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Onkel C 3T WIS 
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Here are the pics from tonights night out, it was an unusual eating experience (as expected). Chef Potthoff had the menu "christmas-themed" and came up with these courses (sorry for the bad pics due to adversary lighting conditions): From top to bottom: various breads, amuse-gueule, seafood/fish starter, variations of veal (braised and boiled), pre-dessert, fig in cassis and homemade vanilla ice/rice pudding. the bread service started with grilled milk bread and a confit from oranges and Campari:  followed by a tomato baguette with pork/rosemary aspic and the obligatory quail egg (he finds them funny and decadent):   The amuse gueule was fried salmon with lentils and potato:  seafood starter was (from left to right) sauteed Scampi on Basil leaves, a mousse from salmon, sole and basil, served on roasted walnuts (winning combination) and a scallop on steamed spinach:  after some advent-themed performances, main course was odd at first sight, but seemed completely logical after first bite: Sauteed veal leg and poached shoulder, served with a dark cinnamon/port sauce. Side dishes were red cabbage (spiced with plum jam, apples and lingonberry, topped off with a pear cooked in white wine with clove) and - a slice of cake. Yes, cake, a hazelnut cake with gingerbread spices. Sounds odd, but was a winning combination again.  The pre-dessert (egg nogg cream with caramelized orange) was served to us while we were out for a smoke, so no pics, but delish. The dessert itself was tasty, too:  The fig was cooked in cassis juice with several spices. All in all an interesting evening. The glorious finish was the fact that we nearly had to do a dine and das because the CC terminal was borked and we hadn't enough cash with us.:lol Tonights dish will be something not that interesting. I went out to get some satay seasoning for tonight, but none of the stores in reach had it. As the christmas markets had their first regular day yesterday, I couldn't be bothered to fight the armies of mulled wine boozers in the city to get to my fave asia shop, so it'll be brussels sprouts with Nuremberg sausages and mashed potatoes tonight. |
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srh_pres 3T WIS 
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Wow, quite the production Christian. I love seeing a chef do a presentation of a meal like that - more than just tasty food. And looks like your version of bangers and mash tonite? Sounds like a good idea... ;) |
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Paxman 3T WIS 
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Looks super decadent... and that's a good thing!! |
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