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Culinary encounters with the universe

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CULINARY ENCOUNTERS

WITH THE UNIVERSE


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The Story

of the Planet Menu

Pure coincidence guided Rudi Pichler to the VEGA observatory.

Some may say it was fate. In May 2019 five days before an event, a

customer was still searching for a caterer for a small group of participants.

Rudi Pichler accepted the challenge and developed a 4-course menu

he titled „The Planet Menu“.

At that time Alfons Weißenbacher, CEO of Choros Concept, responsible

for Events at the VEGA Observatory, had already been looking for a

unique Catering Partner for the Observatory, who was creative and

innovativ enough to understand how to build culinary bridges and bring

the stars down to earth.

Meanwhile Rudi Pichlers movie „Lehrling der Zeit“ was just adapted by

the cinemas. A movie about the value of food, regionality and honest

producers. Values, Alfons Weissenbacher was looking for.

The stars aligned, the two met and after a few creative meetings „Spring“,

the first „Season of the Planets“ was born.

In 2020, the offer was extended to already three seasons.

The last season Winter joined and completed the menu after the

Pandemic on 24.02.2022.

„After I was diving into the matter of the Universe and its dimension I

felt really small. The Universe gave us plenty connections to create the

planet menu, which also was the challenge for us, to not get lost in this

infinite net of ideas. The basic requirement for the menu was: to use

the natural conditions of nature, to work with the technical possibilities

of the present and to build a culinary bridge between people and the

universe“, - Rudi Pichler.

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A New

Perspective

After every spice has been used and all the preparations were already

done, a new perspective is sometimes needed to go further and find

new ways of taste and cooking.

Luckily the vast Universe allows many different connections and themes

to use for taste experiments. Each Taste Topic can find its counterpart

in the Universe.

While we get inspired by the taste of a Star, we start to understand that

everything is connected and we are part of the universe. (At the end of

the day we are all nothing but stardust.)

Alfons Weissenbacher dedects the menu theme fitting to the seasonal

firmament. Constellations, asterism, science & greek mythology are

sources to develop the menu.

The serving and decorating of the dishes are inspired by the themes as

well. In this way Kerstin Wimmer, was inspired to create the Planet

Praline, which didn’t need further instructions. It took six months to

find the perfect Balance of Taste for each of the 8 Planets.

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Each Dish has its own story. Served together

they take you on a culinary

Trip through the Universe.

The spring edition

A Trip to Mars with the Falcon Heavy

The summer edition

The Earth and its siblings

The autumn edition

The Sun „Life Giver & Death Star“

The winter edition

Wintertime is startime

At pictures next, you can see the dishes

with different seasons!

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PLACE

The Planet Menu is served at the VEGA Observery, Salzburg. From

20 people up.

PRESENTATION

The menu is accompanied by images of impressive phenomena

of the universe and our galaxy on big screen.

EDUTAINMENT

Astronomers give a lecture about emotional facts of space and

time.

RUDI PICHLER

Rudi Pichler is presenting each course of the menu personally on

stage.

WINE PAIRING

Alfons Weissenbacher gives recommendations for the wine pairing

from

the in-house wine list.

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Photo by Nicolas Lobos on Unsplash

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EXPEDITION TO MARS

One of the most fascinating things for humans

is space travel.

Interesting fact: Most Astronomers get

into space travel before the start to

discover the sky.

The Menu begins with science itself and

the early beginnings of astronomy.

Then we start with the Falcon Heavy.

In our spaceship we enjoy space food „regional“

as we always do.

We finally land on Mars.

And watch the planets of our galaxy.

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SPRING EDITION

Expedition to Mars

APERO

The first step in the direction of Astronomy

Char / pearl spelled / lupine radishes

asparagus / blackcurrant wheat / hemp

STARTER

From the earth past the moon

Radicchio / wild herbs / onion / cauliflower / egg / rye bread

STARTER

Our spaceship Asparagus / Lado / Milk / Tomato

ENTRÉE

Cultivation of space food: nettle

MAIN DISH

Supply for the astronauts a`la Alain Ducasse

duck / potato / carrot

DESSERT

The Martian

strawberry / rhubarb / chocolate

PRALINE

Children of Helios

Raspberry I Hazelnut I Salted Caramel I Chili-Orange

Nougat Apricot I Blackberry I Coconut

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Photo by Richard Gatley on Unsplash

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THE EARTH AND ITS SIBLINGS

This menu was the first edition and birth

of the planet menu.

It also contains the signature dish

“The Sun“, which is served in the form

of a dotted ravioli with smoked beans and

dandelion pesto.

While enjoying the ravioli, the yolk pours

out like rays of sun over our entire solar

system.

The Menu starts with the development of

the earth in four chronologically

ordered scenarios from lava shot to Adam

and Eve.

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SUMMER EDITION

The Earth and its Siblings

APERO

The Earth

tomatoes / peppers / cream cheese / caramel / wheat / hemp oil / activated

charcoal / young beef / apple

STARTER

Venus

celery / peanut / quince / radicchio

STARTER

Sun

egg / butter / durum wheat / smoked curd/ blossoms

ENTRÉE

Mars

apple / rona / mountain ashes

MAIN DISH

Jupiter

calf / shiitake / wheat

DESSERT

Saturn

apricot / chocolate

PRALINE

Children of Helios

Raspberry I Hazelnut I Salted Caramel I Chili-Orange

Nougat Apricot I Blackberry I Coconut

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THE SUN

LIFE GIVERS & DEATH STAR

The autumn edition deals with the origin

of all life: The Sun.

Its heat and UV rays allow plants to grow

and all living beings to exist.

We deal with the creation of taste through

molecules, bring the spectrum of the sun

on the plate and try to taste the largest

living thing in the world.

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SURFACE OF THE SUN - FLARES

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Picture of the main dish „The red giant“


FALL EDITION

The Sun - Life Giver and Death Star

APERO

The Birth of a Sun

oxen / shitake / pea / corn / peanut wheat

sunflower oil / rock-salt / egg / smoked curd

STARTER

Spectroscopy

chioggar beets / smoked char / chives / char caviar / sour cream

STARTER

The largest creature in the world

hazelnut / pearled spelt / truffle

ENTRÉE

Surface of the

sun lemon / saffron / honey

MAIN DISH

The red giant

yellow turnip / fawn / semolina

DESSERT

The sun

sea buckthorn / chocolate

PRALINE

Children of Helios

Raspberry I Hazelnut I Salted Caramel I Chili-Orange

Nougat Apricot I Blackberry I Coconut

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WINTERTIME IS STARTIME

Asteroism Winter hexagon

Winter air is crystal clear, untouched by

rising thermals and dust swirls caused

by warm winds. You can see the winter

hexagon clearly in the sky.

Each star telling you its own story.

In this hexagon lives the red giant

Betelgeuse, which end and therefore

supernova was already predicted at

the end of 2021.

Perhaps this spectacle will happen in

100,000 years.. not a particularly

long time for the universe either.

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Mars


WINTEREDITION

TIME FOR STARS

APERO

Betelgeuze

Egg I Smoked Curd & Paprika I Wheat I Quark

Black Pudding & Saffron

STARTER

Orion

fawn I cress I rye

STARTER

Auriga

Goat Cheese I Wheat I Butter

ENTRÈE

Canis Minor & Canis Major

rabbit I semolina I truffle

MAIN DISH

Taurus

Young Bull I Crayfsh

Black Lentils I Red onion I Parsley

DESSERT

Pollux

Rose Hip I Yogurt

PRALINE

Children of Helios

Raspberry I Hazelnut I Salted Caramel I Chili-Orange

Nougat Apricot I Blackberry I Coconut

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Children of Helios

Pralines dedicated to planets

M MERCURY I Flavour: Raspberries

The largest temperature differences are found on the smallest planet

in our solar system. Raspberries are the right counterpart as they can

be eaten hot or ice cold.

V VENUS i Flavour: Hazelnut

The hazelnut is symbolizing the iron core of Venus. It is covered in a

chocolate ganache and nuts from Piemont, Italy.

E EARTH I Flavour: Salt caramel

More than two thirds of our home, the planet earth is covered by

saltwater! Salty Caramels are therefore the perfect match for our

little blue planet.

M MARS I Flavour: Chili - Orange

When we think about the red planet with its sharp and rocky surface

we got the idea of a chili chocolate ganache paired with orange zest.

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J JUPITER I Flavour: Nougat

The praline counterpart of the largest planet in our solar system was

filled with nougat to create a grand and intense taste.

S SATURN I Flavour: Apricot

Science believes that Saturn has a small rock as a core inside. Since

Apricot also has a small core inside, we chose to use its familiar taste

with this well known planet.

N NEPTUN I Flavour: Coconut

For the last and one of the most compact and giant planets of our

solar system we chose to use the tough coconut as a counterpart.

The sweet taste inside of it is a symbol for what comes next:

The Milky Way.

U URANUS I Flavour: Blackberry

To represent the blue, ice giant Uranus we chose a mix of blackberry

and white chocolate.

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THE TASTE OF PLANETS

The Finale of each Menu are the eight planets of

Their chocolate counterparts were exclusively cre

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our galaxy. Each with its own story.

ated by the Chocolatier Kerstin Wimmer.

8 planets

8 praline

8 different taste

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VOYAGER GOLDEN RECORD

f.ex. with Wolfgang Amadeus Mozart

„Hell‘s vengeance boils in my heart“

queen of the night : 2nd aria

CHOROS CONCEPT GMBH

Grazer Bundesstraße 26a I 5023 Salzburg

+43 662 4360 1110 I office@choros-concept.com

www.choros-concept.com

Images from Doppelkopf-Studio, Pexels, Unsplash and ESA

This burchure is printed carbon-neutral thanks to ClimatePartner.

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