Dear friends and enjoyment communities of the 100/200,
Last night, “The Season” came to an end.
A long, wonderful and exciting theme.
But as great as it was, this vegetarian meal, we are looking forward to the change of seasons.
We will now take a few days to tune in, try things out and ask ourselves where we are at the moment and where we want to go, as we do at every changeover.
How is our team doing?
What are the next steps for the Academy?
What do our guests need?
And then we look forward to welcoming you to “Fire & Smoke” from October 26.
Until then – stay tuned.
Best regards,
Sophie Lehmann and Thomas Imbusch
What can you expect?
If you trust Mr. Imbusch’s initial ideas, samples and sketches, you can expect something like the following: Curd cheese, bread, venison, beet, rose, snail, salsify, lobster, pickles, cabbage, pumpkin, cheese, mushrooms, caviar, brioche, cream.
And everything else that goes with it.
Or something completely different…
October 26 to February 04
This time, the theme of “Fire & Smoke” has been going on for so long.
But like every year, we close for Christmas and the New Year and are busy enjoying ourselves from December 23rd to January 4th .
And hopefully we will finally spend the turn of the year 2023/2024 together with you in the 100/200!
Everything turns out differently
Since the first vegetarian season in 2019, it was clear that the 100/200 would have four themes / four menus per year.
We only ever want to use what is really good and create worlds of flavor that you instinctively crave.
And so with “Water & Salt”, our season with fish and seafood, we always talked about winter.
Of the cold season.
The clarity.
The perfect quality.
But we can already say: things are changing.
This time you can look forward to “Water & Salt” from May 2023.
But before that, we’ll be cooking under the motto “Field & meadow”.
We will report extensively on the why in due course.
Not even a “save the date”…
…but nonetheless we want to spread a little anticipation.
Because in February (after all of our guests who are otherwise intoxicated have completed their period of abstinence unscathed and hopefully with the desired effects) we will be organizing a champagne dinner/lunch/happening/kitchen party with Andreas Röhrich from Champagne Characters in Munich.
On a Saturday.
And it’s going to be great.
You should look forward to it now and, above all, take it into account in your annual planning.
