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Gaggenau Food

Collection by Holly Page

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Holly Page
Gaggenau appliances on full display – Vario cooktops 400 series. Collaboration dishes between World Restaurant Awards judges and Singaporean culinary talent were prepared on Gaggenau Vario flex induction cooktops and induction woks 400 series. Woks, The Dish, Kitchen Design, Awards, Sweet Home, Restaurant, Judges, Dishes, Cheryl

Gaggenau & The World Restaurant Awards

Manu Buffara, Juan Arbaleaz and Margot Janse from The World Restaurant Awards judging panel collaborated with Singaporean chefs Justin Quek, Alex Pang and Cheryl Koh to create three exclusive dishes for the post-awards party. The dishes were created using Gaggenau Vario flex induction cooktops and induction woks, supported by downdraft ventilation 400 series.

Gaggenau’s Munich showroom offers two ‘Gaggenau live’ cooking classes: attendees can either have a general introduction in various cooking styles inspired by the brand’s range of innovative appliances, or focus on steaming and sous-vide. At both, guests enjoy a four-course meal, with accompanying wine, that they prepare with the help of a Gaggenau expert. To secure your place at these exclusive events, please visit the Munich showroom website. Course Meal, Sous Vide, Cooking Classes, Munich, Daily Inspiration, Showroom, The Help, Appliances, Range

Gaggenau Showroom München | Gaggenau

Gaggenau’s Munich showroom offers two ‘Gaggenau live’ cooking classes: attendees can either have a general introduction in various cooking styles inspired by the brand’s range of innovative appliances, or focus on steaming and sous-vide. At both, guests enjoy a four-course meal, with accompanying wine, that they prepare with the help of a Gaggenau expert. To secure your place at these exclusive events, please visit the Munich showroom website.

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Shenzhen China, Fish Soup, Country Lifestyle, Wheat Fields, Freshwater Fish, Black Forest, Caviar, Jelly, Stones

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

For Gaggenau’s pop-up Feast in the Field restaurant at EPC Art Space in Shenzhen, China, designer Ricky Wong created a ‘farmhouse’ containing a wheat field – referencing both a bucolic country lifestyle and Gaggenau’s simple beginnings in the Black Forest. Guests enjoyed extraordinary food prepared table-side, with head chef Sun Zhaoguo’s dishes including Grain Rain: crystal yellow croaker and fish soup jelly with Poseidon caviar, and Beginning of Autumn: matsutake soup over volcanic stones.

Another delicious dish by chef Martín Milesi at this year’s Obsession was thi. Vegetarian Dim Sum, Homemade Ketchup, Meat Sauce, Latin Food, Tasty Dishes, Food Porn, Beef, Traditional, Event Photography

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Another delicious dish by chef Martín Milesi at this year’s Obsession was this Argentine beef. Martín prepared the beef with fainá (chickpea flatbread), criolla (a traditional Latin American meat sauce) and homemade ketchup for his lucky guests at the first of three Gaggenau evenings for the renowned gastronomic event. Photography by Allen Markey.

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Nigel Haworth, Michelin Star Food, Fermented Cabbage, Scallop Recipes, Food Presentation, Food Plating, Tasty Dishes, Fine Dining, 20 Years

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Northcote’s chef ambassador Nigel Haworth led Gaggenau’s third hosted evening at Obsession 18. He has retained a Michelin star for over 20 years and in 2017 was AA Hotel of the Year while the Craft Guild of Chefs Awards gave Nigel its Special Award. His dishes included Orkney scallop, with Périgord truffle and spinach, and hay-baked Goosnargh chicken, with fermented cabbage and morels. Photography by Allen Markey.

Guests at Gaggenau’s Munich showroom were recently treated to exceptional modern European cuisine with a Japanese infusion. Chef Tohru Nakamura created five courses, combining ingredients such as miso, shiro and yuzu with scallops, pollack and lamb, paired with European vintages. Nakamura first trained in the Königshof Hotel, then throughout Europe and Japan, before becoming Head Chef at Munich’s Werneckhof, where he earned two Michelin Stars for his inventive Eurasian creations. European Cuisine, Shiro, Scallops, Munich, Showroom, Inventions, Lamb, Japanese, Treats

Gaggenau Showroom München | Gaggenau

Guests at Gaggenau’s Munich showroom were recently treated to exceptional modern European cuisine with a Japanese infusion. Chef Tohru Nakamura created five courses, combining ingredients such as miso, shiro and yuzu with scallops, pollack and lamb, paired with European vintages. Nakamura first trained in the Königshof Hotel, then throughout Europe and Japan, before becoming Head Chef at Munich’s Werneckhof, where he earned two Michelin Stars for his inventive Eurasian creations.

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Ten Restaurant, Basson, Luxury Car Brands, Aston Martin Vantage, Overture, Top Ten, Cape Town, Showroom, South Africa

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Two Aston Martin Vantages were on display outside Gaggenau’s showroom in Cape Town during its exclusive dinner collaboration with the luxury car brand. Chef Bertus Basson from Overture, rated one of the top ten restaurants in South Africa by Eat Out Magazine in 2017, cooked alongside sommelier Higgo Jacobs, chairman of the South African Sommelier Association. Pudding was Hertzoggie, a traditional South African jam-filled tartlet or cookie topped with coconut.

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Chicken Skin, Executive Chef, Copenhagen, Showroom, Hunting, Oven, Witch, Restaurant, Dishes

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Guests at Gaggenau’s Copenhagen showroom event with Jakob Mielcke, executive chef and owner of Mielcke & Hurtigkarl restaurant, had a texture-laden dish of witch flounder with chicken skin and kombu. Wild fish is an important ingredient for Jakob – as is wild game, which he supplies for the restaurant as he finds hunting relaxing. He enjoys using the Gaggenau combi-steam oven to cook this food as it helps evolve his culinary style. Photography: Jan-Peter Westermann

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Fennel, Eggplant, Danish, Vibrant, Gardens, Herbs, Leaves, Restaurant, Colour

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Many of chef Jakob Mielcke’s dishes are flavoured with herbs like anise hissop and fennel that he picks freshly from the Royal Danish Horticultural Society’s gardens in which the Mielcke & Hurtigkarl restaurant is located. As in this dish featuring red shiso leaves, green herbs and burnt eggplant, they add vibrant colour as well as flavour. Jakob wanted his restaurant to be an extension of the gardens, creating one harmonious multisensory experience. Photography: Jan-Peter Westermann

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Scallops, Mexico City, Chefs, Panna Cotta, Spices, Ice Cream, Restaurant, Dishes, Unique

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Gaggenau's second hosted evening at Obsession 18 featured Jorge Vallejo, one of Mexico’s leading chefs and owner of Quintonil restaurant in Mexico City. Guests enjoyed a unique culinary experience prepared by Jorge which included dishes such as scallops ‘Vuelve a la Vida’ with noisette spices and Mamey panna cotta with toasted corn crumble and pixtle ice cream. Photography by Allen Markey.

For over three centuries, Gaggenau has been a leading brand for innovative and revolutionary home appliances. Find out here why the difference is Gaggenau! Nigel Haworth, Fermented Cabbage, Michelin Star, 20 Years, Chefs, Truffles, Spinach, Third, Awards

Welcome to Gaggenau – where tradition meets innovation | Gaggenau

Northcote’s chef ambassador Nigel Haworth led Gaggenau’s third hosted evening at Obsession 18. He has retained a Michelin star for over 20 years and in 2017 was AA Hotel of the Year while the Craft Guild of Chefs Awards gave Nigel its Special Award. His dishes included Orkney scallop, with Périgord truffle and spinach, and hay-baked Goosnargh chicken, with fermented cabbage and morels. Photography by Allen Markey.