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.

 

The amuse bouche.

 

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.

[Rhabarber | Pistazie | Radicchio]

 

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

 

Coffee and gourmandises to finish an excellent dinner!

 

Mar 24th, 2023.