Restaurant Session (in Kornelimünster): Sankt Benedikt

On Friday evening, we went for dinner at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. To start, appetizers and...

 

...a glass of Pinot Rosé Brut from Aufricht.

Roger had a glass of 1797 C-Bratbirne from Manufaktur Jörg Geiger. Always a great non-alcoholic alternative!

 

The amuse bouche, based on cauliflower.

As first starter, wagyu beef cheeks, red cabbage kimchi, Knäckebrot from rye flour.

[Wagyu Bäckchen | Rotkraut-Kimchi | Ponzu | Knäckerbrot aus Roggenmehl]

To drink, we got a bottle of 2018 Pinot Noir Heiligenberg from Oliver Zeter. We enjoyed it very much!

Yellowtail kingfish, buddha's hand, dashi-hollandaise. This dashi-Hollandaise is to die for!

[Gelbschwanzmakrele | Dashi-Hollandaise | Buddhas Hand].

 

 

This dish is always a highlight! Turbot,tom ka gai, pandan , kaffir lime.

[Steinbutt | Tom Ka Gai | Pandan | Kaffernlimette]

 

Norway lobster with mango, bisque, wasabi.

[Kaisergranat | Bisque | Mango | Wasabi] 

 

 

As main dish, presa from Joselito Iberico (amazing taste!), carrots and polenta.

[Presa from Joselito Iberico Schwein| Karotte| Polenta]

 

Sweet time!

 

Three ways of apple, cassis.

[Dreierlei vom Apfel | Cassis]

 

Oct 21st, 2022.