Gourmand Guide

A taste of Schwarzreiter by Michelin awarded Chef Maike Menzel

Grand Hotel Kempinski Riga
Reading time 3 minutes

Maike Menzel – youngest Michelin-Awarded Chef in Germany Hotel Vier Jahreszeiten Kempinski Munich.

29-year-old Maike Menzel and her team at Munich’s Schwarzreiter restaurant at the Hotel Vier Jahreszeiten Kempinski Munich have been awarded one of the prestigious Michelin stars, making Maike Menzel the youngest chef in Germany holding this accolade. Only last August, Maike took over the culinary helm from Anton Pozeg, who had also been awarded a Michelin star for his gastronomic mastery at the Schwarzreiter.

“This star means a lot to me and my team. Additionally, it is an honour to be the youngest chef receiving this recognition.”

The young Executive Chef is delighted to have retained the award for the restaurant. Maike impresses her guests with her very own interpretation of the “Young Bavarian Cuisine”, which focusses on regionality and innovative lightness, which Maike Menzel achieves by using light vegetables instead of heavy side dishes.

1558509847705163 ronalds petersons

Ronalds Pētersons – 2018 the best sommelier in the Baltics

Ronalds experience comes from years of working in the industry and winning title of Best Sommelier of Baltics 2013 and 2018, as well as competing in Europe Sommelier Championship in 2014 as well.

"Wine and food match is always a challenging, but working together with a chef from a high level Michelin stared restaurant should make the matching easier.”

Matches will be based on my preferences, that are ussualy underlined by wines with low intervention, terroir expressions and wines that tell story of the year of the harvest. During the two evenings guests will experience wines from classical wine producing countries like France, Italy, Spain, Germany, Portugal and not so often seen Slovenia and Austria.

MENU

AMUSE BOUCHE

Spätzle | “Schüttelbrot” | Apple-Sauerkraut

Allgäu Emmental Cheese

~ 1701 Sebino IGT “Surnat” 2017, Lombardy, Italy


 

COLD APPETIZER

Hamachi | Cucumber Wasabi Foam

Green & Red Radish | Green Tea

~ Weingut Dondechant Riesling Trocken “Hochheimer Domdechaney” 2013 VDP Erste Lage, Rhiengau, Germany


 

HOT APPETIZER

Confit Organic Country Egg | White & Green Asparagus

Wild Garlic Cream | Brown Butter Espuma

~ Movia “Veliko Belo” 2011, Groška Brda, Slovenia


 

FISH MAIN COURSE

Poached Sea Bass | Salicorne | Mustard Seed & Gel

Fresh Marinated Swede | Daikon Cress Oil

Sea Buckthorn Gel | Tarragon Yoghurt Espuma

~ Pierre Frick “Voyage“ Non-vintage, Alsace, France


 

MEAT MAIN COURSE

Fillet & Cheek of Vea

Colorful Carrots Glazed in Honey-Chili-Lacquer

Buckwheat Risotto | Wertacher Gaiss Cheese

~ Weigut Prieler Blaufrankisch Leithaberg DAC 2014, Burgenland, Austria


 

DESSERT

Strawberries | Cream with Dark Chocolate | Mascarpone

Vanilla | Bergamot

~ Chateau Bouscasse Pacherenc Doux “Vendemiaire” 2010, Sud Ouest, France


 

Grand Hotel Kempinski Riga

8th floor · entrance from Aspazijas Blvd. 22, Riga

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