Visiting Nürnberg

While Roger is working, I went to visit the city :-) I have been in Nürnberg already a couple of times, so that takes the pressure off to have to visit all touristic points, and just leaves the joy to walk around in a relaxing way - the best way to visit a city :-)

Love the constructions and bridges...

...over the river Pegnitz.

 

Nice balconies with geraniums in bloom.

The beautiful Heilig-Geist-Spital.

 

The fountain Narrenschiffbrunnen from the artist Jürgen Weber.

The fountain reflects a woodcut of Albrecht Dürer (Das Narrenschiff - or The Ship of Fools). The interesting thing is that the fountain is a dry one - it was too expensive to have water around, so the city decided to leave it in the dry :-)

 

At the Hauptmarkt: it is a beautiful square!

 

Walking to the Frauenkirche Nürnberg (or Church of Our Lady) from 1358.

 

 This time I also visited the inside.

It looks very chilling to just sit around :-)

In the other side of the market, St. Sebaldus church and, more to the front, the Schöner Brunnen (or Beautiful Fountain).

 

 The fountain was build between 1385 e 1396. The original is at the Germanischen Nationalmuseum, and the one in the square is a copy made in 1903.

At the font grid, there are two golden rings - the legend says that it brings luck to touch and turn them. In Covid time, not sure anyone is doing it - at least not without disinfecting the hands afterwards :-)

 

 Sept 7th 2021.

Restaurant Session (in Nürnberg): Koch und Kellner

As Roger had a business dinner on the day we arrived in Nürnberg, I went for dinner by myself. And for the first time, I adventured to go alone in a Michelin Star restaurant. I took a book to have a distraction in between dishes, but enjoyed a very nice dinner!

As it was a Monday, the choice of restaurants was quite restrict. I went to the restaurant Koch und Kellner✨ from chef Gerald Hoffmann.

 

 As aperitif, a cocktail with sparking wine and peaches.

 

With the aperitif, a selection of amuse bouche: a chanterelle soup...

 

...a walnut cracker topped with roasted black pudding and...

 

...a mini quiche. Delicious!

 

As second amuse bouche, Breton mackerel.

 

Bread and butter.

 

As starter, eel, corn and coffee. Great combination!

[Aal | Mais | Kaffee]

 

With the first dish, a glass of 2011 Bockstein Ockfen Kabinet from St. Urbans Hof.

 

As second dish, red mullet in bouillabaisse and tomato.

[Rotbarbe Bouillabaissefond | Tomate]

 

With a side dish.

 

Pairing with the red mullet, a glass of 2019 Weisser Burgunder from Reinhold und Cornelia Schneider.

 

 As third dish, goat cheese ravioli, truffles, leek and black chanterelle. Very nice!

[Ziegenkäseravioli | Schwarzer Trüffel | Lauch | Herbsttrompeten]

 

With the ravioli, a glass of 2020 Gewürztraminer Homburg Goessenheim from Weingut Höfling.

 

As main dish, quail with ceps.In the original menu, it was lamb, but they made an exception for me.

 

 With the main dish, a glass of 2014 Rosso di Montepulciano from winery Salcheto.

 

 Dessert time! Peach, cucumber and rose.

[Pfirsich | Gurke | Rose]

With the dessert, a glass of 2018 Riesling from Stortz-Nicolaus.

With the espresso macchiato...

 ...the gourmandises. Perfect way to end a very nice dinner!

 

Walking back to the hotel, and enjoying...

 

 ...Nürnberg by night :-)

 

 Sept 6th, 2021.

Sleeping in Nürnberg: Hotel Prinzregent

In the beginning of September, Roger had a business trip to Nürnberg. I went with him - on the time he was working, I was relaxing :-) After two nights in Nürnberg, we drove direction home and did a minibreak in Pfalz.

In Nürnberg, we stayed at the Hotel Prinzregent (superior double room). I asked for a room with wooden floor (as most of them have a red carpet).

 

The armchairs give the room a very classic traditional look - not really our style.

 

The bathroom.

 

 

View to the Prinzregentufer.

Sept 6th, 2021.

Walking Time (in Eicherscheid)

Such a bucolic scenery.

With the tree shade, perfect place to go for a walk on a hot day.

 

 Sept 5th, 2021.

Restaurant Session (in Aachen): Pausenbrot

 Going to Pausenbrot to try...

 

 ...their cinnamon bun - that comes with a scoop of vanilla ice cream. According to an American friend of mine, the best from Aachen - at least in 2021(as nowadays I would give this place to Mehlwölkchen).

 Aug 28th, 2021.

Book Session: How To Be Successful Without Hurting Men's Feelings

 

How To Be Successful Without Hurting Men's Feelings

Sarah Cooper

Funny but also heartening in showing how much work still needs to be done in diversity. A book for women but, even more so, for men.

 

"When it comes to diversity, perception is as important as reality.

Believes diversity has been solved - 72%

Minorities 28%" 

 

Aug 23rd, 2021.

Restaurant Session (in Aachen): Burgeria

 On Saturday lunch time, trying the burger at Burgeria.

 Our table: directly at the window.

 

I had a Julius Caesar burger: fried egg, parmesan cheese, bacon, pickles, Caesar sauce, pines, green salad and tomato. Roger had a Dull Ginzo: red pesto, gorgonzola, mozzarella, parmesan, cheddar, tomato and rucola.

The meat tasted very nice, and the consistency was perfect. Very juicy burgers, with a lot of taste. The bacon could have been a bit more crispy but, apart that, very nice. Approved :-)

[Julius Caeser: Spiegelei, Parmesan, Bacon, Gewürzgurken, Caesar Soße, Pinienkerne, Kopfsalat, Fleischtomate.

Dull Ginzo: Pesto Rosso, Gorgonzola, Mozzarella, Parmesan, Cheddar, Fleischtomate, Rucola]

 Aug 21, 2021.

Restaurant Session (in Aachen): Plaisir

On Friday, we went for dinner in Aachen at restaurant Plaisir from chef Hamid Heidarzadeh.

 

From our table, a view to the bar.

 

Cool...

 

 ...cutlery set :-)

 

Aperitif time! A drink made of Blend nr 5 white porto from Graham"s and Thomas Henri tonic water. Very refreshing!

 

 With the aperitif, a brioche topped with shallot onions confit, beef pastrami and truffle.

 

As second amuse bouche, salmon and cucumber.

 The bread basket.

 

 As first course, foie gras with apricot and almonds. Delicious! 

[Foie Gras | Aprikose | Mandel]

With my dish, a glass of 2014 Chateau Haut-Mayne Sauternes from Roumazeilles. Very nice pairing!

 

One thing that was a bit weird is that the wine was served at the bar and the glass was brought over to the table already served. Not sure why they did it on that way.

 

Roger's choice as first course: scallops, beetroot and beure blanc sauce. Very nice!

[Jakobsmuschel | Rote Beete | Beure Blanc]

 

With the scallops, Roger got a glass of 2019 Weisser Burgunder from Weingut Bischel.

 

As second dish, raviolo with trueffles and potato.

[Raviolo | Trüffel | Kartoffel]

 

Pairing with the raviolo, a glass of 2019 Chardonnay from Weingut Gabelmann. 

Before the main dish, a wasabi sorbet and foam. Hot in a cold way :-) Very nice (and tasty) idea.

 

For the sorbet, a golden spoon :-)

As main dish, beef from the Eifel with shallot, parmesan and sumac.

[Eifelrind | Schalotte | Parmesan | Sumach]

With the main dish, a glass of 2019 Guarrigue Languedoc from Chateau de Lascaux.

 

Sweet time! Starting with a pre-dessert

The dessert: chocolate, pear and tea. Not too sweet, very nice combination of ingredients.

[Schokolade | Birne | Tee]

 

To finish a nice dinner, espresso macchiato and...

...gourmandises, including a mini Sacher cake (that, actually, was not really a Sacher cake at all).

 

We put a lot of importance in a good pace, and the time between main dish and dessert was long. Some people actually prefer it this way, but it is always nicer if, that's the case, that the service checks with the table first.

Aug 20th, 2021.