Saturday evening, we went for dinner at our favorite restaurant in Aachen: Sankt Benedikt✨, from chef Maximilian Kreus.
So happy it is open again in the evenings, after months closed due to Covid restrictions.
Perfect evening!
As aperitif, a long drink of eau-de-vie de Going, quince (from Kornelimünster) juice, tonic water and spices.
[Eau-de vie de Going | Quitte | Tonic | Gewürze]
Corn empanadas.
As second amuse bouche, cauliflower couscous, cauliflower milk and grated egg yolk. Delicious!
With dinner, we had a bottle of 2011 Jodokus from Weingut Drautz-Able.
As first starter, scallop with curry and tapioca. Great mix of flavors and textures!
[Coquille | Curry | Tapioca]
As second dish, turbot, chervil and (a fantastic!) lemon beurre blanc sauce.
[Steinbutt | Kerbel | Zitronen-Beurre-Blanc]
As third dish, meagre fish, powerade (baby artichoke) and a vinaigrette made of the meagre carcasse - so nice!
[Adlerfisch | Poverade | Adlerfisch-vinaigrette]
As fourth dish, pumpkin, pear, watercress. Delicious!
[Kürbis | Birne | Brunnenkresse]
As main dish, wagyu-Rinderscherzel, oxtail open ravioli, carrots. Great dish, with fantastic meat!
[Wagyu-Rinderscherzel | Ochsenschwanz | Karotte]
The pre-dessert: a composition of milk and honey.
As dessert, pan-dan, galgant, tamarinde, rice mishiki and coconut.
[Pan-Dan | Galgant | Tamarinde | Nishikireis | Kokos]
Sweet, sour and spice: an explosion of flavors, we loved it!
Sweet, sour and spice: an explosion of flavors, we loved it!
Nice plate :-)
With the dessert, a glass of 2018 Gelber Muskateller Beerenauslese from Weingut Drautz-Able.
Espresso macchiato and gourmandises to end an excellent dinner! So nice to be able to start with our gastronomic adventures again!
Oct 17th, 2020.
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