{"id":74753,"date":"2026-05-15T10:52:57","date_gmt":"2026-05-15T09:52:57","guid":{"rendered":"https:\/\/www.churchill1795.com\/?p=74753"},"modified":"2026-05-15T10:58:40","modified_gmt":"2026-05-15T09:58:40","slug":"simon-bantle-koch-des-jahres","status":"publish","type":"post","link":"https:\/\/www.churchill1795.com\/de\/simon-bantle-koch-des-jahres\/","title":{"rendered":"SIMON BANTLE – KOCH DES JAHRES"},"content":{"rendered":"\n\n
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\n LERNEN SIE DIE K\u00d6CHE KENNEN <\/h2>\n \r\n\r\n \n
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K\u00fcchenchef<\/p>\n

RESTAURANT GOLDENER ENGEL<\/p>\n

C: @melanie.bauer.photodesign<\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>\n\n\r\n

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\n OLD SCHOOL GERICHT <\/h2>\n \r\n\r\n \n
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Kaninchenkeule | Sp\u00e4tzle | Karotten-Lauch-Gem\u00fcse<\/p>\n

Pr\u00e4sentiert auf unserer Inked Era Breitrandige Schale<\/a><\/strong><\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>\n\n\r\n

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\n NEW SCHOOL GERICHT <\/h2>\n \r\n\r\n \n
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Crepinette vom Kaninchenr\u00fccken und Keule | Kaninchen-Leber-Baiser | Souffierter Sp\u00e4tzle-Taler | Glasierte Karotte | Butterlauch<\/p>\n

Pr\u00e4sentiert mit unserer Inked Era Teller Mit Erh\u00f6htem Rand<\/strong><\/a><\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>","protected":false},"excerpt":{"rendered":"

Als stolzer Sponsor des Wettbewerbs \u201eKoch des Jahres\u201c in Deutschland lassen wir uns immer wieder vom kreativen Talent der teilnehmenden K\u00f6che inspirieren. Besonders spannend finden wir es zu sehen, wie sie unsere Teller ausw\u00e4hlen und f\u00fcr ihre Gerichte einsetzen. Diese Artikelserie beleuchtet das Zusammenspiel zwischen dem Men\u00fc und den Tellern, die die einzelnen K\u00f6che im Halbfinale verwendet haben.<\/p>\n

Dieses Gericht gab es jedes Jahr zu Ostern bei unserer Oma \u2013 mein Bruder und ich haben die Kaninchen selbst geh\u00fctet und mit unserem Metzger-Opa geschlachtet. Bei der Neuinterpretation geht es darum, aus allen Komponenten das Maximum herauszuholen und das Tier vollst\u00e4ndig zu verwerten \u2013 weshalb der Leber-Baiser entstand. Die Karottencreme leicht fermentiert erinnert daran, dass vergorene Produkte noch mehr Geschmacksintensit\u00e4t erzeugen k\u00f6nnen. Der Lauch leicht ger\u00e4uchert, die Sp\u00e4tzle als luftiger Taler gebraten \u2013 Omas Zutaten, neu gedacht. Ein kleines Andenken an die sch\u00f6nen Osterfeiertage und an unseren Gro\u00dfvater.<\/p>\n","protected":false},"author":20,"featured_media":74755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[12232],"tags":[],"post-trend":[],"post-brand":[],"post-colour":[],"class_list":["post-74753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industrie"],"acf":[],"yoast_head":"\nSIMON BANTLE - KOCH DES JAHRES - Churchill<\/title>\n<meta name=\"description\" content=\"Als stolzer Sponsor des Wettbewerbs \u201eKoch des Jahres\u201c in Deutschland lassen wir uns immer wieder vom kreativen Talent der teilnehmenden K\u00f6che inspirieren. Besonders spannend finden wir es zu sehen, wie sie unsere Teller ausw\u00e4hlen und f\u00fcr ihre Gerichte einsetzen. 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