Restaurant Session (in Kornelimünster): Sankt Benedikt

Before my trip to Brazil, we went once more for dinner at restaurant Sankt Benedikt 🌟.

 

With the aperitif, some appetizers.

 

The amuse bouche.

 

Label Rouge Scottish salmon with beetroot and celery.

[Schottischer Label Rouge Lachs | Rote Bete | Staudensellerie]

 

Wagyu tartare, Bonito vinegar, Spring onion and caviar.

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

 

Turbot with Tom Kha Gai ice cream (perfection!), Pandan and kaffir lime.

[Steinbutt | Tom Kha Gai | Pandan | Kaffernlimette]

 

Jerusalem artichoke with fried onions and Berg cheese. So good!

[Topinambur | Röstzwiebeln | Bergkäse]

 

Dry Aged sturgeon from Gressenich, chervil and verjus.

[Dry Aged Stör aus Gressenich | Kerbel | Verjus]

 

US beef strip loin with aubergine, red onions and cashew.

[US Beef Strip Loin | Aubergine | Rote Zwiebeln | Cashew]

 

Sweet amuse before dessert.

 

 Mar 2nd, 2023.