A reception in the Rotes Rathaus is always something special: 270 invited guests came together at the beginning of December at the invitation of Charité's Occupational Medicine Center. In keeping with the date, we developed a Christmas menu, served as flying food, with the dishes arranged directly on basalt plates.
To kick things off, we presented hand-cut Pomeranian beef tartare on sourdough bread, accompanied by butter chicken puff pastry puffs with curry leaf and mango. We also served pickled fjord salmon with horseradish crème fraîche and preserved lemon. There was also a cream of grilled pumpkin, pumpkin parmesan crunch and pickled butternut squash. The main course offered classic winter cuisine with a contemporary twist: kale with live sliced smoked beef brisket, complemented by foamed horseradish velouté and crispy pearl barley. As a vegan alternative, we served oven-roasted root vegetables in a mustard vinaigrette, refined with roasted hazelnuts, apple gel, pickled mustard seeds and nasturtium. To finish, guests could choose between two desserts: a classic tarte tatin with tipsy vanilla sauce or a vegan cheesecake with cherries and gingerbread crumble.
A big thank you to Marco Gölzenleuchter and Maren Scherber from the Charité Occupational Health Center for their cooperation and trust.
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