Deutz champagne at Stivie Cuisine

On June 13, 2026, Stivie Cuisine will open its doors in Cologne's Weinkeller for a six-course menu that combines precise culinary artistry with the diversity of character of Deutz champagnes. Steffen "Stivie" Kimmig develops his dishes from fresh ingredients, carefully selected fish and meat as well as finely balanced flavor compositions, each of which is juxtaposed with a specific champagne style. The menu sequence ranges from a mousse and a tartar of Westerwald trout with caviar to a sole and langoustine roulade and a veal boiled fillet, duck breast and a champagne ice cream as the final interpretation of the theme. Each course is accompanied by a corresponding champagne from the House of Deutz, whose sensory characteristics and context of origin become comprehensible through the combination. For 265 euros, the evening includes both the menu and an expert introduction to the philosophy and culture of the craft.