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!

 

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 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.

Aug 20th, 2021.