Restaurant Session (in Kornelimünster): Sankt Benedikt

 Friday evening, we didn't resist and went for dinner again at our favourite restaurante: Sankt Benedikt🌟from chef Maximilian Kreus.

 The amuse bouche, with vadouvan spices.

 

 

As first dish, hamachi with stem celtuce and ginger beer.

[Hamachi | Celtuce | Ingwer Bier]

 

We had a bottle of Baer Sauvignon Blanc from Weingut Oliver Zetter.

 

 Wagyu tartare, bonito vinegar, spring onion and caviar.

[Wagyu-Tatar | Bonito-Essig | Lauchzwiebel | Kaviar]

 

Yeah! The excellent turbot,tom ka gai, pandan , kaffir lime.

[Steinbutt | Tom Ka Gai | Pandan | Kaffernlimette]

 

Dry aged pike from Gressenich with chervil and verjus.

[Dry Aged Zander aus Gressenich | Kerbel | Verjus]

 

 The main dish: Iberico pres from Joselito (sooooo good!) with yuzu, brioche and chicory.

[Presa vom Joselito Iberico Schwein | Yuzu | Brioche | Chicorée] 

 

A sweet amuse before dessert.

 

The dessert: guava, fromage blanc and almond. It came in two...

[Guave | Fromage Blanc | Mandel]

 

...dishes.

 

Jan 27th, 2023.