An Easter Feast with the S.Pellegrino Young Chefs

An Easter Feast with the S.Pellegrino Young Chefs

4 chefs present what’s on their Easter table this year

Kitchen Stories

Holidays are always a good time for extravagant cooking and eating—and Easter is no exception. Plus, there are lots of traditions and special foods that go along with each day of the long weekend: Eating greens on Holy Thursday, fish on Good Friday, something baked on Holy Saturday, and ending with a great meaty feast on Easter Day! If you’re still looking for a proper, festive menu, we can help you out!
Last year, we met some talented S.Pellegrino Young Chefs for a gourmet Christmas menu. This year, we drove cross-country again to find the very best recipes for Easter.

The first course

Kitchen Stories

Salmon carpaccio with asparagus panna cotta

Salmon carpaccio with asparagus panna cotta

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Our Easter feast starts with Salmon Carpaccio with Asparagus Panna Cotta. This seasonal recipe was created by Matthias Walter, who invented a tool especially for this dish—the “Crunch-Roll 1.0”. If you don’ have it on hand, you don’t have to skip the whole recipe. You can also use a thin metal pipe for preparation, or cut out the step altogether by serving fresh white bread with this dish instead. This recipe requires preparation of some components a day ahead, so you’ll only need to finish a few things on Easter Day, therefore saving some time to spend with family and friends. 

Kitchen Stories

Matthias Walter has always been a chef, already helping out his parents in their country inn when he was a child. He currently cooks as sous chef at ‘Burgrestaurant Staufeneck’. Matthias won the German-Austrian award of S.Pellegrino Young Chef 2016. 

The main

Kitchen Stories

Lamb with mashed wild garlic potatoes and chorizo cassoulet

Lamb with mashed wild garlic potatoes and chorizo cassoulet

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Our Easter Feast’s main course is cooked by Benjamin Fischer, who serves Lamb with Mashed Wild Garlic Potatoes and Chorizo Cassoulet. He modernizes this traditional dish and serves it in plain elegance. Without any exorbitant bells and whistles, this recipe’s sophisticated simplicity is sure to impress your guests. 

Kitchen Stories

Benjamin hasn’t defined himself by any specific style of cooking so far, but experiments with different directions with a cosmopolitan approach. In essence, he simply cooks what he likes. Via various stations, from Rügen to South Africa, he came to Leipzig, where he works as sous chef at ‘Brasserie Le Grand’ at ‘Hotel Steigenberger' since the beginning of the year.

The dessert

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Mascarpone cream with rhubarb and raspberries

Mascarpone cream with rhubarb and raspberries

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There’s no proper menu without a sweet and delightful grand finale. In this instance, Marcel Traber serves Mascarpone Cream with Rhubarb and Raspberries. This recipe satisfies with an unusual combination of ingredients—rhubarb and sweet raspberries meet salty pretzels and sour lime to form a harmonious flavor profile.   

Kitchen Stories

Marcel works as sous chef at the pop-up-restaurant ‘Oben’ at ‘Mannheimer Manufaktur’. The restaurant received a Michelin star at their old location, but had to move after a flood. Before, Marcel had been cooking at Hotel Adlon in Berlin for two years. He always tries to use as many regional ingredients as possible in his dishes. 

The special

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Braided Easter bread with jam

Braided Easter bread with jam

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Sebastian Schinko from Austria is serving a very special extra for our Easter feast. This Braided Easter Bread with Jam combines traditional ingredients in a modern dish. Of course, this would be a great recipe for coffee and cake in the afternoon, but it is also perfectly suited as a gift for your guests. Therefore, simply fill jam in small jars and wrap up bread in a small box or cellophane for takeaway. 

Kitchen Stories

Sebastian started working as chef at ‘Heurigenhof Bründlmayer’ in Langenlois, Austria this year. He develops recipes that are easy to digest and describes his cooking style as brave and creative. He strives to present ingredients as naturally as possible, while still combining them in interesting compositions.
We wish you a wonderful time with family and friends, and a wonderful Easter feast!