Constance Festival Culinare

So first of all, the writer has to be reprimanded for inaction. He vows to improve and will now roll up the field from behind and record the contributions little by little. Of course, a lot has happened and there is also a lot to do. Yesterday there was a special event on the program, in the hotel right next to our house, they have been advertising the Culinare Festival for weeks.

Yesterday the time had come, we registered for the 12 Hand Dinner. There are three chefs and three pastry chefs at the start. The menu is accompanied by 5 different wines. We started with great expectations, the event is in the restaurant Deer Hunter, the restaurant of the golf club, which is right next door to us.

The ambience is pleasant, open and very pleasant due to the light wind. The tables are arranged with a good distance. A great two-man band creates a pleasant atmosphere.

For the aperitif there were small appetizers, salmon tartare, foie gras and lobster, accompanied by a rosé from the Côte de Provence. What we got there gives us hope that it will continue like this.
After the presentation of the actors, all of whom are decorated with a Michelin star, it starts.

Rolls and butter with some fridge flavor were not convincing, at least the bun was warm.

The first course an oyster with some lettuce, a wafer-thin slice of smoked bacon, in a separate bowl, iced with a horseradish cream and fish roe, was the best course for me. It was accompanied by a Poully Fumé Elisa from Jonathan Didier, which went very well with it.
The course was prepared by Chef Joshua Cutress, Harwood Arms restaurant, London, UK.

The second course by Chef Louis Gachet, Restaurant Le Feuillée™, Mane, France (MOF 2023) a classic salmon cooked to perfection, with curry and a mini carrot.
Again a Pully Fumé in the Léon version, which didn’t really differ from the Elisa version.

The main course from the Austrian chef Lukas Kapeller, Lukas Kapeller restaurant*, Steyer Austria, a Wagyu beef perfectly cooked with a Bernaise and a very intense onion puree and a strong jus. You can really do it that way. The Bordeaux from the Pomerol went very well.

We continue with a pre dessert, a refreshing strawberry-grapefruit sorbet on a crispy, chocolate crisp. The dessert wine Sauternes Le 5 Sigalas went well with it.

Then came a huge Baba, we would say to Savarin, with a cream, well not quite our dessert, but professionally well done by Arnaud Larher (MOF 2007).

The finale is made by three variations, milk, amber and dark chocolate pralines on a dark base filled with a very fluffy mousse, very well implemented by Alexandere Gely.

After a short chat at the exit with Lukas Kappeler, we make our way home after a successful evening.