Restaurant Session (in Kornelimünster): Sankt Benedikt

In the end of April, we went for dinner at restaurant Sankt Benedikt✨from chef Maximilian Kreus. Excellent as usual!

As aperitif, Roger had a glass of Schloss Vermouth from Schloss Johannisberg.

 

A selection of amuse bouche. Cone of avocado cream with tomato gel, date salty praliné with pecan nut and tamarind, and horseradish with romaine lettuce, vinegar gel and white garlic.

 

Bread, butter and olive oil.

 

As second amuse bouche, grilled turnip (Mairübchen) with lemon, tomato, a quinoa chips and a light Hollandaise sauce.

 

Our first dish: scallop, elderflower and apple.

 

Pairing with the scallop, a glass of 2021 Sauvignon Blanc from Weingut Knipser. Very nice!

 

As second dish, turbot with prunier caviar, vanille and chervil. Great combination!

 

Pairing with the turbot, a glass of 2017 Riesling Achat from Weingut Andreas Laible.

 

Peterfish, green asparagus, kimchi and oyster. Loved the sauce!

 

Pairing with the st. Peterfish, a glass of 2018 Westhofener riesling from Wittmann.

 

 As main dish, presa from iberica, coffee, ras el hanout, red onions. This meat is a dream, so full of flavour!

[Presa vom Iberico | Kaffee |Ras el Hanout | rote Zwiebel]

 

With the presa, a glass of 2017 merlot from Weingut Drautz-Able.

 

Pre-dessert - chocolate crumble, lime sorbet, yogurt foam and mint.

 

As dessert, popcorn, Valrhona dulcey, apricot and melissa.

 

With my dessert, a glass of 2020 Riesling Auslese Minus 110° from Heinrichshof. Loved it!

 

 

Roger's dessert.

 

Espresso and gourmandises to finish an excellent dinner!

 

Apr 30th, 2022.

Restaurant Session (in Kornelimünster): Sankt Benedikt

 On Friday evening, we went for dinner at restaurant Sankt Benedikt ✨. With the aperitif...

 ...a selection of amuse bouche.

 

 

 

 

As amuse, potato foam with vadouvan spices.

 

To discover new wines, and get the perfect one for each dish, we went with the wine pairing. I forgot to take pictures of the fist dish (langoustine with wasabi and lime), but the wine was a 2021 Riesling from Der Herbe Heinrich.

 [Langustine | Wasabi | Limette]

 

The second dish: turbot with leek, mushrooms and miso. Excellent!

[Steinbutt | Lauch | Pilze | Miso]

With the turbot, a glass of 2018 Malterdinger from Bernhard Huber.

 

Hamachi, black radish, yuzu and hazelnut.

[Hamachi | Schwarzer Rettich | Yuzu | Haselnuss]

Pairing with the hamashi, a 2018 Scheurebe from Johann Arnold.

 

Chawanmushi with wagyu von Hr Ozaki in a hot and sour soup, covered with truffles. So much flavour!

[Chawanmushi | Wagyu von Hr Ozaki | Hot and Sour Soup | Trüffel]

Fitting perfeclty with the Chawanmushi, sake Île Four.

As main dish, Teres Major with Rübstiel (turnip leaves and stems?), apple and horseradish.

[Teres Major | Rübstiel | Apfel | Meeretich]

Sweet time!

 

With dessert, a glass of Regent Beerenauslese from Behringer.

Chocolate Valrhona with salty ricotta ice cream.

[Valrhona | Gesalzenes Ricottaeis]

 

Perfect dinner! We love that we have such a great restaurant so close to our home :-) Always a joy to be back!

 

Jan 28th, 2022.

Restaurant Session (in Kornelimünster): Sankt Benedikt

To celebrate my birthday, dinner at restaurant Sankt Benedikt✨from chef Maximilian Kreus. So happy the restaurant is open again!!

 

As aperitif, a glass of 2014 Assmannshaeuser Pinot Noir Brut from Vaux.

With the aperitif, some amuse bouche: pumpkin with sauerkraut, cucumber in miso with black sesam, and oriental crepe with herbs.

 

As second amuse bouche, red cabbage with potato foam and vadouvan. Great flavours!

 

As first dish, mosaic of yellowtail amberjack, spirulina algae and cucumber.

[Mosaik von der Gelbschwanzmakrele | Spirulina-Alge | Gurke]

 

With the amberjack, a glass of 2020 Hochheimer Kirchenstueck "In Stein" Riesling from Weingut Kuenstler.

 

For Roger, the non-alcoholic pairing: a glass of Inspiration 4.6, with pear, gooseberries and bell peppers, from Manufaktur Joerg Geiger.

 

Black cod with leek, mushrooms and miso

[Black Cod | Lauch | Pilze | Miso]

 

With the cod, a glass of 2019 Nacker Blanc de Noir from Weingut Clauss.

As the non-alcoholic pairing, a glass of Inspiration 4.4 from Manufaktur Joerg Geiger, with pear, hawthorn and wood.

 

Char, carrot and passion fruit. Fantastic sauce!

[Saibling | Karotte | Passionsfrucht]

 

Pairing with the third dish, a glass of 2019 Scheurebe trocken from Weingut Joh. Bapt. Schaefer. Very nice!

Pairing with the saibling, Roger had a Weissduftig with fruits from the field, elderflowers and herbs, from Manufaktur Joerg Geiger.

 

As fourth dish, Roger had the jugged venison, thyme and cranberries.

[Rehpfeffer | Thymian | Preiselbeere]

 

 

Pairing with the venison, a glass of Bio Cuvee nr. 21, with apple, pear and hay flowers from Manufaktur Joerg Geiger.

 

I had winter truffles with egg yolk and purslane.

[Wintertrüffel | Eigelb | Portulak]

 

As main dish, teres major with root vegetables, braeburn and horse radish.

[Teres Major | Wurzelgemüse | Braeburn | Meeretich]

With the main dish, a glass of 2017 Syrah from Knipser. I enjoyed it very much!

Roger had the Inspiration 4.0 with cherry, bell pepper and beetroot from Manufaktur Joerg Geiger.

Time for dessert! Starting with a sweet amuse.

Roger's dessert: ice cream from goat milk, citrus fruits and caramel.

 [Milcheis | Zitrusfrüchte | Karamell]

My dessert: coconut, mango and macadamia. Delicious!

[Kokosnuss | Mango | Macadamia]

 

 With my dessert, a glass of 2020 Korrell Muskateler and Riesling. Very nice!

To finish, espresso macchiato and gourmandises. 

Perfect birthday dinner!

 

Dec 4th, 2021.