Upon meeting the team from Hering Porcelain at the Ambiente fair in Frankfurt, we slowly started a relationship based on similar views. That of detailed, handcrafted, and unique work, one where unwavering focus and uncompromising work will only do.
I have used their porcelain for a couple of dinners in Berlin and truly now know their potential. They are the only plates I have used where the plate itself lies as a piece of inspiration in gastronomy. To use the designs as guidelines to accentuate the food. At one of my Private dinners in Berlin, the Hering team had attended to taste my food and see what i was doing with other creative designers.
Just after this, Stefanie Hering and Wiebke Lehman had asked me if I would like to cook at their first showroom event called “Dinner is Served”. A dinner series given by Hering to showcase their porcelain, pieces and glasses and also to create new relationships. I eagerly agreed and soon after started to create a menu based on the pieces they wanted to showcase.
Making connections with local German farmers and purveyors, I was able to incorporate some of the best products Germany had to offer. Playing with textural and flavor elements to enhance the evenings experience was underway!
Organizing the room…
Black grape, aged balsamic gelee, parmesan mousse, crispy san danielle prosciutto
Forelle pear panna cotta
The diners receive information on the dessert course…
Sommeliers Hagen and Christian…..
This beef dish was conceived out of a sandwich I ate on an airplane, sometimes inspiration comes when you least expect it..
*German beef lacquered in red wine and spices, grain mustard ice cream, honey and olive oil glazed wheat bread, smoked aioli, carrot puree, sauerkraut gelee
A wonderful night of food, wine and spectacular Hering Porcelain!
*Photos by Roberto Cortez and Hering Berlin*