The Gaggenau experience

Press events, showrooms, kitchens and a variety of Gaggenau-inspired moments, collected and curated for your pleasure.
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Gaggenau Messe is the new store in Istanbul’s Levent, one of the city’s most vibrant business districts. Behind the 250sqm contemporary-style store’s elegant, eye-catching façade, clean lines and pale walls complement natural Black Forest wood fittings that reference Gaggenau’s 300-year-old German heritage, as does an authentic forge and anvil installation. All this offers a striking but sympathetic background for Gaggenau’s beautifully crafted range of state-of-the-art kitchen appliances.

Gaggenau Messe is the new store in Istanbul’s Levent, one of the city’s most vibrant business districts. Behind the 250sqm contemporary-style store’s elegant, eye-catching façade, clean lines and pale walls complement natural Black Forest wood fittings that reference Gaggenau’s 300-year-old German heritage, as does an authentic forge and anvil installation. All this offers a striking but sympathetic background for Gaggenau’s beautifully crafted range of state-of-the-art kitchen appliances.

Atul Kochhar’s ‘Bhalla Papri’. Lentil dumpling with yoghurt chutney paired with Gewurztraminer Grand Cru Kessler, Domaines Schlumberger, Alsace, France, 2014. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Atul Kochhar’s ‘Bhalla Papri’. Lentil dumpling with yoghurt chutney paired with Gewurztraminer Grand Cru Kessler, Domaines Schlumberger, Alsace, France, 2014. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Coffee is more than just a beverage – it’s a culture, where aficionados taste and assess it like wine, before enjoying it when relaxing with friends. The Sommelier Awards marked the start of the brand’s journey in coffee culture. Now at LivingKitchen Gaggenau collaborates with the specialty coffee roaster @manversusmachine from Munich. While preparing coffee for the visitors, the company’s expert barista Maxi explains more about the beans’ origins and the coffee-making process.

Coffee is more than just a beverage – it’s a culture, where aficionados taste and assess it like wine, before enjoying it when relaxing with friends. The Sommelier Awards marked the start of the brand’s journey in coffee culture. Now at LivingKitchen Gaggenau collaborates with the specialty coffee roaster @manversusmachine from Munich. While preparing coffee for the visitors, the company’s expert barista Maxi explains more about the beans’ origins and the coffee-making process.

Gaggenau Messe is the new store in Istanbul’s Levent, one of the city’s most vibrant business districts. Behind the 250sqm contemporary-style store’s elegant, eye-catching façade, clean lines and pale walls complement natural Black Forest wood fittings that reference Gaggenau’s 300-year-old German heritage, as does an authentic forge and anvil installation. All this offers a striking but sympathetic background for Gaggenau’s beautifully crafted range of state-of-the-art kitchen appliances.

Gaggenau Messe is the new store in Istanbul’s Levent, one of the city’s most vibrant business districts. Behind the 250sqm contemporary-style store’s elegant, eye-catching façade, clean lines and pale walls complement natural Black Forest wood fittings that reference Gaggenau’s 300-year-old German heritage, as does an authentic forge and anvil installation. All this offers a striking but sympathetic background for Gaggenau’s beautifully crafted range of state-of-the-art kitchen appliances.

Master butcher Aaron Oster’s passion for the craft led to his previous role as head butcher at the unique Echo & Rig Butcher and Steakhouse, Las Vegas. Currently he is concentrating on creating a curing facility in the Berkshire Mountains of Western Massachusetts. Oster collaborated with chef Cesare Casella at Gaggenau's VIP event at the Architectural Digest Design Show. His delicious cured ham was served with master baker Ingo Rasche’s artisanal bread at Gaggenau's booth throughout the day.

Master butcher Aaron Oster’s passion for the craft led to his previous role as head butcher at the unique Echo & Rig Butcher and Steakhouse, Las Vegas. Currently he is concentrating on creating a curing facility in the Berkshire Mountains of Western Massachusetts. Oster collaborated with chef Cesare Casella at Gaggenau's VIP event at the Architectural Digest Design Show. His delicious cured ham was served with master baker Ingo Rasche’s artisanal bread at Gaggenau's booth throughout the day.

Gaggenau appeared as one of 400 elite brands at the 16th annual Architectural Digest Design Show in New York, with a sumptuous booth inspired by a modern museum café. Visitors could admire luxury appliances and kitchenware displayed as pieces of art while enjoying coffee from the latest Gaggenau coffee machine, appetisers prepared by chef Cesare Casella, and charcuterie from master butcher Aaron Oster served with traditional breads baked in the new EB oven by master baker Ingo Rasche.

Gaggenau appeared as one of 400 elite brands at the 16th annual Architectural Digest Design Show in New York, with a sumptuous booth inspired by a modern museum café. Visitors could admire luxury appliances and kitchenware displayed as pieces of art while enjoying coffee from the latest Gaggenau coffee machine, appetisers prepared by chef Cesare Casella, and charcuterie from master butcher Aaron Oster served with traditional breads baked in the new EB oven by master baker Ingo Rasche.

Lemon meringue pie. Paired with Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2015. Dessert by Nigel Haworth for Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Lemon meringue pie. Paired with Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2015. Dessert by Nigel Haworth for Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Nigel Haworth’s white beetroot, langoustine, caviar, coconut. Matched with Polish Hill, Riesling, Grosset, Clare Valley, Australia, 2015. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Nigel Haworth’s white beetroot, langoustine, caviar, coconut. Matched with Polish Hill, Riesling, Grosset, Clare Valley, Australia, 2015. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Iberico pork, almond and black garlic. Matched with Meandro do Vale Meão, Francisco Javier de Olazabal, Douro, Portugal, 2014. Dish by Michael O’Hare for Obsession 2017 held at Northcote hotel, UK. Photography by Allen Markey.

Iberico pork, almond and black garlic. Matched with Meandro do Vale Meão, Francisco Javier de Olazabal, Douro, Portugal, 2014. Dish by Michael O’Hare for Obsession 2017 held at Northcote hotel, UK. Photography by Allen Markey.

Milk chocolate, lavender and honey. Paired with Sake Ninki Ichi, Sparkling J Ginjo, Japan. Dish by Michael O’Hare for Obsession 2017 held at Northcote hotel, UK. Photography by Allen Markey.

Milk chocolate, lavender and honey. Paired with Sake Ninki Ichi, Sparkling J Ginjo, Japan. Dish by Michael O’Hare for Obsession 2017 held at Northcote hotel, UK. Photography by Allen Markey.

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