Ice-making with Tim Raue in the pop-up store. And then eat delicious.
When a Magnum Infinity temporary pop-up store opens on your doorstep Tim Raue also serves a delicious dinner, because you can not help it. There you have to go. So as Frollein and Foodie. So I drove to the city center on Tuesday evening after working with my girlfriend Gabi. We were able to park a stone's throw away with unbelievable parking karma, take a leisurely stroll to the location and have us checked off the guest list.
On the program: Tim Raue (cook) and Jessica Schwarz (actress) talk about enjoyment and feelings (ok), bring us closer to the concept of the Magnum Infinity Lounge (ahja) and then feed those present with a 4-course menu (YES!). As an international group behind the Magnum brand, Unilever has raised a very professional evening and set up a suitable lounge situation. The predominant color: chocolate brown. The decor: casual with golden accents. At the ice cream counter, anyone can make their own favorite Magnum from ice blanks, chocolate toppings and a selection of toppings. Unfortunately, I forgot to photograph the beautiful hanging lamps, which seemed to be bathed in chocolate. Will have!
Here are some impressions of the quite remarkable remainder:
Golden columns with meaningful sayings.
A very personable photographer.
A DJ with pleasing pling-pling music.
Tim Raue and Jessica Schwarz make their personal ice skis, have fun and come across very relaxed.
Done! Short posing with fancy ice cream creations for the photographers. But the ice cream for everyone will come later ...
First we go to the table. On our board: The editors of Lecker.de and Petra Essen/Culture - very nice girls. Later comes the Managing Director of the agency who designed and organized the pop-up store. From him is learned that the M logo in the background consists of about 1,000 ice sticks and in 8 hours was zusammengebastelt by his colleagues. We are adequately impressed.
And then we are even more impressed: 1st gear is coming.
Lobster & green curry stock, exotic fruits in addition
2008 Vouvray demi sec., Domaine du Clos Naudin (Loire, France)
The green curry fund is a single flavor explosion - and chön charf! Although I'm not into seafood and lobster, I have to admit that he is very good with the green fund. But a deep-fried tofu cube would have made me at least as happy. In any case, a great start! I'm beginning to suspect why the Michelin and Gault Millau are constantly overpowers on Tim.
The 2.The salad of green mango (not in the picture) tastes very spicy and creates the connection to the first course. The warmth of our hearts will make us happy with the delicious white wine - who would have thought that wonderful wines would be made in Mallorca? Which comes in any case on the repurchase list.
Guinea Fowl, Parsley & Périgord Truffles Plus
The meat is exceedingly tender and incredibly juicy. The truffles are very restrained and harmonize beautifully with the must of parsley roots and the smooth parsley.
And finally: NIGHT TABLE! A Magnum Infitnity Chocolade or Chocolade & Caramel with half-frozen raspberries, pistachio crisp and pistachio oil. Really highly recommended! Gabi even had two. And that means something.
Who If you would like to put together your own favorite creation of finished ice cream and a variety of toppings (eg with candied rose petals), you can do so in the Magnum Infinity Lounge in Hamburg until July 29, 2012 .
BUT ATTENTION! As we all know, industrially manufactured ice often contains a lot of fat, calories and additives. Inform yourself on the label.
Or you just get active at home and have your guests put together their own (maybe even homemade) ice cream for dessert. Desserts-Raclette goes well with homemade Brauner Bär, ne.
Magnum Infinity Lounge >
Spitaler Straße 22-26