For Euro-Toques Deutschland e. V. the focus will be on Cobia for the coming year in honour of the newly formed partnership with Open Blue. Every month one Euro-Toques chef from Germany presents his interpretation with the fish. In May, Stefan Faulstich from Landhotel & Restaurant Rhönblick in Petersberg started the event. He served cobia marinated in orange gin with asparagus-panzanella.
In June Markus Lindner from Lindner’s Culinarium puts the noble fish on the menu. This is followed by Jörg Disse from Esstyle in July, Marc Schumacher from Wirtshaus zum Silberwald in August, Andreas Schreiner from Schreiner’s in September, Boris Aland from Hotelrestaurant Zum Taufstein in October and Kevin Balthasar from Restaurant Villa 39 in November, Marc Ahrend from Restaurant Les Ecuries du Parc in December, Uwe Jung from Hotel Krone-Post in January, Thomas Hausmann from Café Wald-Eck in February, Erwin Kriesch from Landhotel & Restaurant Rhönblick in March and Jürgen Beyer from uniVersa in April. Each of them will interpret the Open Blue Cobia in their own way according to the season. We present all recipes in our recipe database.
If people seriously commit to greater sustainability in the gastronomy, they cannot avoid Euro-Toques. When it comes to ecologically compatible preparation and the responsible use of food, chefs are still the focus of attention. This is what we at Open Blue want to support with our cooperation.