Restaurant Session (in Kornelimünster): Sankt Benedikt

To celebrate my birthday, dinner at restaurant Sankt Benedikt✨from chef Maximilian Kreus. So happy the restaurant is open again!!

 

As aperitif, a glass of 2014 Assmannshaeuser Pinot Noir Brut from Vaux.

With the aperitif, some amuse bouche: pumpkin with sauerkraut, cucumber in miso with black sesam, and oriental crepe with herbs.

 

As second amuse bouche, red cabbage with potato foam and vadouvan. Great flavours!

 

As first dish, mosaic of yellowtail amberjack, spirulina algae and cucumber.

[Mosaik von der Gelbschwanzmakrele | Spirulina-Alge | Gurke]

 

With the amberjack, a glass of 2020 Hochheimer Kirchenstueck "In Stein" Riesling from Weingut Kuenstler.

 

For Roger, the non-alcoholic pairing: a glass of Inspiration 4.6, with pear, gooseberries and bell peppers, from Manufaktur Joerg Geiger.

 

Black cod with leek, mushrooms and miso

[Black Cod | Lauch | Pilze | Miso]

 

With the cod, a glass of 2019 Nacker Blanc de Noir from Weingut Clauss.

As the non-alcoholic pairing, a glass of Inspiration 4.4 from Manufaktur Joerg Geiger, with pear, hawthorn and wood.

 

Char, carrot and passion fruit. Fantastic sauce!

[Saibling | Karotte | Passionsfrucht]

 

Pairing with the third dish, a glass of 2019 Scheurebe trocken from Weingut Joh. Bapt. Schaefer. Very nice!

Pairing with the saibling, Roger had a Weissduftig with fruits from the field, elderflowers and herbs, from Manufaktur Joerg Geiger.

 

As fourth dish, Roger had the jugged venison, thyme and cranberries.

[Rehpfeffer | Thymian | Preiselbeere]

 

 

Pairing with the venison, a glass of Bio Cuvee nr. 21, with apple, pear and hay flowers from Manufaktur Joerg Geiger.

 

I had winter truffles with egg yolk and purslane.

[Wintertrüffel | Eigelb | Portulak]

 

As main dish, teres major with root vegetables, braeburn and horse radish.

[Teres Major | Wurzelgemüse | Braeburn | Meeretich]

With the main dish, a glass of 2017 Syrah from Knipser. I enjoyed it very much!

Roger had the Inspiration 4.0 with cherry, bell pepper and beetroot from Manufaktur Joerg Geiger.

Time for dessert! Starting with a sweet amuse.

Roger's dessert: ice cream from goat milk, citrus fruits and caramel.

 [Milcheis | Zitrusfrüchte | Karamell]

My dessert: coconut, mango and macadamia. Delicious!

[Kokosnuss | Mango | Macadamia]

 

 With my dessert, a glass of 2020 Korrell Muskateler and Riesling. Very nice!

To finish, espresso macchiato and gourmandises. 

Perfect birthday dinner!

 

Dec 4th, 2021.