cooking event. The following paragraph contains some initial information about it.

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More with Christian Jürgens coming soon | © Christian Jürgens

The next cooking event in the Gaggenau showroom

Who doesn't know him? – Culinary luminary and three-Michelin-starred chef Christian Jürgens. For years, he has been the face of the Michelin-starred restaurant "Überfahrt" in Tegernsee and has repeatedly been named one of the best chefs in the world. At the Gaggenau Showroom, this top chef, awarded three Michelin stars and 19.5 Gault Millau points, will be preparing an exclusive 10-course menu for participants on May 6, 2019, from 6 pm to 11 pm. You can book your spot for this unique menu evening for €330 per person. More information about the event, booking options, and the menu that awaits you and us can be found on the Gaggenau Showroom Munich website and its culinary event with Christian Jürgens (see below).

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

Contact for inquiries

GAGGENAU Showroom Munich | Arabellastraße 30a, 81925 Munich

Website

Details: Gaggenau Showroom | Changing, exclusive cooking events with renowned Michelin-starred chefs
Cooking event in MayStar chef Christian Jürgens will be cooking a 10-course menu on May 6th from 6 pm to 11 pm.

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