Culinary summit meeting
Attilus Caviar at the Chef-Sache 2018
It is the largest and most important gastronomy symposium in the German-speaking world: The Chef-Sache Avantgarde Cuisine Festival. Whether star-chef or blogger - they all came to be inspired by the latest trends, exclusive brands and unique shows. An event of the top class that couldn’t get missed by Attilus Caviar. What we experienced there? A look behind the scenes.
Every event lives from its protagonists. And this year's Chef-Sache Avantgarde Cuisine Festival did not splash out. And so the guest list reads like the ‘who is who’ of German top-gastronomy. From celebrity star chefs such as Thomas Bühner of the ‘restaurant la vie’ in Osnabrück, to the president of the Jeunes Restaurateurs Alexander Dressel, to Pierre Gagnaire, the successful trendsetter in the Parisian gastronomy scene, the event in the Areal Böhler in Dusseldorf was high-carat. On a total of three stages, the professionals could be watched while presenting culinary demonstrations. They also gave interesting insights into their work in open talks.
Enthusiastic faces - With us and the visitors
We of Attilus Caviar are proud to be part of this event with a stand for the first tim. In our luggage we had our Royal product line - and very special tastings: blinis with crème fraiche and caviar and, if desired, with a glass of champagne. In addition to some familiar faces, we were also able to inspire potential new customers. Many visitors were almost overwhelmed by the enthusiasm for our sustainable products.
Despite all visitors to our stand - remained nonetheless there was enough time for a walk through the fair. And here, too, there was plenty to discover at the approximately 100 booths of the other exhibitors. Especially, we were able to gather many inspirations and exchange views with professionals and colleagues from all over Europe.
All in all, the Chef-Sache Avantgarde Cuisine Festival was a complete success for us. And one thing is already certain: To be continued - at the latest at the Chef-Sache 2019.