282 stars shine in Salzburg
Of the 68th Annual Congress from “Les Grandes Tables du Monde« took place from 16 to 18 October 2022 in Salzburg. The association with 178 members worldwide also celebrated in the city of Mozart four great personalitiesdie both in the kitchen also in service Help push the boundaries of the world of gastronomic experiences switch.
Honorary award for the chef of the century
The event in Austria was also an opportunity to present a lifetime achievement award (Prix d’Honneur) to a name in Austrian cuisine. century chef Eckhart Witzigman hat die kitchen world Austria and of Germany significantly shaped and contributed to its success far beyond all national borders. 20 years ago he planned a project in Salzburg that is still revolutionary and unique in this form: the guest chef concept I am restaurant Icarus in Hangar-7whose patron he is to this day.
Gala dinner of the extra class
The congress came to an enjoyable end with a top-class gala dinner in the Carabinieri Hall of the residence. Die in the herds Crème de la crème of Austrian cuisine: Andreas Dollerer (Restaurant Dollerer), Rudi and Karl Obauer (Restaurant Oberbauer), Thomas Dorfer (Country house Bacher), Benjamin Parth (Restaurant Stuva), Heinz Reitbauer (Steirereck) and Juan Amador (Restaurant Amador).
»After Helmut Gietz (Heritage Prince, Ettlingen) and Henry Levy (Maître, Berlin), in 1975 I was the third person in Germany who was allowed to join Les Grandes Tables du Monde. Now I am very happy that I can receive an award again and in old age. And I am pleased to have contributed to the enrichment of the gastronomic culture and culinary art in Munich and in the German-speaking area.«
Eckart Witzigmann, cook of the century
The other prizewinners in 2022
»Prix Mauviel 1830 Les Grandes Tables du Monde« for the best restaurant chef:
Eric BeaumardRestaurant “Le Cinq” in the “Four Seasons Hotel George V”, Paris.
»Award for the best sommelier Les Grandes Tables du Monde«:
Christopher KokemoorRestaurant “Le Cheval Blanc” with chef de cuisine Peter Knogl, Grand Hôtel Les Trois Rois, Basel
»Prix Bernardaud best chef Les Grandes Tables du Monde«:
Julien RoyerOdette Restaurant, Singapore
»Award for the best pâtissiere in the restaurant Les Grandes Tables du Monde«:
Aurélie Collomb-ClercRestaurant “Flocons de Sel” with chef de cuisine Emmanuel Renaut, Megève