Overview
- Julia Orschiedt, sous-chef at two-star Pietsch in Wernigerode, was named Patissiere of the Year for desserts featuring topinambur, banana, pak choi, pandan and passion fruit, plus a five-texture composition.
- Wallenstein’s winning three-course menu featured sturgeon with truffle, caviar and hazelnut beurre blanc, braised American beef shoulder with a herb-and-mushroom “little forest,” and a pistachio, fennel and cardamom dessert.
- The live cook-off took place in the Grand Hall at Zeche Zollverein in Essen before roughly 1,200 spectators.
- Jurors praised the technical precision, harmony and power of flavors in Wallenstein’s dishes, highlighting sturgeon as an uncommon choice in German haute cuisine.
- The panel included Dieter Müller with three-star chefs Christoph Rüffer, Marco Müller and Tim Bouhry, plus two-star chef Rosina Ostler as the sole woman on the jury.