An Easter Feast with the S.Pellegrino Young Chefs
4 chefs present what’s on their Easter table this year
Holidays are always a good time for extravagant
cooking and eating—and Easter is no exception. Plus, there are lots of
traditions and special foods that go along with each day of the long weekend:
Eating greens on Holy Thursday, fish on Good Friday, something baked on Holy
Saturday, and ending with a great meaty feast on Easter Day! If you’re still
looking for a proper, festive menu, we can help you out!
Last year, we met some talented
S.Pellegrino Young Chefs for a gourmet Christmas menu. This year, we drove cross-country
again to find the very best recipes for Easter.
Our Easter feast starts with Salmon Carpaccio with
Asparagus Panna Cotta. This seasonal recipe was created by Matthias Walter, who
invented a tool especially for this dish—the “Crunch-Roll 1.0”. If you don’
have it on hand, you don’t have to skip the whole recipe. You can also use a
thin metal pipe for preparation, or cut out the step altogether by serving
fresh white bread with this dish instead. This recipe requires preparation of
some components a day ahead, so you’ll only need to finish a few things on
Easter Day, therefore saving some time to spend with family and friends.
Matthias Walter has always been a chef, already helping
out his parents in their country inn when he was a child. He currently cooks as
sous chef at ‘Burgrestaurant Staufeneck’.
Matthias won the German-Austrian award of S.Pellegrino Young Chef 2016.
Our Easter Feast’s main
course is cooked by Benjamin Fischer, who serves Lamb with Mashed Wild Garlic
Potatoes and Chorizo Cassoulet. He modernizes this traditional dish and serves
it in plain elegance. Without any exorbitant bells and whistles, this recipe’s sophisticated
simplicity is sure to impress your guests.
Benjamin hasn’t defined
himself by any specific style of cooking so far, but experiments with different
directions with a cosmopolitan approach. In essence, he simply cooks what he
likes. Via various stations, from Rügen to South Africa, he came to Leipzig,
where he works as sous chef at ‘Brasserie Le Grand’ at ‘Hotel Steigenberger' since the beginning of the year.
There’s no proper menu without a sweet and
delightful grand finale. In this instance, Marcel Traber serves Mascarpone Cream
with Rhubarb and Raspberries. This recipe satisfies with an unusual combination
of ingredients—rhubarb and sweet raspberries meet salty pretzels and sour lime to
form a harmonious flavor profile.
Marcel works as sous chef at the pop-up-restaurant ‘Oben’ at ‘Mannheimer Manufaktur’. The
restaurant received a Michelin star at their old location, but had to move
after a flood. Before, Marcel had been cooking at Hotel Adlon in Berlin for two
years. He always tries to use as many regional ingredients as possible in his
Schinko from Austria is serving a very special extra for our Easter feast. This
Braided Easter Bread with Jam combines traditional ingredients in a modern
dish. Of course, this would be a great recipe for coffee and cake in the
afternoon, but it is also perfectly suited as a gift for your guests. Therefore,
simply fill jam in small jars and wrap up bread in a small box or cellophane
working as chef at ‘Heurigenhof Bründlmayer’ in
Langenlois, Austria this year. He develops recipes that are easy to digest and
describes his cooking style as brave and creative. He strives to present ingredients
as naturally as possible, while still combining them in interesting compositions.
We wish you a wonderful time
with family and friends, and a wonderful Easter feast!
Published on 31. März 2017