Restaurant Session (in Kornelimünster): Sankt Benedikt

On Friday evening, we celebrated my return from Brazil by going to dinner at restaurant Sankt Benedikt✨.

 

Starting with an aperitif: a glass of 2014 Pinot brut from Joh. Bapt. Schäfer.

 

Roger had a glass of Gewürztraminer from Behringer.

 

The appetizers.

 

As amuse bouche, salmon marinated on miso sauce, yuzu lemon, crème fraîche with tarragon oil and mint. Delicious!

 

As first dish, wagyu tartare with Bonito vinegar, spring onion and caviar. Love this dish 💗

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

 

Dry Age sturgeon from Gressenich with chervil and verjus.

[Dry Aged Stör aus Gressenich | Kerbel | Verjus]

 

US beef strip loin steak with chicory - topped with brioche - and yuzu gel.

[US Beef Strip Loin Rumpsteak | Brioche | Chicorée | Yuzu]

 

Sweet amuse!

 

As dessert, rhubarb, pistachio and radicchio. That came...

[Rhabarber | Pistazie | Radicchio]

 

...in two dishes. 

 

With dessert, a glass of 2018 Auslese from Müller-Thurgau.

 

Coffee and gourmandises to finish an excellent dinner.

 

Loved the matcha canelés. 

 

Mar 24th, 2023.