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Viewing entries tagged with 'Guest Chef'

May @museberlin

Posted by Tobias Zeller on 04/03/2014

Wie immer werden die Plätze auf Basis "first come, first serve" vergeben. Also gebt uns schnell Bescheid um sicher zu gehen dass Ihr einen Platz bekommt!  

The Italian Job, Mai 3. Unsere Freundinnen und Kolleginnen Feda und Ilaria führen ihren eigenen ersten Supperclub durch. Vier Gerichte, informeller Italienischer Flair! 25€ pp exkl Getränke

Pub Quiz, Mai 10. Meldet euer Team jetzt an oder kommt alleine. Unseren zweisprachiger (DE/EN) Pub Quiz mit unseren beliebten Sandwiches und einer geladenen Bar. Zur späteren Stunde eröffnen wir unsere Tanzfläche.

Medina, Mai 17. Moderne Arabische Küche - sieben Gerichte vom Gastkoch Stefan Dadarski serviert. 46€ pp exkl. Getränke

Kitchensurfing präsentiert… Mai 24. Kitchensurfing Gastköche Ximena and Benjamin kochen zusammen ein Fusion-Menü aus Ecuador und Frankreich. Fünf Gerichte und Überraschungen. 42€ pp exkl. Getränke

Thyme Supperclub Mai 31. Caroline kocht in der Küche und Tobias serviert Wein wie immer. Fünf Gerichte und unsere berüchtigten Überraschungen! 45€ pp exkl. Getränke.


May @muse 

The Italian Job, May 3. Our friends and colleagues Feda and Ilaria manage and cook for their own first supper club. 4 courses, informal Italian flair! 25€ pp excl drinks

Pub Quiz, May 10. Register your team now, to join in our dual language (DE/EN) pub quiz. Food available to order from our regular sandwiches menu and drinks from the bar.

Medina, May 17. Modern Arabic kitchen. Seven courses from guest chef Stefan Dadarski. 46€ pp excl. drinks

Kitchensurfing präsentiert… May 24. Kitchensurfing guest chefs Ximena and Benjamin combine their unique skills to produce an Ecuador / French fusion event. Five courses plus surprises. 42€ pp excl. drinks

Thyme Supperclub classic, May 31. Caroline cooking in the kitchen and Tobias serving wine out front. Five courses plus the usual surprises along the way. 45€ pp excl. drinks.

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March Events

Posted by tobias on 02/12/2014

Unsere März-Termine

und unsere Vorschau auf April

  • Frühlingsfest: Getränke, Fingerfood, und Feier: 31,00€ inkl. Bier und Wein Freitag 4. April

Anouncing our March Events

and a sneak preview for April...

  • Frühlingsfest: drinks, finger food and party: 31,00€ inkl. Bier und Wein Friday 4th April

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Yang Sheng by Phoebe in Berlin

Posted by Tobias on 12/13/2013

On the 13th December we hosted Phoebe in Berlins "Yang Sheng" tasting menu based on Chinese medicine concepts.

MuseEvent131213 01

Candied sweet potato with dried pumpkin seeds
(Improves digestion and immune system)

MuseEvent131213 02

Black sesame ball with black sugar sauce and walnut
(Eliminates constipation, anti-aging, enriches blood and deroxification, helps digestion)

MuseEvent131213 03

Pan-fried lamb with Chinese sauce & gouqi, Chinese yam and steamed buns
(Warms and invigorates the kidney-yang, coordinating Qi and blood, relieves cough and reduces phlegm, improves eyesight)

MuseEvent131213 04

Phoebe plating the Pan-fried of the five elements (metal, wood, water, fire, earth)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning, and keeps warm)

MuseEvent131213 05

Pot of tofu with shrimp ball on mushroom sauce & kumkwat (no picture)
(Contains phytoestrogens and lowers cholesterol)

Soup from the pork-rib with pearl barley, white gourd, red dates, silver ear mushroom (no picture)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning and the immune system, clearing the lung)


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Alice in Wonderland comes to Muse

Posted by Kristi on 10/21/2013

gal table3

We're all familiar with the story of Alice in Wonderland. Or at least, we know about the white rabbit, the Mad Hatter, and so on. What we didn't know was what it would be like to could combine the famous children's story with fine dining...until this weekend, that is.

Muse had the pleasure of hosting Gal Ben Moshe of Glass Restaurant, and what he had in store for our guests was more than your average meal. Combining whimsy with  creativity, Gal created an 8-course Alice in Wonderland themed tasting menu, taking us through many of the story's riddles and quirks, disguised in carefully crafted dishes.

From 'Mock Turtle Soup' to 'Lobster Quadrille', Gal kept us intrigued, entertained, and of course, well fed. It was an aboslute pleasure to work with Gal, and an honour to share our kitchen with someone so talented and passionate about food. We're already looking forward to next time!






gal table2

rabbit table

pic of pic



gal table4




heart table



 A big thank you to everyone who came on Saturday and Sunday and shared this experience with us, and of course a huge thank you to Gal!

photo credit: Kristi Korotash


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