10. Culinary Way of St. James opened in Paznaun – worlds of food

On July 8, the 10th Culinary Way of St. James, under the auspices of Eckart Witzigmann, began its jubilee year. The visitors had experience of starred chefs Heinz Winkler, Harald Wohlfahrt, Sven Wassmer, Michael Wignall and Arabelle Meirlaen who wandered into their sponsorship huts and showed their "Cabin Creation". Their creative and down-to-earth dishes prepared from regional ingredients are now available on the HUTtenskarten website.

Birthday begins: five starred chefs, five culinary delights at five mountain huts in Paznaun and five creative interpretations by starred chefs – July 8 In 2018, "Century Chef" Eckart Witzigmann pioneered the culinary journey of Saint-Jacques for the tenth time. The concept: every summer, five-star chefs sponsor a mountain lodge and create a special but down-to-earth dish made from regional specialties, which can be found on the menus of the respective huts for a long time. summer. At the July 8, 2018 mailing, Heinz Winkler, Harald Wohlfahrt, Sven Wassmer, Michael Wignall and Arabelle Meirlaen accompanied their guests for their culinary delights in their sponsorship huts. There, the highly decorated chefs presented their recipe during the cooking demonstration, which can be found from now until the end of the 2018 summer season on the respective chicken menu. If you want to taste all the dishes in one place: August 19, all the creations of five starred chefs will be presented again during the summer festival of the Culinary Path of St. James at Ascherhütte. Recipes are available in participating cabins or online (gradually also on worldsoffood.de).

The coordination of the best chefs and their recipes takes over in 2018, Tyrolean Martin Sieberer. With three hoods and 18 points, Sieberer with his Paznaunerstube at the Hotel Trofana Royal is a multi award winning chef and among the best in Austria.

The participating cooks (before): Michael Wignall, Heinz Winkler, Arabelle Meirlaen, Sven Wassmer, Harald Wohlfahrt

Friedrichshafen Hütte: Heinz Winkler

"The food must inspire and not to load" is the motto of one of the best cooks in the world. Star chef Heinz Winkler has received 21 Michelin stars 21 times. The Vital Cuisine of Germany's most award-winning chef is based on old recipes, many fresh herbs and is known for combining sophistication and realism. Winkler is the owner and head of the hotel ***** Residenz Heinz Winkler in Aschau im Chiemgau since 1991. For his services to the reputation of German gastronomy abroad, he received in 2001 the Federal Cross of Merit on ribbon. His dish for the hut Friedrichshafener: "Kaiserschmarren im Pfandl with applesauce, grantenmarmelade, plum and vanilla".

Heidelberger Hütte: Harald Wohlfahrt

Harald Wohlfahrts marks the strongest brand is to meet the high expectations of gourmets around the world with the highest culinary quality. The three Michelin stars earned him 25 times in a row the title of chef at the Schwarzwaldstube restaurant of the Traube Tonbach Hotel in Baiersbronn-Tonbach from 1992 until his return to service in 2017 – the only one in Germany. 25 years three Michelin stars is the longest prize awarded in Germany. In 2004, he received the Federal Cross of Merit. In 2005, he received the "Lifetime Art" award for "the promotion of high culinary culture in Germany and for outstanding achievement", to which only Eckart Witzigmann and Martin Öxle were honored. His dish for the Heidelberger Hütte: "ricotta ravioli and paprika pisto sauce"

Jamtalhütte: Sven Wassmer

The secret of Sven Wassmer's success: "I cook what nature does in Vals ". The young Fricktaler is shaping new Swiss cuisine since 2015. Deeply rooted in the here and now and with the utmost precision, the Alpine chef designs his seasonal cuisine based on the knowledge and richness of the region. He is committed to diversity and the highest quality to inspire experts and connoisseurs. For his dishes, Wassmer picks up wild fruits, herbs and mushrooms on the steep slopes of the Graubünden Mountains, near Cumbel, he collects floats from the glacier water and grows his potatoes in the Valley of Albula. He combines the region's edible treasures for his creations with the finest ingredients from around the world. His dish for the Jamtalhütte: "fried fish fillet with sorrel cream, potatoes and salad".

Almstüberl: Michael Wignall

Michael Wignall surprises his discerning guests with his dishes with a harmonious play of unusual new combinations of ingredients and flavors. In doing so, the Englishman builds the sum of his culinary inspirations and savvy and brave road experiences with local British products. With an eye for detail and its penchant for absolute perfection, the extreme amateur athlete knows no pity, even in the composition of the taste, appearance and structure of its ingredients. Since 1993, Michael Wignall has received Michelin stars in all the kitchens he's led as part of his unconventional approach to gourmet cooking. His move from The Latymer restaurant to Gidleigh Park in Chagford was awarded two Michelin stars in 2016. In 2017, he received five rosettes for his stove-based services, unique in the 61-year history of English AA awards . His dish for the Almstüberl: "Almstüberl meatloaf with gröstl vegetables and turnips kimchi".

Lentil Risotto with Corn Chicken and Spices – The Dish of Arabelle Meirlaen

Ascherhütte: Arabelle Meirlaen

No Discipline Regulated by Rules and Laws, Each Has Its Own Style . Here, it's a feminine cuisine, a combination of my intuitions and my creativity that comes in symbiosis with nature and my spontaneous selection of the moment, "explains Arabelle Meirlaen. She spoils her guests in her Arabelle Meirlaen restaurant in the Belgian Marchin with her tasty, fun and sometimes unconventional cuisine. She skillfully mixes new and traditional culinary techniques. Her inspirational sources Childhood memories and intuition make her cooking feminine, light, poetic and full of emotion. Here, the Belgian is based on natural cuisine. Your key word: "Vitality". In order to obtain the best ingredients for this purpose, she explores the world of wild plants with a herbalist without losing sight of local products, vegetables and rare vegetable plants. Successfully, because the 2014 Gault & Millau cook has been awarded a Michelin star and 18 Gault & Millau points. Their dish for the Ascherhütte: "Risotto with lentils with chicken and spices"

"Culinary way of St. James" as walk-stroller package

During the Paznauner Bergsommers, the guests can have fun from July 8 until the end of summer In the summer, you can individually browse the five courses on the culinary routes of the St. James's Culinary Route. Five nights in Paznaun in a category of your choice as well as all Silvretta all inclusive card services are available from 153 euros per person including breakfast.
Online booking: www.paznaun-ischgl.com.

Holiday Savings Plan: Silvretta All Inclusive Card

Hikers and mountain bikers already enjoy a night in Paznaun thanks to the "Silvretta Card all inclusive" card. Thanks to the free use of lifts and chairlifts throughout the Paznaun region, all mountain bike trails, hiking trails and mountain pastures are freely accessible. If you need a refreshing swim after the sport, cool off for free in the indoor and outdoor pools of Ischgl and Galtür as well as in Lake See. Among other things, there were: all bus trips in the Paznaun and the toll on the famous Silvretta High Alpine Road. All information here.

All information on chiefs, courts, huts and tours can be found here.