“Feld&Flur 2022”

erschienen am February 1, 2022

Dear guests and friends of the 100/200,

A truly exciting month is now behind us!
We are in the middle of the “water & salt” theme and are extremely in love with our current meal!
Daily changing exciting foods keep us on our toes in culinary terms and show again and again how diverse this “underwater world” is.
And it’s already time to talk about the new theme again: “Feld&Flur 2022” can be booked from today!

Full of anticipation for a February that will hopefully keep us on a culinary high.
Stay with us until then.
Best regards, Sophie Lehmann and Thomas Imbusch

“Feld&Flur 2022”

Having just arrived in one culinary world, its end is already in sight.
And so we must and may already be thinking about “Feld&Flur 2022”.
And every now and then you can already see Mr. Imbusch sketching out the first ideas.
Beef from our butcher Andreas will play a role again.
We are now so familiar with it (and its taste and quality are so outstanding) that it is a guarantee for ever new dishes.

And then, of course, there will be everything that we cannot yet foresee: the first tender shoots, flowers and herbs.
And that is probably the most challenging aspect of this topic.
After all, who knows what the fields and meadows will really produce at the end of March?
Let’s hope, wish and plan now and look forward to every delivery that will reach us in spring.

Monday to Friday March 25 to May 20, 2022

On and on…

What distinguishes the 100/200 are certainly the four seasons: The never ending wheel of culinary challenges ❤️

But you can’t just develop on one level.
And so there are always lots of other things happening here too.
For example, the illustration for “Water&Salt created by Wiebke Lehmann (Tawl).
We are in love with it and look forward to seeing the whole cycle in front of us at the end of the year.

And you can still enjoy “Wasser&Salz 2022” until March 11, 2022.

The Academy

The other thing that makes the 100/200 special.
And is at least as challenging as the four seasons.

And our next training course is scheduled for February: We are developing a “code of honor” for the academy together with Janina Felix.
Because in addition to teaching pure craftsmanship, it’s also about working together.
How do we want to work?
What do we expect from each other?
What are we committed to?
All questions that are just as important as the question of the correct preparation of a farce…