Six-Toque Indulgence at the Genussgipfel Seefeld

On 27 April 2023, six toques cooked together in the kitchen of the Alpin Resort Sacher to mark the finale of the Seefeld Genussgipfel culinary summit. Four toques were brought by "Chef of the Year" Peter Girtler from South Tyrol, while Sacher head chef Kai Küpferle contributed two. Around 70 guests enjoyed the "six-toque menu", dedicated to the theme of regionality and seasonality in Tyrolean and South Tyrolean gourmet cuisine.

For his guest appearance at the Alpin Resort Sacher, it was important to two-star, four-toque chef Girtler to establish a connection with the region and with the existing cuisine of the highest-altitude Sacher. He was supported in this by Kai Küpferle, who has been working in the kitchen of the Alpin Resort Sacher since the summer of last year, along with the Sacher kitchen team.

Amuse-bouche

• Liquid vitello tonnato / cod / green tea jelly
• Smoked eel / South Tyrolean apple / cucumber
• Herb crème brûlée / cress / mountain honey
• Pork rib praline / organic carrot / ginger

Menu

• House-cured sapphire salmon / shallot / rhubarb / pumpernickel / Seefeld yoghurt
• Speck dumpling "Stafler 2016" / brown butter foam / chive oil
• Alpine char / red curry / Eisack Valley wine kraut / puffed skin
• Tyrolean organic veal, two ways / green asparagus / carrot / pommes dauphine / Meaux mustard
• Sacher praline / passion fruit ice cream / cocoa jelly