On April 19, JRE gathered at Flora in Cologne for the Gala Dinner of the JRE-International Congress 2026, hosted by JRE-Germany. Marking the opening of RE·GENERATION, the evening brought together chefs, partners and guests for a shared culinary experience, with each course created by JRE-Germany chefs and reflecting a balance of individuality, collaboration and precision.
JRE-Gala Dinner at Flora Köln: A shared moment to open RE·GENERATION
An arrival to set the tone
The evening began on the terrace of Flora Köln , where guests gathered for the first moments of the Gala Dinner before moving into the main hall. With champagne in hand, the setting invited a relaxed start, shaped by anticipation and conversation.
Laurent-Perrier La Cuvée en Magnum was served throughout the welcome, alongside the non-alcoholic pairing Blanc de Blancs by Manufaktur Jörg Geiger. A Parmigiano Reggiano ceremony, presented in collaboration with one of JRE’s international partners, added a defining moment before the evening continued inside.
The Opening Bites
North Sea shrimp tartlet & Ried rooster praline
Nils Henkel (Bootshaus, Bingen am Rhein)
Celery · Truffle
Maurizio Oster (Zeik, Hamburg)
Venison pâté
Harald Rüssel (Rüssels Landhaus, Naurath/Wald)
At the table
As guests took their seats, the dinner moved into the menu, with each course presented by a two-Michelin-starred JRE-Germany chef.
The amuse-bouche introduced the first course of the evening, with three chefs contributing one element each to a shared plate.
The Amuse Bouche
Buckwheat · Nut butter · Michel
Jan-Philipp Berner (Söl’ring Hof, Sylt)
Cheese financier · Onion vegetables
Frédéric Morel (Coeur D’Artichaut, Münster)
Beef tartare · Caviar · Crème fraîche
Sebastian Obendorfer (Eisvogel, Neunburg vorm Wald)
The course was accompanied by Calafuria 2025, Tormaresca, Marchesi Antinori , as well as the non-alcoholic pairing Teasecco Weiss – Grüntee, Wiesenobst, Pfirsich . Bread specialties were provided by Max Kugel.
The Starter
North Sea halibut · Beetroot · Kiel sprat · Sylt wild herbs
Jan-Philipp Berner (Söl’ring Hof, Sylt)
Accompanied by Conte della Vipera 2024, Castello della Sala, Marchesi Antinori , alongside the non-alcoholic pairing Summerbreeze – Sanddorn, Sencha Tee, Zitronengras .
The Intermediate
Char · Asparagus · Sorrel
Frédéric Morel (Coeur D’Artichaut, Münster)
Accompanied by Pietrabianca 2024, Tenuta Bocca di Lupo, Marchesi Antinori , alongside the non-alcoholic pairing 32 Grad – Riesling, Apfel, Kräuter .
The Main
Bindlhof Wagyu · Sauerbraten sauce · Semolina · Bone marrow · Potato · Red onion
Sebastian Obendorfer (Eisvogel, Neunburg vorm Wald)
Accompanied by Le Petit Clos 2019, Apalta, Chile, Domaines Bournet-Lapostolle , alongside the non-alcoholic pairing Edition “Lamothe” – Merlot, Mostbirne .
The Dessert
Raspberry · salted lemon
Tobias Bätz (Aura, Wirsberg)
Accompanied by Ockfener Riesling Extra Brut 2020, Nik Weis , alongside the non-alcoholic pairing Teasecco Rosé – Chardonnay, Hibiskustee, Zwetschge .
A final moment to close the evening
The evening concluded with petit fours and coffee, as the final elements of the menu were served alongside Original Beans pralines , Julius Meinl coffee , and spirits from Brennerei Ziegler .
Petit Fours & Coffee
Profiteroles · Rhubarb · Woodruff
Tobias Bätz (Aura, Wirsberg)
