Cooking Challenge.

AMG Signature Dish.


Take two performers and visionary minds, provide them with exquisite ingredients, and leave them the kitchen of one of the 50 best restaurants in the world for a day.

The result: the AMG Signature Dish.

Charismatic. Inspiring. Very intense. Different. This duo has a lot in common: Tim Raue, a fixed star in the gourmet heaven, and Tobias Moers, CEO of Mercedes-AMG.

In a cosmopolitan way, they push and transcend boundaries. They appreciate craftmanship and strive to achieve the exceptional, top performance, and innovation – including when it comes to taste. They both accepted the Cooking Challenge and developed, prepared, and tasted the AMG Signature Dish in the Restaurant Tim Raue Berlin. 

A gentle appetizer to start?

Not with Raue and Moers! The wasabi Norway lobster takes our taste buds on a roller coaster. With every bite of the succulent Norway lobster, coated in a fine tempura batter, we experience a quick succession of hot and cold, crispy and soft, sweet and bitingly sour, with a spiciness that never lets up. There is a refined performance kit behind all that: a creamy, spicy wasabi mayonnaise, coated with crispy grains of green rice and accompanied by a highly intense, spicy sweet-and-sour vinaigrette made from rice vinegar, fish sauce, and unripe mango. 

The AMG Signature Dish continues to pick up the pace with the Sichuan Royale Rabbit as the main. Quick, harmonious, and yet veering off unpredictably to new depths – with a turbo boost from the spicily rich cuisine of the Chinese Sichuan Province.

Oil made from smoked chili an sichuan pepper: a step on the gas pedal that really fires up the palate.

Unlike its French counterpart, this fillet of rabbit is not stewed for hours, but briefly fried and served rare. It is accompanied by a delicious jus bound with blood sausage, as well as by red grapes, marjoram puree and flowers, Chinese artichokes in sherry vinegar, and parsley root cream. The extra performance is provided by the oil made from smoked chili and Sichuan pepper – a step on the gas pedal that really fires up the palate. 

The fun, fresh finish is provided by the lime leaf chocolates with lime jelly. The white chocolate carries the fragrant aromas of the grated lime zest and the fine, green Asian lime leaves at its core and combines them into an intensely aromatic citrus world that is further empowered by the lime jelly. This attempts to cut the flavor corner with its touch of acidity, but the cajoling sweetness and length of the white chocolate skillfully bring it back under control – providing pure happiness. 

The AMG Signature Dish


Looking for a dynamic, exquisite cooking and eating experience? Sichuan Royale Rabbit combines everything that an AMG Signature Dish should provide. Here is the recipe!

Saddle of rabbit cooked rare
Take the saddle of wild rabbit out of the refrigerator in good time so that it is at room temperature. Sear in a pan on all sides and then continue to cook in the oven for 5 min. at 140°F (60°C). Then marinate with Sichuan chili oil and add salt.

Blood sausage jus
Peel and cube the carrots, celeriac, and onions. Brown with a little oil together in a pot with the rabbit bones. Add 1 tbs of tomato puree and roast together briefly. Douse with the port, red wine, and 5 fl oz (150 ml) (!) of the grape juice. Boil down until the liquid has completely evaporated, then cover with water and simmer for around 2 hours. Every now and then, top up with some more water. Then pass the stock through a sieve and bring back to the boil. Combine into a jus with the blood sausage and cranberry jelly using a handheld blender and season to taste with Cornish sea salt.

Grape jelly 
Bring 10 fl oz (300 ml) of grape juice to the boil, then stir in 0.1 oz (3 g) of agar powder and simmer for 3 min. Pour the result into a bowl and leave to cool. Then form into a smooth jelly in a Thermomix and put in a spray bottle ready to arrange.

Oregano cream 
Add the lemon cordial, 3.4 fl oz (100 ml) rice vinegar, 1.7 fl oz (50 ml) agave syrup, 3 tbsp dried oregano, and the finely chopped romaine lettuce to a pot together with a little Cornish sea salt and bring to the boil. Puree finely in a Thermomix and pass through a sieve. Measure out 17 fl oz (500 ml) of the liquid and simmer in a pot together with 0.17 oz (5 g) of agar for around 3 min. Leave the resulting mixture to cool in a bowl. Then mix into a smooth jelly in a Thermomix and put in a spray bottle ready to arrange.

Sichuan chili oil
Mix 1.7 fl oz (50 ml) of chili oil, 1.7 fl oz (50 ml) of Sichuan pepper oil, and 0.17 oz (5 g) of ground red Sichuan pepper well.

Parsley root puree 
Peel and cube the parsley root. Sweat in a pot with butter and lemon oil until translucent. Add the milk, cream, and 8.5 fl oz (250 ml) water and bring to the boil, then simmer until the liquid has reduced, and mix to a smooth puree in a Thermomix. Season to taste with Cornish sea salt, green chili sauce, and agave syrup.


Recipie for 4 persons


Saddle of wild rabbit

4.4 lb (2 kg) roughly chopped wild rabbit bones

10.5 oz (300 g) blood sausage


7 oz (200 g) carrots
7 oz (200 g) celeriac
7 oz (200 g) onions

5.3 oz (150 g) romaine lettuce

1.1 lb (500 g) parsley root

Dairy products

4.4 oz (125 g) butter

17 fl oz (500 ml) milk

8.5 fl oz (250 ml) cream

Oil, Spirits, etc.

5 fl oz (150 ml) red port

15 fl oz (450 ml) red grape juice

5 fl oz (150 ml) red wine

Chili oil

Sichuan pepper oil

1.7 fl oz (50 ml) lemon oil

Sichuan chili oil

10 fl oz (300 ml) lemon cordial

Rice vinegar


3.5 oz (100 g) cranberry jelly


Tomato puree

Grounded Sichuan pepper


Cornish sea salt

Agave syrup

Dried oregano

Green chili sauce

Photography | Benjamin Pichelmann & Stephen Reuss

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