BACK TO THE 80'S
article of 01.02.2025
NOUVELLE CUISINE ON THE MOUNTAIN
Light, fresh and regional: the 1980s welcomed the birth of Nouvelle Cuisine and Fernand Point is considered one of its fathers. Its most famous representative is probably Paul Bocuse.
At the Burg, we also served the trends of the time like snail-stuffed sole roulade with saffron sauce or turbot fillet with red Burgundy sauce.
HELLO, SNACK PLATTER
As a kind of counterpoint to the Bocuse menu, platters and buffets were the rage for being manageable in terms of elegance and quality. And the obligatory finger food of the hour were stuffed eggs, often accompanied by cheese skewers and shrimp cocktail. Speaking of cocktails ... when it came to drinks, libations were colorful: Blue Curaçao and Umbrella Ahoy.
In the spirit of the 80s, the "Burgplatte" was the house hit. It was loaded with various medallions of beef, veal and pork, lots of vegetables, fruit and three types of sauces with French fries. As far as the drink selection went, we were always focused on excellent wines.
EVERGREENS AND NINE-DAY WONDERS
A kitchen is like fashion: seasonal and fast-moving. Many culinary experiments are happily abandoned sooner rather than later. But there are other creations so delightful they become beloved classics.
Beef tartare is one of these - an 80s dish we are famous for today. Because we also love these dishes, you will always find classics served at the Burg: goulash soup, cheese curd strudel and Kaiserschmarrn.
Light, fresh and regional: the 1980s welcomed the birth of Nouvelle Cuisine and Fernand Point is considered one of its fathers. Its most famous representative is probably Paul Bocuse.
At the Burg, we also served the trends of the time like snail-stuffed sole roulade with saffron sauce or turbot fillet with red Burgundy sauce.
HELLO, SNACK PLATTER
As a kind of counterpoint to the Bocuse menu, platters and buffets were the rage for being manageable in terms of elegance and quality. And the obligatory finger food of the hour were stuffed eggs, often accompanied by cheese skewers and shrimp cocktail. Speaking of cocktails ... when it came to drinks, libations were colorful: Blue Curaçao and Umbrella Ahoy.
In the spirit of the 80s, the "Burgplatte" was the house hit. It was loaded with various medallions of beef, veal and pork, lots of vegetables, fruit and three types of sauces with French fries. As far as the drink selection went, we were always focused on excellent wines.
EVERGREENS AND NINE-DAY WONDERS
A kitchen is like fashion: seasonal and fast-moving. Many culinary experiments are happily abandoned sooner rather than later. But there are other creations so delightful they become beloved classics.
Beef tartare is one of these - an 80s dish we are famous for today. Because we also love these dishes, you will always find classics served at the Burg: goulash soup, cheese curd strudel and Kaiserschmarrn.