AN EASTER FEAST FROM ROSEWOOD MUNICH TO ONE’S HOME KITCHEN – A JOURNEY OF CULINARY ELEGANCE FOR ALL THE SENSES
AN EASTER FEAST FROM ROSEWOOD
MUNICH TO ONE’S HOME KITCHEN –
A JOURNEY OF CULINARY ELEGANCE FOR ALL THE
SENSESA Tribute to Sophisticated Flavors, Fine Ingredients, and the Art of Indulgence
March 21, 2025
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Head Chef Matthias Brenner has designed a refined Easter menu for four, blending tradition with innovation for an elevated at-home dining experience.
The meal begins with a truffled celery soup, topped with crispy black bread croutons and chive oil for a rich yet balanced appetizer. The main course features braised lamb osso buco, complemented by a duo of beans and a smoked almond gremolata, enhancing the dish with depth and texture. For dessert, a chocolate-lemon tart, finished with marinated raspberries, strikes the perfect balance between bittersweet and citrusy freshness.
This Easter menu reflects the signature style of Rosewood Munich and Brasserie Cuvilliés, offering carefully curated ingredients and expert preparation. The full recipes are available for those who want to bring a touch of Rosewood’s culinary excellence into their own kitchens.
The Menu Includes:
Truffled Celery Soup – Recipe
Ingredients:
- 500 g fresh, peeled celery
- 1 onion
- 2 tbsp butter
- 1 tbsp olive oil
- 1 potato (optional, for extra creaminess)
- 750 ml vegetable broth
- 200 ml cream
- 1–2 tsp truffle butter or paste (to taste)
- Salt and pepper
- Truffle shavings (for garnish)
Preparation:
Prepare the ingredients:
- Dice the celery and potato into small cubes.
- Peel and finely chop the onion.
Sauté:
- Heat the butter and olive oil in a large pot.
- Sauté the onion over medium heat until translucent.
Add celery and potatoes:
- Add the celery and potato cubes to the pot and sauté for 5 minutes without browning.
- Deglaze with a splash of white wine.
Add broth:
- Pour in the vegetable broth and bring to a boil.
- Let the soup simmer over low heat for about 20–25 minutes until the celery and potatoes are tender.
Blend:
- Use an immersion blender or stand mixer to blend the soup until smooth and creamy.
- If too thick, add more broth.
Refine:
- Stir in the cream and mix well.
- Season with salt and pepper.
Add truffle butter:
- Just before serving, stir in the truffle butter or paste to enhance the signature truffle flavor.
Serve:
- Pour the soup into bowls and garnish with fresh truffle shavings as desired.
Tips:
- For an ultra-smooth texture, strain the soup through a fine sieve before serving.
Chive Oil - Recipe
- 120 g fresh chives
- 120 ml high-quality vegetable oil (preferably grapeseed oil)
- A pinch of salt
Preparation:
Blend:
- Add the chopped chives, oil, and salt to a blender.
- Blend for about 5 minutes until a vibrant green oil forms.
- If using a Thermomix, the mixture can be heated up to 60°C for enhanced infusion.
Strain (optional):
- For a clearer oil, strain the mixture through a fine sieve or cheesecloth.
Black Bread Croutons – Recipe
Ingredients:
- 4–6 slices of black bread
- 3–4 tbsp olive oil or butter
- 1 sprig of fresh thyme or rosemary
- 1 clove garlic, lightly crushed
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180°C (top/bottom heat).
- Cut the black bread into 1–2 cm cubes and let them dry slightly if needed.
- In a bowl, toss the bread cubes with olive oil or melted butter, salt, pepper, herbs, and crushed garlic.
Seasoning:
- Spread the seasoned bread cubes on a baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.
Baking:
- Bake in the preheated oven for 10–15 minutes until golden brown and crispy, turning occasionally for even browning.
Lamb Osso Buco – Recipe
Ingredients:
- 4 lamb shanks (Osso Buco-style), preferably from Gutshof Polting
- 2 tbsp olive oil
- 2 onions
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 200 ml dry white wine
- 400 g canned or pureed tomatoes
- 500 ml lamb or vegetable broth
- 2 bay leaves
- Fresh thyme or 1 sprig of fresh rosemary
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance tomato acidity)
Preparation:
- Rinse the lamb shank slices if necessary and pat them dry with paper towels. Season the shanks with a bit of salt and pepper.
- Finely dice the onions, carrots, and celery. Mince the garlic cloves.
Searing:
- Heat the olive oil in a large Dutch oven or braising pot.
- Sear the lamb shanks on both sides until nicely browned, then remove them from the pot and set aside.
- In the same pot, sauté the onions, carrots, celery, and garlic for about 5–7 minutes.
Deglazing and Braising:
- Deglaze with white wine, scraping up any browned bits from the bottom.
- Add the canned or pureed tomatoes, then pour in the broth.
- Stir in the bay leaves and thyme.
- Place the lamb shanks back into the pot and add enough liquid to cover them halfway.
Braising:
- Cover the pot and let the Osso Buco simmer over low heat for about 1.5 to 2 hours. The meat should be very tender and nearly fall off the bone.
Bean Vegetable Recipe
Ingredients:
- 200 g Kenyan beans
- 200 g broad beans
- 150 g soaked white beans
- 2 red tomatoes (concassé)
- 1 red onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp fresh thyme
- 1 sprig fresh savory
- Salt and pepper to taste
- 1 tsp sugar (optional, if the vegetables taste too sour)
- 100 ml vegetable broth
Preparation:
Prepare the vegetables:
- Wash the fresh beans as needed, trim the ends, and cut them into smaller pieces if necessary.
- If using canned white beans, rinse and drain them.
- Peel and finely chop the onion and garlic.
Sautéing:
- Heat the olive oil in a large pan or wok.
- Sauté the onion and garlic over medium heat until translucent.
- Add the green beans and white beans (if already cooked) to the pan.
- Stir in the thyme and savory, mixing well.
- Pour in the vegetable broth and let the vegetables simmer over medium heat for about 10–15 minutes until tender and well-infused.
- Season with salt, pepper, and, if needed, a teaspoon of sugar.
Smoked Almond Gremolata Recipe
Ingredients:
- 50 g roasted almonds (ideally smoked almonds)
- 1–2 garlic cloves
- Zest of one untreated lemon
- 2 tbsp freshly chopped parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Preparation:
Roast the Almond (if not already roasted)
- If smoked almonds are not available, roast raw almonds in a dry pan over medium heat for 5–7 minutes until golden brown. Be careful not to burn them.
Preparation of Gremolata:
- Coarsely chop the almonds or lightly crush them in a mortar, ensuring they remain in small pieces rather than being finely ground.
- Peel and finely chop the garlic.
- Finely grate the lemon zest.
- Wash, pat dry, and finely chop the parsley.
- In a small bowl, mix all the ingredients – almonds, garlic, lemon zest, parsley, salt, and pepper – thoroughly.
- Optionally, add a few tablespoons of olive oil to make the gremolata smoother. Adjust seasoning with salt and pepper.
Chocolate Lemon Tart Recipe
Ingredients:
For the crust:
- 200 g flour
- 100 g cold butter (cubed)
- 50 g powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the filling:
- 200 g dark chocolate (at least 70% cocoa content)
- 200 ml heavy cream
For the lemon layer:
- 2 lemons (juice and grated zest)
- 100 g sugar
- 2 eggs
- 50 g butter
Preparation:
Prepare the crust:
- Mix flour, powdered sugar, and cold butter in a bowl, using your fingers or a pastry cutter, until a crumbly texture forms.
- Add the egg yolk and 1–2 tablespoons of cold water, kneading quickly into a smooth dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Roll out the crust:
- Roll out the dough on a lightly floured surface and place it in a tart pan (approx. 24 cm in diameter). Press the dough firmly into the pan and trim any excess.
- Prick the base several times with a fork to prevent it from puffing up during baking.
- Pre-bake the crust at 180°C (top/bottom heat) for 10–12 minutes.
3. Prepare the chocolate filling:
- Heat the heavy cream in a small saucepan until it just starts to boil.
- Pour the hot cream over the chocolate and blend until smooth.
- Pour the chocolate mixture into the cooled tart shell and chill until set.
4. Prepare the lemon layer
- In a bowl, mix lemon juice, zest, sugar, and eggs thoroughly.
- Melt the butter in a small saucepan and add it to the lemon mixture, stirring continuously until thick and creamy.
- Spread the lemon mixture evenly over the chocolate filling and chill again.
Marinated Raspberries Recipe
Ingredients:
- 250 g fresh raspberries
- 2 tbsp powdered sugar
- 1–2 tbsp freshly squeezed lemon juice
- Seeds of 1 vanilla bean
Preparation:
- Mixing the Ingredients: Gently combine the raspberries with all ingredients in a bowl, ensuring the berries remain intact.
- Marinating: Let the marinated raspberries sit at room temperature for at least 15–30 minutes. Alternatively, refrigerate for 1–2 hours to enhance the flavors.
- Serving: Use the marinated raspberries to decorate the tart before serving.
About Rosewood Munich
Rosewood Munich blends historic heritage with modern luxury. Housed in two landmark buildings which were formerly the headquarters of the State Bank of Bavaria and the grand aristocratic residence Palais Neuhaus-Preysing, Rosewood Munich is ideally situated in Kardinal-Faulhaber-Straße, in the heart of Munich’s old town. Designed by Munich-based architectural firm Hilmer Sattler Architekten Ahlers Albrecht and the London interior design studio Tara Bernerd & Partners, the property features 73 spacious guestrooms as well as 59 suites and five houses, each adorned with bespoke furnishings and offering breathtaking views of the city skyline. Gastronomic experiences, which were designed by the Munich-based interior studio DiPPOLD, include Cuvilliés, an Alpine-inspired brasserie offering classic recipes with a fresh and modern twist and Bar Montez serving refined cocktails alongside live music. Wintergarten and Palaishof provide an elegant setting for all day dining and afternoon tea. Asaya® Spa, Rosewood’s integrative wellness concept designed to support mind, body, and soul is set over two floors, including an indoor pool and a wellness suite for private spa experiences. Rosewood Munich offers over 600 sqm of event space from intimate salons to the grand historical ballroom for events of all styles and occasions.
About Rosewood Hotels & Resorts
Rosewood Hotels & Resorts® manages a global collection of 36 one-of-a-kind luxury hotels, resorts and residences in 20 countries. Each Rosewood property embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture and sensibilities. The Rosewood collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Hôtel de Crillon, A Rosewood Hotel in Paris, as well as new classics such as Rosewood Hong Kong and Rosewood São Paulo. For those who wish to stay a little longer, Rosewood Residences offer a distinct opportunity for the ownership or rental of properties co-located with a Rosewood hotel or resort and of standalone for-sale residences. Rosewood Residences are defined by the brand’s commitment to Enriched Living through thoughtful details and experiences that enhance the quality of life while evoking a sense of discovery and inspiration.
For more information, please visit rosewoodhotels.com
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About Arabella Hospitality SE
As the central holding company for the Hotels division, Arabella Hospitality assumes responsibility for the 17 hotels in Germany, Austria, Switzerland and on the Balearic island of Mallorca, twelve of them are owned by the Schörghuber Group. The hotels are operated under the renowned brand names St. Regis, The Luxury Collection, Westin, Sheraton, Four Points by Sheraton, Aloft, Autograph Collection, Tribute Portfolio and Residence Inn. These also include two hotels under the Arabella brand in the upscale resort segment. Since fall 2023, Rosewood Munich has been the first hotel of the ultra-luxury brand to join the hotel portfolio in Germany, followed by Rosewood Schloss Fuschl in Salzburger Land in Austria in summer 2024. Arabella Golf as the umbrella brand for four golf courses on Mallorca as well as marketing cooperations with other golf courses in Germany and Switzerland round off the company profile. Arabella Hospitality is part of the Schörghuber Group, which in addition to the Hotels division operates three other business divisions, Construction & Real Estate, Beverages and Seafood. www.arabella.com.
About Bayerische Hausbau
Bayerische Hausbau GmbH & Co. KG is the management company for the construction & real estate sector. It operates in the fields of real estate and development. The real estate sector primarily involves asset management of the Munich-focused real estate portfolio worth around 3.5 billion euros, while the development field encompasses a vast range of services, from land acquisition to zoning, and from project planning to the realization of residential complexes, commercial properties, and multifunctional district centers. www.hausbau.de.
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