On the last weekend of October, two trendsetters will compete at the oldest food festival in Germany: Michael Kempf and the Dane Thorsten Schmidt.
In Berlin, Michael Kempf has cooked up a big fan base in his exotic style restaurant Facil at Potsdamer Platz. On 26-27 October, the newlywed Kempf will bring the flair of the capital and his award-winning culinary art to the Ringhotel Landhaus Gardel. When Kempf assumed the position of head chef at The Mandala Hotel in 2003, he made headlines only a year later as the youngest Michelin star chef in the capital at the age of 26. Gault Millau also praised his wit, creativity and relaxed style. With his two menu options, “Innovation” and “Classics”, the Swabian offers the full range of his craftsmanship – from hearty to delicate to rich in contrast. He finds his energy and new ideas while running marathons. His
two hobbies, running and cooking, are easy to follow at the 4-star Hotel Landhaus Gardel in St. Michaelisdonn at the junction between Geest- and Marschland. In recent years, the Gardel restaurant, thanks to its well-trained chef Marc Schlürscheid, has become very popular as a gourmet venue. With high anticipation, Gardel’s team expects the guest chef, because in addition to having a good time with colleagues, there is always something to learn – from sauces to cooking technique.
Some tickets for the gala on Saturday, 26 October 2013, are still available. The 5-course menu is accompanied by drinks and is priced at €140.
A room at the newly renovated hotel can be arranged in a special package from €50 per person per night. More info atwww.gardels.de, firstname.lastname@example.org, tel: 04853-8030.
Thorsten Schmidt was born in Hesse and grew up in Jutland as the son of a carpenter. The love of wood has accompanied him throughout his life. He grills many of his dishes over wood chips and his delicious oak ice cream is legendary!
For the third time the cooperation Gastliches Wikingland e.V. has invited the Scandinavian trendsetter to the Schleswig-Holstein Gourmet Festival. “Our guests as well as the cooks learn a lot from such an unusual guest chef,” says Klaus-Peter Willhöft, President of the cooperation. On 27-28 October 2013, Schmidt will present his impressive cooking style at Strandhotel Glücksburg, just across the Danish border. The “White Castle by the Sea” with its 36 luxurious rooms and suites, the fireplace lounge and
restaurant Felix offers a place of relaxation and soothing natural indulgences.
In 2005, Thorsten Schmidt and his partner Rikke Malling opened their own gourmet restaurant Malling & Schmidt in the capital city Aarhus in Jutland. Due to popular demand, they moved the restaurant to larger premises in Ega. His Nordic cuisine is determined by experimental fusions, also using raw materials. Schmidt calls his dishes “Organised Chaos” because he confronts his gourmet visitors with the unexpected, where the originality of products and flavours play the main part. His paradise is his local region, where he uses nearly 500 varieties of seaweed from the North Sea in his regional cuisine. His colleague René Redzepi, currently the world No. 2, refers to him as a “pioneer of the Nordic regional cuisine”.
There are still a few places available on 27-28 October where guests can get to know experimental cuisine at its finest at Strandhotel Glücksburg. The 5-course meal, including accompanying drinks (from champagne to digestif), is priced at €159 per person. And if you want to fall asleep with the sound of the splashing waves in your ear, get the festival package from €229 per person. Book here www.strandhotel-gluecksburg.de or tel: 04631-6141-0.
All dates and guest chefs, including film clips, can be found atwww.gourmetfestival.de.