Bloody Spontaneous Cuisine Two
Laura Schälchli invited chef Margaretha Jüngling to cook for a weekend for 46 guests per night. The idea, as with the first dinner series, was to let the chef cook spontaneous without restrictions however to use blood twice as an ingredient throughout the dinner. During this series we served blood flatbread, blood mussels and blood polenta.
Team: Margaretha Jüngling, Simon Schneeberger, Jonas Leonhard, This Schälchli and Laura Schälchli
Beverage selection by Herzog & Vombach
More event pictures here
Thursday April 28th 2016, Photocredit: Gerber Loesch Photography