Nettle Curry

This could have been a classic vegan curry, but with Seán in charge, we had to include the nettle he loves, leave out the potatoes he avoids, and add some coconut milk along with as many vegetables as we had left in the fridge.

The key ingredients are aromatic herbs and spices like turmeric, coriander seeds, fresh coriander leaves, cumin, garlic, ginger, and lemongrass.

Seán Villanueva O'Driscoll

is a professional climber and our ambassador. A few years ago, he also made his debut as a film director with the film The Adventures of the Dodo, humorously breaking the conventions of mountain cinema.

Seán pursues his passion for climbing on the biggest rock walls, preferably in wild and secluded places. His expeditions to remote locations impress international audiences and fellow climbers alike. His dedication and perseverance in reaching pristine walls, along with his commitment to ethics and purity of style, make Seán a role model for many.

Apple Crumble

What is Marko Prezelj's favorite dessert?

Apple pie without the pie! Sweet apples roasted with a generous pinch of cinnamon, topped with a traditional crunchy crumble, bring to mind time spent with grandparents.

Marko Prezelj

Although he would never admit it, Marko is a living legend and a mentor to the next generations of Slovenian mountaineers. He has made numerous first ascents in the Karakoram and the Himalayas, for which he has received four Piolet d'Or awards.

For Marko, style in climbing is more important than the summit itself, while in everyday life, he constantly strives for simplicity, which he considers his ideal and ultimate challenge.

Mash and Cheese

Chewing and swallowing at high altitudes is rarely easy, and alpinists know this better than anyone. Mathieu Maynadier’s stories sparked an idea: how about creating a dish that is effortless to consume and provides enough energy to keep you going? This is the very essence behind the EXPEDITION MENU.

Introducing Mash and Cheese by Mathieu Maynadier: a delicious blend of mashed potatoes, a hand-picked selection of the finest cheeses, and mushrooms marinated in homemade Worcestershire sauce. Mesdames et Messieurs, we present to you Mash and Cheese, a real high-altitude feast.

Mathieu Maynadier

is a full-time alpinist and a professional mountain guide. His passion for the mountains was ignited by ski mountaineering. Mathieu was quickly selected for the French national team and competed at the international level, winning silver at the European Youth Championships as well as two national championships on home turf.

In search of new challenges, he stepped out of the race bindings to immerse himself in the world of mountaineering.

Porcini Risotto

Risotto recognizes no shortcuts. Ines Papert knows it perfectly well because it's one of her favorite dishes! Together we managed to achieve the complex texture that defines this delicious and most elegant rice dish in the world. Kernels of rice cooked ’al dente’ and wrapped in a creamy coating, juicy chunks of boletus, a generous pinch of Pecorino Romano and green parsley on top...

Introducing a true risotto that has long been missing from the EXPEDITION MENU. Add hot water and stir, but only briefly – we have taken care of the hard part.

Ines Papert

impresses with her versatility. The German climber boasts outstanding mountain and big wall ascents, as well as numerous successes on the international competition scene.

She became the first woman to climb the mixed climbing grade M13, won the ice climbing world championship four times, and stood atop the World Cup podium three times. A tireless explorer of new territories, an architecture enthusiast, and... a lover of good food!