The "Deutsche Tafelkultur e.V." in Frankfurt/ Germany invited to the annual "Wintergemüse-Diner" at Restaurant Villa Merton.
Owner and Michelin-starred Chef André Großfeld prepared an exquisite 5 course Sekt menu.
All 5 wines were Fürst von Metternich sparkling wines. Many thanks to the Fürst von Metternich Sekt House for sponsoring this event.
Invitation
Liebe Mitglieder und liebe Freunde,
unser traditionelles, jährliches Wintergemüse-Diner fand auch 1996, damals angeregt von unserem verstorbenen Gründungsmitglied SKH Moritz Landgraf von Hessen, wegen des großen IInteresses am viel zu wenig beachteten Wintergemüse 2 mal statt.
Dank unseres großzügigen Sponsors Henkell & Freixenet zelebriert André Großfeld, Chef des Sternerestaurants Villa Merton uns sein Wintermenü um die 5 verschiedenen Fürst von Metternich Sekte, nachdem wir uns während des Empfanges mit Fürst von Metternich Riesling Sekt aus der großen Flasche einstimmen durften.
Der Riesling Sekt Extra Trocken, ein “fürstliches Vergnügen”, bekam bei der Eurovision der Schaumweine von allen Jurymitgliedern “Douze Points”. Der Star des Abends stellte sogar die Favoriten aus Frankreich völlig in den Schatten.
Auf unser erstes Wiedersehen für die Meisten von Ihnen im neuen Jahr freuen wir uns ganz besonders.
Herzliche Grüße
Ihr Knut Günther
Elizabeth on Food: Villa Merton
Elizabeth on Food: Restaurant Villa Merton is housed in a neo-Baroque villa, located in the diplomatic district of Frankfurt. The villa is also the home of the 'Union International Club', a international service club. The villa was originally built as a family home in 1927 for the Jewish industrialist and politician Richard Merton. After having been persecuted by the Nazis for a number of years, Richard Merton managed to escape to England in 1939. Merton returned to Germany after WWII in 1948 and Villa Merton was returned to its previous owner. He sold it to the city of Frankfurt in 1953, who entered into a long-term lease with the Union International Club.
The restaurant of the club was renamed to Villa Merton in 2002. Executive chef at the time was Hans Horberth, who also got the restaurant its first Michelin star in 2003. Horberth left Villa Merton in 2008 and was succeeded by young chef Matthias Schmidt, who had started his career at Villa Merton in 2003. Matthias Schmidt (b. 1981) had left Villa Merton in 2005 to continue his training in the kitchens of two-star chefs Johannes King at Söl'ring Hof in Sylt and Martin Öxle at Speisemeisterei in Stuttgart (now closed). Schmidt managed to hold on to the restaurant's Michelin star after his return and and Villa Merton was awarded a second star in 2012.
Villa Merton relaunched in 2015 with a new menu and a new chef, André Grossfeld. In the 2016 guide for Germany Villa Merton was awarded 1 Michelin star
Global Blue: The Top 5 Restaurants in Frankfurt
Villa Merton
Global Blue: Set in a neo-Baroque mansion in the Union International Club, Villa Merton is known for championing high-quality, local and seasonal ingredients. Chef Matthias Schmidt makes great use of regional produce in his French-influenced cuisine and takes inspiration from established culinary traditions while also pushing out the boundaries. Typical choices include beef stew and pigeon with venison sausage.
Elitetravelor: The 8 Best Restaurants in Frankfurt
Villa Merton
Elitetravelor: Located in Diplomatenviertel, one of Frankfurt’s most elegant quarters, the beautiful Villa Merton offers world class food in elegant surroundings. Since 2003 Villa Merton has continuously been awarded a Michelin star, thanks to Chef de Cuisine Matthias Schmidt’s daring menu that renounces traditional ingredients such as olive oil and citrus fruits in favor of unique products like Japanese roses, beechnut and oil of wheatgrass. The main dining room opens on to a tree-lined terrace, which offers natural shade and a beautiful back drop while dining alfresco, and a private room is available on the first floor for those seeking further exclusivity.
Owner/ Chef André Großfeld
Date of birth: 11.09.1977 in Telgte, Germany
1995 - 1998: Schuhbeck, Waging am See (Training)
1999 - 2000: Marinas und Wollenberg, Hamburg
2000 - 2001: Schuhbeck, Waging am See
2001 - 2003: Tantris, Hans Haas, Munich
2004: Brick Main Plaza, Frankfurt/Main
2005 - 2014: Grossfeld, Friedberg-Dorheim
2015 - today: Villa Merton, Frankfurt
Villa Merton: Bistro, Restaurant and Chef's Table
The culinary center of Villa Merton is the Restaurant Villa Merton, where our event took place. A step below in terms of sophistication and price is the Bistro Villa Merton. A step up is the Chef's Table Villa Merton, in the kitchen for 2 to 6 people, where Chef André Großfeld offers a 7 course menu for Euro 225 per person, including wine.
Only Sparkling Wines: Fürst von Metternich
This was an unusual dinner insofar as we had only sparkling wines. Germany is one of the largest sparkling wine markets in the world. One out of four bottles of sparkling wine produced in the world is consumed in Germany. Sparkling wine produced in Germany is called Sekt. Sekt can range from more affordable Sekt to premium and ultra-premium Sekt made in the méthode traditionnelle.
The Fürst von Metternich Sekts are made in the charmat method and belong to the group of Sekts in the lower price range, although there, they are top level. Fürst von Metternich Sekts are in the Euro 10 to 20 range at the retail level in Germany. For comparison, Sekt starts at Euro 3 to 5 and can go up to more than Euro 100 for ultra-premium Sekt at the retail level in Germany.
Henkell-Freixenet
Fürst von Metternichis part of the Henkell-Freixenet Group, the world's largest producer of sparkling wines.
Henkell was founded in 1832 in Mainz by Adam Henkel.
In 1986, Otto Henkell sold the company to the entrepreneur Rudolf-August Oetker.
In 2018, the Henkell Group bought the controlling stake of Cava producer Freixenet and became the world's largest sparkling wine group. This giant now has an 8% share of the global sparkling wine market.
The Henkell-Freixenet portfolio comprises a wide range of sparkling wines (as well as some still wines and distilled beverages).
Sekt: Adam Henkell, Menger-Krug, Fürst von Metternich, Deinhard, Kupferberg, Lutter & Wegner, Söhnlein Brillant, Schloss Rheinberg, Schloss Biebrich, Bohemia, Hubert, Törley, Angelli and others
Champagne: Alfred Gratien, Champagne Veuve Emille
Prosecco: Mionetto, Freixenet Prosecco
Crémant: Gratien & Meyer
Cava: Cavas Hill, Freixenet
Still wine: Schloss Johannisberg, i heart Wines, Freixenet Mederano, Freixenet Mia, Habánske Sklepy, Vino Mikulov, BB, Chapel Hill
Distilled beverage: Mangaroca Batida de Coco, Cardenal Mendoza, Fürst Bismarck, Kuemmerling, Wodka Gorbatschow, Gin Lubuski
Fürst von Metternich Sekt
The Fürst von Metternich Sekt is made at Schloss Johannisberg in the Rheingau.
Wine making in the Schloss Johannisberg vineyards started long before the castle was build, during the reign of Charlemagne. The hill became known as Johannisberg (John's mountain) in the 1100s, when a Romanesque basilica in honor of John the Baptist was built on the hill. The chateau that we see today was built in the 1700s by the Prince-Abbot of Fulda. In 1720 he planted Riesling vines, making it the oldest Riesling vineyard in the world.
For many centuries the estate was owned by the Prince-Abbot of Fulda, but changed hands several times during the Napoleonic wars and subsequent secularization.
In 1816, Austrian Emperor Francis II, gave the estate to his Foreign Minister, Fürst von Metternich, as a thank you for his successful negotiations in the reorganization of Europe during the “Congress of Vienna”.
In 1930, the prince granted the right to make Sekt from Schloss Johannisberg wines to producer Söhnlein Rheingold, which was later bought by the Oetker family.
The last resident of the Metternich family at Schloss Johannisberg, Tatjana Fürstin von Metternich, was a patron of the arts in the Rheingau and beyond and revived the castle to its former glory after the destructions during World War II. After her death in 2006, the Oetker family bought the estate
Wintergemüse Dinner
Menu
Reception
Bread
Thunfisch Scheibe und Tatar, Schwarzwurzelsalat, Cranberries und Nüsse
Fürst von Metternich Riesling Sekt, Trocken
Gebratener Winterkabeljau, Rosenkohlblätter, Speck und Zimtschaum
Fürst von Metternich Riesling Sekt, Extra Trocken
Zitronensorbet
Fürst von Metternich Riesling Sekt, Brut
Kalbsfilet, Spinat, Stangenkohl, Topinambur, Kartoffelmousse und Trüffel
Fürst von Metternich Chardonnay Sekt, Trocken
Weißer Schokoladensavarin, Cassis-Feigen und Nougateis
Fürst von Metternich Spätburgunder Rosé Sekt, Trocken
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Tour and Tasting at Schloss Johannisberg, Rheingau, with Christian Witte, Domaine Director – Germany-North Tour by ombiasy WineTours (2015), Germany
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