Served at
HummerstübchenA former two-Michelin-starred fine dining restaurant in Düsseldorf, Germany, known for its French and seafood cuisine, operated by Chef Peter Nöthel from 1985 until its closure in 2012.
A luxurious appetizer featuring Sevruga caviar served with brioche bread, a classic offering at Hummerstübchen.
Caviar is a food made from the salt-cured eggs of fish belonging to the Acipenseridae family, commonly known as sturgeon. While traditionally referring to roe from wild sturgeon found in the Caspian and Black Seas, the term can also encompass the roe of other sturgeon species or various other fish. It is often consumed as a garnish or spread and is regarded as a delicacy.
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A former two-Michelin-starred fine dining restaurant in Düsseldorf, Germany, known for its French and seafood cuisine, operated by Chef Peter Nöthel from 1985 until its closure in 2012.
The acclaimed chef and owner of the former two-Michelin-starred restaurant Hummerstübchen in Düsseldorf. He was known for his classic French cuisine and later opened a more casual restaurant,...
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