Maître Rôtisseur Richard Brunnauer prides himself with the harmony created in his dishes. Classic basic ingredients, fresh and locally sourced, set the tone with accompaniments adding, yet never allowed to overpower. This is the traditional Austrian way executed to the highest standard.

Due to this philosophy members of the Bailliages of Salzburg, Upper Austria, Munich, Baden-Württemberg and Indianapolis, USA experienced a fantastic dinner with superb accompanying wines.

MENU

Amuse gueule
Foie gras and pigeon
garnished with rare Cedra lemon
(lit. “Buddha’s hand” in German)

Carpaccio of venison backstrap
egg, mushrooms, herbs, black nuts

Lobster
kohlrabi, mange tout, peach

Atlantic turbot
peas, asparagus, caviar

Fillet of milk-fed veal
fine truffle noodles, leaf spinach
organic saffron egg

Cherry tart with almond crumble
sour cream lime ice cream

Apricot petits fours
from Guglhof in Salzburg

WINES

Tavel Rosé 2019 - Prieuré de Montézargues
Rhône Valley, France

Zierfandler ‘Reed Spiegel’ 2019
Weingut Johanneshof Reinisch
Thermenregion, Austria

Riesling ‘old vines’ 2020 - Weingut Carl Loewen
Mosel, Germany

Chardonnay ‘reed Bandkräftn’ 2020 - Weingut Ernst Triebaumer
Burgenland, Austria

Dow's 10-years old Tawny Port
Douro, Portugal

Conseiller Culinaire Provincial Hans Kögl gave a humorous laudatory speech. A real surprise followed!

The “Salzburg Silver Bull”, originally donated by Hieronymus Franz de Paula Josef Graf Colloredo von Wallsee and Mels, the last Prince-Archbishop of the Prince-Archbishopric of Salzburg, was awarded to deserving ‘Chefs de cuisine’ (German: Oberstküchenmeister), including Karl Joseph Felix Graf von Arco, known for throwing out Wolfgang Amadeus Mozart.

The “Salzburg Silver Bull” is always passed on to another worthy representative of the culinary arts. Most recently Chef Hans Kögl received this award which he now passed on to deserving member Richard Brunnauer. Visibly moved Richard thanked Hans and promised to keep the award in honour and in due course, according to tradition, to honour a deserving chef with it.

Chancelier Provincial Helmut Ponstingl and Conseiller Culinaire Provincial Hans Kögl thanked the Brunnauer family and their extremely competent, attentive team on behalf of everyone for this unforgettable evening.

Werner Scheibenpflug
Chargé de Presse