Editorial contributions from and around the Jennerbahn.
From the chicken coop to the Jenner: a journey of fresh eggs
Victoria Wallner2025-10-28T12:26:57+01:00When Josef Meneder, head chef at Jenneralm, welcomes his first guests each morning, the breakfast eggs have only travelled a short distance from Garching an der Alz to Schönau am Königssee. The Jenneralm team uses around 1,000 eggs per week – for golden scrambled eggs for breakfast, homemade spaetzle and tempting desserts. Since 1960, everything at the Mühlhauser Hof farm in neighbouring Chiemgau has revolved around chickens. What began as a small chicken farm has been expanded by the senior partner and his two sons into an impressive family business. Matthias, 31 years old and a master farmer, knew even as a child: ‘I want to be [...]






