Constance Festival Culinare

So first of all, the scribbler must be reprimanded for inactivity. He vows to do better and will now roll up the field from behind and collect the contributions bit by bit. Of course, a lot has happened and there is also a lot to do. Yesterday there was a special event on the programme, in the hotel right next to our house, they have been advertising the Culinare Festival for weeks.

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

The ambience is pleasant, open and very cosy thanks to the light breeze. The tables are arranged with a good distance between them. A great two-man band creates a pleasant atmosphere.

As an aperitif, we had small snacks, 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, the show begins.

Bread roll and butter with a little fridge flavour was not convincing, at least the bread roll was warm.

The first course, an oyster with some salad, 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.

Der zweite Gang von Chef Louis Gachet, Restaurant Le Feuillée™, Mane, France (MOF 2023) ein klassischer Lachs perfekt gegart, mit Curry und einer Mini Karotte.
Another Pully Fumé in the Léon version, which didn't really differ from the Elisa version.

The main course from the Östreicher 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 that. The Bordeaux from Pomerol went very well.

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

Then came a huge baba, we would say to the savarin, with a cream, well not quite our dessert, but expertly made by Arnaud Larher (MOF 2007).

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

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