Restaurant 1683

For Gaggenau Club 1683 members, there is no limit to what opportunities await them or what doors are opened to them…

Immersive dining spectacles that assail all the senses, Restaurant 1683 and Bistro 1683, both intimate and immersive evenings, delivered engaging culinary experiences from Michelin restaurant-starred chefs such as Daniel Humm, Justin Cogley, Gunter Seeger and Bryce Shuman, along with like-minded peers, for all to revel in the world of Gaggenau. Guests were transported to the lush Black Forest of Germany with tableside and open cooking displays, and theatrical, eye-opening dining moments from some of the world’s finest chefs.

As a member of Club 1683, these truly unique events – from private dinners and curated tours to installation openings and more - are just a fragment of what it means to be a part of the Gaggenau experience.

Chef Daniel Humm brought the unique experience that was Restaurant 1683 to Los Angeles, California with his signature style. Chef Humm, who earned three MICHELIN-stars for his restaurant Eleven Madison Park, wowed guests with a stunning six course menu comprised of caviar, snails, and seared foie gras – all painstakingly prepared in front of each table on Gaggenau appliances.

In Scottsdale, Arizona the stunning Bulthaup showroom was transformed into Bistro 1683, a three-night escapist dining experience. Chef Justin Cogley of Michelin-starred restaurant Aubergine at L’Auberge, dazzled with a sensational five course menu that paid homage to the seasonality of the area, delighting guests with Monterey Abalone, cranberry, quail, goat’s milk and cherries.

Chef Gunter Seeger, a fellow native of the Black Forest, blended his traditional background with unexpected contemporary twists for the menu at Bistro 1683. Chef Seeger’s five courses thrilled attendees, with highlights like a Maine lobster with Madra curry sauce and a classically-inspired Schwarzwalder Kirschtorte Black Forest gateau.

Chef Bryce Shuman of Michelin-starred restaurant Betony, working in conjunction with friend and mentor Chef Daniel Humm, collaborated on Restaurant 1683’s complex and inspiring menu. Chef Shuman, who took the opportunity to showcase the performance capabilities of several Gaggenau appliances during the evening, described the cooking experience as one he’ll never forget.

Transporting guests into the world of Gaggenau and the German Black Forest was no easy feat. From an outlandish and whimsical cuckoo clock welcoming guests into the experience, to a live blacksmith, hammering away amidst the lush Black Forest décor – both Chef Daniel Humm and Chef Bryce Shuman knew that no ordinary tasting menu would suffice for an evening like this.