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Welcome aboard our airships

"Take a culinary trip to Potsdam's palaces and gardens with our airships!"

Buffet suggestions for groups of 100+

– 3 –

Contact

Banquet and Events Department Tel.: +49 331 907 75 555 Email: [email protected]

A cultural paradise

Potsdam's palaces and gardens

Many of the palaces and parks in Potsdam have been designated UNESCO world heritage sites and are consequently some of the most popular places of interest in Brandenburg's state capital. However, Potsdam's origins can be traced back to the 10th century, when the city's foundation stone was laid in the shape of Poztupimi fort, home to a Slavic settlement. Over the centuries, the once rather sleepy fishing village gradually developed into the royal residence of the Prussian kings, which bears more than a passing resemblance to Versailles.

The New Palace, Sanssouci Palace, Cecilienhof Palace and the Marble Palace in the New Garden, or Babelsberg Palace, situated in the landscape park of the same name, are just some of the numerous palaces and parks dotted around this spectacular city.

Buffet suggestions for groups of 100+

“Charlottenhof” Palace Buffet

Starters
Mixed lettuce: iceberg , endives, radicchio and frisée
Dark balsamic dressing made of Aceto balsamic vinegar and olive oil
Acai dressing refined with cardamon
Grilled red and yellow halves of bell pepper marinated with herbs and oil Greek “shepherd” salad made of feta, cucumber, bell pepper, onion, garlic and olives in bright dressing
Grilled courgette and red bell pepper marinated with oil Waldorf salad with celery, pineapple, mandarin orange, hazelnut and apple in spicy cream
Grasbrunn-style potato salad with wine vinegar, vegetable oil, spices and chives

Soup
Rustic tomato soup with celery, leek, carrots and herbs

Main courses
Fried beef meat cut into strips in cream sauce
Pan-fried turkey medallions in fruity apricot chilli sauce
Paella de Luxe with prawns, chicken breast, fine fish and saffron
Fruity tomato sauce refined with herbs and onions
Broccoli, spiral noodles, long grain rice

Desserts
Fresh fruit salad
Dark mousse au chocolat
Green fruit jelly with peaches, pears, apples and kiwi
Vanilla sauce

25.50 EUR per person

  • 04.10.2017
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Buffet suggestions for groups of 100+

“Marmorpalais” Palace Buffet

Starters
Mixed lettuce: iceberg, lollo bianco, lollo rosso, radicchio and frisée Light balsamic dressing made from balsamic bianco and olive oil
Fruity raspberry lime dressing
Pickled green olives filled with cream cheese and soft cheese
Dried tomatoes marinated with herbs, garlic and oil
Salad of red cabbage and apple cubes with vinegar oil marinade
Potato salad with wine vinegar, vegetable oil and spices
Mediterranean pasta salad with grilled bell pepper, courgette and dried tomatoes in bright dressing

Soup
Potato cream soup with majory and jerky

Main courses
Red curry of pork fillet with mango and shiitake mushrooms Chicken breast with grilled bacon in tomato bell pepper sauce
Coq au vin rouge made with small chicken legs stewed in red wine sauce with bacon cubes, pearl onion and mushroom heads
Pasta sauce “Veggienara“”with smoked tofu
Swedish vegetable mix of black salsify, carrots and French beans
White, red and green farfalle
Boiled potatoes

Desserts
Wild berries with yogurt mousse
Summery fresh cut fruit
Red muesli of apples, oat flakes, morello cherries, strawberries, hazelnuts, almonds and honey optionally with milk and yogurt
Mini lemon muffin with fresh lemon zest

26.50 EUR per person

  • 04.10.2017
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Buffet suggestions for groups of 100+

“Cecilienhof” Palace Buffet

Starters
Mixed lettuce: iceberg, endives, radicchio and frisée Orange and ginger dressing with purple corn blossoms Classic French dressing served with fine mustard flavour Grilled courgette and red bell pepper marinated with oil
Greek feta pickled with herbs and garlic
Holstein coleslaw with fresh green bell peppers, spicy seasoning in light dressing
Colourful pasta salad with bell peppers, courgette, leek and gherkin in light dressing
Tomato mozzarella aspic

Soup
Cream of tomato soup

Main courses
Pan-fried medallions of pork fillet in cream sauce with mushrooms
Turkey breast cut into strips in tomato sauce, with courgette and bell pepper
Lasagne of salmon with leaf spinach and bechamel sauce
Pasta sauce “Carbonara” made of ham cubes in cream sauce, refined with processed cheese, parsley and garlic
Colourful boiled carrots refined with vanilla Fusilli and mix of long grain and wild rice

Desserts
Foamy coconut cream with pineapple ragout Light biscuit topped with a mixed muesli of pistachios, pumpkin seeds, hazelnuts, almonds, oat flakes and mountain cranberries
Strawberry mousse

30.50 EUR per person

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Buffet suggestions for groups of 100+

“Belvedere” Palace Buffet

Starters
Mixed lettuce: iceberg, endive, red bell pepper, leek, radicchio, frisée and garden radish Italian dressing made of olive oil, vinegar and fine herbs
American dressing made of a fine variation of tomatoes and mayonnaise refined with gherkins and cream
Tomato “delight” made from plain yogurt, dried tomatoes and basil Mini bell peppers filled with cream cheese and marinated in oil
Italian pasta salad with dried tomatoes, courgettes and corn in spicy tomato sugo
“Toscana” poultry salad with chicken breast, dried tomatoes, bell peppers and olives in a Tuscan marinade
Salad with tuna and bell peppers, onions, celery, corn and peas

Soup
Italian minestrone with white beans, leek, courgettes, carrots and onions, refined with hard cheese

Main courses
Stewed ox cheek with root vegetables in port wine sauce
Chicken breast cut into strips in cheese sauce with black salsify and courgette
Vegetarian chilli with fine vegetables
Fruity tomato sauce refined with herbs and onions
Mosaic of buttered carrots with coconut, borlotti and soya beans
White farfalle and boiled potatoes

Desserts
Fresh fruit salad of apples, honeydew melon, pineapple, orange cubes, cantaloupe melon, grapes and mango
Moroccan apricot ragout with vanilla and chamomile blossoms
Vanilla sauce
Small chocolate cake with chocolate core

32.50 EUR per person

  • 04.10.2017
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Buffet suggestions for groups of 100+

“Neues Palais” Palace Buffet

Starters
Mixed lettuce: iceberg, endive, radicchio and frisée
Light balsamic dressing made from balsamic bianco and olive oil
Herb potato vinaigrette made from red wine vinegar, fresh parsley, chives and basil
“Bottega” antipasti mix inlcuding mushrooms filled with cream cheese, peppersweet, mini bell peppers, olives
“Toscana” poultry salad with chicken breast, dried tomatoes, bell peppers and olives in a Tuscan marinade
Greek “shepherd” salad made of feta, cucumber, bell peppers, onion, garlic and olives
Farmer salad made from carrots, celery and leek in sweet sour cream dressing
Bean salad with onions, wine vinegar, vegetable oil and spices
Mini roulade of chicken filled with vegetable cubes and farce with Yuzu
Terrine of knuckle of pork with parsley jelly and dill mustard sauce with honey
Freshly marinated graved salmon with fine herbs Mild tomato chutney with black olives and thyme

Soup
Tomato consommé
Main courses
Pan-fried veal strips with cream sauce and mushrooms
Turkey rolls filled with bacon, sage and mozzarella in Mediterranean tomato sauce
Rose fish in caper sauce
Goulash of vegetables and potatoes with bell peppers, parsnips, carrots, leek, potatoes and pumpkin
Bush beans
Mixed vegetables from the market including cauliflower, broccoli, carrots and kohlrabi
White tagliatelle and boiled potatoes

Desserts
Fine cream of ricotta with apricots

Pie in the style of “Snow White” with chocolate biscuit, stracciatella mousse with cherry jelly

Foamy coconut cream with fresh pineapple ragout
Bavarian cream

33.50 EUR per person

  • 04.10.2017
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Buffet suggestions for groups of 100+

“Sanssouci” Palace Buffet

Starters
Mixed lettuce: iceberg, endive, radicchio and frisée
Dark balsamic dressing made from Aceto balsamic vinegar and olive oil
Classic French dressing served with fine mustard flavour
Layered salad of eggs, celery, pineapple, corn, ham, onions and leek in sour cream dressing
Salad of ox mouth with onions and chives in bright dressing with Madeira
Slices from cucumber in sour cream dressing with dill
Red Peppadew bell pepper filled with cream cheese and marinated in oil
Mix of black and green olives without pips, green olives filled with paprika and almonds
Terrine of goat’s cheese and tomatoes with Mediterranean herbs
Prime boiled beef in aspic with gherkin, carrots, celery, leek and fresh herbs
Fine slices of cold smoked salmon with honey dill mustard sauce

Soup
Onion soup of sliced onions with herbs of the Provence

Main courses
Stewed ox cheek with root vegetables in port wine sauce Red curry of pork fillet with mango and shiitake mushrooms
Fillet of spined loach in lemon béchamel sauce refined with cream
Chilli vegetarian - vegetarian variation of chilli con carne with bell peppers, kidney and soya beans
Mix of courgette and tomato rarefied with basil and oregano
Roughly sliced savoy cabbage in cream
Golden brown fried tartlets of polenta with thyme and rosemary
Basmati rice

Desserts
Summery fresh cut fruit made of wild berries and yogurt mousse fruity mousse of raspberries in dark chocolate
Foamy coconut cream with fresh pineapple ragout garnished with chocolate chopsticks
Mini apple tartlet with caramel

34.50 EUR per Person

  • 04.10.2017
  • Page 8

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    PRESS RELEASE Press contact: MARIA BURDICK MUNICH, OCTOBER 2019 Communication and press Bretonischer Ring 3 85630 Grasbrunn / Munich Large Auction "Works of Art" GERMANY Hermann Historica, International Auctions, is opening its autumn Mobile: +49 (0) 177 - 81 81 415 season at its new location, with an extended programme Phone: +49 (0) 89 - 54 72 64 9 - 0 Fax: +49 (0) 89 - 54 72 64 9 - 999 Collectors on the lookout for rare, outstanding and unique objects from antiquity to Art press(at)hermann-historica.com Déco are advised to watch this space for news of the wide range of objects offered by www.hermann-historica.com Hermann Historica. For collectors of rare, outstanding and unique objects from antiquity to Art Déco, all FlippingBooks: roads lead not to Rome, but to Hermann Historica, International Auctions. Following the move to new, spacious premises in Grasbrunn, the staff in the departments for works of art and antiquities have succeeded in gathering a plethora of exquisite pieces from all over the world for the large Autumn Auction. The 1,050 lots of the live auction will be sold on 13 and 14 November, while the 353 lots of the online auction are to come under the hammer on 21 November 2019. Moreover, the special catalogue entitled "Cabinet des curiosités", comprising 417 lots from a private wunderkammer, which were amassed in tireless dedication over half a cen- tury, will be auctioned on 14, 15 and 19 November. With countless precious objects from the fields of antique arms and armour, works of art, culture and religion, and keepsakes from ruling houses and dynasties, the collection is a veritable treasure trove.
  • Sous La Direction De Rolf Toman Fotografien Von | Photographs by | Photographies De Achim Bednorz

    Sous La Direction De Rolf Toman Fotografien Von | Photographs by | Photographies De Achim Bednorz

    Potsdam_Titelei_001–003_Potsdam 24.04.1322.05.13 10:2619:51 Seite 3 Kunst, Architektur und Landschaft | Art, Architecture, and Landscape | Art, architecture et paysage POTSDAM Herausgegeben von | Edited by | Sous la direction de Rolf Toman Fotografien von | Photographs by | Photographies de Achim Bednorz Texte von | Text by | Textes de Barbara Borngässer Produziert von | Produced by | Réalisation de Thomas Paffen Potsdam_Historie_016–061_Potsdam 24.04.1330.04.13 10:3407:47 Seite 18 (Textblack Auszug) Von der Hohenzollern-Residenz zur Welt erbestätte | From the Residence of the Hohen zol lerns to World Heritage | De la résidence des Hohenzollern au Patrimoine mondial de l’humanité »Daz gantze eyland muß ein paradeys werden …«, dies riet “The whole island must become a paradise …” This was the der niederländische Feldmarschall Moritz von Nassau seinem advice of the Dutch field-marshal Moritz von Nassau to his Freund, dem Großen Kurfürsten, als dieser das Havelstädt- friend, the Great Elector, when the latter elevated Potsdam, a chen Potsdam zur brandenburgischen Residenz erhob. Und little town on the Havel, to the status of a royal residence in tatsächlich begründete die umfassende, an holländischen the state of Brandenburg. And indeed, it was Frederick Vorstellungen orientierte Raumplanung Friedrich Wilhelms William’s comprehensive spatial planning scheme, based on die einzigartige Potsdamer Kulturlandschaft. In der zweiten Dutch ideas, that established the unique cultural landscape of Hälfte des 17. Jahrhunderts konzipiert, wurde sie im 18. Jahr- Potsdam. Devised in the second half of the 17th century, it hundert großartig ausgestaltet und im 19. Jahrhundert roman- was magnificently developed in the 18th century and tisch neu interpretiert.