JRE-Gala Dinner at Flora Köln: A shared moment to open RE·GENERATION
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.
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)
