The Gaggenau experience

Press events, showrooms, kitchens and a variety of Gaggenau-inspired moments, collected and curated for your pleasure.
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Gaggenau and Swiss watchmaker IWC Schaffhausen hosted a joint event in the Gaggenau showroom in Istanbul to celebrate their shared values of innovation, craftsmanship and design philosophy. At The IWC Watchmaking Workshop, guests enjoyed a delicious lunch, before being shown how to skilfully dismantle a delicate watch mechanism and then reassemble the miniscule pieces.

Gaggenau and Swiss watchmaker IWC Schaffhausen hosted a joint event in the Gaggenau showroom in Istanbul to celebrate their shared values of innovation, craftsmanship and design philosophy. At The IWC Watchmaking Workshop, guests enjoyed a delicious lunch, before being shown how to skilfully dismantle a delicate watch mechanism and then reassemble the miniscule pieces.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Below Ground', a snow cod in black and white on squid ink risotto and charcoal crumble. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Below Ground', a snow cod in black and white on squid ink risotto and charcoal crumble. Photography by Made Suwastika.

At Gaggenau’s Paris Design Week event, roaster Patrick Moshtael invited guests to indulge their senses with his special ‘coffee moments’. Patrick, who was born in Iran and grew up around Ivory Coast coffee plantations, runs the Plaine d’Arômes roastery in Colombes. Voted Best French Coffee Roaster of the Year 2016, he views coffee as a unique product that reveals new aromas every day for an emotional journey of perpetual discovery that he likes to recreate for others to enjoy.

At Gaggenau’s Paris Design Week event, roaster Patrick Moshtael invited guests to indulge their senses with his special ‘coffee moments’. Patrick, who was born in Iran and grew up around Ivory Coast coffee plantations, runs the Plaine d’Arômes roastery in Colombes. Voted Best French Coffee Roaster of the Year 2016, he views coffee as a unique product that reveals new aromas every day for an emotional journey of perpetual discovery that he likes to recreate for others to enjoy.

Gaggenau united with Bang & Olufsen at Paris Design Week for the ‘alchemy of the senses’ event to celebrate how great design can enhance sound, smell and taste. Pastry chef Benoît Castel launched the new fully automatic espresso machine by creating two pastries to enjoy with coffee. Benoît is constantly innovating at his La Pâtisserie Boulangerie in Paris, taking inspiration from his work with, among others, Hélène Darroze, the Costes restaurant group and luxury food hall La Grande Epicerie.

Gaggenau united with Bang & Olufsen at Paris Design Week for the ‘alchemy of the senses’ event to celebrate how great design can enhance sound, smell and taste. Pastry chef Benoît Castel launched the new fully automatic espresso machine by creating two pastries to enjoy with coffee. Benoît is constantly innovating at his La Pâtisserie Boulangerie in Paris, taking inspiration from his work with, among others, Hélène Darroze, the Costes restaurant group and luxury food hall La Grande Epicerie.

Argentine chef Martín Milesi combines his 18 years’ experience in South America and his research into European one-table establishments to promote both his own one-table dining concept, UNA, and the cultural diversity of Latin American cuisine, creating classic and new dishes using traditional ingredients. At Gaggenau’s event in London’s five-star St. Pancras Chambers Apartments, he created a unique gastronomical experience for 12 special guests who received his exclusive attention.

Argentine chef Martín Milesi combines his 18 years’ experience in South America and his research into European one-table establishments to promote both his own one-table dining concept, UNA, and the cultural diversity of Latin American cuisine, creating classic and new dishes using traditional ingredients. At Gaggenau’s event in London’s five-star St. Pancras Chambers Apartments, he created a unique gastronomical experience for 12 special guests who received his exclusive attention.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Gaggenau welcomed Philippe Faure Brac, crowned world’s best sommelier in 1992, for an oenological evening at its Paris showroom. As well as offering valuable insights on how to create a well-balanced cellar, Philippe took guests on a sensorial journey through the wine regions of France, with seven wines – including Saint-Aubin 1er Cru Le Puits 2015, Domaine Thomas Morey; Pauillac 2014, 5ème Grand Cru Classé and Château Grand-Puy-Lacoste – each matched with a dish prepared by a chef.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel, prepared an epicurean experience for guests at our three-night Bistro 1683 event at bulthaup Scottsdale’s showroom in Arizona. Justin shares our approach to culinary culture, with a delicate interplay between creativity, tradition and a respect for ingredients. His five courses with paired wines at the al fresco dinners featured foods as varied as Monterey Abalone, quail, goat’s milk and cherries.

Gaggenau helped bulthaup Scottsdale celebrate its 10th birthday at its Arizona showroom with a Bistro 1683 pop-up that also continued Gaggenau’s homage to its heritage. bulthaup Scottsdale’s owner, architect and food aficionado Robert Moric, joined them to evoke the multi-sensory magic of previous Bistro 1683 pop-ups at three dinners, all featuring five courses with paired wines prepared by Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel.

Gaggenau helped bulthaup Scottsdale celebrate its 10th birthday at its Arizona showroom with a Bistro 1683 pop-up that also continued Gaggenau’s homage to its heritage. bulthaup Scottsdale’s owner, architect and food aficionado Robert Moric, joined them to evoke the multi-sensory magic of previous Bistro 1683 pop-ups at three dinners, all featuring five courses with paired wines prepared by Justin Cogley, executive chef of California’s award-winning Aubergine at L’Auberge Carmel.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Deconstructed Black Forest', a dessert made with 23-karat gold. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Deconstructed Black Forest', a dessert made with 23-karat gold. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Rich in Iron', an oyster with beetroot, grains and spinach. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Rich in Iron', an oyster with beetroot, grains and spinach. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Below Ground', a snow cod in black and white on squid ink risotto and charcoal crumble. Photography by Made Suwastika.

Austrian chef Stephan Zoisl’s Gaggenau Timeline menu at a dinner at Hatten Wines Showroom in Bali was inspired by Balinese food culture and Gaggenau’s long history. Stephan, who mirrors Gaggenau’s mix of avant-garde and traditional with his ‘modern evolutionary’ style of cooking at his Chef’s Table restaurant and his pop-up Nutopia in Singapore, created compositions such as 'Below Ground', a snow cod in black and white on squid ink risotto and charcoal crumble. Photography by Made Suwastika.

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