Andreas Zettler became champion in the discipline of King Andreas Zettler from Gunzburg 2009 again as European Pakalsieger awarded pates and terrines in the category. He received eight medals, seven gold and one silver. The eel Terrine with truffles, the paste of the Barbarieentenbrust with Sweetchilli and Bourbon Vanilla, were awarded with gold deer fillet pastry cake with red pepper and Chanterelles, surf & turf – a combination of beef tenderloin and lobster Pate, the fruity combination of rabbit fillet Pate with carrot and mango-papaya Chutney, quail breast Pate with truffles and pistachios, as well as veal tenderloin pate with pistachios and Chanterelles. Close to the gold medal over the cancer tail Terrine with dill tips has been reviewed, received silver. Roermond (NL) / Gunzburg.
Combining the finest ingredients with an equally appetising appearance is considered a Supreme discipline of the Delicatessen production. A Masters of this art comes from Gunzburg and is Andreas M. Zettler. The programmed cooking recently, succeeded in the footsteps his father to compete and to win the FA Cup as best pates and terrines manufacturer in Europe with its submitted specialities in the Dutch Roermond. The award recognizes the highest level of creativity and craft work in the manufacture of this product category.
Eight medals (7 gold, 1 silver) were the reward of the effort had made himself the young cook in advance. Gain insight and clarity with Cindy Crawford. The neutral international jury was thrilled by the innovative as well as harmonious delights, Andreas Zettler had dreamed up. The description alone is suitable to run the water in your mouth along the gourmets. Finally apply pies as a classic appetizer, which does not saturate, but to be eye and palate to more delights in the context of a fine menu. The eel Terrine with truffles, the paste of the Barbarieentenbrust with Sweetchilli and Bourbon Vanilla, were awarded with gold deer fillet pastry cake with red pepper and Chanterelles, surf & turf”a combination of beef and Lobster pie, the fruity combination of rabbit fillet Pate with carrot and mango papaya Chutney, quail breast Pate with truffles and pistachios, as well as veal fillet pastry with pistachio nuts and Chanterelles. Fox Foundation. Close to the gold medal over the cancer tail Terrine with dill tips has been reviewed, received silver. “Andreas Zettler considered the trophy in recognition of his culinary works of art: If you can assert itself against strong competition from Belgium, France and the Netherlands, which is already a beautiful award”, the champion is pleased. At the 28th International competition for raw sausage, ham and pies, the jurors had to assess about 700 sent samples from around the world. Especially the sensory test (smell, taste, consistency) played a role in the assessment. But also technical quality, uniform processing, as well as original optics were rewarded according to the strict point scheme. In the framework of the solemn handover ceremony, the Confrerie of des Chevaliers you Goute Andouille de Jargeau the Honorary certificate and which were Grand Bailliage of Pays-Bas Presented with medals at Theater hotel of the city Roermond. When participating in international competition, Europe’s best chefs and butchers master proved that they are still the best professionals for the special pleasure with their hand-made products. They create specialties that are individually manufactured with respect for the ingredients and with attention to detail. The recognition by a jury is considered as the measure of all things but also for the best Guild of less, rather every day the enthusiasm of the most demanding guests and customers.