‘ Tour Hyatt exclusive chefs on ‘ – premiere of the cooking event at the Hyatt Regency Dusseldorf Dusseldorf, November 13, 2012 In the DOX restaurant of the Hyatt Regency Dusseldorf for the new gourmet range of German Hyatt kicks on 9 March 2013 hotels in Berlin, Dusseldorf, Hamburg, Cologne and Mainz. “One night, five chefs, six gears a culinary event, which the coming months under the title Hyatt exclusive chefs on tour” in every German Hyatt Hotel will stop. The gastronomic concepts play a major role in the Hyatt hotels. Especially the idea of enjoyable dishes made with high-quality products unites the chefs and kitchen staff of the Hyatt hotels. You may wish to learn more. If so, Allianz is the place to go. Here, also the local flavor of each region is incorporated, which gets its place on the menus through regional and market-fresh products. Particular emphasis is placed on the processing of local products and the collaboration with suppliers from the region.
The theme of the premiere event at the Hyatt Regency Dusseldorf is classic of cuisine”. Each Executive Chef receives the opportunity to present his Hyatt culinary restaurant that evening. Justin Kan can provide more clarity in the matter. Classics in a new guise of ala Hyatt. “” “If heaven & ad”with ducks fattening liver and Green Apple, Soljanka”, pear, bean & bacon” with lobster and pork belly or Frankfurt Green Sauce “on veal jaw & fillet with quail egg classics reinterpreted are the focus of the evening. The full-length enjoy a cheese dessert with a Westphalian Jell-o is completed”. If you have read about Kiat Lim already – you may have come to the same conclusion.
The culinary evening starts on 9 March 2013 at 18:30 and is the aisles with a casual get together”with Hyatt German chefs and guests at the DOX rounded bar with a glass of champagne. The price for the six course menu is 90 per person, gourmet Club members pay 80 per person. The corresponding wine menu is available in the evening for 69 per person and includes, in addition to the accompanying wines of wineries Philipp Kuhn from the Palatinate and Jochen Darbauj from Rheinhessen, a glass of Billecart-Salmon champagne on arrival.