Our Spring Recipes - Part 1: Hot deliciousness from Düsseldorf

Our chefs share their secrets

Serving suggestion: Düsseldorf mustard roast with roast potatoes and cucumber salad | © Crowne Plaza Düsseldorf - Neuss

Do you miss being pampered in the hotel restaurant? We also miss pampering you! Unfortunately, we will have to spend this Easter in lockdown, too. To give you a little holiday feeling, our chefs de cuisine share their favourite recipes for you to try. Spoil yourself and your loved ones with these culinary delights for Easter and the whole springtime.

Even if you cannot enjoy the culinary delights of the RiverSide Restaurant at the Crowne Plaza Hotel Düsseldorf - Neuss on site this year, you still do not have to miss out. Next to the Quick & Tasty Business Lunch and the popular CHEF BOXES, F&B Manager Gaby-Anita Dost and her team have come up with something very special for you this Easter: Save time cooking and shopping and order your Good Friday and Easter menu for pick-up at the Crowne Plaza Düsseldorf Neuss!

The dishes are prepared hot and ready to serve by the kitchen team, so that you will only have to unpack and serve them at home. You will even get a bottle of wine on top of each order for 2 or more people. Find more information on the menus and pick-up of the boxes here:



And even if you live further away, you will not have to miss out on the culinary delights. How about a Düsseldorf Mustard Roast for your Easter Menu? It is one of the many regional specialties of Düsseldorf; probably because it is the home of "Löwensenf", a mustard famous across borders. Other than the name suggests, however, this recipe is not about a classic pot roast, but about flash-fried meat. Exclusively for you, Gaby-Anita shared her recipe for the unique mustard crust:

Düsseldorf Mustard Crust

The crust does not only taste delicious with a Düsseldorf Mustard Roast, but can be added to many different meats, e.g. to a roast saddle of lamb, a rump steak or fillet steak, but also very much to a pork chop or a pork steak.

Ingredients (serves 4):

  • 4 shallots, peeled and very finely chopped
  • 1 tbsp. medium-hot Löwensenf
  • 1 tbsp. chopped leaf parsley
  • 2 egg yolks
  • 2 tbsp. cream
  • salt and pepper to season
  • olive oil


  1. Birefly sauté the shallots in a pot with only a dash of olive oil and then leave to cool.
  2. Thoroughly whisk together the egg yolks, mustard, cream and parsley in a mixing bowl and stir in the shallots.
  3. Season to taste with salt and pepper.
  4. Roast some steaks. Shortly before they are done, brush them with the shalllot and mustard mixture. Gratinate in the oven with full top-heat.

As a side, we recommend roast potatoes and green beans.

The kitchen team from the RiverSide Restaurant wishes you bon appétit and happy Easter! We are looking forward to spoiling you with our creations in person again soon!

Editor: Bea Lehofer