The Aroma of Vegetables - Premium Vegetarian Cuisine for Connoisseurs

Are you yearning for a fine wine paired with a delectable vegetarian dish? Look no further! Our website offers a wide selection of wines. Explore the new book by renowned chef Andreas Mayer, featuring unique recipes that perfectly match our exquisite wines.

Culinary art is the forte of Chef Andreas Mayer. His latest book presents seventy exceptional vegetarian dishes crafted from fresh vegetables. Whether appetizers, mains, desserts, or drinks, he creates imaginative recipes, extracting the full aromatic potential from diverse vegetables. Enhanced by the finest herbs and robust sauces, the offerings include unforgettable delights like potato tart Tatin with olives, cauliflower couscous, red curry with fragrant rice, or iced Kaiserschmarrn with rum compote.

Vegetarian Cooking at the Highest Level

Andreas Mayer's vegan-vegetarian gourmet cuisine exclusively uses fresh, aromatic, and vibrant vegetables. The Austrian chef showcases how to prepare innovative vegetable dishes from high-quality ingredients. Both the freshness of the ingredients and harmonious combinations with aromatic herbs and sauces are essential in his elegant creations. He emphasizes local produce and easy preparation. His flavor theory enhances each dish and reveals how to harness the full aroma of fresh vegetables.

Here’s a special recipe for you:

Sheep’s Sorrel Soup with Enoki Mushrooms

Ingredients

200 g sheep’s sorrel
2 garlic cloves
4 tbsp sunflower oil
100 ml white wine
650 ml vegetable stock
200 g cream
Nutmeg
200 g enoki mushrooms

Preparation

Wash and roughly chop the sheep’s sorrel. Finely chop the garlic and sauté in a bit of sunflower oil. Deglaze with white wine, then add the stock and cream. Incorporate the sheep’s sorrel, blend and season with salt, pepper, and nutmeg. Clean the enoki mushrooms, pan-fry them in the remaining sunflower oil and season.

Place the mushroom bouquet in the middle of a deep plate and ladle in the soup. Garnish with lime zest and segments, then serve.

Pair this dish with a fresh white wine; we recommend a crisp Sauvignon Blanc.

Enjoy your meal!

The Aroma of Vegetables - Vegetarian Dishes for Food Lovers by Andreas Mayer, Dorling Kindersley Verlag Munich, www.dk-verlag.de