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| The concert of the senses would remain unfinished, if there were no culinary delights.. And as man reacts exceptionally passionately to stimuli of that kind, the CongressForum cooperates with a catering trade of great gastronomic significance: the "Blaue Ente"(= "Blue Duck"). Conference, celebration, congress. The food and the service determine if body and soul feel perfectly fine. And the price has to be all right, as the purse does not like tactlessness as well. |
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The crew of the "Blaue Ente",with admirable expertise, knows how to create a Concerto for the eyes and for the palate. The last straw for every event.
The "Blaue Ente" knows how to compose culinary delights: The set meal for a conference as the intermezzo, quick and delicious. The dinner buffet as the great opus or little masterpieces for in between. The "Blaue Ente" presents culinary masterpieces wherever you want. For 1001 people or 22 guests. Classical or modern. Just as it suits you fine. |
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Why "Blaue Ente" (= "Blue Duck")? Ducks need a lot of love and expertise, a lot of diligence and attention. Blue matches with orange, just as the duck does with the fruit - of the same name as the colour - and: Blue has got a calming and relaxing effect. Where a mousse of a duck´s liver gently gets you into the right mood, where a Scottish wild salmon unfolds the taste buds and a delicate cinnamon parfait ends the serenade - that is where the "Blaue Ente" is at home. If you now think: "That sounds great..." - Primissimo. That is what a "symphony of the senses" means. But even the most pleasant words cannot replace the seeing, feeling and tasting. Why don't you just drop by at the "Blaue Ente" and the CongressForum Frankenthal? You will always be welcome! Fine. |
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Examples of various menus
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"Gabelmenü" (= Forkmenu) Cold delicacies Crostinis with cream cheese Bruschetta with tomatoes and a pesto of olive and herbs Mozarella-skewers with cherry tomatoes Salads Seafood salad Tuna salad Palatinate potato salad Vegetable salad with salad cream Iceberg lettuce with Gorgonzola dressing Leaf salads of the season with a variety of dressings Soup Potato-leek soup with little salmon-dumplings Hot delicacies Pasta squares filled with spinach and sheep cheese Tortellini with a cheese-cream-sauce Salmon medaillons in filo dough Quiche Lorraine with bacon, onions or crabs Crèpe filled with salmon and crème fraiche Medaillons of pork scolloped with cheese and tomatoes Meatballs in tomatosauce Dessert delicacies Fruit platter "Tropic" Cococrème Mangocrème Mochacrème Berrycrème Mousse au chocolat Ciabatta, Baguette, Grainbread Butter and butter with herbs |
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"Rustic buffet" Cold delicacies Black Forest gammon platter Smoked sausage spread Smoked mackerel- or trout-filet Boiled ham-reels with asparagus Obatzda with caraway Salads Grandma´s potato salad Coleslaw Radish salad Fresh leaf salads with various dressings Soup Salmoncrème with salmon-dumplings Hot delicacies Prague gammon with sauerkraut and bread dumplings Nuremberg grilled sausages Rhenish marinated beef with potato dumplings Potato pan with blood sausage and liver sausage Dessert delicacies Red fruit jelly with custard Apple strudel with cinnamon cream Cheese platter - richly garnished "Italian buffet" Cold delicacies Variations of Antipasti with grilled vegetables and air-dried delicacies (Coppa, Parma and Bresaola) Caprese - Tomatoes with Mozarella and basil Frutti di mare with celery Vitello Tonnato - veal with tuna sauce Parma gammon with cantaloupe Salads Salads - Radicchio, Rucola and Romana Variety of dressings Soup Minestrone con Pesto Consommé of tomatoes with Ricotta- and little Scampi-dumplings Hot delicacies Spaghetti al olio e Peperoncini Spaghetti with garlic, olive oil and pepper husk Fettuccine with sage and Parma gammon Picatta of pollock with tomato risotto Pollo alla diavolo Marinated chicken - baked in the oven - with various stuffings Legumes of fennel and olives Dessert delicacies Tiramisu Panna cotta with raspberries Mochacrème Zabaione con Marsala Ciabatta with Rucola- and saltbutter |
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