Restaurant Session (in Strasbourg, France): Les Funambules

In the end of July, we went to Strasbourg for the 50s birthday (surprise) party of a friend of Roger. The party was in the evening, so we arrived around noon to the town, went for lunch, check-in in our hotel and then party time😊

Restaurant Les Funambules✨ from chef Guillaume Besson.

 

The restaurant from inside. 

 

I liked the design of the menu cover. 

 

With the aperitif, bread and a little bite.

 

The amuse bouche. 

 

Our first dish: mackerel fillet lightly seared, cherry tomatoes marinated in olive oil. Red currants, tomate water and bell peppers sorbet.

[Filet de maquereau just brûlé, tomates cerises marinées à l'huile d'olive. Groseilles, eau de tomate et sorbet poivron] 

 

With the first dish, a glass of 2021 Mantigny from Jean-Francois Debourg. 

 

As second dish, fish with stuffed courgette flower.

 

A glass of Vacqueyras from Domaine de la Ganse. 

 

As main dish, duc with gnocchi and beignet. 

 

With the main dish, a glass of Intuition from Un Coin Sur Terra. 

 

Sweet time! 

 

Kochersberg melon: as a chilled soup, fresh with melon-anise sorbet, with a whipped ganache of Dulcey and coffee.

[Le melon du Kochersberg: en soupe glacée, à cru et sorbet melon/anis, ganache montée Dulcey/café] 

 

With the coffee, a fresh madeleine.

 

Jul 28th, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

  

After a stressful week of work, we decided to go for dinner, on a Thursday evening, at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. Starting with some sparkling wine and the first bites.

 

The amuse bouche. 

 

Balfego bluefin tuna, watermelon and sesame.

[Balfego Thunfish | Wassermelone | Sesam]

 

Excellent dish! And so great that the tuna is produced on a sustainable way! Each piece gets an identification, and all details can be tracked.

With dinner, we had a bottle of Dittelsheim Spätburgunder from Weingut Winter.

 

Oxtail and lettuce.

[Ochsenschwanz | Kopfsalat]

 

Dry aged sturgeon from Gressenich with Okinawa spinach (very nice!), peas and Vietnamese coriander.

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander] 

 

Pike-perch with pak choi kimchi and lemongrass.

[Zander aus Gressenich | Pak Choi Kimchi | Zitronengrass]

 

Hi 😀

 

As main dish, roastbeef from Herford Rind with wild broccoli, sushi rice and shiso. Delicious!

[Roastbeef vom Herford Rind | Wilder Brokkoli | Sushi Reis | Shiso]

 

Sweet time! The sweet amuse before... 

 

 

...the dessert. Amalfi lemon with buckwheat and basil. Not so sweet, perfect for Summer!

[Amalfi Zitrone | Buchweizen | Basilikum]

 

Jul 13th, 2023.

Restaurant Session (in Maastricht, Netherlands): Rantrée

On Saturday, we went for lunch at restaurant Rantrée✨, from chef Ralph Hermans, in Maastricht.

Comfy chairs. I like very much the decoration.

 

Roger can keep an eye on his car 😄 

 

With the aperitif, delicious bites.

 

 

  

Additionally, we asked for Iberico ham with toast bread and tomato. Really nice!

 

And a portion of caviar with... 

 

...buckwheat blini's with crème fraiche, egg and chives. 

 

The amuse bouche.

 

Warm bread and...

 

...a selection of butters.

 

Second amuse bouche. 

 

We chose a la carte. As starter, fried duck liver, rhubarb, yuzu, raspberry and elderflower. 

 

I had a glass of Nr 4 Reserve from The Madeira Collection. Very nice pairing. 

 

As main dish, turbot fillet with...

 

...little jam, kohlrabi, peas, celery and... 

 

...Hollandaise sauce. Delicious!

Pairing with the main dish, a glass of Waldar Win from Weinviertel.

 

Sweet time! Classic Dame Blanche with homemade vanilla ice-cream, warm chocolate and whipped cream. I prefer the warm chocolate only instead of the fine leaves of chocolate on the top.

 

To finish, espresso macchiato and...

 

 ...a trolley of gourmandises. Always a joy to be back!

 

Jul 8th, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

On a Thursday evening, we decided to go for dinner at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. Starting with a glass of sparkling wine and some bites.

The amuse bouche. Perfect for Summer weather. 

 

First dish. 

 

With dinner, we had a bottle of 2019 Merlot Belemnit "Réserve" Trocken from Weingut Clauss. 

 

Oxtail and lettuce.

[Ochsenschwanz | Kopfsalat]

The taste was excellent, but we didn't really like the cracker in between the oxtail and the lettuce. Probably it was placed to separate the warm and the cold parts of the dish, but it did not really have any taste and made it difficult to eat (it was hard to crack it). 

 

Dry aged sturgeon from Gressenich with Okinawa spinach (very nice!), peas and Vietnamese coriander.

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander]

Nicely plated 😊 

 

Pike-perch with pak choi kimchi and lemongrass.

[Zander aus Gressenich | Pak Choi Kimchi | Zitronengrass]

 

As main dish, beef (I forgot to take a picture of the menu, so I don't remember the cut...) with grilled lettuce and Parmesan.

 

With the main dish, a glass of 2019 Chardonnay Fumé from Weingut Knipser. 

 

Sweet time! With a sweet amuse and...

 

...dessert.

 

Jun 22nd, 2023.