Bâtard Honors Chef Eckart Witzigmann

For seven nights,* Bâtard will honor Chef Witzigmann with a $75 prix fixe menu of his signature dishes.

  *June 29, 30; July 1, 2, 5, 6, 7 (Our regular menu will be available on these nights as well.)

Eckart Witzigmann was named "Chef of the Century" by Gault Millau in 1994, an honor he shares with just three other people: Paul Bocuse, Joël Robuchon and Frédy Girardet.

Witzigmann was born in Austria in 1941. Early in his career, his outstanding talent was recognized and promoted by the best in the business, notably Paul Bocuse, Roger Vergé, the Troisgros brothers and Paul Haeberlin. After honing his craft in some of the world’s most prestigious restaurants, he opened Aubergine in Munich in 1978. In 1979, Aubergine became the first restaurant in Germany to be awarded the much-coveted three stars from Michelin. Aubergine retained that rating until it closed in 1993.

A beloved teacher and mentor to generations of young chefs (including Markus Glocker), Witzigmann has also authored a number of highly successful cookbooks. Today he travels the globe as a consultant, developing innovative restaurant concepts for clients as diverse as the Japanese Juchheim group and the Salzburg airport.

“The chef of kings and gods,” as The New York Times called him, has cooked for Queen Elizabeth II, King Hassan of Morocco, the Maharaja of Jaipur, Mikhail Gorbachev, George W. Bush, and Valerie Giscard d’Estaing, among other dignitaries. But Witzigmann does not play favorites: “For me, every guest is equally important and I always make an effort to treat every one of them the same." 

A Special Menu to Honor Chef Eckart Witzigmann on His 75th Birthday

  beetroot gelée

caviar, sour cream, celery

 ***

roasted langoustine

asparagus, passion fruit vinaigrette

*** 

heaven & earth of foie gras

calvados, apple, black truffle

 ***

lamb loin wrapped in aubergine

baumkuchen, lemon, red pepper jus

 ***

fresh strawberries

caramelized puff pastry, vanilla, champagne ice cream

 ***

mignardises

For more information, please call 212-219-2777 or email jwinterman@myriadrg.com.