Brasserie “1806”

Culinary Hot Spot at Breidenbacher Hof

Düsseldorf, February 2009 – Simply good food with seasonal products in a relaxed atmosphere – this is the philosophy of the Brasserie “1806” at Breidenbacher Hof. Since the reopening of the traditional hotel on Düsseldorf’s famous Königsallee, General Manager Cyrus Heydarian and his team have received a lot of feedback from their guests with one aim: The Brasserie should be the Hot Spot for food-lovers – for hotel guests as well as for locals. The new menu has been created based on the experience of the last months since the opening. The typical Brasserie-style menu stands down-to-earth cuisine but on a very high level. Indeed the revamped menu offers a broad variety of culinary highlights – classic regional dishes, fresh seafood or juicy steaks from the lava stone grill. Of course the “originals” like “Wiener Schnitzel with a warm potato salad” or rustic Oxtail are on the list, too. The highlight, however, is the Breidenbacher Frikadelle (a rissole) with Truffles made from finest Nebraska beef. An addition to the menu are daily specials like fresh beef tartar or the “Lobster in three acts” – stirred, grilled and pan-fried. Every weekend the Brasserie offers another traditional roast as a three course menu.

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