Restaurant Session (in Köln): La Societé

On Valentines Day, we went to Cologne (a pain to park!) to have dinner...

...at restaurant La Societe✨ from chef Leon Hofmockel.

 

It is a small restaurant, with tables very closed to each other (I don't really like it, as you loose a bit your privacy).

For Valentines, candle light dinner :-)

 

To start, an aperitif with a selection of appetizers. Pommes soufflees with bacon, and beetroot with goat cheese.

 

 Ice cream of carrot with ginger and peanuts.

 

Delicious bread selection with...

 

...whipped butter from France and...

 

...herb sour cream.

 

The amuse bouche: a base of foie gras filled with pine nuts cream and topped with pine nuts vinaigrette. It looked as good as it tasted!

 

As first dish, marinated yellowtail mackerel, oyster emulsion, radish and apple. Delicious!

 

Pairing with the first dish, a glass of 2020 Riesling von den Terassen from Weingut Knebel.

 

As second dish, lake trout from the fish farm Birnbaum, parsley barley, smoked almond and lemon.

 

With the trout, a 2020 Sauvignon Blanc Winkl from Kellerei Terlan.

 

Wild caught pike perch, fennel, parsnip, camomile and fried egg. Loved the sauce!

 

A glass of Riesling Reiterpfad from Weingut Winning.

 

Braised puntarelle, sweetbreads, black winter truffle and Piedmont hazelnuts.

 

Pairing with the puntarelle, a glass of 2018 TO from Heinz Velich.

 

As main dish, Kagoshima wagyu roastbeef, jerusalem artishoke, soy onions and blac garlic. Very nice!

 

Sweet time! Tangerine, chestnut, coffee and hibiscus flower.

 

Espresso and gourmandises to end a delicious dinner.

Feb 14th, 2022.

It Was...

 ...a nice mini break :-)

 

Jul 20th, 2021.

Restaurant Session (in Köln): Alfredo

In the evening, we went for dinner in Köln, to Ristaurant Alfredo ✨ (opens on Monday evening!) from chef Roberto Caturan.

 

 Very classic decoration.

 

 

 

Bread and olive oil. Loved the garlic croutons!

 

As amuse bouche, couscous salad with a goat cheese terrine.

 

My starter: a three scampi variation.

 

With the starter, as glass of 2018 Magma Verdelho D.O. Biscoitos.

 

As starter, Roger had rigatoni with bottarga, spinach and italian bacon. Excellent!

 

As main dish, Roger attacked (no time for photos without cuttlerie😊) a cod fish with rapini and almonds. According to him, cooked to perfection!

 

 My main dish: turbot with fennel and tarragon. Very nice!

 

With the turbot, a glass of 2018 Chardonnay Reserve from Heitlinger.

 Sweet time! As sweet amuse, a variation of the classic Black Forecast gateau.

 

 The dessert.

 

 

Pairing with the dessert, a glass of 2008 SolAlto Maremma Toscana. Very nice, I enjoyed it very much!

 

Coffee and gourmandises.

It was a nice dinner - very good Italian restaurant. But not sure it deserves a Michelin star. In 2024, after 11 years, they lost their star.

 

Time to go for sleep. Good night!

Jul 19th, 2021.

Restaurant Session (at Bergisch Gladbach): Lobby Bar

For lunch, we went to the Lobby Bar at our hotel. Cocktail time!

 

As starter, we shared a tuna carpaccio with apricot and chanterelle marinade, herb salad and croutons.

 As main dish, Roger chose a steak tartare.

I had chanterelles (Pfifferlinge) à la creme, tagliatelle, parsley and dried tomatoes.

Jul 19th, 2021.

Deep Blue

 In the morning, we had a very relaxing time at the swimming pool - perfect length for also some swimming. As it was a Monday morning, it was empty and quiet - just perfect :-)

Next to the swimming pool, a hot tub and...

 

...a quiet zone with a nice...

...fireplace.

 

The mask as a reminder - we just came out of Covid time, care is still needed.

 

Jul 19th, 2021.

Waking Up at Grandhotel Schloss Bensberg

 Good morning!

 Going for breakfast at...

 

... the castle restaurant Jan Wellem.

The building is so...

...beautiful and grand! Crazy to think that this was a hunting lodge.

 

It was inspired by Versailles Castle and Winchester Castle.

 

 Jul 19th, 2021.