Vegan culinary delights: six-course menu impresses at Schaumburger Ritter!

Vegan culinary delights: six-course menu impresses at Schaumburger Ritter!

In Cologne it's all about vegan cuisine lately, and especially at the “Schaumburger Ritter”. Chef Stephan Kehlenbeck said November 1st, World Vegan Day, was an exciting premiere for his six-course vegan menu. Although the tables were empty at lunchtime, 14 guests from Hanover and Münster were able to enjoy the creative cuisine in the evening. At the same time, a whiskey tasting and a knight's dinner for 60 people took place in the harmonious atmosphere.

Kehlenbeck has set itself a special challenge: the entire menu avoids animal products, even in the preparation of butter, honey and gelatin. This departure from traditional ingredients opens up new creative horizons in the kitchen and allows the flavors of the plant-based ingredients to be fully appreciated.

A look at the menu

The vegan menu is not just a compilation of dishes – it is an experience for the senses. This test run featured a selection of delicious foods including:

• Süßkartoffeldip mit Brot
• Gefüllte Peperoni, Tomate und Kürbis mit Couscous
• „Herbstwald“ mit Pilzen, roter Beetemus und eingelegten Walnüssen
• Sorbet aus Rote Beete, gewürzt mit Ingwer
• Gelbe Tomatensuppe mit Hafermilch
• Auberginencrostini
• Linsenfalafel mit Gurken-Fenchelsalat, Feigensenf und Aprikosenchutney
• Zweierlei Spargel mit Sobanudeln
• Gemüse-Reisblattlasagne

From the ingredients to the preparation, everything is designed for sustainability: regional products from gardens, fields and forests are served on the plates - vegan cheese alternatives are left out.

Sustainability and enjoyment

The focus is not only on taste, but also on a conscious lifestyle. Vegan Michelin cuisine is becoming increasingly popular, especially among Millennials and Generation Z. More and more Michelin restaurants are relying on plant-based concepts that are both tasty and environmentally friendly. According to Techzeitgeist, these concepts not only promote conscious consumption, but also minimize CO2 emissions through creative use of ingredients and preparation waste. Current studies show that plant-based menus cause up to 50% fewer emissions than traditional ones.

The cuisine at the “Schaumburger Ritter” could therefore follow a broader movement in gastronomy that wants to set new standards in terms of both taste and ecology.

Insights into the future

After the first round of the vegan menu was successfully completed, Kehlenbeck plans to further expand the vegan cuisine. With the aim of gaining kitchen routine and trying new recipes, the demand for plant-based options in restaurants is clearly noticeable. The creative challenge is seen not just as a test run, but as a springboard for a sustainable and enjoyable dining experience in the region.

With this innovative focus, the “Schaumburger Ritter” remains part of a fast-growing gastronomy sector that could introduce even more guests to plant-based cuisine in the future. Ultimately, the trend is towards fine cuisine that both pleases the palate and minimizes environmental impact - a new chapter in enjoyment for today's generation.