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Yes – Germans can cook! Discover German culinary landscapes and what “Geschmorter Kalbstafelspitz” might be.
- Sunday, 29 December 2013 09:57 | Written by Matthias Tesi Baur
Dear members and friends of the World Gourmet Society,
This week’s post features Executive Chef Marco Wenninger from Grandhotel Hessischer Hof in Frankfurt, Germany.
Chef Wenninger’s menu has been developed especially to bring fine German cuisine to the gourmet’s attention. Most people have heard of German roasts and Schnitzels but do you know what “Geschmorter Kalbstafelspitz mit Frankfurter Kräuterjus” is?
See Wenninger’s menu to discover new German culinary landscapes and if you find yourself in Frankfurt during the festival you should taste it as well!
Bookings can now be made on http://www.world-gourmet-society.com/festival if you want to try Chef Wenninger’s contribution to the festival or one of the other participating restaurants.
You will find following articles in this post:
1.Interview with Chef Wenninger
2.Chef Wenniger’s World Gourmet Society Festival menu to discover new culinary landscapes
3.Pictures of the restaurant and Chef Wenninger‘s cooking skills
I hope you enjoy reading the articles! Please become a member at the World Gourmet Society to comment on this and more articles in our blog section.
World Gourmet Society - A Gourmet Club to Discover Culinary Landscape and Support Young Talents
Interview with Chef Wenninger:
1. Tesi: Dear Chef Marco Wenninger, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?
Chef Wenninger: When I was a little boy and stayed with my grandma in the kitchen, I developed a interest to cook, first for my grandma and family, later for my friends.
2. Tesi: The most underrated cuisine in the world is...
Chef Wenniger: ...the Scandinavian cuisine is for me the most underrated cuisine. Regular if you hear Scandinavian cuisine you only think about herring and ham and as well the German cuisine because the description of the German cuisine is simpler and not very light. Both cuisines are more exclusive as it seems.
3. Tesi: What is your favourite dish and why do you love that dish?
Chef Wenninger: Spätzle, traditional noodles from my home country, thinking of my grandma
4. Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?
Chef Wenniger: I’ll say: if you feel that cooking is deep in your heart do it professional not for hobby
5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?
Chef Wenninger: Both, as well I visit markets to see all various foods or read a lot of books and newspapers. As well I’ll like to do a combination between old and new cuisine.
6. Tesi: What does good food mean to you?
Chef Wenninger: High quality, good taste, natural grown products and animals.
Chef Wenniger’s World Gourmet Society Festival menu to discover new culinary landscapes:
The menu will be offered during the weeks of the World Gourmet Society Festival 2014
20.01. - 20.02.2014
Gebratenes Zandermedaillon mit Salat von roter Bete und Alkmäne-Apfel, Erbsensprossen in Haselnuss-Vinaigrette
Roasted medallion of pike perch with beet root salad and Alkmäne apple, peas sprouts in hazelnut vinaigrette
Sauerampfercrèmesuppe mit Roulade von Zuccamaglio-Renette und Walnuss
Sorrel cream soup with roulade of Zuccamaglio-Renette and walnut
Geschmorter Kalbstafelspitz mit Frankfurter Kräuterjus, karamellisiertem Apfel, Rahmlauch und Kartoffel-Meerrettichmousseline
Braised prime boiled veal with Frankfurter herb jus caramelized apple creamy cabbage and potato-horse radish mousseline
Valrhona Schokoladenmousse mit Elstarapfel- Zimtsabayone und Tonkabohnencrèmeeis
Valrhona chocolate mousse with Elstar apple–cinnamon sabayon and Tonka bean ice cream
Pictures of the restaurant and Chef Wenninger‘s cooking skills:
To book a table at Grandhotel Hessischer Hof / Frankfurt in Germany email
(quoting “Grandhotel Hessischer Hof” in the subject line).
For more information about the festival and the other participating restaurants and chefs across the world please visit