LINK – Christian Bau
Culinary event “LINK“ with three-starred Chef Christian Bau at the next edition at Sofitel Munich Bayerpost
Lovers of fine food will be raising their culinary expectations from 9 to 15 May 2016 at Munich‘s luxurious Sofitel Munich Bayerpost when the culinary series “LINK“ continues – while simultaneously celebrating a première. For the first time, Chef de Cuisine Anton Gschwendtner will be creating his culinary delights jointly with a Michelin-starred chef from Germany – none other than Christian Bau, the youngest German to be awarded three Michelin stars. He will be conjuring up a six-course menu for guests at the restaurant DÉLICE La Brasserie together with Gschwendtner.
Since 1998 Bau has been master-chef at the international award-winning gourmet restaurant ‘Victor’s Fine Dining by Christian Bau‘, and has successfully defended his three Michelin stars since 2005. Now he‘s bringing his ‘BauStil‘ [culinary architecture], inspired in part by Japanese fine-dining cuisine, to Munich.
In this, he’s treading the same path as Dutch Michelin-starred chef Erik van Loo, also Emmanuel Renaut and Bocuse’s successor Christophe Muller from France, who made guest appearances as part of the culinary series at Sofitel Munich Bayerpost.
“We’re really proud to have attracted not only one of Germany’s finest master chefs in Christian Bau, but also one of the foremost drivers of culinary excellence in this country for LINK. Bau has a simple credo: he seeks to give people pleasure through his work. It’s a great honour for us to be spoiling our guests for a week with his creative menus“, says Katja Herrmann, Hotel Manager at Sofitel Munich Bayerpost.
From 9 to 15 May, gastronomy lovers will be able to choose from six à la Carte lunchtime courses created by Bau and Gschwendtner in close collaboration. Of these, the third course, Carabinero, also the amuse-bouche and petit-four, are prepared exclusively by Anton. In the evening, the six-course menu will be priced at €129. Markus Hirschler, sommelier at DÉLICE La Brasserie, will help in selecting the right wines to accompany meals.
Bergamot| Hijiki |Daikon
Red Sumac | Yuzu | Japanese Hollandaise
Pea | Crispy Chicken Skin| Chimichurri
Kohlrabi| Chive| Dashi
Jerusalem Artichoke | Wakamé | Truffle
The Classic Cocktail interpreted as dessert
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