| Category | Meal | Author | Type of cuisine | Difficulty | |
|
|
"fusionchef" cocktail tomatoes
 25 min. |
Andreas Miessmer |
German |
 |
 |
|
|
Apricots in Monbazillac
95 min. |
Andreas Miessmer |
German |
 |
 |
|
|
Basic Recipe: Cooked Chicory in Orange Juice
30 min. |
Detlev Ueter |
|
|
 |
|
|
Bush beans with olive oil
55 min. |
Andreas Miessmer |
German |
|
 |
|
|
Cape Grim Beef Tenderloin, Pumpkin and Asparagus, Spiced Jus
|
Peter John Rollinson |
|
 |
 |
|
|
Carrot spears with orange and ginger
82 min. |
Andreas Miessmer |
German |
|
 |
|
|
Cocktail tomato confit
25 min. |
Andreas Miessmer |
German |
|
|
|
|
Cod
21 min. |
Alvin Leung |
x-treme Chinese |
|
 |
|
|
Crispy Seared Duck Breast "Carbonnade"
4 hours |
Chris Salans |
|
|
 |
|
|
Cured Belly Bacon, Smoked Eel, Yellow Pepper and Lemon Mayonnaise
ca. 74 hours |
Edwin Soumang |
Dutch |
|
 |
|
|
Duck Prepared Two Ways, Salad, Dark Plum Glaze
375 |
Darren Teoh Min Guo |
Modern Malaysian |
|
 |
|
|
Fish filet
20 hours |
Effilee |
German |
|
|
|
|
Foi gras
160 nin. |
Alvin Leung |
x-treme Chinese |
|
 |
|
|
Ice cream
120 min. |
Effilee |
German |
|
|
|
|
King crab with peas, almond & cress
120 min. |
Jonas Mikkelsen |
|
|
 |
|
|
Kingfish
|
Ryan Clift |
|
|
 |
|
|
Marinated Beef with Raisins
90 hours |
Heiko Antoniewicz |
German |
|
 |
|
|
Marinated melon slices
50 min. |
Andreas Miessmer |
German |
|
 |
|
|
Mashed potatoes
120 min. |
Effilee |
German |
|
 |
|
|
Melon balls in Aperol
30 min. |
Andreas Miessmer |
German |
|
|
|
|
Miral duck breast with puree of beetroot, pear and chard
110 min. |
Heiko Antoniewicz |
German |
|
 |
|
|
Monkfish with savory roulade
210 min. |
Andreas Miessmer |
German |
|
 |
|
|
Müritz Char candied with Verbena Oil, Pistachio Emulsion and Salmon Skin Crumble
|
Michael Kempf |
|
|
|
|
|
Onion Soup Parmesan
|
Heiko Antoniewicz |
|
|
 |
|
|
Parmesan Consommé
115 min. |
Richard Rosendale |
|
|
 |
|
|
Pears, Beans and Bacon - Belly of countrybred pig, pear confit, jus of savory
39 hours |
Nils Henkel |
|
|
 |
|
|
Pears, Beans and Pork belly
26 hours |
Effilee |
German |
|
 |
|
|
Pickled Chicken, Red Wine Sauce, Broccoli and Shallot Potatoes
|
Detlev Ueter |
German |
|
|
|
|
Pike-perch cooked in Verbena oil with lemon butter
30 min. |
Frank Buchholz |
|
|
|
|
|
Polar Sea Cod with Mumbai Curry, Lacquer of Crustaceans, Mildly Smoked Letcho with Bergknaupen
|
Michael Kempf |
|
|
|
|
|
Pole beans with lardo
90 min. |
Andreas Miessmer |
German |
|
|
|
|
Pole beans with rosemary
92 min. |
Andreas Miessmer |
German |
|
|
|
|
Red snapper filet
60 min. |
Andreas Miessmer |
German |
|
 |
|
|
Roast Pork with Radishes and Potato Dumpling
|
Heiko Antoniewicz |
|
|
 |
|
|
Roast Saddle of Venison
140 min. |
Heiko Antoniewicz |
German |
|
 |
|
|
Romanesco broccoli
70 min. |
Andreas Miessmer |
German |
|
 |
|
|
Roulade of Quail with Goose Liver
115 min. |
Detlev Ueter |
|
|
 |
|
|
Saddle of Venison poached with Red Cabbage Juice and Cinnamon Blossom, Hokkaido Pumpkin
|
Michael Kempf |
German |
|
 |
|
|
Saffron fennel slices
80 min. |
Andreas Miessmer |
German |
|
|
|
|
Schwäbisch Hällisch Pork Belly cooked for 48 Hours
48 hours, 30 min. |
Frank Buchholz |
German |
|
|
|
|
Simmental Beef
230 min. |
Heiko Antoniewicz |
German |
|
 |
|
|
Skirt Steak – fermented Beans and Ginger
|
Heiko Antoniewicz |
|
|
 |
|
|
Smoked foie gras torchon, orange marmalade, pickled vegetables, pistachio praline, toasted brioche
ca. 48 hours |
Benjamin Cross |
|
|
 |
|
|
Spicy Chinese Short Ribs
12 hours 30 min |
Cindy Kowalyk |
|
|
|
|
|
Spring vegetables
60 min. |
Andreas Tuffentsammer |
German |
|
 |
|
|
Steak
45 min. |
Effilee |
German |
|
 |
|
|
Suckling pig
410 min. |
Alvin Leung |
x-treme Chinese |
|
 |
|
|
Tandoori Chicken with Raita Sauce
ca. 8 hours |
Cindy Kowalyk |
|
|
|
|
|
Traditional Goose
|
Oliver Scheiblauer |
|
|
 |
|
|
Turbot Fillet with Celery Scales Served on -Estragon-Fumet
40 min. |
Udo Schulte |
Mediterranean |
|
 |
|
|
Veal kidney with Jerusalem artichoke and quince
120 min. |
Andreas Tuffentsammer |
German |
|
 |
|
|
Veal tenderloin with mango relish
142 min. |
Andreas Miessmer |
German |
|
 |
|
|
Venison with chestnut, celeriac and blood sausage
60 min. |
Andreas Tuffentsammer |
German |
|
 |
|
|
Wagyu
50 min. |
Alvin Leung |
X-treme Chinese |
|
 |
|
|
Watermelon balls in sherry
30 min. |
Andreas Miessmer |
German |
|
 |
|
|
Wild Sea Bass with Beetroot and Pommery Mustard
7 hours |
Steffen Mezger |
German |
|
 |
|
|
Young carrots with lemon grass
75 min. |
Andreas Miessmer |
German |
|
 |
|
|
Young saffron fennel
67 min. |
Andreas Miessmer |
German |
|
 |
| |
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