The Berlinale Palast opened its doors to 1,600 guests for the festive opening reception of the 76th Berlinale. For the third time in a row, our team had the privilege of providing the culinary accompaniment for this special evening. The atmosphere was very lively, with palpable anticipation for the upcoming film highlights.
With our flying service and live cooking stations, we surprised guests with creative compositions, almost exclusively vegan, complemented by selected vegetarian options. Guests started with young grilled corn with chicory coffee and garden cress, rehydrated heirloom carrots with wine yeast, and oven-roasted celery with truffle cream and fresh apple. Pumpkin cream with caramelized walnuts or marinated colorful beets with goat cheese continued the culinary journey. Crisp som tam salad with kohlrabi, fried beech mushrooms, and plum sauce brought freshness to the plates.
Main courses such as oyster mushrooms in Berlin jus with two types of celery and romaine lettuce, black salsify with parsley vinaigrette, and vegan scallops in dashi vinaigrette proved that plant-based cuisine can be sophisticated and exciting. The meal was rounded off with dessert creations such as carrot cake with caramel and white chocolate and frozen cucumber and raspberry bites with elderflower.
We would like to thank our partners and the Berlinale team for their trust and great cooperation. An evening like this combines culinary creativity
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