New concert format “Classical and Culinary”
Culture
What does a violin have to do with thyme and a flute with ginger? For Salzburg’s award-winning chef Roland Essl, it is a perfect symphony of the senses. “Classic and Culinary” celebrated its premiere in the Kavalierhaus Kleßheim (Flachgau).
When hearing and tasting vibrate in unison. The first bars of Schubert’s “Rosamunde Quartet” sound and the spoon sinks into the soup. Is not spoken, the guests should get involved in the intense impressions. The Salzburg chef and gastrosoph Roland Essl elevates music and taste to one level: “Everyone knows when they eat pork sausages, where there is a whole caraway. If you bite the caraway, a taste explosion happens. It is as if one side of a piano is suddenly struck loudly. That taste goes away right away – but that’s also an aha-effect and very exciting. “
Choreography in the kitchen
The logistics behind the classic and culinary project are also exciting. The dishes are served for almost 60 guests at the same time and when the last notes sound, the plates should also be empty.
The award-winning chef supports almost 60 tourism students with his choreography in the kitchen. Tourism student Romana Reif: “It was very exciting for all of us and it was a great honor that we were asked to help Roland Essl.”
Meticulous taste compositions
When hops become the clock and spices become instruments. Roland Essl has worked meticulously on his compositions: “If I need a little connection, with the spices, because it’s a little rough, then a small spoon of honey always helps. It does it wonderfully gently – like a harp in music. “
Continuation planned for next year
The choreography for the senses challenged everyone, both musicians and the audience. Alois Breitfuss from the Salzburg Dinner Club: “I found this idea extremely interesting. But personally I feel a little overwhelmed. I would rather have the first movement of the music first and then the first course – in this order. “
Markus Tomasi from the Mozarteum Quartet Salzburg, on the other hand, thinks that it is simply enjoyment of art on several levels and adds: “I am very happy that we were able to try it.” One thing is certain: the musical and culinary enjoyment of art should be available in 2022.
New concert format “Classical and Culinary”
What does a violin have to do with thyme, a bassoon with coriander seeds? For award-winning chef Roland Essl, the result is a perfect symphony for the senses. “Classic and Culinary” celebrated its premiere in the Kavalierhaus Kleßheim.