A seated dinner for over 1,000 people in the middle of the Funkhaus Berlin. Thermo Fisher Scientific hosted the employee event - with a clear attitude and high standards of procedure and quality.
As a global provider of scientific solutions, Thermo Fisher stands for precision and efficiency. This was exactly what was required on this evening. Our team - 75 service staff alone - served 1,035 guests a three-course menu at the same time. We started with a vintage carrot, cooked in a strong carrot dashi, combined with fresh chervil, roasted rapeseed and a fine emulsion of cold-pressed rapeseed oil. The main course: a succulently cooked fjord salmon fillet, served with roasted flower sprouts, fregola sarda - a Sardinian pasta - and roasted pine nuts. For the vegetarian version, we combined chicory and leek, cooked sous vide, with a creamy spinach puree. Served with truffle spinach and a light lemon beurre blanc for depth and freshness. For dessert, a vegan fudge cake, served with vanilla cream, pickled Black Forest cherries and a crunchy topping.
We are delighted to have accompanied this evening - and would like to thank Carouline Mouchiroud for the great collaboration.
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