Restaurant Session (in Aachen): Living Room

 

On Monday evening, we went to the city center for dinner at Living Room restaurant. As starter, we asked for the Starters Plate: goat cheese and fig bonbon, fried shrimps, carpaccio, hummus, aubergine with tomato, pearl barley, dips, bread.

[Ziegenkäse-Feigen-Bonbons, gebratene Garnelen, Carpaccio, Hummus, Aubergine in Tomaten, Perlgraupensalat, Dip, Brot] 

 

As main dish, I had a goat cheese salad.

 

It was ok - not worth a second visit.

 

Aug 21st, 2023.

Restaurant Session (in Wittem, Netherlands): Julemont

 Just realized that I forgot to blog our lunch on August 12th. So jumping back one week, here it goes😊

 

On Saturday, we went for lunch at restaurant Julemont✨✨from chef Guido Braeken at Chateau Wittem. Always a joy to be back, it is such a nice place! And it is great that it is open on Saturdays for a gastronomic lunch - perfect!

With a glass of champagne, starting with the first bites. 

 

Hamashi.

 

Love the flavors and textures! 

 

As amuse, an oyester.

 

With frozen pearls that created a very nice effect. 

 

 

After the aperitif at the lounge, we went to our table in the restaurant.

 

 

I love the decoration in this room. So many...

 

 

...nice tables settings, with beautiful views.

The candles bring a cozier atmosphere. 

 

Starting with the amuse, assembled at the table. 

 

Delicious! 

 

Bread, butter and an amazing brioche 😍 

 

Balfego Akami, goose liver, yakiniku, citrus, Australian winter truffle.

 

 

With the first dish, a glass of 2010 Scharzhofberg Riesling Spätlese Feinherb from Weingut von Hövel.

 

Roger had the non-alcoholic pairing: a glass of Sommerbirne - pear, chamomile and linden [Birne | Kamille | Linde] from Manufaktur Jörg Geiger.

Opening the cloche and breathing in all the scents!

 

Kagoshima Wagyu, unagi, black garlic, onion, Hollandaise. This dish is gastronomic poetry!😍

With the wagyu, a glass of 2019 Monthelie from Domaine Changarnier.

Roger had a glass of Henry Quatre.

 

Getting the product of our next dish presented. 

 

Norwegian lobster, strawberry, tomato, lardo di Colonnata.

 

Pairing with the lobster, a glass of Rose de Bois from Domaine des Diables.

 

On the non-alcoholic pairing, a glass of Frühlingsduft with strawberry, elderflower and woodruff [Erdbeer | Holunderblüte | Waldmeister] from Manufaktur Jörg Geiger.

 

 

John Dory, eel, vin jaune, green peas, Imperial Heritage caviar.

 

Pairing with the dish, a glass of Les Prémices Chardonnay from Domaine Baud Génération.

 

Roger had a non-alcoholic botanical cocktail: Pomelo Asada from Bôtan Distillery. 

 

Red mullet, mala, sepia, coconut, tandoori masala. Delicious!

 

With the red mullet, a glass of 2018 *** Marsannier from Knipser. Excellent!

 

 

In the original menu, they had Anjou pigeon as main dish. We were very happy to have deer instead - with cherry, purple curry, rhubard, beetroot.

 

With the main dish, a glass of 2015 Giribaldi Barolo.

 

 Sweet time! Chocolate, lime, galangal, basil, seabuckthorn.

 

With dessert, a glass of 2019 Scheurebe Morstein Auslese from Seehof. Very nice!

 

 

After an excellent lunch, we went back to the lounge for an espresso and some gourmandises. 

Tartlets, macarons...

...white twix and...

 

...jelly. 

 

Aug 12th, 2023.

Walking Time

A bit of color on the way.

 

Big fields and...

 ...majestic trees. I love the bucolic roads close to our home.

 

Aug 20th, 2023. 

 

Restaurant Session (in Kornelimünster): Sankt Benedikt

Enjoying a nice Saturday Summer evening by going for dinner at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. As the beginning of the evening was still quite warm, we got to enjoy the first bites and aperitif outside on the terrace. Always a lovely view!

 

With the first bites... 

...a glass of Brut Sauvignon Blanc from Oliver Zeter.

 

Excellent food makes me happy 😊

 

Our amuse bouche. Very refreshing, perfect for Summer time!

Balfego bluefin tuna, watermelon and sesame. Great dish!

[Balfego Thunfish | Wassermelone | Sesam] 

 

With the first dish, a glass of 2020 Sonnenuhr Riesling Feinherb from Mosel Heinrichshof. 

Oxtail and lettuce. The taste was very good, but the cracker between both textures made it a bit difficult to get the perfect bite.

[Ochsenschwanz | Kopfsalat]

 

With the oxtail, a glass of 2021 Rosé Fumé from Knipser. Very nice! 

 

Dry aged sturgeon from Gressenich with...

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander] 

...Okinawa spinach, peas and Vietnamese coriander.

 

With the second dish, a glass of 2022 Illusion Blanc de Noir from Meyer-Näkel.

 

Pike-perch with beetroot kimchi and lemongrass.

[Zander aus Gressenich | Rote Bete Kimchi | Zitronengrass]

Pairing with the pike-perch, a glass of 2020 Chardonnay Müllheimer Reggenhag Spätlese Trocken from Dörflinger. 

 

As main dish, roastbeef from Herford Rind with wild broccoli, sushi rice and shiso. So good!

[Roastbeef vom Herford Rind | Wilder Brokkoli | Sushi Reis | Shiso]

 

Served with a glass of Dittelsheim Spätburgunder from Weingut Winter. 

 

Sweet time!

Amalfi lemon with buckwheat and basil.

[Amalfi Zitrone | Buchweizen | Basilikum]

 

Pairing perfectly with the dessert, a glass of 2021 Sweetheart Sauvignon Blanc from Oliver Zeter.

 

Aug 19th, 2023.