14 Michelin Star Summit
Two-starred chef Christoph Rainer and executive chef Philipp Schlosshauer welcome six highly decorated top chefs from Bavaria for a walking dinner at Hideaway Schloss Elmau. Savor the creations of these master chefs at various cooking stations and watch them prepare their dishes. An inspiring supporting program from our premium partners and vintners, with background music, awaits you as well.
Experience an unforgettable evening full of culinary highlights. Schloss Elmau is more than just a luxury hideaway in an untouched high valley between the Zugspitze and Karwendel Mountains – it is a unique place of longing for traveling aesthetes, spa aficionados, yoga fans, sports enthusiasts, foodies, and lovers of concerts and festivals with the great artists of our time.
Featuring
Tobias Bätz**, AURA by Alexander Herrmann & Tobias Bätz
Ulrich Heimann**, PUR – Kempinski Hotel Berchtesgaden
Thomas Kellermann**, Gourmetrestaurant Dichter – Parkhotel Egener Höfe
Christoph Kunz **, KOMU
Tohru Nakamura ** with Dominik Schmid, Tohru – Schreiberei
Rosina Ostler **, Alois – Dallmayer Fine Dining
Christoph Rainer **, Ikigai – Schloss Elmau
Preliminary program for the evening:
17:00 – Doors open & Get-together with aperitif and flying finger food
18:30 – Presentation of the participating top chefs
& the evening's premium culinary partners
Following this, the food stations will open for the walking dinner.
Tobias Bätz
Tobias Bätz is the team leader, heart, and engine of the two-star restaurant “AURA by Alexander Herrmann and Tobias Bätz” in Wirsberg, and serves as the direct contact for the “ANIMA” future lab. With their distinctive #grenzenloseHEIMAT (HOMELAND unlimited) philosophy, he and his multi-award-winning team set new standards in the culinary world by combining regional traditions with innovative zeitgeist in a unique way. At AURA, Bätz highlights the culinary identity of Franconia’s gustatory epicenter without being dogmatic. He relies on more than 80 regional suppliers for his ingredients, which are refined in the ANIMA Future Lab as soon as they are received. This ensures that maximum flavor is extracted from each product. Only then do Bätz and his kitchen team create an extraordinary seasonal menu that promises an absolute explosion of flavors – the result of double creativity, so to speak.
Ulrich Heimann
“Our cuisine reflects our connection to nature: pure, authentic and reduced to the essentials. The team and I rely on the finest ingredients and their original flavor, deliberately avoiding excessive seasoning – salt and pepper are enough to accentuate the natural harmony. I bring the same passion that drives me to find inspiration in the mountains, to creating dishes that are simple, ingenious, and surprising.”
Tohru Nakamura
“I would describe the cuisine at 'Tohru in der Schreiberei' as European with Japanese influences. Due to my half-Japanese, half-German heritage, both culinary cultures are very important to me. At the same time, there is also a certain rootedness in the region due to the close relationship with our partners who supply us with their high-quality local products and whom we regularly visit on site. My aspirations center on Omotenashi, the Japanese art of hospitality. With our restaurant, we seek to create a place of well-being that is absolutely tailored to the guest, where we cook with heart and soul and create dishes that we always vividly imagine our guests enjoying. We want every meal to be a feast.”
Our Partner Winemakers
It was with great pleasure and genuine team spirit that we conceived and realized this special event in close cooperation with select winegrowers. Each one of them contributes not only outstanding wines, but also their distinctive signature, their deep passion for the winemaking trade, and a close connection to their respective region. Whether historic family business or modern, innovative winery – our partners stand for quality, sustainability and authenticity in equal measure. Together, we pursue the goal of bringing wine culture to life and promoting an appreciative exchange between producers and connoisseurs. Below, we introduce you to the winegrowers who played a key role in shaping this event – and whose wines you can not only taste during the event, but experience with all your other senses as well.
Champagne Deutz
When Wilhelm Deutz, a native of Aachen (Aix-la-Chapelle), founded Champagne Deutz in Ay in 1838, he took great pains to use grapes from many different vineyards for his champagne, including the best vineyards close to the estate. Deutz was determined to acquire the most ideal vineyards and to bind the producers of outstanding grapes to Deutz long-term - a policy that his heirs have continued to pursue. Today, over three-quarters of the grapes processed by Champagne Deutz come from Grand Cru and Premier Cru properties. 46 hectares are owned by the estate; in addition to the Grand Cru vineyards of Ay, the heart of Champagne, located in the Vallée de la Marne, the majority come from the Pinot Noir-dominated region of Montagne de Reims and the Côte des Blancs further south, known for the best Chardonnays. The typical chalk and limestone soils of the “historic” Champagne region, and the sustainably cultivated vineyards with vines up to 70 years old, impart a distinctive sophistication to the Champagnes grown here.
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Konrad Salwey
Weingut Salwey
Owner. Winemaker, oenologist and Burgundy specialist.
He trained as a winemaker at the Wirsching and Müller-Catoir wineries before moving directly to Geisenheim, where he studied oenology at the university. In the summer of 2002, Konrad Salwey returned to his parents' winery in Oberrotweil am Kaiserstuhl to gradually take over the management.
Today, Konrad Salwey is responsible for the strategic direction of the winery and the development of the wines. He is constantly evolving the estate’s clear style and is regarded as a pioneer for light, fresh and low-alcohol Burgundy wines.
His preference is for ageing white Burgundy wines in large wooden barrels and red wines in barriques.
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Thomas Hensel
Weingut Hensel
Hensel grows a wide range of grape varieties: Riesling, Sauvignon Blanc, Pinot Blanc and Pinot Gris, Chardonnay and even Grüner Veltliner and Gewürztraminer, and Cabernet Sauvignon, Merlot, Saint Laurent and Pinot Noir for the reds. Hensel loves variety, and Hensel focuses on quality. In his pursuit of the highest quality, Thomas Hensel gives his team reduced target harvest quantities, to obtain concentrations rich in extracts and aromas from the grapes. They are then pressed with light pressure and left to mature on the lees for a long time. Maturation takes place in stainless steel tanks and barrique barrels. This illustrious company of grape varieties and the possibilities of their maturation is then well organized into three collections: Aufwind, Höhenflug and Ikarus.
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Caroline Diel und Sylvian Taurisson-Diel
Schlossgut Diel
“For 7 generations, we have combined craftsmanship and terroir with the utmost precision to create wines with character and depth. Discover the essence of our family winery, defined by history, innovation, and the unique expression of our vineyards.”
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Manufaktur Jörg Geiger
Jörg Geiger is known for combining traditional knowledge and innovative methods, resulting in unique creations. He is committed to the preservation of healthy soils and old fruit varieties and has made it his mission to increase this appreciation for WiesenObst in the future. He discovered his passion for processing old fruit varieties as a young, trained chef in the family-run restaurant business - but was particularly inspired by the “diva” of old pear varieties: the Champagner Bratbirne, or Champagne Roast Pear.
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