Bernhard Langer

German / Bavarian

Bernhard Langer's 1986 dinner is widely credited as the moment the Champions Dinner transformed from a standard club meal into a culinary expression of identity. The first German champion brought wiener schnitzel, Black Forest torte, and a taste of Bavaria to Augusta. After Langer, champions began treating the menu as a canvas for their heritage.

“I wanted to bring a little piece of home to Augusta. Food is one of the things that makes each country unique, and I thought why not share that with the other champions?”— Bernhard Langer

Champions Dinner

1986

See recipe

Wiener schnitzel with Spaetzle

Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.

Prep 25 minCook 20 minServes 4

Ingredients

4 veal cutlets (about 6 oz each), pounded to 1/4 inch thickness
1 cup all-purpose flour, seasoned with salt and pepper
3 large eggs, beaten
2 cups fine dry breadcrumbs (preferably panko)
1 tsp salt
1/2 tsp white pepper
1/4 tsp freshly grated nutmeg (for spaetzle)
Vegetable oil and clarified butter for frying
2 lemons, sliced into wedges
Fresh flat-leaf parsley, chopped
For the Spaetzle:
2 cups all-purpose flour
3 eggs
1/2 cup whole milk
1 tsp salt
2 tbsp unsalted butter
Salt to taste

Host Champion

Bernhard Langer

German

2× Masters Champion

“I wanted to bring a little piece of home to Augusta. Food is one of the things that makes each country unique, and I thought why not share that with the other champions?”

Bernhard Langer won the Masters in 1985 and 1993, becoming the first German to win a major. Known for his meticulous preparation and remarkable comeback from the yips, he became one of the dominant players on the Champions Tour.

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