Events

Plant-based Ramen pop up with Stephan Hentschel, former head chef of Michelin-starred Cookies Cream, Berlin

Friday, November 29, 2024, from 01:30pm until 10:00pm
Saturday, November 30, 2024, from 12:00am until 10:00pm

For a second time Stephan Hentschel, former head chef of Michelin-starred Cookies Cream, has teamed up with me, Food Technique Berlin, to craft a unique and exciting plant-based Ramen Menu that caters to meat-eaters, not just vegetarians and vegans. This time we are making use of autumn/ winter vegetables (like Jerusalem artichoke, beets and cabbage). The Ramen is served with flavorful side dishes that are enjoyable on their own or as a delicious addition to the Ramen broth.

In developing the menu, Stephan Hentschel has integrated techniques from his experience at Cookies Cream, while I’ve incorporated some of the most popular elements from my plant-based Ramen lineup. All components are made from scratch without the use of “fillers” such as tofu or modern processed meat alternatives.

Given that plant-based Ramen are relatively novel in Japan, there were few benchmarks for "authenticity" from traditional Japanese Ramen shops. This allowed us complete freedom to select seasonal, regional ingredients that complement each other — a guiding principle of true Japanese Ramen.

The 5-course menu for €59,00 per person includes:

• Jerusalem artichoke with black truffle vinaigrette

• Leeks with horseradish cream and leek oil

• Brussel sprouts with pumpkin puree and Habanero chili oil

• Shoyu Ramen with clear mushroom-celeriac broth, morel-soy sauce seasoning and thin noodles, roasted oyster mushrooms, onions, rocket and kohlrabi confit with Ajihen (for mid-meal flavor change)

• Chestnut Mont Blanc

As is customary in Japan, chilled water is available as a beverage inclusive. Beer, wine, sake and non-alcoholic alternatives can be ordered on site for an additional charge.

The majority of seats will be sold via reservation in advance (make reservation on booking widget on right bottom corner). Each seating has a time limit of 75 minutes (with an additional buffer of 15 minutes). The rest of the seats will be available for walk-ins the day of the event.

Inside the Chipperfield Kantine guests will be able to enjoy their bowl in a Ramen shop environment (despite the relatively short seating time) with an open kitchen to watch the chefs preparing the bowls and sides.

Unfortunately no meat or diary alternatives will be offered during this event. The menu contains celeriac, gluten, nuts (hazelnuts), wheat and soy. Unfortunately it is not possible to make any individual adjustments. No pickups or takeaway possible.

Since the opening of Cookies Cream in Berlin, Stephan Hentschel has been responsible for the vegetarian cuisine of the Michelin 1-star restaurant. After 15 years, the chef has decided to take new paths and dedicate himself to his own projects. But his success story with Cookies Cream remains set in stone.