SIX HANDS DINNER AT ROSEWOOD

Six Hands Dinner at Brasserie Cuvilliés – A Symphony of Signature Styles

Last night’s Six Hands Dinner at Brasserie Cuvilliés was an extraordinary showcase of culinary mastery, where each chef’s distinct style shone through in a beautifully orchestrated menu. Matthias Brenner, Bobby Bräuer, and Maximilian Moser crafted an evening where flavors, textures, and techniques harmonized, yet each dish bore the unmistakable signature of its creator.

The journey began with a selection of artisan breads, from Julius Brantner’s potato-mustard bread to Bäckerei Gaues’ white bread, served with whipped butter and herb vinaigrette—perfectly paired with Paulaner Hefe-Weißbier Naturtrüb.

From there, each course revealed the identity of its chef:

MATTHIAS BRENNER – Precision & Elegance

✨ Bavarian Prawn | Pea | Tomato – Perrier-Jouët Blanc de Blancs✨ Alpine Salmon | Carrot | Caviar | Sunflower Seeds – Perrier-Jouët Grand Brut✨ Ox Salad | Mustard Pickles | Radish | Pumpkin Seed Oil – Perrier-Jouët Blason Rosé

Brenner’s dishes were delicate yet bold, showcasing his refined approach to seafood and his skill in balancing acidity and texture. The Alpine Salmon with caviar and sunflower seeds was a standout, a dish that spoke of precision and harmony.

BOBBY BRÄUER – Deep Flavors & Tradition Reinvented

✨ Velvety Parsley Root Soup | Black Truffle – 2023 Grauburgunder, Rheinhessen – 12 Monate 12 Sterne Selection✨ Crispy Seared Sea Bass Fillet | Fennel-Saffron Sauce – 2023 Chardonnay, Burgenland – 12 Monate 12 Sterne Selection

Bräuer’s courses were a true reflection of his deep understanding of classic techniques with a modern twist. The parsley root soup was rich and aromatic, elevated by the depth of black truffle, while his sea bass dish showcased his finesse in balancing crisp textures with creamy, aromatic sauces.

MAXIMILIAN MOSER – Bold & Indulgent Creations

✨ Braised Wagyu Beef Roast | Polenta | Pistachio | Chervil – 2020 Valpolicella Classico Ripasso D.O.C., Villa Borghetti✨ Truffle Dessert | Blackcurrant | Grand Cru Valrhona Chocolate | Tarragon – Havana Club Selección de Maestros

Moser brought intensity and indulgence to the menu. His braised Wagyu beef was meltingly tender, enriched with earthy pistachios and chervil. The grand finale—his truffle and blackcurrant dessert—was a daring play on richness, acidity, and herbal notes, a testament to his bold, flavor-forward approach.

A Night of True Culinary Synergy

Each chef stayed true to their personal style while seamlessly contributing to an unforgettable dining experience. From Brenner’s refined seafood, to Bräuer’s soulful interpretations of classic flavors, to Moser’s decadent, statement-making dishes—the evening was a masterclass in balance and collaboration.

Munich’s fine dining scene is on fire, and this Six Hands Dinner was proof that great things happen when culinary minds unite.

This version captures the essence of each chef’s style while keeping it engaging and elegant. Let me know if you’d like any refinements!