In the end of April, we went for dinner at restaurant Sankt Benedikt✨from chef Maximilian Kreus. Excellent as usual!
As aperitif, Roger had a glass of Schloss Vermouth from Schloss Johannisberg.
A selection of amuse bouche.
Bread, butter and olive oil.
As second amuse bouche, grilled turnip (Mairübchen) with lemon, tomato, a quinoa chips and a light sauce hollandaise.
Our first dish: scallop, elderflower and apple.
Pairing with the scallop, a glass of 2021 Sauvignon Blanc from Weingut Knipser. Very nice!
As second dish, turbot with prunier caviar, vanille and chervil. Great combination! Pairing with the turbot, a glass of 2017 Riesling Achat from Weingut Andreas Laible.
Peterfish, green asparagus, kimchi and oyster. Loved the sauce!
Pairing with the st. Peterfish, a glass of 2018 Westhofener riesling from Wittmann.
As main dish, presa from iberica, coffee, ras el hanout, red onions. This meat is a dream, so full of flavour! [Presa vom Iberico | Kaffee |Ras el Hanout | rote Zwiebel]
With the presa, a glass of 2017 merlot from Weingut Drautz-Able.
As dessert, popcorn, Valrhona dulcey, apricot and melissa.
With my dessert, a glass of 2020 Riesling Auslese Minus 110° from Heinrichshof. Loved it!
Roger's dessert.
Espresso and gourmandises to finish an excellent dinner!
Apr 30th, 2022.
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