Eulalia

Twarog

This is a photo of pralines by @kevinkugelchocolatier.

The praline is called “Miso Caramel” – a milk chocolate shell filled with a self-made cocoa and vanilla miso, which we created together with our partner @schwarzwaldmiso. The technique is a special airbrush stamp look using natural colors. For a very exclusive event, we wanted to create an extraordinary flavor composition and combined Asian-spicy notes with sweet caramel.

All our ingredients are of the highest quality, and we use only cocoa from fair and sustainable sources – here we work with our partner @original_beans.

#kevinkugelchocolatier #schwarzwaldmiso #originalbeans

This photograph was taken at @malteshiddenkitchen, a Michelin-starred restaurant in Baden-Baden. The dish centers on lobster, complemented by citrus aromas and sweet-sour pickled kohlrabi. A buttermilk and red shiso cream adds rich and tangy notes, highlighting the main ingredient's flavor.​

#produktorientiert #foodelia #foodphotography #michelinstar #lobsterdish #culinaryart

Seafood Cocktail with Miso
Totanis / Sepia / Calamari

This photograph was taken during an exclusive cooking course, capturing the culinary artistry of Nico and Jörg Sackmann.

Father and son, Nico and Jörg Sackmann, are a dynamic fine-dining duo. Their passion for gastronomy drives them to craft dishes that surprise and delight, blending regional roots with modern techniques.

Jörg Sackmann’s decades of classical expertise meet Nico Sackmann’s fresh impulses, modern approach, and global inspirations. Their balance of tradition and innovation defines their cuisine.

For them, cooking is more than a craft—it’s an art that brings people together and creates memories. Their inspiration comes from the Black Forest, their travels, and constant culinary dialogue. Their cookbook, SACKMANN: Unser Kochbuch, presents 248 exceptional recipes reflecting their philosophy.
Herzliche Grüße
Eulalia Twaróg