A dinner in the “Garden Eden” – the apple as the center – the seduction with the most beautiful dishes in a special ambience. A dream that can currently become possible – in a glass cube in Stuttgart. As a food blogger you get a lot of great food, get to know special ingredients and beautiful places, but to transform a location into a green paradise within 24 hours is a special art. Under the direction of Chef Michael Bahn, Rauschenberger’s Supper Club is currently showcasing a special culinary experience above the Museum of Art.

Rauschenberger’s Supper Club – Cube Stuttgart Art Museum

The name Rauschenberger will sound familiar to many food and event fans. With over 250 employees and recognized as one of the top employers in 2014 by “Top Job,” Rauschenberger hosts special foodevents at special locations. With more than 350,000 guests, three restaurants of its own and more than 800 events a year, with nearly 50,000 glasses in circulation, one goal is immediately apparent – “Unique moments for guests” while being a good host itself.

The CUBE restaurant in Stuttgart is known as a special location above the art museum at the “Kleiner Schlossplatz”- but since the beginning of August it has been transformed into a special location.

Within twenty-four hours, the staff, with appropriate support from partners (including Jason Martinez – Eicher Werkstätten and Birgit Martinez – decor & more) have conjured up a green paradise.

With the glass elevator one drives over the art museum, the revolving door to the restaurant already reminds of the “apple” and the “Garden Eden” and also at the reception one comes directly again into contact with the apple. One understands directly to take the guests on a journey and to enchant already with entering into another world and into another time.

Within a short time you forget in which city you are, how you still drove up and let the open kitchen and the flowers under the ceiling take effect on you. Everywhere the green artificial grass reminds of a big garden, a golden fountain at the window creates a connection to the castle garden and if you would sit down on the artificial grass, you have the feeling to sit directly on a meadow in front of the castle.

Cooking event at Rauschenberger’s Supper Club – Michael Bahn & Blogger

Those who know me will surely remember my various activities in the kitchens of restaurants or hotels. Whether a chocolate cake in the patisserie, focaccia in Hamburg or my first excursions into the world of Japanese cuisine.

During the visit to Rauschenberger’s Supper Club at CUBE in Stuttgart, the bloggers were scheduled this time for the “foreplay” before looking forward to the special dinner.

After a lovely reception with a “Shangri-La Cocktail” (Grey Goose, Crodino, Kumquats, Lemon and Orange) and “Liquid Desire” (Crodino, Kumquats, Lemon and Orange) it was then – put on the chef’s aprons yourself.

I’ve already seen it in the reactions on my Snapchat account and Instagram stories, the green “Lolly” really has recognition value.

To match, there were “Goji Berry Croutons with Fig and Blood Sorrel, as well as red Pâtes de Fruits prepared by various bloggers.

I always like it when you can help yourself to a meal, whether in the realm of fine dining or even with friends at dinner or at the grill.

Cooking for me is also always something of “together” and gives incredibly many opportunities to get to know the guests and also the chefs a bit and this is also reflected very well in my private Facebook account, where a nice group of food lovers and chefs have permanently accumulated.

Menu at Garden Eden – by Michael Bahn

Those who “worked” in the kitchen themselves, of course, were then allowed to be pampered at the long table under the plants by the very attentive staff. For dinner, a four-course menu was prepared and gave a good insight into the high-quality culinary art of the team around Michael Bahn.

In addition to the option of a vegan or vegetarian alternative, there was the following schedule for the evening:

FINE TUNED TUNA
(tuna | monk cress | flower butter bread | passion fruit)

JACOS SISTERS
(glazed scallops | gazpacho of lettuce | beet meringue | miso cream | crispy leaves)

BEEF IN PARADISE
(beef tenderloin cooked in tree bark | truffle | parsley root cream | beechwood mushrooms | quinoa-lentil-walnut mixture)

EVA’S APFEL
(Apple | Chocolate | Fig Honey Confit)

Well-coordinated ingredients and visual highlights on the plates not only offered a great experience to the guests at the long table in the middle of the Supperclub at CUBE, but more and more guests chose the special location for an unforgettable evening in Stuttgart.

The special selection of furniture (such as also old church pews, eye-catching green faux fur and golden furniture) and the view of the city are guarantees for a wonderful experience.

Conclusion – Garden Eden – Rauschenberger’s Supper Club

With the Supper Club at the CUBE in Stuttgart, Rauschenberger Eventcatering succeeds again in creating another culinary highlight with a unique concept.

A nice mix of guests, interesting conversations and a feeling of “Garden Eden” make this place in the center of Stuttgart between 01.08.2016 and 03.09.2016 an in-location that you should have seen.

It is very rare in this day and age that a temporary location, can support the taste experience and at the same time offer a very attentive and very motivated service.

For me personally, it will certainly not be the last visit to one of the Rauschenberger event locations and the plans for the fall / winter 2016/2017 sound promising.

Anyone who comes from Stuttgart and the surrounding area, or who wants to quickly spend a weekend in Stuttgart from Munich or Frankfurt, should take the opportunity and also succumb to the apple of temptation and let themselves be pampered in the evening in the “Garden Eden”.