Recipes from “cooking like the pros”

In November a few have been to Mensa Vita on a Saturday. They opened their doors for ten highly motivated students to cook with Mensa Vita's Head Wolfgang Rommel and his team. This years' theme of cooking like pros was regional variety.

Head Wolfgang Rommel likes to obtain the ingredients for his private menu selection from the Eifel. “Those meals are not suitable for the everyday dining hall process. The preparation requires too much effort for a large number of meals,” he said. He was glad to be able to realize his liking for fresh venison. As the starter they made corn salad with raspberry dressing and walnuts, sea trout from the Eifel and crayfish soufflé. The next course was parsnip soup with spinach mousse and the main course was venison from the Eifel in herbs. As dessert they had filled pear with marzipan and chocolate hazelnut sauce as well as raspberry parfait with vanilla.

Sounds great? We listed the recipes (only available in German) for everyone who wants to cook the meals. Enjoy your meal!

Corn salad with raspberry dressing and walnuts, sea trout from the Eifel and crayfish soufflé

Parsnip soup with spinach mousse and spinach

Venison from the Eifel in herbs

Filled pear with marzipan and chocolate hazelnut sauce, raspberry parfait with vanilla