Creating a very special kind of cosmetics, escargot extract has been discovered for its beauty benefits. From Hollywood to Tokyo, escargot extract is emerging as the top insider tip in anti-aging products. We use 100% pure and natural escargot extract without chemical additives for the full effect against wrinkles and signs of aging skin. Escargot extract helps build up collagen and elastin in your skin.
Unsere ersten Stammkundinnen sind bereits begeistertOur Thermomix TM5 has produced great wonders in our Bistro, and we have now discovered its use in our private kitchens.
We make something in the Thermomix every day: porridge, compote, raw food salads, soups, spreads, bread, and in the evening a tasty risotto or steamed dish.
We have turned many of our friends on to the Thermomix and will happily present our knowledge in a live cooking show.
Thermomix Erlebniskochen bei Familie Gugumuck Dive into the world of snails together with Andreas Gugumuck. Come to his farm in Oberlaa and learn why Vienna was once a worldwide escargot metropolis, how highly sustainable their production is, and how they can be made into a delicious Future Food.
We have developed a special program for HLW and HBLA students with an emphasis on tourism (young sommeliers), nutrition, and farming.
At the Gugumuck Farm, students will playfully learn about sustainable farming, raising escargots, and nutrition. We cook, research, and put on a quiz show in teams. We make snail shell magnets as a souvenir, and the culinary high point is cooking and eating escargot specialties together.
Duration: 3.5 hours
Costs: € 12.00/student, € 15.00 for young sommelier classes with an additional tasting of Wiener Gemischten Satz wine.
Schüler beim Basteln einer MagnetschneckeA tour costs €19.- per person and includes a tasting of Vienna Escargot gratin with herb butter and a glass of wine (Wiener Gemischter Satz) or non-alcoholic beverage.
Please contact us for more information.
Andreas Gugumuck is a welcome guest at lectures and discussion, a crucial contributor to the development of new innovative strategies and methods in agriculture and to the revival of the Vienna escargot culture, ushering in new directions of Future Food. [Believe in people]
Lectures & Think Tanks
May 17, 2018: Herbo Future Forum with ScienceBuster Helmut FrĂĽhwirt and Molecular Cook Rolf Caviezel
Nov. 23, 2017: 3rd AMA Forum, presentation of the topic of “The Future of Food” on the A1-Ring in Spielberg
March 26, 2017: Show cooking at the Kulinar in Tulln
March 20, 2017: Presentation at Swiss Talk: The Think Tank of Swiss Restaurant Caviezel & Berthoud
March 14, 2017: Show cooking on the ichkoche.at stage, Wohnmesse Wien
March 8, 2017: Connoisseur Circle Hospitality Awards 2017at the Sheraton Berlin Grand Esplanade
12/2016 EG Zones Think Tank HAUSFELD, MA 21
11/2016 Symposium of Direct Marketers, HBLFA Schönbrunn – Seckendorff
11/2016 Future of Meat Forum – Futurefoodstudio Vienna
09/2016 Science Convention Discoving New Food Sources, Zurich, Switzerland
01/2015 Slow Fair Local – University of Natural Resources and Life Sciences Vienna
11/2013 Innovation Talk – Agrialp trade fair in Bozena, Italy
12/2012 European Congress of Young Farmers – EU Parliament
Swiss Talk: Think Tank der Schweizer Gastronomie & Wissenschaft