Twenty-nine year old Gerald Scheucher has had a remarkable carer working in some of the best kitchens in Germany, France and Austria. After three years a at gastronomic school in his native Vienna. Gerald worked as commis chef first at the Grand Hotel, Zell am See and then Vienna’s Hotel Europa before becoming Chef Entremetier and Tournament at the famed Restaurant Tantris in Munich. Gerald then spent time at Troisgros and Jacques Pick’s restaurant in Valence, experiences which he cites as being the most important influences on his career. After a short spell back at Hotel Europa as sous chef, Gerald moved to the Hotel im Palais Schwarzenberg where he also began as sous chef. In 1980, Gerald was appointed Chef de cuisine.

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ESSENCE OF PHEASANT

WITH MORELS AND RAVIOLI

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FILLET OF VENSION

IN PRESSBURG PASTRY

WITH WINE CABBAGE

AND BROCCOLI

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APRICOTS IN FRYING

BATTER "VIENNA STYLE"

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