Watch my Reel on Instagram!\u00a0<\/a><\/strong><\/p>\n <\/p>\n The launch of the festival was truly celebrated in style. I was lucky enough to be part of the official announcement at Lafleur, the two-star Michelin restaurant<\/a><\/strong> in Frankfurt, led by chef Andreas Krolik. And let me tell you: it was magical.<\/p>\n Together with the Guide Michelin<\/a><\/strong>, and Robert Mangold from DEHOGA Hessen<\/a><\/strong>, and the Tiger & Palmen Group<\/a><\/strong>, the program for the upcoming festival \u201cSterne \u00fcber Frankfurt\u201d<\/a> <\/strong>was revealed.<\/p>\n We were welcomed with a glass of elegant AYALA Champagne \u2013 delicate bubbles, refined taste, the perfect way to kick off the night.<\/p>\n And the finger food \u2013 small bites, big wow-effect:<\/p>\n Delicate tartelette with truffled veal tartare, Rh\u00f6n caviar, truffle cream, and vintage anchovies.<\/em><\/p>\n Creamy organic goose liver mousse in kohlrabi jelly with pickled red currants.<\/em><\/p>\n Warm, fluffy mini pizza puff, filled with spiced Odenwald hand cheese and fine radish slices.<\/em><\/p>\n Lightly smoked mountain trout with avocado and limequat \u2013 a perfect balance of flavors.<\/em><\/p>\n And my personal favorite: a bold and beautiful red cabbage shot with orange blossom foam \u2013 one sip, and I was in love.<\/em><\/p>\n Every bite was a little journey \u2013 surprising, thoughtful, and bursting with flavor.<\/p>\n Starter<\/strong><\/p>\n A beautifully balanced salad of Jerusalem artichoke, black salsify, and chicory, paired with fermented black garlic, a tangy sea buckthorn marinade, walnuts, and roasted leek oil \u2013 an earthy, elegant combination.<\/em><\/p>\n Next up was a perfectly seared Norwegian langoustine, served with macadamia, a rich crustacean bisque with kaffir lime, two types of cauliflower, peas, and a sweet-and-spicy pepper chutney.<\/em><\/p>\n Main Course<\/strong><\/p>\n The star of the evening: an incredibly tender filet of Bavarian pasture-raised beef, gratin\u00e9ed with red wine butter, accompanied by a braised ox cheek confit, a flavorful P\u00e9rigord truffle sauce, pointed cabbage, truffled kohlrabi, and a rustic Wetterau-style baked potato.<\/em><\/p>\n And for the grand finale<\/strong><\/p>\n Caramelized pineapple and mango with chocolate ganache, lime-infused coconut water, exotic fruit sorbet, and a crunchy coconut crumble. Just\u2026 wow.<\/em><\/p>\n Imagine standing in the middle of busy Frankfurt \u2013 surrounded by glass buildings, banks, and tall skyscrapers \u2013 and then stepping through a door into a completely different world. Suddenly, you\u2019re surrounded by lush greenery, right inside the glasshouse of the Palmengarten. And here, almost like a hidden gem, you\u2019ll find the two-star restaurant Lafleur. This contrast between the fast-paced city and a calm gourmet oasis is what makes Lafleur so special.<\/p>\n As soon as you enter Lafleur, you feel a quiet elegance and peaceful atmosphere \u2013 as if time slows down for a moment. The room is full of natural light, with large windows that open onto the beautiful Palmengarten, gently connecting the indoors with the outdoors. Clean lines, soft natural colors, fine materials, and perfectly set tables create a space that feels stylish, yet warm and welcoming.<\/p>\n Every detail is carefully chosen and in just the right place \u2013 from the comfortable, understated chairs to the soft music playing in the background. You don\u2019t just feel like a guest here \u2013 you feel at home, carried by the calm and harmony of the space. It\u2019s a place where you want to stay, without thinking about time. Lafleur, a proud member of Relais & Ch\u00e2teaux, is ranked among the 10 best restaurants in Germany.<\/p>\n Since 2014, head chef Andreas Krolik<\/a><\/strong> has been shaping a vision at Lafleur that goes far beyond just food. Long before plant-based and vegan cuisine became trendy, he was already elevating it to Michelin-star level \u2013 with depth, precision, and a richness of flavor that truly moves you.<\/p>\n His dishes aren\u2019t just interpretations \u2013 they\u2019re a promise: that plant-based and vegan cooking can stir emotions, create memories, and take your taste buds on a journey where you won\u2019t miss meat for a second. Quite the opposite \u2013 you might even wonder why it was ever needed at all.<\/p>\n Of course, there\u2019s also a classic menu with meat, fine fish, caviar, and foie gras \u2013 crafted to perfection. But the vegan tasting menu? That\u2019s not a substitute \u2013 that\u2019s the experience. It\u2019s the moment you realize what\u2019s possible when craftsmanship, nature, and vision come together. And then there\u2019s the wine list \u2013 full of surprises. It features deep, expressive bottles from renowned classic estates that you\u2019d never expect to pair so beautifully with vegan cuisine. A harmony of contrasts that works brilliantly.<\/p>\n Fun fact: The restaurant\u2019s name, Lafleur, is inspired by the legendary French wine estate Ch\u00e2teau Lafleur \u2013 another place where true indulgence is celebrated.<\/p>\n The restaurant festival<\/a> <\/strong>is open to everyone \u2013 whether you’re a gourmet expert or just a curious foodie. You\u2019ll have the chance to taste star-level menus, join exciting panels, and discover hidden gems in the local food scene \u2013 some of which might be future Michelin stars themselves.<\/p>\n Alongside big names like Carmelo Greco (1 star)<\/a>, Erno’s Bistro (1 star)<\/a>, <\/strong> Maintower Restaurant (1 Stern)<\/a><\/strong> and Seven Swans (1 star, vegan!<\/a>)<\/strong>, many local favorites are also taking part. It\u2019s the perfect opportunity to find your new favorite dining spots in Frankfurt, such as The Sakai, \u00a0<\/a><\/strong>Nan\u00e1, <\/a><\/strong>FrischeParadies Bistro, <\/a><\/strong>Aman Tandoor<\/a><\/strong> and a lot more.<\/p>\n And then there\u2019s the ultimate highlight: the Michelin Guide Ceremony<\/a><\/strong> on June 17. This is the night when the coveted stars are awarded \u2013 and believe me, it\u2019s going to be a goosebump-worthy moment.<\/p>\n What I find especially inspiring: it\u2019s no longer just about luxury. In addition to the classic Michelin stars, there are also Green Stars \u2013 recognizing sustainable and responsible cuisine \u2013 and the Bib Gourmand, which honors great food at fair prices. A powerful sign of diversity, progress, and the future of dining.<\/p>\n Ticket sales<\/a> <\/strong>have already started \u2013 and as you can imagine, spots are in high demand. So don\u2019t wait: check out the program, plan your own star-studded experience, and get ready to discover just how diverse and exciting Frankfurt\u2019s food scene really is.<\/p>\n There\u2019s never been a culinary celebration like this: so many hosts, so many flavors, so much inspiration \u2013 all in one city. From Aman Tandoor to The Sakai, from Umbra to Carte Blanche \u2013 Sterne \u00fcber Frankfurt has something for every taste.<\/p>\n I would like to sincerely thank DEHOGA Hessen<\/a><\/strong>, the Michelin Guide<\/a><\/strong>, Restaurant Lafleur,<\/a><\/strong> and Gourmet Connection<\/a><\/strong> for the kind invitation. My heartfelt thanks also go to my dining companions, the attentive service team, and everyone involved in making this special evening possible.<\/p>\n Palmengartenstra\u00dfe 11 Phone: 069 90029100 Have you cooked this or maybe another delicious recipe of mine or did you try one of my tips? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe<\/a><\/strong>\u00a0 and use the hashtag #labsalliebe<\/strong>, I won\u2019t miss a post and will be happy to leave you a comment as well. Can\u2019t wait to see your creations or your experience.<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Presse-Dinner-22Sterne-uber-Frankfurt22-im-Restaurant-Lafleur-13-898x1024.jpeg\")
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\n\t\t<\/div>\n\nPRESS DINNER AT TWO-STAR RESTAURANT LAFLEUR<\/h2>\n
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<\/a><\/p>\nRESTAURANT LAFLEUR HOSTS “STERNE \u00dcBER FRANKFURT” PRESS DINNER<\/h2>\n
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<\/a><\/p>\nRESTAURANT LAFLEUR \u2013 A PLACE THAT INSPIRES<\/h2>\n
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<\/a><\/p>\nTWO-STAR CHEF ANDREAS KROLIK<\/h2>\n
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<\/a><\/p>\nFRANKFURT SHINES UNDER THE STARS<\/h2>\n
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\n\t\t<\/div>\n\nMICHELIN GUIDE CEREMONY IN FRANKFURT<\/h2>\n
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<\/a><\/p>\nFESTIVAL HIGHLIGHTS – STERNE \u00dcBER FRANKFURT<\/h2>\n
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\nThe big restaurant festival \u201cSterne \u00fcber Frankfurt”<\/a><\/strong>\u00a0kicks off \u2013 with special menus, pop-ups, and one-of-a-kind events in and around Frankfurt\u2019s top culinary spots.<\/li>\n
\nTime to look ahead at \u201cStars of the Future<\/a><\/strong>\u201d at the Genuss-Akademie \u2013 focusing on young talents, fresh ideas, and new energy in the kitchen.<\/li>\n
\nCulinary Salon<\/a><\/strong> with gourmet publisher & food photographer Johann Willsberger and top chef Christian J\u00fcrgens at Gesellschaftshaus Palmengarten.<\/li>\n
\n\u201cLes Croque Michelin\u201d<\/a> <\/strong>\u2013 a reading with tasting samples at Kimpton Hotel Frankfurt, featuring Martin Maria Schwarz and Johannes Swoboda.<\/li>\n
\nThings get creative at the panel discussion \u201cVegan Summit & The Future of Fine Dining\u201d.<\/a><\/strong> Andreas Krolik (Lafleur**), Ricky Saward (Seven Swans)**, and Simon Tress (Restaurant 1950*) will talk about sustainable and plant-based gastronomy at the Frankfurter Hof. Afterwards, enjoy tasting samples from various food stands.<\/li>\n
\nThe experts comes together for the AHGZ Night of the Stars and the DEHOGA Future Symposium \u2013 a night of discussions, networking, and celebration.<\/li>\n
\nAnd finally, the grand finale: the official Michelin Guide Ceremony<\/a><\/strong> \u2013 exclusive, emotional, and full of excitement.<\/li>\n<\/ul>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Presse-Dinner-22Sterne-uber-Frankfurt22-im-Restaurant-Lafleur-3-830x1024.jpeg\")
<\/a><\/p>\nNOW IT’S YOUR TURN<\/h2>\n
THANK YOU<\/h2>\n
RESTAURANT LAFLEUR<\/h2>\n
\n60325 Frankfurt am Main<\/p>\n
\nWebsite : restaurant-lafleur.de<\/a><\/strong><\/p>\nSave the recipe for later on Pinterest<\/a>!<\/h2>\n
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