The cooks
Thomas Hartmann, Julien Mehmel and Ronald Hermann
The evening was a feast. We had 22 wonderful guests and two subsequent surprise guests. As expected, the chefs have given everything.
be welcomed Toms Tramezzini was with pepper the wonderful Secco George Julius from Rheinhessen.
The first course was a wonderful Ronald catfish fillet with cashew-tarragon pesto on roasted asparagus salad in Ciabattakruste . The roasted notes and the spicy sweetness of the fish presented with the nutty flavors a balancing contrast to the acid-stressed and bitter substances Asparagus salad dar. The consistency of the crust, tender catfish fillet and crisp asparagus slices the palate with every bite offered a journey through the extremes of perfect harmony. For this we drank Riesling Devon slate of John Schmitz / Rebenhof.
then put Jules transparent ravioli on the plate, it poured with hot tomato soup. The shell of the ravioli was dissolved and the herbs of the filling swimming effectively to the surface.
The amazement continued when Tom came to the hall, before which most of the guests were a bit afraid:
fried pralines from pig ears and Sobrassada-Sesamcanapée with Frankfurt green sauce . The praline was not slimy. On the contrary, the light-dark marbled interior was so aesthetically that besides Deb each his fear of contact with the pig's ear got bit into it and hearty. The consistency proved to be surprisingly pleasant and the taste was all excited. Espresso, there was beer Brewbaker, a small brewery in Moabit.
Deb is a vegetarian by the way, and got their money. Their courses but I did not live yet. In the end it was certainly just as happy as the other guests.
Ronald I had already known as a very harmonious Koch. That evening he went to the limit. As the first round he reached for his calf liver in bacon with chocolate Radicciokompott the perfect balance.
was now the fashionable oysters break. Toms finished with marinated in sake salmon caviar Fines de Claire were placed on the table. Anyone who wanted was invited into the kitchen to pulen barnacles .
served to relax before the main course Tom a raspberry sorbet with lemon .
lamb neck and hip lamb with cauliflower cream and saffron Bratkartoffelwürfeln was announced. Hunger was no longer at this time. The dream was for this course is really not necessary.
The chefs
dosed the portions so perfect that none of the guests wanted to really defend against Jules Two kinds of chocolate mousse with black walnut . The set up in five layers of mousse, established very pretty striped cams. Fortunately, properly lookup was there. At the end of the menu
Tom tinkered yet its classic cheese course at the Silver Spoon: A wonderful schmonziger goat camembert with green tomato jam, truffle honey and salt, almond .
some point during the evening meal was in a good mood from the Minister Boris gardens. He was there that evening, the wine presentation of "Rheinhessen Connection State Representation of Rhineland-Palatinate organized. In tow he had the rather amusing wine Michel Beck of Hedesheimer court . Michael was carrying a large box with twelve of his wines under his arm, we were allowed to try on his comments. I was impressed.
The evening was a feast for the schlemmenden astonished guests that even the finest nuances are perceived in each course and each wine and understood - which has got the cooks and very animated for the cooks and I was one. real hard to spoil this wonderful human being. But thank you to all who were there.
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