Jante - Menu

"Everything else in 2020, also on the last day of the year. Normally, we would have spent New Year's with friends, we would have broken our head over weeks before, as we had built a crown in the Culinary Year to finally compete with our equally pleasant friends. We could have done this in two for us, of course, but with the competitive character it would have been a little one-sided if only one had cooked. Besides, we were just too lazy. And in a year like this it is also a special concern that we support restaurants that mean something to us. After the Enten-Advent menu is already enthused by the “Jante”, the decision for the New Year’s offer was practically obvious. The components The six-course menu begins as always with very good bread, which is baked at 200 degrees for 10 minutes. There's broken butter. A piece of brioche is roasted in a small butter golden brown for the first walk. There is a purple cream that is then doubled with a can Imperial Caviar. The violet cream is quite floral and thus also somewhat controversial. Similar to lavender, I'm a little predicament while my better half likes it. It is good that the caviar is plentiful and ensures sufficient compensation with the excellent brioche. Imperial Caviar Caviar – Brioche – Veilchen The effort for the following gear is more than manageable. The rose of raw scalop and pear is already pre-shaped on a gel hood and is placed only centrally in a warm plate and then poured on with the heated and foamed lobster soup. The soup is wonderfully intense and with a distinctive crust flavor. The scallop tastes very discreet and with the crisp pear, a very nice, sweet taste result. Scallops – Pear... cast with lobster soup The cod-jaumed bats are briefly roasted and then cooked or heated together with the contaminated cloth bars to 80 degrees in the oven. In the meantime, the elder sauce is heated. Here too, the effort can be overlooked, but the result is more than convincing, which on the one hand lies on the excellent fish quality, the surprisingly delicious anger and the no less delicious sauce. Together with the Peperoni cream in the prepared spray bag a very beautiful, balanced composition. Cod – Peperoni – Oldest blossom The intermediate passage marks a zipper filled with fabricated duck. This is partly picked meat, similar to a drawn meat and some firmer pieces in which some peas still work. In any case, this is already very aromatic. But together with the intense truffle sauce, this is again an uncomplicated and tasty pleasure. Spice cabbage – Duck – truffle For the main course, a beef medallion is fried sharply and cooked further in the oven at 80 degrees. Meanwhile, in the pan with mild heat, the two pre-garden halves are browned on the cutting surface and after half the time the prepared mushroom preparation is added to the meat in the oven for heating. The sauce, which is strongly concentrated by many collagen, can take temperature slowly. Only everything is arranged on the plate. The cooking places are perfectly hit, the meat pink, the onion with light bite. Refinees the celery sandwich cream, which surprisingly also retains its shape during heating. As with all previous courses, you can also see how excellent the craftsmanship with which the components were prepared and how exactly the specified temperatures and times are. Rind – celery For dessert exactly two handles are required. The actual main component, a Sauerampfer reneclaudene cream on biscuit only has to be transported to the plate. In addition, only the crumb is exposed to freeze-dried fruity elements. A beautiful and light finish. Ampfer – Chocolate – Reneclaude After the excellent duck menu, this menu has more than fulfilled expectations. The dishes were originally composed and excellently prepared with high-quality ingredients. Here the two-star quality flashed. The fact that the effort to bring this excellent result to the plate was also so manageable, made the New Year's pleasure perfect. And when the question arises when there was nothing to drink: yes, there was... The drinks of #supportyourlocalrestaurants also report on my blog: [here link]"