Experience the culinary world of Tim Raue
and look behind the scenes ...
Best-of-the-Best Award: Tim Raue had for the second time been named the “Source of Inspiration”
We aredelighted that Tim Raue has been honoured with the Best-of-the-Best Award forthe second time in a row and named the Source of Inspiration of 2013 atCHEFSACHE. This award, which honours the best in gastronomy, trade, andproduction, was once again announced by the Port Culinaire magazine team. Andonce again this time the winner was not selected by a panel of experts or aneditorial team, but by the whole industry. This makes the award a particularlyspecial honour for us, one that further spurs us on to give top performancesand develop new ideas!
We would liketo express our heartfelt thanks to our colleagues and friends for therecognition! CHEFSACHE is a symposium for ambitious chefs and for anyone whowants to become one. It is held every year in Cologne – you can find more informationabout it at http://www.chef-sache.eu
It is what it is – an evening with André Macionga
Last year, our sommelier André Maciongaworked with the Horst Sauer vineyard in Escherndorf, Franconia, to produce hisfirst wine. With “IT IS WHAT IS IT – AN EVENING WITH ANDRÉ MACIONGA”, hecreated a characterful white cuvée wine. In this wine, you will rediscover André‘sfavourite regions - Wachau, Burgundy, Rhone, and of course Germany, as well asHorst Sauer’s own unique signature and style. We are delighted that we can nowoffer the second vintage of “IT IS WHAT IS IT – AN EVENING WITH ANDRÉ MACIONGA”,both by the glass and by the bottle, to enjoy with your meal or take home withyou.
Chef of the Year: Christian Singer wins second place
You may have already heard of the “Chefof the Year” competition, a transparent competition for professional chefs fromGermany, Austria, Switzerland, and South Tyrol, the final of which is held onthe 7th October at Anuga. Our head chef Christian Singer took part,coming a magnificent second! The winners were selected by a renowned panel ofexperts made up of top international chefs, including Harald Wohlfahrt, TanjaGrandits, and Jean Claude Bourgueil, to name just a few. As well as theoutstanding second place, Christian also won the Dr. Schnell Prize for hygieniccooking at the highest level and the special prize for the best sous viderecipe by Fusionchef. We are very proud of our head chef and would like to congratulatehim on this success from the bottom of our hearts!
La Soupe Populaire and meatballs that go round the world...
La Soupe Populaire has only been in existence sinceMay this year, yet the restaurant in Bötzow, Berlin, has already given rise toa small culinary trend: our Königsberger meatballs have made it all the way toWashington. Well, maybe not quite – but as good as. That is to say, we had thegreat honour of cooking the official evening meal for Barack Obama’s workingvisit to Berlin. And since the Foreign Office wanted a typical German menu, the250 invited guests were served white asparagus and cod with stewed cucumber, Königsbergerveal meatballs with mace breadcrumbs, beetroot and apple salad, and mashedpotatoes. The President and his wife enjoyed their meal, as they told usthemselves afterwards. And we’re proud that our Königsberger meatballs wentdown so well. If you’d like to try them for yourself, all you have to do isbook a table at La Soupe Populaire, where they are a permanent feature on ourmenu! www.lasoupepopulaire.de
Follow us – on Facebook
You have no idea how many letters we receive from guests, young chefs (or those who would become one), gourmets and wine enthusiasts on a daily base. Mostly, they only have a quick question, but others would like to learn more about our food, some have a culinary tip for us and others purely want to speak to us. We appreciate this feedback and interest but cannot answer as often and good as we would like to due to time reasons. We have therefore implemented a Facebook page, which we have majorly optimized in the last weeks. If you are interested, have a look yourself at http://www.facebook.com/restaurant.tim.raue?ref=ts and join our small fan base. We are posting news almost every day and share insights from our kitchen, our trips around the world and our favorite wines.
tuesday - saturday
lunch kitchen 12.00 am to 01.30 pm | restaurant closes at 03.00 pm
dinner kitchen 19.00 pm to 21.30 pm | restaurant closes at midnight