On the evening of Monday, March 21st Gaggenau welcomed a select handful of guests to experience the Gaggenau difference.
Leaving nothing to the ordinary, Gaggenau treated its Gala dinner guests to a private six-course meal prepared on-site by Betony’s Executive Chef, Bryce Schuman. While the one star Michelin chef prepared the first course, Eamon Rockey, General Manager of Betony, welcomed guests and served perfectly crafted cocktails and wine.
Throughout the epicurean experience, dinner guests were amazed by Schuman’s unique pairings and exceptional ingredients: sea urchin with custard and bitter almond, surf clams with potato and chive, as well as milk-fed porcelet accompanied by turnips and nduja, to name a few.
Photos courtesy of Olga Vlasenko.