Veneration!

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Painting Paul Bocuse © Kim Weitzendorf

Patrik Jaros

There were many great chefs in France. But none was like Paul Bocuse. With his humor, his esprit, and through his charisma, Bocuse replaced the maître as the star of the restaurant. He is the reason for the contemporary chefs self-confidence. For a tribute to Bocuse, we can think of no better than top chef Patrick Jaros. The Czech-born chef was at Eckart Witzigmann’s side for a long time at Aubergine in Munich. In 1995, he won third place at the Bocuse d’Or. He is still a member of the Bocuse d’Or Academy in France and President of the Bocuse d’Or Selection in Germany.

On this evening, he will prepare a seven-course “in-memoriam” menu. He will work with Wilhelm Alexander head chef Fabian Fiedler and his grandiose team. The meal will be flanked by sparkling wines from Bouvet Ladubay and VDP.Estate Reichsrat von Buhl (Pfalz).

Restaurant Wilhelm Alexander is a grand and ambitious gastronomy project in the Humboldt Forum and is as historic as the menu will be.