• LINK – Erik van Loo

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    “LINK” number three – Two-stared head chef Erik Van Loo giving a guest performance at the Sofitel Munich Bayerpost

    All good things come in threes! From the 1st to 7th of February 2016 the culinary series “LINK”, now established as one of the top events of the Munich gourmet scene, is celebrating its continuation in the Sofitel Munich Bayerpost. This time, the gastronomic magician in the restaurant DÉLICE La Brasserie is Erik van Loo, the holder of two Michelin stars and owner and head chef of the Parkheuvel restaurant in Rotterdam, who – together with head chef Anton Gschwendtner – is presenting a six-course menu for the guests.

    Erik van Loo has owned the Parkheuvel restaurant since 2006, when he took over from the famous Dutch chef Cees Helder, who held three Michelin stars. The much-travelled author of several books is a member of the “Dutch Masterchefs’ Guild” and renowned for his outstanding dishes, which are characterised by quality and simplicity, with a playful twist.

    With his guest appearance in the Sofitel Munich Bayerpost, the Dutch star chef is following directly in the footsteps of Emmanuel Renaut and Bocuse’s successor Christophe Muller from France, who both cooked for a week in Munich as part of “LINK”. Christian Bau is already on standby to be the next guest star for “LINK” from 9 to 15 May 2016. Bau has already earned three Michelin stars for over ten years in Germany.

    Katja Herrmann, hotel manager at the Sofitel Munich Bayerpost, is delighted to have van Loo: “Erik is a true master of his trade, who convinces guests not only with his food, but also with his credo, ‘Taste is Memory’. Anton Gschwendtner and his team in the DÉLICE La Brasserie do not want to achieve anything less than offering our guests a unique dining experience that will stay with them a long time to come.”

    From 1 to 7 February 2016, foodies can choose their lunch à la carte from six courses that have been created in a close collaboration between Gschwendtner and van Loo. In addition to the Amuse Bouche and Petit Four, the third course will be prepared exclusively by Anton Gschwendtner. The six-course dinner menu will be on offer for €129. Markus Hirschler, the sommelier in the DÉLICE La Brasserie, will provide the appropriate accompanying wines.

     

    The menu:

    European lobster | brioche |quail egg |imperial caviar

    Bresse chicken & langoustine | ravioli of black Bresse chicken | langoustine

    Danube salmon 46°C | fermented red cabbage | Piedmontese hazelnuts | shallot

    Turbot | cheek of veal | celeriac | cinnamon sauce

    Venison | crust of almonds & pistachios | homemade black pudding

    Blood Orange | grandma’s cake |sugared fennel |lemongrass ice cream | champagne sabayon

     

     

    For reservations, please do not hesitate to contact us directly via telephone or email, or reserve your table directly online.

    Tel.: 089 – 59948 2962
    Email: h5413-fb6@sofitel.com
    Online: Reservations

     

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