Hans Stefan Steinheuer is the old hand amongst the KD dinner cruise chefs. The two-star cheffrom from the Ahr region will conjure up his culinarymagic for the sixth time on the stove of the smart MS RheinEnergie in 2017. The fact that this top class chef will remain true to the KD event series for the third year in succession and once again enrich two evenings on board with his creations– which stand out on account of their regional character, freshness and imagination – shows that not only Rhinelanders, who so love to indulgethemselves, revel in this unique combination ofrst-grade cuisine and boat trip. Such evenings inthe ship’s galley are also something very special for a chef so blessed with success.
This is also the case with three other top chefs:Erika Bergheim from the restaurant “Hugenpöttchen” in Essen, Olaf Baumeister, head chefin the restaurant of the Hotel “Seegarten” in the Sauerland and Philipp Wolter – following hiscareer as a starred chef in the “Spatzenhof ” in Wermelskirchen now head of his own cookery school – will once again be displaying their skills on board. Evidently all three so enjoyed their premiere performances on board last year that it was easy for the KD management to gain their services once more for the new series ofdinner cruises this year.
You might think that the three chefs wouldmake up the complete kitchen crew for the dinner cruises. But in 2017, KD has stepped up alevel by engaging three more chefs. In choosing them, the planners have proved their fine sense for culinary trends and top-class gastronomical performance. In their first year at the restaurant “maiBeck”, Jan Cornelius Maier and Tobias Becker, both from Cologne, have cookedtheir way to one star with their popular and outstandingbistronomy.
And the third new chef on board, Holger Berens from “Berens am Kai” in Düsseldorf ’s Media Harbour, is renowned for his creative cuisine and has also earned a star. “Enjoyment is part of the business” is his personal motto. As an ocial culinary ambassador of North Rhine-Westphalia, he actively promotes Düsseldorf. However, what direction his creations will take when he serves them up on board KD in September has by no means been decided yet – nor has it for his colleagues. at is part of the concept of the dinner cruises: Before the date on which they are engaged, the invited chefs will create a four-course meal based solely on what is available in the particular season; the menu will be oered exclusively on that evening on board MS RheinFantasie. Optionally, wines chosen specically to pair with the set meal can be ordered, most of which come from the extensive KD wine list and are sure to satisfy the winelovers among the connoisseurs.
These dinner cruises are denitely something for people who love to enjoy themselves because they not only delight the taste buds but also oermagnicent views. anks to its giant panorama windows, the state-of-the-art MS RheinFantasie is ideally suited as a location for this dinner with a view as it glides over the Rhine. The peace and relaxation which go hand in hand with a river cruise form an integral part of the strategy for this extraordinary event series. is becomes apparent as soon as you board the ship: The friendly service personnel will greet the guests with a ne-beaded Winzersekt sparkling wine. Guests who are unfamiliar with the vessel will have ample time to explore it at their ease before they take their reserved seat in the festively decked grand saloon. An amuse-gueule will then introduce the culinary part of the evening, after which the ship will slowly set sail, heading away from the landing stage in Cologne’s oldtown to cruise on the Rhine for the next two hours. The Cologne Cathedral, bridges over the Rhine, Rheinau Harbour, lots of green and atotally new view of Cologne, a city which often seems so hectic and crowded, are included on the delicious menu of visual treats. at is guaranteed. And what else will the menu feature? Let yourself be surprised. As soon as the set meal for the next cruise has been dened, it will be published on the KD website.
Until June 2016 head chef at “Landhaus Spatzenhof” in Wermelskirchen, Bergisches Land, for which he first earned a Michelin star in 2011. Currently he works as a freelance chef involved in cooking events for the company “Zwilling”.
With her restaurant “Nero”, in 2009 she became the first woman in North Rhine-Westphalia to be awarded a Michelin star. In addition to the upmarket bistro cuisine of the restaurant “Hugenpöttchen” in the hotel “Schlosshotel Hugenpoet” located in the city of Essen, since mid-2016 she has been responsible for the cuisine in the restaurant“Laurushaus”, which also belongs to the hotel. According to gastronomic critics, the restaurant certainly has the potential to earn Michelin stars.
According to Gault Millau, one of the world’s best chefs. His restaurant “Zur Alten Post” in Bad Neuenahr has been awarded two Michelin stars.
After completing his apprentice ship as a cook in a two star establishment in Essen, he took over as the head of the hotel restaurant “Seegarten” in Sundern in the Sauerland. He likes to interpret traditional regional specialities in accordance with gourmet cuisine and is incredibly creative in the process.
Cologne’s whiz kids on the gastronomic scene: In 2013 they opened their restaurant “maiBeck” in Cologne’s oldcity, and after just one year they joined the small number of German starred chefs with their bistronomy cuisine.
With his restaurant “Berens am Kai”, he has supported the cause of starred gastronomy in Düsseldorf’s popular Media Harbour since 1998. In the puristic atmosphere of his restaurant, he serves imaginative creations of the highest quality, which are often inspired by Mediterranean cuisine.
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