When the kitchen of Meisenheimer Hof opens for a day to the Caribbean influences of Guadeloupe, an encounter arises that is characterized by warmth and a variety of spices.
The Creole cuisine – stemming from French, African, and Caribbean traditions – thrives on its aromatic complexity: from spices that bring warmth, from fresh herbs, from fish and meat that are prepared with ease and at the same time with intense expressiveness.
In our cooking class with Markus Pape, we dedicate ourselves to this special culinary art with the aim of understanding its balance – the interplay of spiciness, freshness, and gentle sweetness that makes this cuisine so distinctive.
Start: 1:00 PM
199,- € per person including a 4-course menu, recipe folder, and accompanying drinks
