26/05/2015 / Ischgl, Galtür, Kappl, See

A peak of top cooking – four star chefs at over 2000 metres altitude

The Culinary St. Jacob´s Way of Paznaun in Tyrol is starting on 5 July 2015 with German star chef Jörg Sackmann, young Dutch talent Laurent Smallegange, top British name Matthew Tomkinson and French cooking legend Marc Veyrat.

Four mountain huts up at over 2,000 metres of altitude and four star chefs – those are the ingredients for a very special kind of hiking experience. On 5 July 2015, the Culinary St. Jacob´s Way is to open in Paznaun under the patronage of Chef of the Century Eckart Witzigmann. Four different enjoyment routes will allow holidaymakers to hike from hut to hut in Ischgl, Galtür and Kappl while enjoying unique dishes based on regional produce. For the Culinary St. Jacob´s Way, four star chefs from Germany, France, the Netherlands and Britain are to take charge of the fare served at the Jamtalhütte, Friedrichshafener Hütte, Heidelberger Hütte and Niederelbe Hütte huts. Their creations will be on the summer menus until the end of September 2015. Two-star chef Jörg Sackmann from Restaurant Schlossberg in the Black Forest is representing Germany, while French cooking legend Marc Veyrat has confirmed he will take part. 
Representing the Netherlands will be 26-year-old star chef Laurent Smallegange (from Restaurant Spetters close to the harbour of Breskens), who is Gault Millau’s Rising Star of the Year for 2014 …. British whizzkid and star chef Matthew Tomkinson (The Montagu Arms Country House Hotel, New Forest National Park) is to represent the UK.
The four star chefs will hike together with holidaymakers on the opening day to ‘their’ huts – the ones they are adopting – to introduce their dishes and cook up their culinary creations together with the landlords of the huts.

Going up the mountain with the star chefs
On 5 July 2015 the star chefs are to meet with hikers in the morning to take the routes of enjoyment together through Paznuan. The master chefs will introduce their recipes at the huts and cook the four newly interpreted dishes, each founded in regional produce, together with the landlords. All the dishes can be sampled at the opening ceremony on 5 July 2015 at the Niederelbe hut for a price of 15 Euro.  Should you want to try the recipes yourself at home, there will be instructions provided for you to take back from the huts. All the work of the star chefs and their dishes will be coordinated by local culinary hero Martin Sieberer – a multi award-winning chef from Ischgl, with three toques and 17 points, and one of the best in Tyrol.

Niederelbe Hütte: Jörg Sackmann
Master chef Jörg Sackmann from Baiersbronn in the Black Forest has two stars to his name in the Michelin Guide. He is to share the secrets of his kitchen skills with the landlord of the Niederelbe Hütte on the Culinary St. Jacob´s Way. His cuisine is inspired by fine local aromas, fitting seasonal produce and a variety of spices from the Mediterranean and Asia. 

Heidelberger Hütte: Marc Veyrat
Nobody has ever been rated as highly as him before. Marc Veyrat was the first chef to earn a full 20 out of 20 points in the Gault Millaut, had six Michelin stars at his height and therefore ranks among the best and most famous chefs in the whole of Europe. He welcomes guests to his ‘La Maison des bois’ restaurant at 1,600 metres of altitude in the French Alps. He regularly goes looking for wild herbs in the Alps to help his creative cooking. 

Friedrichshafener Hütte: Laurent Smallegange
26-year-old Laurent Smallegange, who will be patron of the Friedrichshafener Hütte for the summer, has impressed the Michelin jury with his own special type of modern cuisine, above all. His Spetters restaurant looks out onto the harbour of Breskens in Holland. In his popular workshops, he passes on his knowledge and shows amateur chefs how to cook oysters or combine fish with cocktails. 

Jamtalhütte: Matthew Tomkinson
From a pub cook to a Michelin star chef. Britain’s Matthew Tomkinson won the elite Roux Scholarship and then rose up quickly through the ranks of Britain’s award-winning kitchens. At his The Terrace Restaurant, in the Montagu Arms Hotels in Hampshire, he serves his guests outlandish six-course meals with simple seasonal ingredients from the hotel’s own garden. 

Culinary St. Jacob´s Way in summer 2015
During the mountain summer in Paznaun, from 5 July to the end of September 2015, guests can visit the four huts with their culinary highlights individually. Three nights’ stay in the category of your choice, along with all the advantages of the Silvretta Card all inclusive, is available from 75 Euro per person with breakfast. Reservations can be made online via www.paznaun-ischgl.com  

Further information on the chefs and tours, together with free downloads of the recipes, can be found on https://www.ischgl.com/en/enjoy/summer-highlights/culinary-st-jacobs-way or www.paznaun-ischgl.com.