Recipe: King Crab, Ginger & Açaí Berry, Carrot

by Chef  Christoph Ehler

 Leonardo Royal Hotel Nuremberg

This elegant, flavor-layered starter from Junior Chef Christoph Ehler highlights his rising culinary precision. With a background shaped in Michelin-starred kitchens, Christoph transforms king crab into a refined tartare, accented with algae butter, crème fraîche, and a spiced cashew crumble. A vibrant ginger-açaí sauce and marinated yellow carrot slices bring freshness and balance, while chive oil and delicate garnishes complete this modern, expressive plate.

Components:
• King Crab Tartare
• Cashew Za’atar Crumble
• Ginger & Açaí Sauce
• Charred Yellow Carrot Rounds
• Balsamic Gel, Chive Oil, Fresh Herbs & Garnish