Brasserie Colette hosts Tim Raue in Munich for a special event: Over 50 guests enjoyed a five-course “Wine & Dine” menu under the direction of Executive Chef Dominik Obermeier. The dishes were expertly paired with selected wines from Weingut Dreissigacker.
Culinarily, the menu reflected the modern brasserie concept. Each of the diverse courses played with a twist of sweetness, acidity, and spice. One of the many highlights: king prawn with white asparagus, tarragon, and bouillabaisse sauce, paired with Tonneau Weissburgunder. Other dishes included pork belly with smoked eel, Chinese cabbage, and duck liver jus, as well as a Fromage Blanc AOC with blueberries and lemon myrtle. The meal was rounded off with selected vintages, Chardonnays, a Riesling Auslese, and a non-alcoholic line from Dreissigacker.
Jochen Dreissigacker guided the guests through the evening, offering fascinating insights into the philosophy and practices of his winery. Today, Dreissigacker stands as a synonym for premium German wine. Since taking over the family estate 20 years ago, Jochen Dreissigacker has consistently developed the winery with a strong focus on quality and sustainability. His philosophy merges traditional values with a commitment to innovation and ecological responsibility. The winery’s modern new building in Bechtheim is a reflection of this vision, combining contemporary design and technical precision with the highest environmental standards.
"Wine is much more than just a drink to me – it’s an experience that completes a meal and evokes emotion. I’m thrilled that so many people are eager to explore the diversity and character of our wines with us,” said Jochen Dreissigacker.
Dominik Obermeier added: “Brasserie Colette has become a true institution for fine dining and excellent wines. For residents of the Tertianum Premium Residence as well as our external guests, it’s a beloved and frequently visited meeting place.”
Brasserie Colette is part of the Tertianum Premium Residence Munich. The interior, designed by Berlin-based architects Ester Bruzkus and Patrick Batek, carries the culinary concept into the space, offering French charm and a cozy atmosphere. Classic elements such as continuous banquette seating, mosaic floors, vintage brasserie chairs, antique mirrors, and marble tables create a sense of intimacy. Modern touches like dark grey painted walls and smoked oak parquet flooring bring a contemporary flair—appealing to guests of all ages.
