Sascha

Perrone

A dish by chef Lukas Jokobi in the modern European-Asian fusion Restaurant "zweigleisig" in Düsseldorf: oyster with fermented beetroot and gin.

A dish by chef Michael Dylling in the "Palmgarden" restaurant in Dortmund / Germany: turbot with truffles, mushrooms, and Jerusalem artichoke.

An incredibly creative interpretation by chef Benajmin Peifer in the Restaurant "Intense" that takes a regional classic from the german region Rheinland-Pfalz to a new level. The individual components are a macaron made from sauerkraut juice, terrine made from duck liver, gelled onion jus with pickled mustard seeds and chips from Palatinate black pudding.

A dish with langostino by Chef Pierre Beckerling in the restaurant IUMA by Dyllong & De Luca in Dortmund - Germany. IUMA is a restaurant with an international atmosphere and cuisine inspired by Japan, which also remains true to the products from the local region.

A dish from Tuscany. Cutlets with figs, pine nuts and herb crust. Made by Chef Gianluca Casini at Restaurant L‘arte in Cucina - located at Dusseldorf | Germany.

A delicious dish with asian flavour by Chef Bastian Falkenroth at Michelin-Star Restaurant NENIO located at Dusseldorf | Germany.