Mercedes-Benz S-Class Launch with Celebrity Chef Food

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New S-Class celebrates world premiere in Hamburg with five top chefs. “The Taste of Luxury”: Mercedes-Benz opens “Ten Star Restaurant” for one night only

Celibrity Chef Food

Stuttgart/Hamburg. The stars were out in force at the Airbus facility in Hamburg-Finkenwerder for yesterday’s world premiere of the new S-Class when for one night only Mercedes-Benz opened a globally unique “Ten Star Restaurant” in the Airbus A380 delivery centre. Five German star-rated chefs specialising in different culinary styles were on hand to indulge the approximately 750 international guests from the worlds of politics, industry and media with a variety of culinary specialities. The gourmet creations were served up at several live cooking stations by chefs Juan Amador, Douce Steiner, Tim Raue, Matthias Schmidt and Wahabi Nouri, and formed the crowning touch to the evening’s ‘flying menu’.

With some unique dishes specially arranged for the world premiere, the chefs brought a further touch of refinement to the launch of the new Mercedes-Benz luxury saloon – a vehicle which is an exclusive first-class mobile office and a centre of well-being, all rolled into one. And just as the new S-Class is once again setting standards in terms of luxurious automobility, all five of the chefs are characterised by their exceptional culinary skills.

Juan Amador: veal cheeks in curry sauce, coconut jelly and mango mayonnaise

Juan Amador

Well known and highly praised for his avant-garde compositions and flavour contrasts, three-star chef Juan Amador surprised guests with veal cheeks in curry sauce, coconut jelly and mango mayonnaise. Born in Swabia and with a German/Spanish background, he is regarded as one of the most innovative chefs around. He specialises in classic French haute cuisine as well as in the techniques of molecular gastronomy. In his own creative studio, the 44-year-old chef develops new cooking methods, researches completely new aromatic combinations, and also redefines or completely reinterprets familiar dishes. He earned his first Michelin star at just 25 years of age. He runs the “Amador” restaurant in Mannheim, which is currently rated with 18 points by the Gault&Millau gourmet guide.

Douce Steiner: diced turbot in lemon sauce with green asparagus tips and sorrel

Douce Steiner

Douce Steiner, the first German female chef to earn two Michelin stars, served diced turbot in lemon sauce with green asparagus tips and sorrel. Hailing from southern Baden, she is well known for her love of vegetables and herbs – and also famous for her light sauces. In 2007 she took over the “Hirschen” hotel and restaurant in Sulzburg, in the Margravian region of southwest Germany, from her father, under whom she also served as an apprentice. In 2011, the 42-year-old was named “Rising Chef of the Year” by the Gault&Millau gourmet guide. Two years later she earned her second star with her light, Mediterranean-inspired style.

Tim Raue: wasabi langoustine

Tim Raue

Two-star chef Tim Raue, from Berlin, delighted guests with an Asian dish – wasabi langoustine. The current edition of the Gault&Millau guide describes the work of the 39-year-old chef as a “love affair with Asia”. His dishes are characterised by the careful composition of spices and aromas from China, Japan and Thailand. Deeply rooted in the traditions of Asia, Raue’s creations reflect an intense sense of harmony and a strong balance between sweet, sharp, sour and salty highlights. With 19 points, he is one of the few chefs to come close to the maximum score in the current Gault&Millau guide for his restaurant “Tim Raue”.

Matthias Schmidt: frozen cress with sorb purée and mustard caramel

Matthias Schmidt

31-year-old Matthias Schmidt from Frankfurt am Main is one of the leading creative chefs from the younger generation. As a bold chef, he has earned a reputation which stretches way beyond the boundaries of the banking metropolis. This is because he has turned his back on classic haute cuisine and now works only with (organic) regional products. As part of his approach he opts for little-known products which are not often found in high-end gastronomy, such as sorb and few-flowered leek. His recipe for success lies in the use of often hand-picked ingredients used in his typically innovative style, full of contrasting flavours, to create high-quality, top-class dishes. For the S-Class he created frozen cress with sorb purée and mustard caramel. The two-star chef runs the “Villa Merton” restaurant in Frankfurt. The Gault&Millau guide has awarded the chef’s ground-breaking cuisine 17 points.

Wahabi Nouri: Frisian shoulder of ox braised in ras el hanout with celeriac polenta and pickled mirabelle plums

Wahabi Nouri

Wahabi Nouri was born in Casablanca and has a reputation as something of a wizard when it comes to the finest culinary delights. As such he charmed the guests at the premiere with Frisian shoulder of ox braised in ras el hanout with celeriac polenta and pickled mirabelle plums. His imaginative dishes are considered to be works of art. They are based on classic delicacies from French cuisine, which the 43-year-old chef combines discreetly yet emotionally with influences from his Moroccan homeland, as well as some modern twists. In 2002 he opened the “Piment” restaurant in Hamburg and one year later earned his first Michelin star. In 2010 he was named “Chef of the Year” by the Gault&Millau guide.