Essen'z Am Jägerhaus

"Prolog Admitted, the occasion for this food was not a nice one. The chief of the world, which I have always had as superiors in many respects, leaves the company after more than ten years; and therefore, for me, for absolute intimacy, after only a few months of joint cooperation. But I think such Unbill surely knows almost everyone from the professional life: the supposedly nice go, the stink boots seem like sticking on one, some things will never change. The fact that we wanted to have a common farewell dinner with him, our team, as well as our “Chef Chef” from Switzerland was quick and since he had spoken of the “Essen”z” as a bare eater and hobby cook, the choice of the restaurant was not a big obstacle in this case. This in turn aroused great anticipation in all worries, the restaurant stood on my To Do erhh Eat list for years, already at times when the Wuppertaler Vollblut Gastronom Wolfgang Schmitz led the “Schmitz Jägerhaus” opened in 1987. After 30 years, the Jägerhaus was “re launched” and with a slightly changed orientation, it has been operating under “Essen’z” since summer 2017. We had reserved for Wednesday night, the heat wave was thankful to God, on a mild summer evening we found ourselves at the restaurant around 18:30. The short drive from Ronsdorf was a little pleasure for me, because it led over the Blombachtal bridge, from which you can enjoy a great view if you don't pilot a reclining wheel. The parking situation at the restaurant is good, there are plenty of pitches available right next to the building. Since some reservations were evident this evening, it became scarce. I got the last place there, those colleagues who came after me had to dodge on the directly adjacent hiking parking lot, all very relaxed and spacious. A small car park Bonmot on the outskirts: The Porsche Cayenne driver does not necessarily belong to the finest, taste-proof contemporaries, shows the fact that they move a vehicle that looks like the unfortunate result of an alcoholic holiday affair between a 911 and a Ford Bronco. Each second of these drivers here in the area seems to be a fully cokeded field service specialist of those high-serious families Clans, who currently employ the Gazettes, is given at this point. However, all Cayenne drivers, which they are very, very important and that their own vehicle must always be well staged, leading to the creative interpretation of parking bans or heroic individual services in the improvisation of restaurant near the parking space. As mentioned, the parking lot at the restaurant was occupied, except for a small gap that would have been offered by suboptimal parking of the two cars to the left and the right of the highest place for a Heinkel cabin. Performance Mr. Cayenne with accompaniment! Since there were other people in the parking lot next to me, they rolled with a raised gesture behind the volant through the small gate and was clearly outraged by the nobility. We were devastated to Plebejer, how could we dare to occupy this car park with our poor Third World?? It followed very amusing minutes, in which with folded mirrors was attempted to squeeze the ugly trunk into the remaining niche. When one finally saw that, if it worked at all, one would have to take the food thrown by the service through the opened tailgate in the vehicle, since only a few centimeters left and right were left to leave, the heavy heart followed the retreat to the mentioned hiking parking lot. First of all, one walked over the parking lot and entered the place, the Pöbel was not appreciated any view, which in turn acknowledged this unisono with group-dynamic, collective grin. Just a few moments later, by the way, a car went away, the universe can be so just, I extinguished my cigarette and entered the restaurant in a rare harmony with the world. Review The house makes an inconspicuous, jewelleryless impression from the parking lot, you look at slate and white plastic window frames, here you could also be home to a Greek or Balkan restaurant. However, this impression changes immediately after entering, the equipment works modern, high quality and selected with taste, even though a touch is generic and cool. But being greeted directly by a wine rack and friendly smiling service, immediately drove out every impression of coolness, we were charmingly accompanied to our table, where already two of us had found themselves. The service, present in more than sufficient person strength, acts uniformly dressed to detail, woman like man, in a chic black white ensemble with matching trouser straps, this visually makes a very positive impression and fits the ambience. The guest room was almost occupied to the last table, even in the well maintained garden behind the house was fed to two tables. The guest group is well described with “illuster”: at the side table the unavoidable, dynamic “Business Group Sparkasse” in summer Sakko, next to it the board of a local motorcycle club seemed to meet the men tattooed with short trousers, right a table from the good-bourgeois middle, later still an older couple who had fallen out of time could have been playing a lingerie on a gala 60 dinner. The waiting time for our Swiss colleagues, who have always been handed over with appointments, will be delighted with the nice selection of alcohol-free Aperitif options, I chose a Hugo, which was served with the further orders a few minutes later, without any demand à la “who was the Aperol again?” noticed. There was a bit of bread, along with a beard liquor cream and a herbal butter, unfortunately still hard. Very tasty, however, I felt the amount – ten slices of bread for six people – and the fact that there was only one variety, for a house with a claim a little thirsty. “Good” is unfortunately also an attribute that I must certify to the Hugo: Lauwarm serves with too little ice to cool the drink quickly, too sweet and flat, one of the worst of its kind so far. The maps were handed over and here our charming professional young service lady counted on a number of day recommendations that sounded tempting throughout. But how many times I had thought before, what I would like to eat, just to throw it back at such a moment in the last second, just to finally be disappointed. This time not, my favorite combination of maritime appetizer and carnivorous compatible main course should be able to claim this time. Shortly after the task of our orders, one served to two a small amuse The joy over a dedicated amuse, which also deserves this name and was not substituted by bread with tasteless Quark Pampe, immediately departed from a small fertilization. Amuse A curry terrine on a chives cream on a small decoration mirror of a strawberry sauce. I felt the combination of flavors not necessarily as unharmonic, but rather indifferent, definitely no more than the sum of the individual components. The fact that the sharply fresh notes of the cress left the most sustainable impression on the palate, in my opinion, strengthens me retrospectively – rather lightly, than a stormy start. Appetizer „Schmitz“ Bouillabaisse – as an appetizer 11,90 € 2018 Chardonnay IGT, Weingut Matteo Braidot, Friaul, Italy – 0.1l to 4,50 € „Schmitz“ Bouillabaisse My preferences for fish soups Co. did I already announce the more openly, I was very pleased with the culinary trip to Provence-free. The scent that escaped the plate was quite appealing, saffron, pastis, “the sea”, also quite nice to see the eye was also sufficiently satisfied. A scampi throned centrally on various, manageable pieces of different fish fillets, difficult to identify, but believes to have recognized barsch and Petersfisch. I was looking forward to a traditional Bouillabaisse, although not served in two courses, but at least with the usual additions. For example, a roulin was not served, with two slices of garlic bread, the intense smell of which hapted half the guest room, but the less my palate was burned with bitter notes of garlic. The soup itself was handcraftedly cleanly prepared, the tongue was also pleased with saffron, pastis and a solid fond. However, their complexity, elegance and sophistication, which make up the southern French fish soups, was lacking, this dance on the tongue, which begins at the first spoon, did not take place here, it remained rather a sitting dance. This also matched the optical grace of the vegetable inlay, which also went tastefully in the direction of my vegetable broth – God saved her – grandmother. The ideally cooled Chardonnay from the Friuli, tasted typical notes of green apples, a fresh acid structure could well compete against the slightly fat soup, a solid, good wine. At this point, the outstandingly well-acting service was explicitly mentioned, never had to refill his waterglass itself, everything happened precisely, unexcited and highly professional, that had in many respects quite star level. Main course Limousin bovine fillet 28,50 € 2016 Chianti Classico Riserva DOCG, Castello di Volpaia, Tuscany , Italy – 0.1l to ?? € Limousin bovine fillet The cow won against the lamb, hurtz, whereby my colleague's Sylter Deichlammrückenfilet would have been an excellent impression retrospectively. “On a light pepper sauce, bean pellets and baked potatoes” announced the card to my dish and was therefore not quite precise, at the same time more. As precise, however, one can call the Gargrad, Medium Rare was requested and delivered, as there was little to milk, although I would not have appreciated more roasting visually. First, I tried the meat solo and can give it a good quality and – if possible with fillet – also a good taste of my own. But the steak seemed to have been fried in the same pan as the beans in the bacon coat, it was almost a “bacon infused” steak, which I felt as disturbing in the context of the dish. The pepper sauce unfortunately does not “light” as mentioned in the map, which I connect with a clear sauce with a shot of high percentage, which I love very much. No, it was unfortunately remedied with cream or cream, which naturally caused the opposite of “light” but good taste. Potato Gratin and beans simple pepper and salt kitchen but as such perfect, the ratatouille thankfully hearted and tasty, the cream wesing had still a pleasing solid bite. Everything is handmade, but tastefully also very usual. Something disappointing this time the wine department: Before the walk, I asked our service lady for a wine recommendation to the steak, where she offered me a Merlot and a Chianti. I asked about something Spanish that had seen the wood, and unfortunately it was necessary to fit, but I promised to look at some strong steak and pepper sauce. When I was given a taste of my wine just before serving the gang, I looked a little surprised at the Chianti, tried, and then again to the young lady: “I looked, this is the most powerful one we currently offer openly” I heard of this easy to lay. I had no other choice, unfortunately this elegant, subtle and very high quality wine was the completely wrong companion to bacon, pepper sauce and co. – he went completely under. The fact that this Chianti is the most powerful option of open red wine in view of the orientation of the map makes me feel a bit futile, a pity. Dessert Champagne Crush with yogurt ice cream and fresh fruits – 9,90 € Champagne Crush The dessert card was more likely to be seen and tasted lasting, the inevitable cream B., the notorious chocolate cube with liquid core without this thing you would have had to stop the show “The Perfect Dinner” by now... and art related found there. I was well saturated, but since all my colleagues liked a dessert, I was happy with something from the Sorbet department. And so the “Champagner Crush” jumped directly, I thought of a Sicilian granita or a cast-on sorbet, not only because of the “Crushed Ice” association, no, also and just in the context of the other Dessert options. What was then served exceeded even my boldest expectations. The “Crush” became a largely taste-neutral, transparent wobble pudding!, which lasted between ice and fruit. Below is a small ornamental mirror of the strawberry sauce known from the amuse, with a shepherd, which leaned in taste towards ice cream. My colleague had made the same choice, we looked at us slightly consternated, smiles, shoulder licks, accepting fate. As mentioned, the “Jelly Crush” remained tastefully completely inconspicuous, the fruits were of excellent quality and the ice delicious. But you can imagine what the wobble pudding texture has done to the dish. I ate the ice with the hopper and the fruits, pushed the glibber lumps on one side of the plate and thus had a tasty dessert – but not the one I would have expected from the wording. Proposal dear Essen’z Team: If you would like to call it “Champagner Jelly”, “Crush” should be a new fancy gastro trend in Wackelpudding, I naturally take back this criticism shamefully. Unfortunately, no one asked me about my satisfaction after this course, so I did not have the opportunity to apply this criticism on site, which I would like to have done. The payment was made by our donable Swiss department manager with his credit Kärtli directly at the table, a farewell photo was still very pleased to be made by us, the adoption was very friendly and binding to us all in great memory... Conclusion I always evaluate restaurants in relation to their own claim and the price dimension. It is not immensely expensive here, although certainly not a bargain, nevertheless I come, in the background of the above criticism, due to the self-representation and the claim conveyed by ambience and service only on 3 stars for the kitchen. Now surely many who only see the critiques, this much too gracious. But I also ask these readers to perceive the positive aspects, I consider this assessment to be apt and had neither the pink glasses nor was I cramped for troubleshooting. I have certainly said enough to the service, highly professional without a plastic smile attitüde, I have rarely given 5 stars for service – and I do not blame them for the range of open wines. The ambience somewhat bodice and a touch of sterile, partly it reminds of a Munich suburb Tatort Villa from an old derrick, much white, smooth surfaces. With full guestroom unfortunately also loud and sticky, yet 4 stars, just because of the beautiful garden. Cleanliness perfectly. I cannot fully evaluate the price performance ratio, as we were invited, but I consider the à la carte prices to be completely acceptable, especially with this staff ceiling. Therefore 4 stars for the PLV:"