A culinary highlight at the end: the NO2 Ice Cream. Prepared live with liquid nitrogen, we served a particularly spectacular dairy ice cream - combined with a pop of soda, crunchy raspberries and candied fennel seeds. In addition to this show-stopping moment, two other dessert stations rounded off the evening: a moist raw cake with chocolate, vanilla foam and caramel popcorn as well as a Späti station with sweet classics to grab - including sherbet ufos, sour apple rings, sugar chains, nappo, chocolate kisses and mini chocolate bars.
Prior to this, we served a set menu for 480 guests at the gala dinner at Theaterfabrik München. We started with crispy sourdough bread with Mediterranean rouille butter and Maldon salt. This was followed by a starter of romaine lettuce with braised butternut squash, amaranth and a dressing based on Styrian pumpkin seed oil. For the main course, there were three options to choose from: tender leg of Paderborn country chicken on mashed potatoes with Vichy carrots and jus; Havel pikeperch with bimi, fregola sarda and passion fruit beurre blanc; and a vegetarian option with artichoke base barigoule, also accompanied by bimi, fregola sarda and passion fruit beurre blanc.
It was a special evening with a seated gala dinner and dessert stations under the sparkling chandeliers of Theaterfabrik München.
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