It’s been raining stars

10 Mar 2015
2 min read
The Rheingau Gourmet & Wine Festival welcomed international Michelin-star chefs and talents.

The Rheingau region in Germany has again become the epicentre of good taste and a magnet for gourmet fans. Nearly 50 Michelin stars met from 26 February until 11 March 2015 at major gourmet festival in Eltville: dinner, cooking shows and luncheons with numerous three-star and two-star chefs and international cooking stars from Hong Kong, Bangkok, Mexico City and Santa Barbara. Guests were delighted to meet South African chef Benny Masekwameng ofthe Tsogo Sun Group and Renu Homsombat from restaurant SaffronBanyan Tree Hotel in Bangkok, one of the best chefs in Thailand.

Other international gourmet stars included (Pujol, Mexico City) and ** (Restaurant Amber, The Landmark Mandarin Oriental, Hong Kong), ** (Manresa, Los Gatos, CA), Onno Kokmeijer** (Ciel Bleu Restaurant, Hotel Okura Amsterdam), Marc Fosh (Marc Fosh, Mallorca) and ** (Le Domaine de Capelongue, Bonnieux, France). From Germany the best of the best made appearance, such as three-star chefs , , , , and as well as Jean Claude Bourgueil**, Simon Stirnal* and Sebastian Lühr*.

The culinary delights were paired with accompanying wines by some of the world’s best wineries from Bordeaux, Burgundy, Provence and the Rhone, from Burgenland, from Tuscany, Piedmont and Sicily, from the Swiss Valais, fromRioja, Ribera del Duero and of course from the Rheingau and the otherGerman wine regions. Exclusive digestifs such as Rochelt and Nonina made the dining experience complete.

The festival also saw some spectacular wine galas with rare vintages of Roederer Cristal, Le Montrachet of the Domaine Romanée Conti, Château Lafleur and Château Yquem. Also a highlight was the lunch with Château Leoville-Las-Cases in 30 vintages, the rarities dinner with 30 vintages ChâteauMouton Rothschild and “Best German Pinot Noir” with 18 top winemakers, personally presenting their wines.

Guests were also enjoying cooking demonstrations, workshops and lunch with topics such as New Cooking Techniques, Caviar, Original Kobe Beef,Lobster, Truffle and Spices.

The festival attracted around 6,500 gourmet lovers from around the world.