Restaurant Session (in Kornelimünster): Sankt Benedikt

In the end of April, we went for dinner at restaurant Sankt Benedikt✨from chef Maximilian Kreus. Excellent as usual!

As aperitif, Roger had a glass of Schloss Vermouth from Schloss Johannisberg.

 

A selection of amuse bouche. Cone of avocado cream with tomato gel, date salty praliné with pecan nut and tamarind, and horseradish with romaine lettuce, vinegar gel and white garlic.

 

Bread, butter and olive oil.

 

As second amuse bouche, grilled turnip (Mairübchen) with lemon, tomato, a quinoa chips and a light Hollandaise sauce.

 

Our first dish: scallop, elderflower and apple.

 

Pairing with the scallop, a glass of 2021 Sauvignon Blanc from Weingut Knipser. Very nice!

 

As second dish, turbot with prunier caviar, vanille and chervil. Great combination!

 

Pairing with the turbot, a glass of 2017 Riesling Achat from Weingut Andreas Laible.

 

Peterfish, green asparagus, kimchi and oyster. Loved the sauce!

 

Pairing with the st. Peterfish, a glass of 2018 Westhofener riesling from Wittmann.

 

 As main dish, presa from iberica, coffee, ras el hanout, red onions. This meat is a dream, so full of flavour!

[Presa vom Iberico | Kaffee |Ras el Hanout | rote Zwiebel]

 

With the presa, a glass of 2017 merlot from Weingut Drautz-Able.

 

Pre-dessert - chocolate crumble, lime sorbet, yogurt foam and mint.

 

As dessert, popcorn, Valrhona dulcey, apricot and melissa.

 

With my dessert, a glass of 2020 Riesling Auslese Minus 110° from Heinrichshof. Loved it!

 

 

Roger's dessert.

 

Espresso and gourmandises to finish an excellent dinner!

 

Apr 30th, 2022.