On Saturday evening, we went for an excellent dinner at restaurant Sankt Benedikt✨. Beautiful tulip!
As aperitif, a glass of 2018 Rosé Réserve from Vaux.
With the aperitif, some appetizers.
The amuse bouche.
With dinner, we had a bottle of 2018 Grauburgunder "R" from Weingut Drautz-Able.
As first starter, Scottish Label Rouge salmon, white asparagus, miso.
[Schottischer Label Rouge Lachs | Weißer Spargel | Miso]
From the vegetarian menu, green asparagus, tarragon and radish.
[Grüner Spargel | Estragon | Radieschen]
Dry Aged sturgeon from Gressenich with chervil and verjus.
[Dry Aged Stör aus Gressenich | Kerbel | Verjus]
Souffléd chicken egg with Vadouvan potato foam and wild garlic oil.
[Souffliertes Hühnerei | Vadouvan-Kartoffelschaum | Barlauchöl]
With a running egg yolk - just perfect!
As main dish, tail of rump, sweet potato, grilled romaine lettuce (so good!!) with lemon salt. [Bürgermeisterstück vom Rind | Süsskartoffel | Römersalat | Salzzitrone]
Sweet time! Starting with a sweet amuse.
Pandan-palm, coconut, mango, tamarind and rice.
[Pandan-Palme | Kokos | Mango | Tamarinde | Reis]
With dessert, a glass of 2018 Scheurebe Auslese from Winzergenossenschaft Königschaffhausen-Kiechlinsbergen.
May 6th, 2023.
No comments:
Post a Comment