Culinary Highlights

Schloss VAUX – Sparkling Wine Producers
(1)
Aperitif

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Excelsior Hotel Ernst | taku | Mirko Gaul
(2)
Salmon trout from the Bergisches Land
Tandoori-Spice | Chilli | Coriander

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CLOSTERMANNS HOF | Thomas Gilles
(3)
Strawberry
Lovage | Peanut | Lupin Miso
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Luis Dias – The Restaurant | Luis Dias
(4) 
Forest
Cucumber | Mint sorbet | Char

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NEW: Fine Food Days Wine
Van Nahmen
(5)

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Gruber's Restaurant | Denis Steindorfer
(6)
Wild garlic Fagottini
Asparagus | Goat's cheese | Dried apricot

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Silver Fern Farms | Shannon Campbell
(7)
Deer loin
Barbecue | Blackberry | Pumpernickel | Lemon | Jus | Chilli Rhubarb
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Water Tower | Bar Botanik | Etienne Körner
(8)
Scotch egg
Hollandaise Espuma | Wild Garlic | Bacon Crumble | Mashed Potato
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Grandhotel Schloss Bensberg | Marcus Graun
(9)
Chilled almond and garlic soup
Parsley pesto | Mackerel
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The Fourth King | Jaspreet Dhaliwal-Wilmes
(10)
Home-smoked duck breast
Homemade sweet and sour sauce | Cauliflower salad
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La Cuisine Rademacher | Marlon Rademacher
(11)
Celery Mille-feuille 2018
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KölnSKY | Sönke Hültgen
(12)
Choux au Craquelin | Rhubarb | Amalfi Lemon Cream | Strawberry
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HENNE. Wine Bar | Hendrik Olfen
(13)
Veal tartare
Mussels | Capers | raw mushrooms
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Pflüger Winery
Ginsanity
(14)
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Kirberg Catering | Volker Beuchert
(15)

Bornheim Asparagus | Vegetable Ham | Bread Foam
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Wolkenburg | Peter Golla
(16)
Rabbit
Ricotta | Mushrooms | Chives
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Restaurant Maximilian Lorenz | Maximilian Lorenz
(17)
Smoked Arctic char tartare
Cucumber | Buttermilk | Salmon | Caviar
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Weingut Johann Baptist Schäfer
Peters Kölsch
(18)
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GLISS Caffee
(19)
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Motorworld
(20)
Cake selectionl
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Sahila – The Restaurant | Julia Komp
(21)
Gazpacho
Honey tomato | Cucumber | Pepper
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Seepavillon by Kaiserschote André Karpinski
(22)
Flaméd Arctic Char
Asparagus and Lemon Balm Risotto | Herb Panko | Dill Oil
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Big Green Egg | Martin Temme
(23)
Layered praline of cold-smoked salmon
Wild Broccoli | Thai Curry Coconut Sauce