Not only the passion for cooking is what drives Christian Jürgens on a daily basis. His enthusiasm for the job also motivates him anew every day. Whether it’s running a few laps or powering out in the gym – for him sport is the ideal balance to his stressful...
Ingredients For the apricot and onion ragout 40 g champagne or sparkling wine 100 g white wine 2 tsp Zentis apricot jam Some apricot vinegar 5 apricots 30 g silver onions from a glass, halved 1 tsp cornflour For the sheep and goat cheese mass 150 g Petit Brebis (fresh...
Preparation Rinse chicken breast with cold water and pat dry. Cut the meat into 2 cm cubes. Clean, wash and dry the spring onions. Cut the sticks into 4 cm long pieces. Cut 2 cm from the bottom of the asparagus and peel the lower third and cut the stalks into 4 cm...
The summer has already shown its hottest side several times this year. So who doesn’t like the idea of light cuisine? For Wir in Bayern Christian Jürgens was inspired by Thai cuisine on 17 July. With Hendlbrust (chicken breast), peanuts, fine spices and green...
In the current ranking by Restaurant-Ranglisten.de, the Überfahrt team from the Tegernsee achieved a sensational fourth place. We are very happy about this top position. For the calculation of the world ranking list, the four best grades in the restaurant guides...
