Restaurant Session (in Kornelimünster): Sankt Benedikt

On the second X-Mas day (Dec 26th), we went for lunch at restaurant Sank Benedikt✨and enjoyed excellent dishes from the evening menu.

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.

 

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

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

 

As second dish, black cod with leek, mushrooms and miso

 [Black Cod | Lauch | Pilze | Miso]

 

 Char, carrot and passion fruit. Love the sauce! 

[Saibling | Karotte | Passionsfrucht]

 

Roger and I got some vegetarian dishes in our menu. Roger tried the beetroot, yeast and herbs oil. Fantastic how such basic ingredients can bring such an explosion of flavour! Great dish!! 

 [Rote Bete | Hefe | Kräuteröl]

 

 My vegetarian dish: tatar, caviar from the fields, and rye bread.

[Tatar | Kaviar vom Feld | Roggenbrot]

 

As main dish, teres major with rapini, apple and horse radish.

[Teres Major | Rübstiel| Apfel | Meeretich]

 Sweet amuse bouche preparing for dessert.

 

As dessert, tangerine, crema catalana and peanuts. Delicious!

[Mandarine | Crema Catalana | Erdnuss]

Perfect X-Mas lunch!!

Dec 26th, 2021.