Following our premiere at Berlin's Kraftwerk , we invited around 100 customers to a Deep Taste event in 2020. In the Hall of Mirrors at Clärchens Ballhaus, we presented another facet of our sustainability claim. All dishes were completely vegan - without being obviously vegan. We wanted to show our customers that the renunciation of meat in favour of more sustainable pleasures works in a natural and contemporary way. And so we served, for example, bread pasta with a dough of stale bread and semola - with fine walnut pesto and cauliflower parmesan. Equally surprising and successful was our Celery Döner, a Berlin original, but here made of marinated and grilled celery heads, apple-celery salad, rocket oil and hazelnut cream. Instead of a hot dog we also had our Future Dog with us: with brioche-bun, grilled sauerkraut, roast extract mayonnaise and vegan Wiener sausage. Many thanks to our customers - for their trust and for this wonderful shared deep taste.
By the way: Since the beginning of 2020 Berlin Cuisine has also been operating Clärchens Ballhaus - a great honour and exciting challenge for us.
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