In
the evening, we went for dinner at restaurant L.A. Jordan✨, from chef Daniel Schimkowitsch. We have been in 2017, and were looking forward to be back
again! However, we felt so unwelcome this time that it was really one of the very few occasions
were i just felt like standing up and leave. It started with minor
things (we were barely sitting and were already asked for an aperitif |
nice hot towel for the hands brought together with amuse bouche | in a
quite warm day, water was not cold - asked for ice cubes, it was
forgotten, so i asked again). Then the menu arrived: in internet, the
main dishes were pigeon and wagyu hida a4. I am not fan of pigeon, but
definitely love wagyu beef! In the menu that we got at the restaurant,
instead of wagyu, it was lamb tongue. I understand that changes can
happen, but i told my husband: I will ask for an alternative, just in
case. I did, but the waitress interrupted me in the beginning of my
sentence and said: 'no alternatives, it is only what is in the menu. '
The way was so rude, that even my husband that is normally quite calm
got very irritated. She could have just checked with the chef: perhaps a
starter could be made in a main dish? I wrote a direct message in
instagram to the restaurant (not sure if they saw it) but then we were
offered an alternative - and it was really nice! Great dishes, we
ended up enjoying the evening. But the guest hospitality on that day,
with us, was really, really poor - and that's a pity! We will never go back again.
The restaurant has different spaces. We were happy to be in the one that has a big opening to the terrace, as it was a nice warm evening.
A towel to clean the fingers, together...
...with the first amuse bouche: a thin roll of apple, ginger and coriander.
A delicious selection of amuse bouche followed.
Loved the bluefin tuna croquette over a goat quark.
Bread and butter.
As first dish, N25 caviar special selection ds, red carabinero prawn, shiso and maldonado.
[N25 Kaviar "Special Selection DS", Roter Gamba-Carabinero, Shiso und Maldonado]
As second course, char from Epfenhausen, kohlrabi, lovage and cucumber. Very nice dish!
[Saibling aus Epfenhause, Kohlrabi, Liebstöckel und Gurke]
Kinmedai, amela tomato, kombu and galangal. Great flavours, one of my favourite dishes of the evening!
[Kinmedai, Amela-Tomate, Kombu und Galgant]
As fourth course, blue lobster, fennel, sea buckthorn and beurre blanc. Delicious!
[Blauer Hummer, Fenchel, Sanddorn und Beurre Blanc]
Monkfish from Noirmoutier, myoga, watercress and sambai.
[Seeteufel aus Noirmoutier, Myoga, Brunnekresse und Sambai]
The main dish: poulet d'ambroise, foie gras, pear barley, pak choi and jus de rivesaltes.
The dessert:
figs from Pfalz, poppy, white port wine and sobacha.
[Pfalzer Feige, Mohn, weißer Portwein und Sobacha]
Pralines...
...madeleines...
Sept 8th, 2021.
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