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Philip Rosenthal loved the good life. And good food in equal measure.
His favourite dishes included potato pancakes, knuckle of veal or
pork with dumplings, fish in curry sauce and shredded pancakes. The
young chefs at Jeunes Restaurateurs d’Europe brought a fresh interpretation
to Philip Rosenthal’s favourites to commemorate his birthday
and arranged them enticingly on pieces from the Mesh porcelain range.
Eating brings people together – this is Philip Rosenthal’s motto. It
comes as no surprise, therefore, that he often enjoyed entertaining
guests. There was always an occasion, always a location, always
a porcelain range. Sometimes it was a light meal with employees by the
campfire or in a marquee, and at others a festive dinner party. With
Begum Aga Khan, for example, who dined at the beginning of the 1950s
at Schloss Thiergarten in Bayreuth on the newly designed Form 2000
range from Rosenthal. In any case, his entertaining lunches and
dinners – to which he invited illustrious guests such as Helmut Schmidt,
Andy Warhol and the Wagner clan – were legendary.
At home and around the world
„Philip Rosenthal once said that “getting together, to eat together for example, is more important than watching television”. His private kitchen at Schloss
Erkersreuth is on the cool side: featuring high-gloss cupboard fronts, bar stools, a table and Panton chairs – everything in white, combined with stainless steel..
The cool ensemble, which contrasts with the castle's baroque interior, is rounded off with a porcelain piece by the French Op Art artist Victor Vasarely. Philip Rosenthal's favourite dishes are twofold: they are both based on local cuisine and inspired by countries all over the world, much like his biography. He became familiar with
potato pancakes at the Royal Bayerischer Yacht Club in Starnberg, for example, where he spent his childhood and learned to sail. He brought the recipe for fish in curry sauce back from Casablanca from his time in the Foreign Legion. And what about the recipe for knuckle of veal or pork with dumplings? That comes from Selb from the hands of Herbert Menne, the former head of the Rosenthal Casino. Philip Rosenthal decorated this restaurant in the style of the sixties. It featured dark teak wood, semi-circular seating areas, traditional Danish furniture, a backlit wall made of coloured beer bottles and (of course) copious amounts of Rosenthal porcelain, including extravagant art editions.
A menu for the boss
To celebrate Philip Rosenthal and his passion for good food and social gatherings and to mark the 100th birthday of the company leader and food lover, Rosenthal teamed up with Jeunes Restaurateurs d’Europe – an association of young restaurateurs. The 73 members, who are all aged between 25 and 37, are united by a high level of craftsmanship, a love of experimenting and a fondness for regionally based creations. The Jeunes Restaurateurs brought a fresh new interpretation and a creative touch to the
dishes – potato pancakes, knuckle of veal or pork with dumplings, fish in curry sauce and shredded pancakes. What’s also wonderful is the fact that Philip Rosenthal’s four favourite dishes will be served at the members’ restaurants during the anniversary year as a special Philip Rosenthal Menu – and will be served stylishly on pieces from the Mesh porcelain range, accompanied by specially designed menu cards. When an adapted dish is so creative and modern, the only thing to do is sit back, heave a sigh of (pre-emptive) joy and wish all those at the table a pleasant meal!
Place roasted sliced almonds or sprinkles onto a
plate. Add a dollop of vanilla ice cream, placing
a vanilla pod on top as a garnish. Cut the pancakes
into strips and arrange on the plate. Use steamed
apple slices (slowly steam the apple slices in white
wine, sugar and vanilla in a saucepan) and frothy
Pipe the baked apple cream into a bowl. Place the
apple wedges (see apple slices for preparation).
Garnish with mint and sprinkles.
Beat the egg yolks, sugar and vanilla seeds until
frothy. Add the heated milk and cream. Beat all
the ingredients over a bain-marie until thick. Let
the mixture cool down. Mix and freeze using an
ice cream machine.
90 g egg yolk . 120 g sugar . 200 ml cream
200 g milk . 2 vanilla pods
Separate the eggs and whisk the egg whites until
stiff. Whisk egg yolks, milk, sugar, vanilla, flour,
baking powder and Cointreau into a smooth mixture.
Fold in the egg whites.
Soak the raisins in the rum. Melt the butter in a
non-stick pan, add the dough and scatter half of the
soaked raisins onto the dough. Finish baking the
pancakes and cover with a lid. Once the pancakes are
ready, tear into small pieces and caramelise with the
butter and icing sugar.
100 g milk . 45 g sugar . 100 g wheat flour
3 whole eggs . 1 vanilla pod . 10 ml Cointreau
2 g baking powder . 10 g butter . icing sugar
60 g raisins . 200 ml rum
Place the sliced almonds onto a baking tray and
bake at 180 degrees Celsius for approximately
5 minutes until brown.
Pour the milk into a pan and add all the other
ingredients. Heat until lukewarm and simmer for
30 minutes. Strain through a sieve and whisk
200 ml milk . 100 g roasted sliced almonds
10 g almond oil . 30 g sugar . 2 g soya lecithin
(available in pharmacies)
Cut the apples into eight pieces and finely dice the
marzipan. Melt the butter in a pan and add the
apples. Lightly caramelise using the sugar. Add the
marzipan and raisins and briefly brown the ingredients.
Deglaze with the cream and Grand Marnier
and cover with a lid. Purée ingredients until smooth.
4 apples . 100 g marzipan . 20 g raisins
100 ml Grand Marnier . 200 ml cream . 50 g butter
50 g sugar
Serve the pepper sauerkraut on the left and right
sides of the plate using a ring mould. Halve the
dumplings and apply a bit of caraway caramel on
the uncovered side of the dumplings. Place the
marrowbone on the opposite side. Add two slices
of veal in the middle and pour sauce over the meat.
On a separate plate, add the sauerkraut and dumplings
and pour the caraway caramel.
Sweat the diced shallots and garlic in butter. Add
tomato purée and briefly brown the ingredients.
Sprinkle the sweet and hot paprika powder then
deglaze with the white wine. Add the sauerkraut and
bacon. Fill up the saucepan with stock. Place the
spices into a spice strainer. Season with salt and
pepper. Finish cooking and cover with a lid.
Drain the sauerkraut stock and reduce until thick.
If necessary, bind the mixture with a bit of cold
butter and potato starch. Season with orange zest/
juice and caraway. Add sauerkraut and mix well.
Marrowbone au gratin (with herb butter and breadcrumbs,
roasted at a high temperature) Fried mini
800 g sauerkraut . 200 g shallots, diced . 100 g
smoked bacon . 2 garlic cloves, diced . butter for
browning . 250 ml white wine . 550 ml vegetable
stock . 6 juniper berries . 1 bay leaf . salt and pepper
20 g tomato purée . sweet and hot paprika powder
caraway . oranges
Boil the potatoes (skin on) until soft in salted water
then drain and peel them. Press the potatoes twice
through a potato ricer and knead the potato starch
and egg into a smooth dough. If the mixture is too
moist, add a little more starch. Season with salt and
pepper. Divide the preparation into 8 equal pieces.
Dice the black pudding into 8 equal pieces, coating
each of them in the dumpling mixture. Roll into balls.
Boil in lightly salted water for approximately 8 minutes.
Melt the butter in a saucepan. Mix the breadcrumbs
and gently fry in the butter. Scatter over the
500 g floury potatoes . 100 g potato starch
1 whole egg . salt and nutmeg . 200 g black pudding
100 g fresh breadcrumbs . 150 g butter . chives
Fry the veal shank in a pan. Cut the root vegetables
and onions into walnut-sized pieces and fry in a
baking dish. Add the tomatoes and cook briefly.
Deglaze with the red wine and reduce to half the
original volume. Add the veal stock and season with
bay leaf, pepper, garlic, fennel seeds, cloves, coriander
seeds and thyme. Add a bit of salt to the veal
and braise in the stock. Roast in the oven at 120
degrees Celsius for approximately 4 to 5 hours until
juicy, turning the meat occasionally.
Remove the shank when ready. Pour the stock
through a fine sieve and cook on a high heat until
the desired consistency is obtained. Flavour with
salt, thyme and pepper. Mix a bit of cold butter into
the sauce before serving. Carve the meat and serve
1 veal shank . 1 carrot . ½ leek . 200 g celery
4 large onions . 2 tbsp. tomato purée . 1 garlic clove
0.4 l red wine . 0.5 l veal stock . 20 g cold butter
1 bay leaf . 10 coriander seeds . 2 cloves . 5 fennel
seeds . thyme
Caramelise the sugar in a flat pan. Add the caraway
and butter and briefly fry the ingredients. Deglaze
with the apple juice and port wine, until a syrup-like
mixture is formed. Strain through a fine sieve and
keep at room temperature.
200 g sugar . 50 g caraway . 20 g butter
200 ml apple juice . 400 ml red port wine
Place the potato pancakes lengthwise on the plate.
Coat with sugar beet syrup. Add two dollops of
compote on the left and the right sides of the plate.
Halve the pears and place in the middle. Twist the
ham into rose shapes and serve.
Sugar beet syrup and 8 slices of Tyrolean ham.
Finely grate the peeled potatoes. Wrap in a cloth
and squeeze as much liquid as possible from the
potatoes. Mix with the diced shallots, eggs, oats and
potato starch. Season with salt, pepper and nutmeg.
Deep fry the mixture on both sides in sunflower
oil for 4 minutes, until crispy. Drain well on kitchen
1 kg waxy potatoes . 200 g shallots, diced
100 g oats . 60 g potato starch . 500 ml sunflower oil
2 eggs . Salt, pepper and nutmeg
Light the charcoal grill. When the embers are ready,
place the pears directly onto the ashes and grill on
all sides until black. Try not to turn the pears too
often and turn sides only when each side is ready –
otherwise, you will lose the juices.
Once the pears are cooked, let them cool down.
Peel off the skin halfway and remove the core. Mash
or purée the fruit until it has the consistency of
compote. Remove the skin. (The pears will have a
subtle smoky and liquorice aroma)
4 small pears . charcoal
Serve couscous on separate plates using a ring
mould. Garnish with fresh yoghurt and garden herbs.
Place the steamed fennel slices onto the plate
so that the ends are together. Place the leeks across
the plate and the prawns on top of the fennel.
Shape the marinated cucumbers into a roll and
place on the left and right sides of the fennel.
Pour the curry broth over the ingredients.
Wash and clean the spring onions and fry in a pan
with olive oil until golden brown. Season with salt,
pepper and sugar. Deglaze with soy sauce. Peel and
cut the cucumber into quarters. Remove the core.
Thinly slice using a potato peeler. Marinate in the
apple juice and rice vinegar. Add a pinch of salt and
sugar and vacuum in a bag if possible. Alternatively,
marinate the mix for approximately one hour. Shape
8 spring onions . 1 cucumber . soy sauce
100 ml apple juice . 80 ml rice vinegar . olive oil
salt . pepper . sugar
Brown the shallots and the garlic in olive oil. Deglaze
with the stock and reduced orange juice. Add the
rest of the spices and allow the stock to infuse for
15 minutes. Finely chop the dried apricots, raisins
and almonds. Mix with the couscous. Pour the hot
stock into the couscous using a sieve. Soak for 15
minutes, eventually adding a bit of stock and mixing
again. Flavour with salt and pepper and the finely
chopped herbs. Leave couscous to absorb the stock
for 30 minutes.
Shiso cress mix and fresh yoghurt
250 g couscous . 350 ml chicken stock
100 ml reduced orange juice . 1 tbsp. olive oil
zest of 2 oranges . salt and ras el hanout . thyme
8 0g dried apricots . 80 g raisins . 50 g almonds
a pinch of cumin . bay leaf and star anise
coriander seeds . 1 clove of garlic . 2 shallots, sliced
chervil . tarragon
Peel the prawns, keeping the shells and the heads
for the curry broth. Fry the garlic and the thyme in
olive oil until translucent and season with sea salt.
12 prawns . olive oil . thyme and 1 garlic clove
Heat the olive oil in a pan. Add the prawn shells
and heads as well as the vegetables and garlic.
Lightly fry all the ingredients. Add the ginger and
finely chopped lemon grass. Sprinkle with curry.
Deglaze with the fish stock, canned tomatoes,
orange juice and coconut and bring to the boil.
Season with coriander seeds, fennel seeds, salt and
pepper. Cook for 20 minutes. Strain through a fine
sieve and reduce to a third of the original volume.
Finely chop the fennel stalks. Cut the rest of the
fennel lengthwise into approximately 1 cm thick
slices. Cook in the curry broth. Remove the fennel,
mix the sauce and flavour with the coriander and
the fennel stalks.
Shells and heads of 12 prawns . 1 fennel . olive oil
300 ml fish stock . 100 g canned tomatoes
150 g shallots, diced . ½ fennel, diced
100 g celery stalks, sliced . ginger . 100 ml orange
juice . 100 ml coconut . 1 stalk of lemon grass
2 garlic cloves . coriander seeds . fennel seeds