On 20-21 September, under the slogan “three generations are cooking for a good cause”, Eckart Witzigmann (“Chef of the century”), Thomas Martin (Louis C. Jacob, Hamburg, 2 Michelin stars) and Sven Brechtmann (14 points Gault Millau) came together in the kitchen of Brechtmanns Botschaft in Scharbeutz, Germany.On FridayandSaturday, guests experienced a stunning tasting menu including corresponding drinks (aperitif, wine, water, coffee and digestif) at the packed restaurant on Scharbeutz beach.
The connection of the three generations of chefs is easily explained: Sven Brechtmann was mentored by Thomas Martin in Hamburg who in turn learned cooking from Eckart Witzigmann.
From each menu, €10 were donated to the Paulinchen charity, an initiative for fire-injured children. Before handingover the cheque to Prof. Dr. Peter Mailänder, Chief of Plastic Surgery at the University Hospital SH in Lübeckon Saturdayevening, the guests enjoyed an exclusive menu on both days. Thomas Martin presented his Scottish organic salmon coated with herbs, caviar and crème fraîche and North Sea Turbot with Café de Paris flavours, while the head of the house, Sven Brechtmann, showcased his Variations of Tuna served with three kinds of pickles. The Munich-based celebrity chef Eckart Witzigmann presented his Lobster with artichokes and bean essence and Oxtail filled with porcini mushrooms and pearl onions. Witzigmann, who for the first time cooked in Schleswig-Holstein, followed Brechtmann’s and FOUR’s invitation and was very pleased with the success of the event: €1,500 were raised for Paulinchen, €1,200 of which from for the donations of guests, and raised to a total of €1,500 with the €300 donates by FOUR.