International
Franco-German friendship with four hands
Le Meurice restaurants Alain Ducasse and Tantris celebrate in their own way a friendship that is sometimes challenged, but unshakeable. Amaury Bouhours, executive chef at the Parisian restaurant, and Benjamin Chmura, chef at the legendary Munich restaurant, have come up with a four-handed menu, which we have previewed.
Le Meurice restaurants Alain Ducasse and Tantris celebrate in their own way a friendship that is sometimes challenged, but unshakeable. Amaury Bouhours, Executive Chef of the Parisian restaurant, and Benjamin Chmura, Chef of the legendary Munich restaurant, have devised a four-handed menu, which we have previewed.
A mysterious blend of two culinary cultures
On November 14 and 15, 2024, in Paris, and then on November 22 and 23, 2024, in Munich, diners will be able to guess who created the tourteau galette, the Côte d'Opale sea bass, who thought up the game, who came up with the recipe, and who came up with the recipe, and who came up with the recipe, and who came up with the recipe, and who came up with the recipe, and who came up with the recipe, and who came up with the recipe. When two such legendary restaurants, Le Meurice Alain Ducasse and Tantris, meet and confront each other, with unconcealed greed, it's bound to create sparks.
Together, chefs Amaury Bouhours and Benjamin Chmura have avoided the pitfall of the four-hands approach, where the kitchens are juxtaposed and set up in parallel, rather like two rivals. Here, the dishes respond to each other, the naturalness of one preparing the seafood cuisine of the other, the acidity of one shaking up the creaminess of the other. Like an echo. This round-trip invitation is an excellent way for Parisians to discover Tantris, one of Germany's most prolific restaurants, and one of those that has written some of the finest pages in German gastronomy over the past 50 years. Three chefs have succeeded one another: Eckard Witzigmann (Chef of the Century according to our colleagues at Gault&Millau Germany), Heinz Winkler and (since 2021) Frenchman Benjamin Chmura. The latter is returning to his roots, having worked for a time in the kitchens of the Parisian palace...
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