A seated dinner for the Berlinale, in the middle of The Feuerle Collection, a private museum for contemporary art, historical Khmer sculptures from the 7th to 13th centuries and imperial furniture from China - housed in a former telecommunications bunker in Berlin-Kreuzberg. This is exactly where the dinner took place, embedded in the extraordinary collection. One hundred guests, one table - a moment in which space, art, event and our menu came together seamlessly.
Our food concept: a three-course menu, developed especially for the Berlinale, inspired by the red of the Berlinale. To start, we served vintage carrot and celery in carrot dashi, with red shiso, pickled mustard seeds and an emulsion of cold-pressed rapeseed oil. For the main course: grilled black oyster mushrooms in a spring leek marinade, on pea hummus with wild broccoli. For dessert: a white chocolate snowball with pickled cinnamon plums and crispy coconut macaroons.
Thanks to the entire Berlinale team for their trust. We look forward to next year - as the official catering partner of the 76th Berlinale.
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