A man with a burning jacket running through the room: We presented our 2025 food concept with a stunt like this. A deliberate statement at our customer event in the Malzfabrik to show that we are on fire: We are on fire, we are on fire - for taste, for dramaturgy, for our guests.
Finger food to start, served in flying service on basalt plates: pink roast beef with Cumberland sauce and chervil, our crab cocktail with trout caviar, dill oil and cucumber rolls, plus a grilled vegetable tartare with burnt leek oil and roasted mayonnaise. The main course is served family-style in bowls on the tables: braised leg of country chicken with winter truffle. The vegan offering: sunken Filderkraut - a pointed cabbage from the Fildern region near Stuttgart - in verjus emulsion. Served with creamy mashed potatoes with nut butter, glazed salsify with roasted hazelnuts and young kale with a coarse mustard dressing and cranberries. Then fire and flame again for dessert: Our Creative Director Food, Felix Perger, got out the roofing felt burner and flambéed meringue - a whipped egg white mixture - directly on the grilled nectarine: caramelized on the outside, airy on the inside. Served with vanilla ice cream. And on étagères: our vegan Dubai tart with pistachio and kataifi, a cassis tart with white chocolate and hand-picked macarons from Best Patisserie.
We would like to thank Tina and the Malzfabrik event team for the great collaboration.
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