Group exhibition and catalogue presentation
18 / 08 / 21 to 20 / 02 / 22
The best of 20 years
With Sonja Alhäuser , Heather Allen, Dorothee Berkenheger, Markus Binner, Lis Blunier, Fritz Bornstück, Stephan Brenn, Christina Bunk, Elizabeth Demaray, Diana Dotson, Maurice Doherty, Irena Eden, Margret Eicher, Roland Fuhrmann, Axel Geis, Pierre Granoux, Lennart Grau, Julien Grenier, Johanna Hasse, Patrick Huber, Stephan Hüsch, Guisun Jang, Arnd Kaestner, Kain Karawahn, Doris Koch, Volker Kreidler, Astrid Köppe, Kühne/Klein, Inés Lauber, Stijn Lernout, María Linares, Ute Lindner, Ulrike Mohr, Oliver Möst, Bruno Nagel, Bodo Niggemann, Jennifer Oellerich, Christina Paetsch, Pfelder, Patrick Pilsl, Claudius Pratsch, Aaron Rahe, Susanne Ring, Bärbel Rothhaar, Harro Schmidt, Uwe Sennert, Johanna Smiatek, Henrik Strömberg, Martin Städeli, Hiroko Tanahashi, Ines Tartler, Peter Thol, Josina von der Linden, Lotta Weigl, Sador Weinsclucker, Markus Wirthmann, Renate Wolff, Simone Zaugg, Dida Zende.
Catalogue design: www.yannick-nuss.de
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Apéritif: Spumante Casa Gheller Veneto
SONGS FROM THE WOOD BY MARKUS WIRTHMANN AND PETER LANG
“Table picture with green landscape”
Wild herb salad, rocket, spinach salad with lemon dressing
Potato brandy with egg and lemon balm
Black salsify with pumpkin seed oil and rosemary
Almond-parsley pesto
Baked sweetbreads in a herb coating
Rosehip
2017 Vogelsang, Trittenheimer Apotheke Riesling, Loersch Winery, Mosel
BONE CHAR FROM ULRIKE MOHR
Roasted Loup de Mer,
Fennel puree with tarragon and Pernod,
polenta with cuttlefish and nut butter
Black garlic maionnaise,
Fermented walnut
2019 Chardonnay, Domaine Arsac Argance, Ardèche (wood)
MUSSEL GIRL AND AMORETTE MELT BY SONJA ALHÄUSER
Stuffed chicken in 5 colours
Roman cabbage with cinnamon, sugar and parmesan
2020 Pinot Noir Craft, Jürgen Leiner, Palatinate
LIFE IN THE SMARTBOX BY JOHANNA HASSE
Crostata al Limone:
Lemon tart, almond ice cream
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Apéritif: Spumante Casa Gheller Veneto
THE BENTO BOX IN THE FOOD RANGE OF UWE SENNERT AND WERNER DEGREIF
“After dinner to the home”
Breaded and baked pike perch marinated in a lemon white wine broth,
green salad, potato-cucumber salad, marinated beetroot
Vegetarian: Baked and breaded celery
2019 Domaine Faller Macerat Pinot, Alsace
KINGDOM OF HEAVEN, MANIC ZEPPELIN SNAPSHOTS BY ROLAND FUHRMANN
Mulligatawni Indienne
Peppery curry soup from the Indian-English cuisine with duck
Vegetarian: with sweet potato
2016 Déja Fruit, Pinot Noir Rosé, Alexander Heer, Rheingau
HOMAGE TO ANGEL KANCHEV BY IRENA EDEN AND STIJN LERNOUT
A hospitable meal
Braised shoulder of lamb and baked leg of lamb
with olives, lemon and cinnamon, apricot rice
and aubergine with walnuts
Vegetarian: buffalo mozzarella in tomato-olive sauce
2010 Domaine Nivet Galinier Les Aspres, Côtes du Roussillion
CITY MAKES YOU FULL BY ANJA FIEDLER AND SABINE HILSCHER
Everything from the tree
Stuffed maple leaves with fir-top rice,
spruce needle parfait and honey syrup and pickled elderflowers
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Apéritif: Spumante Casa Gheller Veneto
THE INFILTRATION OF THE ALPS BY LIS BLUNIER
Colours
Yellow pepper parfait
Fennel puree with parsley and tarragon
Sweet potato mousse with saffron
Beetroot with balsamic vinegar and honey
leaves and vinaigrette
2019 Vogelsang, Trittenheimer Apotheke Riesling, Loersch, Mosel
KING AND QUEEN BY COCO KÜHN
Prussian court cuisine in the time of Frederick the Great
Legered caper soup with roasted char
2020 Pinot Gris Loam, Jürgen Leiner, Palatinate
M_ask_E GROUP EXHIBITION
C’est un masque
Poached saddle of venison with spruce salt
Black pudding with apple
Quince bread with honey and rose water
Apple – quince puree
Red wine – rosehip sauce
2016 Pinot Noir SL sulphur-free, Hubert Lay, Kaiserstuhl
SORONG 1962 BY TANYA BARNAU SYTHOFF
Cardamom ice cream with papaya seeds
Mango – Coconut – Smoothie
roasted papaya with long pepper and lime oil
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Apéritif: 2019 Domaine Faller Pet Nat Muscat, Alsace
REFETTORIO by ARNDT KAESTNER
Sea fish in juice (recipe by Bartolomeo Scappi)
Sea bass, white wine, apple cider, grapes, saffron, almonds
2020 White Burgundy “Craft” Jürgen Leiner, Palatinate
FIREWATCH ZAGREUS from KAIN KARAWAHN
Polenta Nera (with cuttlefish) and mussels in tomato-chilli sauce
2019 Domaine Arsac Argance, Chardonnay, Ardèche (Wood)
BEHIND THE WHITE FRONT by INÉS LAUBER.
Pink baked leg of lamb in oriental spices
with sultanas and honey, various vegetables with lemon and honey,
couscous with almonds
2012 Orphée, Domaine Courbissac, Minervois
SUER GAZ – ZAGREUS
Rice pudding with cinnamon – pear from the spice stock with rose water