Signature Event 2026: An Evening of Culinary Delights above the Rooftops of the Viktualienmarkt

On September 12, 2026, our annual “Signature Event” took place at the Kustermannhaus, overlooking the Viktualienmarkt.

As always, each of our head chefs had chosen one of their favorite dishes. Together with their course participants, each chef prepared and plated their course of the menu.

The Day at a Glance

• 3:00 p.m.: Start of the cooking school

• 6:00 p.m.: Reception for the club’s “Friends & Family” guests

• 7:00 p.m.: Start of the 6-course “Best of Chef” menu, with optional wine pairing

• 11:00 p.m.: End of the event

The “Best of Chef” Menu

• Cauliflower and Avocado Tartare: Cauliflower | Avocado | Mushrooms | Radish

• Monkfish Ceviche: Chili | Coconut milk | Coriander | Cucumber

• Velvet Soup: Fresh chanterelles | Truffle espuma

• Quail Breast: Poultry liver praline | Port wine jus

• Saddle of Young Venison: Cassis | Pepper | Runner bean

• Oeuf à la neige: Crème anglaise | Fruits

• Organic Cheese Selection from the producer

The Wines

• Champagne Brut Black: Lanson, Champagne

• Greco di Tufo: Feudi di San Gregorio, Campania

• Grauer Burgunder Alte Rebe (Pinot Gris, old vines): Weingut Wind, Palatinate

• Cabernet Sauvignon Barrique: Weingut Wind, Palatinate

• Kisiskhevi Saperavi Qvevri: Glekhuri, Kakheti

• Mostello: Destillerie Farthofer, Lower Austria

• Apricot & Wild Raspberry Spirit: Destillerie Farthofer, Lower Austria

A Heartfelt Thank You

We thank all head chefs, course participants and guests for a successful evening at the Kustermannhaus. We are already looking forward to the next time!

Your Executive Board