"At the Saarbrücker blue and grey skies there are still four of them, after Klaus Erfort lost one of his three with his guest house Erfort a few weeks ago and his former head of Sous Silio Del Fabro, since 2017 head chef at Esplanade, added a second. In addition, he can enjoy 8.5 pans in the Gustoguide and 17 points at Gault Millau. In January 2019, the Del Fabro team received top-class reinforcement by Maître Jerôme Pourchère, by December 2018 restaurant manager and sommelier as well as the good soul in the guest house Erfort service team. Last Monday, my wife had my birthday, at the same time we were allowed to celebrate a round wedding day on the same day, which we wanted to celebrate a bit with a dinner in a Saarland star temple. From mid-June onwards, I had tried to make an appointment; at a star mate of Silio Del Fabro I was retired four times. The desires expressed in vain on the internet as well as by telephone by me have reminded me of the early windhound races around vaccinations. I'm usually good and humble, but at some point it's funny; for this chef, especially my wife, we didn't want more. Suddenly Esplanade was on discussion; in the second week of August I grabbed the listener and had a very friendly young lady at the other end of the lead. I briefly described the backgrounds of our visit request, but also knew that the Esplanade Monday or Tuesday and thus also on 06.09., the actual holiday has rest day. In view of the urgency, the helpful lady spontaneously offered me last Wednesday to ask for my mail address and not even five minutes later I had the reservation confirmation in my hands. This is how real service works! That took us quite a bit for the esplanade and nothing of our decision should be regretted. At 6:30 p.m. I arrived in front of the Esplanade, a monumental building right next to the Max Ophüls Square in the Nauwieser district. Who knows the area knows how difficult it is to find a parking space there. Mme. Simba was still looking by car while I entered the halls. Long before Mr. Del Fabro here began to swing the cooking spoon we were once for dinner in this house; The kitchen and service of that time I had quite annoying memory and we had left it for a single visit. The restaurant was then from the entrance to the right; Now it is on the left side, where a small shop was in the past, in which you could buy fine food and high-priced Nippeskram. Before I lift up to the areas of food and service with praises and Glorification, a few critical sentences to the ambience as such are allowed. That the room is small and just room for 24 guests yesterday it was with us 22 cannot be changed. But I don't like the room equipment: very dark wallpapers, an even darker ceiling and a carpet, from my point of view in the color pigeon gray with a shot of mauve. Although carpet swallows a bit of the tread sound, I would rather have liked a bright room with bright wallpapers, bright stores and a bright blanket as well as parquet or Italian floor tiles. I don't care that the simple tables are covered here without a white Damast table cloth; I sat on my chair for three and a half hours and then stood up without back pain or seat discomfort. It is quite bad that nothing has changed in the toilet situation; the wet rooms continue to lie in the catacombs and are not accessible to guests with walking disabilities or wheelchairs, because the existing lift does not lead down but only up into the hotel area. When I asked Maître Pourchère why nothing is done here, he referred to the strict requirements of the national conservator: already setting a socket or hanging a lamp equals a wire rope act; we must do as good as nothing here, but now to the many very positive of the evening. Maître Jerôme Pourchère is an absolute jewel as a restaurant manager as well as a sommelier, as you rarely find one in the gastro area; he considers his task, the impression we had immediately, not as a profession but as a vocation, exerts everything with great passion and has obviously also transferred this passion to his three-headed team, two ladies and one Lord. The four rulers are not on the go in black-and-white service wall, but in decent street clothing; extremely competent, inexorable, very friendly and fleee. There is no table division, all four take care of everything that stands and absolutely nothing escapes their eyes. We haven't been served as well for a long time, have been caressed; unobtrusive but every second at ball height. There are only five stars in the service sector and nothing else! Be still noted that when entering the restaurant, I was asked very discreetly for vaccination ID or current negative test certificate; when I made institutions to decorate the vaccination paper, the young lady said at the reception: No, leave, I believe you so . When I was guided to our table, a very nice at the bottom window, and there waiting for my wife with a glass of water, the follow-up leaflet was brought to fill me out; I have filled it out of course, although I have all had my important key data since the reservation; . Before I come to the area of food in advance a small note in my own matter. Especially when it comes to the reviews related to very good restaurants, I am always wondering when the numerous greetings from the kitchen or the Petit Fours are listed in their whole variety and up to the last details. How do the authors do that? Do they let their smartphone go on advertising at the table and make sound recordings for later use? Do you write any detail meticulously into her small notebook or can you write the corresponding data from the service? Personally, I have a bit of courage to the gap; I don't know what I saw. Before our visit, we had made ourselves smart on the Internet with regard to the food and wine map of the Esplanade; that we would select the Menu Signature and go over the full distance of eight courses EUR 149,00 was clear; just as it was clear that we would not take the Wine Guide for EUR 99,00. When I drink wines together, I'm gonna be sick and I'm getting a lot of hot sod-burning. However, I had already chosen a wine; in the face of the quite fishy menu, it became a Riesling from the Nahe, namely a 2017er on slate aged from Schäfer Fröhlich EUR 49,00 . AsStarter, my wife ordered a Ramazotti for EUR 7.00 her averna in the Esplanade and I had two Karlsberg Urpils 0.3l EUR 4.20 ; in addition, we had Vöslauer Wasser 0.75l EUR 7.90 and later for my treasure another alcohol-free Priseco 0.1l EUR 7.90 from the company Geiger from Schwäbisch Hall, who loved her very much; we will try to order it on the internet. Silvio Del Fabro cooks, so it can be seen from the homepage, a modernly interpreted classic French skin cuisine with Mediterranean and Japanese influences. Before it started with the actual menu came a variety of greetings from the kitchen; I still remember the indescribably good Gillardeau oysters with elder blossom vinegar and mint, the bloodworst strudel with apple gel, the wort with calfsfarcen filling and the cucumber lush with trout kaviarJeder single culinary greetings, also the words of me not mentioned here, were very good and handy. When ordering the menus, I had told Maître Pourchère that I would certainly not eat frog legs or geese pot livers, and therefore either on the first course Millefeuille from the gooseberry with apple and cid ruler would be completely dispensed with, but would not mind if I had served an alternative course. He proposed to me from the Menu Découverte the first course, the fluffed mackerel with cauliflower in different textures and parsley oil; another fish course, but be it. I have not regretted the decision, even my treasure was full of praise over the gooseberry. Suum cuique! As a second step, an open raviolo came from the pickled egg yolk with bacon and kebel foam. Very big cinema and from now on, I regret having to comply with certain rules, because only too much I would have liked to have licked every lickered or still empty plate! The wonderful foams and sauces were separated, first the plates came on with the appropriate gear and then came a service force with a box and at the table poured the dish. A great idea! On the raviolo followed a piece of confierte trout with edamame and nut butter; quite magnificent! If we thought it would no longer be better, the tranche of the Breton stone butter with champignon and christian pitch and chives should convince us of the opposite. Holy Moly, it was a pleasure. The only meat slice of the menu was Suprême from the maize podularde with Pomme Dauphine, Truffle and Sauce Albufera ; so I did not get away from it, because the sauce had not only been mounted with butter but also with a little gooseberry. We did not miss him ; . To the hinkel followed Les Fromages d ́Ici d ́Ailleurs . While at the star chef Mr.Schneider from the Auberge St.Walfried a large cheese car is rolled from table to table, the Esplanade helps with a side table. Then the cheese treasures and plates are spread out and the guest, after having been told to the individual cheeses, may express his wishes. The cut-off or scraped samples are designed in circles on the guest's plate and clockwise, starting with mild, the increasing sharpness. The three cheeses from Ici speak from here come from a small Saarland cheese shop I forgot the name and the products from d ́Ailleurs, who wonders, from the well-known Maître Affineur Waltmann from Erlangen. My cheese favorites were a cheese called Le Colonel in the soft cheese, the smoked and the peppered and the harder representatives; the name comes because it resembles the shape of the epaulettes of French staff officers. The blue cheese was to me personally much too heavy! Following the course of the cheese, there were two kinds of champagne, Yuzugel/Krokant. there was a glass in which a champagne sauce was placed on a ball of champagne ice cream. Whether the Yuzugel was the upper part or the lower part, I can, with champagne or champagne in any case strange, not say; This gang has already tasted. The eighth and rugged gang was the Délice of St. John's Berry with Cassisholz, Valhrona Schokolöade and Holunder; this gang would not have taken it for me, my wife has consumed it with great devotion. The Petit Fours should not remain unnoticed; I remember Cannelés, Pralinés, Waldfruit Gelees and Marshmellows from tropical fruits. Overall it was a few more. Conclusion: If you order the eight-running menu signature, you just come up with the available three and a half hours; hesitant eaters, who turn every bite five and six times in the mouth, have to keep up because the Esplanade is closing its doors at 22:00! We were finished at 9:45; After paying, I still talked to Maître Pourchère at the door and did not save with praise. Star Chef Silio Del Fabro has burned a culinary fireworks at its best for us and of course the excellent service has increased our well-being, no question. During the time of our stay, we have always corded internally like our three own fur straps. P.S. When we just wanted to go, Maître Pourchère asked us to wait a short time, went into the kitchen and came with a cardboard box that he gave us with the words Here I still have a small birthday surprise for your wife; our pâtissier made extra for her. There was a cake; my sweetheart was very happy about it. This is how customer care goes;"
Saarbrücken
