The award of three Michelin stars six years in a row, for example, 19 points in Gault&Millau, top marks in Feinschmecker, Gusto and all other guides. But also an impressive serving of 6,500 bottles of champagne, the processing of 2,800 saddle of venison and 225,000 chocolates, or a whopping 880 hours of work in the kitchen garden at Schloss Ippenburg.
And so we were very happy to stop in Osnabrück last Friday evening and experience the house in a completely different light. All rooms in Haus Tenge are available to the 250 or so guests at the open house party. The kitchen is open and in front of and behind the pass was always lively activity. With usual precision on the one hand was cooked and arranged, with practiced tongue was tasted on the other hand the steady round of delicious plates. Of course, the service brought the thousands of small bowls and plates to the other areas of the sprawling house. In addition to the areas on the first floor, it was also possible to take a look at the cooking school, the wine floor and the new premises of the pop-up concept Tasty Kitchen: Everybody’s Darling is the motto under which, starting next week, people will be able to feast in convivial company at long wooden tables.
Hosts Thomas Bühner and Thayarni Kanagaratnam, together with their team, will not miss the opportunity to spoil their guests and pay tribute to long-time companions. First and foremost, of course, patron and initiator of la vie Jürgen Großmann. In addition, reinforcement is guaranteed by selected winemakers, Ralf Bos serves sensational oysters with yuzu pearls, Imperial Caviar is represented with a 1.8 kg original can of the finest Auslese caviar, Wolfgang Otto is at the stove in the cooking school and serves delicious burgers at a late hour and right at the top of the wine floor Bernard Antony has made himself at home with a huge selection of sensational cheeses.
The signs could not be better for a lavish celebration. Of course, also in culinary terms. Many classics from the last ten years are served in compact form – or can be received directly in the kitchen from the many hardworking hands around chef Timo Fritsche.
We thank you for this great evening and look forward to the next ten years full of culinary delights in Osnabrück. Whereby: Actually, it continues directly exciting, because in the coming months Thomas Bühner will cook together with renowned chefs from around the world at la vie. Joining them will be Vicky Lau from Hong Kong, Andreas Caminada and Tanja Grandits from Switzerland, Gert de Mangeeler from Belgium, Björn Frantzén from Stockholm and Jonnie Boer from the Netherlands.
