Ingredients and products that rarely end up on the kitchen board are better handled with care and hot fingers. How do you prepare the product? How do you put the delicacy centre stage without it tasting bland? What are suitable accompaniments that complement the ingredient but do not overpower the flavour of the noble ingredient? Sylt’s events and excursions into the habitat of the creatures in which the seafood and herbs thrive promise:
Stroll through the mudflats in the morning hours, harvest herbs at lunchtime, finish off a light salad with garden herbs or enjoy a luxurious champagne breakfast after the excursion. Whether you
At the Sylt events with host Jan-Philipp Berner, you will learn in the great outdoors what makes the products a delicacy and with which components the ingredient can be combined.
You can be sure that chef Jan-Philipp Berner knows his craft. Together with his kitchen team, he runs the gourmet restaurant, which has been awarded two coveted stars by the renowned Michelin Guide. He has original ideas for refining and preparing the delicacies. Advice on refined and clever handlings are the highlight at Sylt’s events.