Restaurant Session (in Kornelimünster): Sankt Benedikt

In the middle of May, we went to restaurant Sankt Benedikt✨ for dinner. Starting with an aperitif: I had a glass of sparkling wine, Roger had a glass of Würzgarten Vermouth (what a beautiful bottle!). 

 

The first bites. Profiterole tapenade | croquete with apple jelly and onion marmalade | braised fennel and orange (very tasty!).

 

The amuse bouche: mintake tempura, foam of sushi rice and soy coated mushroom.

 

(Warm) bread, olive oil and butter.

 

We started with a dish from the vegetarian menu: tomato with mustard seeds, couscous and curry.

[Tomate | Senfsaat | Couscous | Curry] 

 

Roger had the shabu shabu from wagyu with Japanese broad, Chawanmushi and enoki mushrooms. Full of flavour!

[Shabu shabu vom Wagyu | Japanische Brühe | Japanischer Eierstich | Enokpilze] 

 

I had the Scottish Label Rouge salmon, white asparagus, miso. Very nice!

[Schottischer Label Rouge Lachs | Weisser Spargel | Miso] 

 

Green asparagus, tarragon and radish. Love the sauce!

[Grüner Spargel | Estragon | Radieschen] 

 

Pikeperch from Gressenich, pak choi kimchi.

[Zander aus Gressenich | Pak Choi Kimchi]

 

As main dish, tail of rump, sweet potato, grilled romaine lettuce (I love it!) with lemon salt.

[Bürgermeisterstück vom Rind | Süsskartoffel | Romersalat | Salzzitrone] 

 

Sweet time! Starting with the sweet amuse.

 

The dessert: dark chocolate with rhubarb and hazelnut. Not my favourite combination of flavours, but it looks nice.

[Dunkle Schokolade | Rhabarber | Haselnuss]

 

May 18th, 2023.