For the ones that know me well, it is a sure thing that my comfort food is sushi. Whenever I feel down, I have to stick some raw fish in my mouth. But as a Peruvian and after living in Oslo for 6 years, it is hard for me to find sushi that actually hits the spot.
I got a voucher to test the takeaway service of Sticks n Sushi, and I was so surprised by the quality of the food and the presentation as well.
I ordered one of the menus by phone and met my mega babe Sophia to pick up that sushi and went home to have a sushi feast. Everything looked still great and even the Makis survived the way back. When we opened the bags we found the following:
Kataifi: Octopus Kataifi, Trout Roe, and miso aioli
Spicy Edamame: Grilled Edamame with spicy miso
Tataki: Beef, smoked cheese, Tosazu, Goma shiro and Jerusalem Artichoke chips
Tartare: Salmon and Tuna Tartare
Momo Chilli: Chicken with chilli and chives,
Koushi Habu: Entrecote with miso herbs butter
Kushi Katsu: Fried Duck with wasabi caesar
Ebi panko Roll: Tempura prawn and spicy sauce garnished with avocado, sesame, and Tsume soya
Hell's Kitchen Roll: Tempura shrimp with avocado and spicy sauce garnished with tuna and barbecue sauce
Pink Alaska: Salmon, avocado and cream cheese in Lumpfish Roe
Nigiri: Salmon, Tuna and Ebi
All together great sushi... so good, to make me wanna live closer to get it more often. Hopefully, they will open one closer to Prenzlauer Berg. I totally recommend it for a wine & sushi night at home, or after a hard day at the office. The cost of this menu was 99 euro.
Advertising - because of voucher
There are loads of places in Berlin that serve brunch, but my all-time favorite place to go with friends is Allan's Breakfast Club aka ABC. This tiny french place owned by the super french and super cool Allan is not only cute, but serve the meanest eggs benedict in town. It is situated in the heart of Kollwitzkiez in Prenzlauer Berg and just some minutes from my flat, very convenient.
I took Kay and my frenchie girl Marie for some drinks and brunch last Friday. While we waited for Marie to arrive, we had some coffee and lemonade while we had a chat with Allan, man! it was hard to decide what to eat, but this time we didn't go for those mean Bennies, but tried some other stuff.
We chose to try different dishes instead of ordering just one per person. Starting with a delicious potato waffle covered with cured salmon rose, capers and avocado, sprinkled with a buttermilk & creme fraiche dressing and red pepper.
Did I mention that I had a hangover? And the best cure for this is: Bloody Marys! The best frigging BMs in town, even better that the ones my grandma used to make *wink wink*
If you are into this ridiculously tasty red drink, you definitely need to make a pitstop at ABC after a crazy party night. Or if u are like me, just after 2 glasses of wine, haha.
Talking a bit about Allan, he comes from France but he used to live many many years in Australia, hence the awesome eggs Benni and the poached eggs in some of his dishes, like in this creamy Czech Mountai soup with a drowning poached egg on top. Did I mention bacon???? BACON!
Marie ordered a hot chocolate with Belgium Callebaut chocolate buttons. OHMYGWAAADDDDFFF! Allan adds the hot steamed milk over them so that they melt... ahhhhh heaven! If I wasn't too much afraid sugar, I would stop by everyday to have this chocolate and milk heaven.
You wold think that ABC wouldn't have a choice for vegans with all these eggs and bacon, but their boost up smoothie bowl is vegan, glutenfree and AMAZING, it is a bowl of frozen smoothie, covered with fresh fruits, coconut flakes and cacao. A huge bowl of energy and awesomeness.
What would it be a menu of a french restaurant without a Croque Monsieur? Well, Allan offers a Tweaked Croque Monsieur. He uses brioche instead of bread, filled with loads caramelized onions, melted Gruyere cheese, Ardeche ham and mushrooom bechamel, served with chips and salad.
But don't let this picture fool you, I moved the chips to show you the brioche and the whole thing was bigger than my head ;)
Here is Allan opening a Bodvár n5 rose from provence for me. If I didn't have to go to work after brunch I would have probably stayed there for hours sipping some more glasses of it. And for the ones not drinking wine, we got some more homemade lemonade and a beautiful and elegant coffee martini.
Some will ask why i didn't show you the many-times-mentioned Eggs Benedict in this blogpost. It is so you get up and run there and try them! And of course the rest of the menu and the flat whites and the oysters in summer and enjoy their terrace. and and and... Just go there!
As their opening hours were confusing in the past year for many people... here I´ll explain them to you:
Monday, Wednesday, Thursday Friday and Friday 10am-3pm
Sat and Sunday 10am-4pm
But from May:
Thursday and Friday: 3pm-6pm open for coffee, cake and Rosé
Wednesday- Thursdays and Fridays 6pm- Midnight for Wine
We all know what a pub crawl is, and last week, I was invited to the first Côtes du Rhône "Blogger Gourmet Crawl" we took a tour in several venues to eat and have some drinks at each of them.
As we learned with Paul Truszkowski, You just have to follow the river! Along the length of its winding waters, Côte du Rhône vineyards thrive across 171 rich terroirs and vineyards, A valley bathed in the generous sun with 21 grape varieties that are officially included in the appellation.
We started at the wine shop Wine ++ in Kreuzberg, where we savored a our first wine: La Ferme Du Mont 2016 Côtes du Rhône "La Truffière" This exquisite white wine combines all the charm of the southern Rhône with the elegance of the northern Rhône.
With scents of lime blossom, mint, tarragon and lemon zest, and taste of apricot and quince. The well-integrated acidity gives the wine freshness and balance.
We started munching these delicious bites. Nutty, veggie or bacon. the 3 different appetizers were excellent and between this and the wine, we were looking forward to see where this evening of "progressing dining" would take us.
We walked our way to the Falckensteinstraße, to the wine shop NOER. They make your wine choice easier, as they divide their assortment into five NOER wine types: Funatiker, Wachmacher, Verführer, Abenteurer & Entschleuniger. And we got the explanation of it while we had a Château Rochecolombe Côtes du Rhône Rouge 2015 - A blend of Grenache and Syrah. This gourmand wine is smooth and unoaked - tremendous quality and taste for the price! It has a blackberry aroma, and notes of fragrant herbs. Very Fresh mouthfeel, enhanced by smooth tannins and a breezy finish.
Wines are described by adjectives like "easy", "heavy", "tangy", "crispy", "fruity", "woody", "mild" or "oily". There are hundreds of nuances that can be expressed in this way.
NOER collected these words, condensed them and arranged them according to their effect on the different situations of pleasure.
Funatiker: slim to strong wines, fruity, uncomplicated.
Wachmacher: delicate, crisp, racy, invigorating
Verführer: delicate, gentle, subtle, fragrant
Abenteuerer: wild, mineral, expressive
Entschleuniger: strong to heavy wines, soothing, soft, fine spicy
Cheese and cured meats arrived! woohoooo love it! One cheese with cristals, a delicious terrine, salami, venison ham and 2 mouth watering soft cheese with olives.
To match the wild and strong flavours of the cured meats and cheese, we were presented to a Halos de Jupiter 2014. This would be in the category "Abenteuer", with 88% Grenache and 12% Mourvèdre that was aged in neutral demi-muids. Its shockingly deep purple color has notes of exotics spices, leather, and darker fruits. Full-bodied, rich and nicely concentrated, with fine tannin and notable, acidity.
Next stop was BRICOLE (blogpost coming soon with the delicious menu I had last month) and we started with a Vacqueyras AOC 2014. A wine produced on a very clayey terroir with stones from the Ouvèze river, the Grenache is dominant and develops a fleshy wine. It's typical aromas of chocolate, cherry and fig match beautifully with the Syrah.
The food arrived and it was astonishing. An ox tail ragout with german "knödel" with fava beans and créme fraîche sprinkled with Valrhona chocolate. Oh my! I loved it. The whole ensemble was perfect. Maria from IN SEARCH OF went with the vegetarian dish with goat cheese balls.
The last wine of the evening arrived dancing with the dessert. A Cötes du Rhone AOC E. Guigal 2012. This wine is deep and dark red. Full and round with smooth tannins. A full-bodied, rich and intensly aromatic wine with the taste of fresh fruits, red berries and spices. I found it incredibly elegant and pleasing.
The dessert was a out of the ordinary Créme Brûlée made with black sesame, plums, mascarpone and vanilla crumble. An awesome dish for the end of such a nice evening jumping around districts, drinking great wines and eating delicious food.
BLEND opened its doors last month in Charlottenburg and I was invited to an extraordinary opening event. The invitation said something about Charlottenburg, Bulli and Berlin. To be honest, it was Berlin Food Week so I really didn't had the time to read the invitation properly, but that was actually good, as I had no idea what was expecting me.
When I arrived, 3 beautiful vintage "Bullies" (or VW-Bus) were waiting for us.. or me as I was late. They received us with a delicious welcome gin and we jumped in our Bus and the fun started.
This was a tour through Berlin. YAY! I have been living here for over 2 years and I have never done one. We drove around listening to Berlin Facts and History of Berlin. (Now I know what the pink pipes around town are... wink..wink)
Our first stop was BRLO Brwhouse. A Beer Brewery and Restaurant with a beautiful "Beer Garden". The sun was shining and it was just beautiful. I learnt finally how you say the word brlo and the meaning of it. It is actually slavic for Berlin. Everytime I saw their beers in a menu I wondered how to pronounce it.
We got to hear about what is special about BRLO Beer. Their beers are brewed in small scale batches and each beer is given enough time to mature and develop its unique hops aroma. They remain as regional as possible: Their Helles is brewed in Brandenburg, and their Pale, German IPA, and Porter in Brauerei Landsberg in Saxony-Anhalt.
Our First dish was Cauliflower Lemongrass Creamy Soup paired with a BRLO Helles, what is their interpretation of a classic german beer, hoppy but not too bitter. It was a Great start: Warm and super creamy soup while enjoying the sun in the beautiful Beer Garden.
The second dish was a funny one for me. It was an Autumn Roll. Rumor say, I was the inspiration for this one. The Head Chef, Steffen Sinzinger was very curious about my stories of Vietnam and tried to make a summer roll himself, and his very tasty variation made it to the menu this autumn. They have cabbage, dashi mayo and pickled char.
Blend changes its menu when the season changes. Now they have the autumn menu and that is why the name of the roll is Autumn Roll. This dish was paired with BRLO Pale Ale, an English style beer. Strong and fruity in taste... hops love!
The next stop was the most romantic thing someone has ever made for me. A beautiful candlelight dinner outdoors in the Museum Island just in front the "Altes Museum". This was so beautiful: sunset, outdoors, candles... RO-MAN-TIC! Ok I was not alone with a date, but. Hey! it counts ;)
We started with a delicious Gin and Tonic, followed by BLEND´s Asia carbonara with soba noodles and caramelized pork belly packed in a cute Chinese Take out Box. The Soba were impressively good, made of buckwheat and they were cooked perfectly. My favorite dish by far!
Our 3rd and last stop was BLEND. I took a peek through the window, just to be attonish by the marquee sign logo A-lá-Vegas, the beautiful interior and lights.. I had to hurry inside to check it out!
This beautiful space was designed by the Sundukovy Sisters Studio (Moscow) who have a vast portfolio of interior design projects for hospitality worldwide. They create pure and flawless spaces based on something classic, making it functional and tasteful. with a pinch self-irony.
Every little corner of the restaurant is well thought, wherever you look there is a beautiful lamp or a giant zebra. Beautiful... Just beautiful.
Soooo about the Restaurant and Bar. Berlin is a multicultural, cosmopolitan and diverse. A city full of people from all over the world that influence the local culture as well as its culinary scene.
BLEND is Inspired by the multi-ethnic population, and reflects the spirit and soul of Berlin as a "Melting Pot": free, modern, urban, and with a creative twist that picks up on the versatility of flavors, cultures and cooking styles blending them all together in a pot ;)
The Bar has great craft beers, like German producers Braufactum and BRLO (of course) as well as Kornbrand and Gin of the Berlin cult label Berliner Brandstifter. From the Spreewald they have a single malt whiskey and a first-class straight rye whiskey and three kinds of rum, bottled in BERLIN.
After serving the first round of wine, the bread and side dishes arrived: Parsley root cream, Mash Potatoes and Pearl Barley with vegetables. rapidly the waiters brought us Lamb balls, hummus, salsify and coffee, followed by Fried cod with date, carrot and cilantro.
When you live in Berlin, you dont notice much the impact different cultures have on Food, like vietnamese food in East Germany. I always wondered why there so many Vietnamese and Vietnamese Fusion Restaurants around my flat. Well, Vietnamese people didn't need a visa to come to east germany when the wall was still up. Just a cool fact. You can find these fusions everywhere in Berlin, and BLEND shows us that in their menu.
The first dessert arrived as well as Steffen. Steffen Sinzinger is the head chef of BLEND and a friend of mine as well. He began his career at the Michelin-starred restaurant of Hotel Palace Berlin. It was there, under the direction of Matthias Buchholz, that he got to know French cooking. His break with tradition followed with Japanese crossover cuisine at Shiro i Shiro, before he developed his own style as head chef at Restaurant Le Faubourg.
Once we finished the Baba au rhum with pineapple Carpaccio and saffron ice cream, The Berliner Luft arrived. Funny wise, half of the table know that name from a shot of alcohol made of peppermint. But it is actually a dessert too, and the best of the evening imho.
Berliner Luft (Berlin Air) is a frothy cream made from eggs, sugar and gelatine, which is always served with raspberry juice, but in this version, with lemon granite. And for being "air" it was the most mouth-watering air I had.
We moved to the bar to have the last dessert, listen to music and have some cocktails. The menu has classics with a twist of Berlin, Seasonal cocktails as well as the classics. And we all wished we could try them all. I even got a special drink: Gin with rose petals and Goldberg Japanese Yuzu Tonic. Aaaaahhhhh three of my favorite things in ONE. Followed by a Goat cheese nougat with plum chutney. Yum.
And whilst the DJ continued to play some tunes, I got my second Gin, happy after such a beautiful event and culinary tour across town, learning about history, Berlin and more with awesome people, eating and drinking, "blending" and having a blast.
Last Sunday I was invited to a blogger dinner at Brasserie Colette. I was super excited because most of the guests were my friends; like Maria and Sophia from IN SEARCH OF, Maria and Philipp from Herz & Blut and Sissi from Eating in Berlin.
I was so happy to finally try more of this restaurant. Last year at Berlin Food Week´s Food Clash Canteen, I got to try the Salad Nizza made by Dominik Obermeier from Colette...So I was very curious about the rest of the menu.
We started with Tim Raue´s pickled cornichons, Bread with 2 different kinds of butter and a delicious Bouvet-Ladubay Cremant De Loire - blanc de blancs. Our table was very fun and cozy as we all knew each other. And we were all looking forward to try the food.
Tim Raue has not only a 2 Michelin Star Restaurant, but is the creator of the concept of the restaurant chain: Brasserie Colette. And funny wise, they are all in the first floor of the retirement houses Tertianum.
You can find them in Berlin, Munich and Konstanz. They have 14 Gault Millau points and they are in the Bib Gourmand Guide Michelin 2017... bravo!
The starters arrived to the table. My favorite was the Stewed artichoke served with a strong vinaigrette based on parsley puree, rice casserole and green chili oil, a Safran mayonnaise, and Crème fraîche
This dish took me right back to my childhood in Peru were we ate this in summer, A whole artichoke for each person but ours was dipped in lime juice and oil with a pinch of salt and pepper.
We had some other tapa-like starters like a Tuna Tartar of North Pacific bluefin fish tuned with a sauce of pickled chili and lots of lime, with cucumber caviar and dried powder of salad cucumbers. and a mouth-watering cucumber sorbet.
Besides the Tartare, a salami arrived: Jesus Basque, this is a salami from the French part of the Basque country, which is bound with 3 strings to its traditional 3-star form like the three-star form of the 3 Stigmata of Jesus Christ.
The salad was a cherry tomatoes without skin inserted in passion fruit vinaigrette with basil cress and roasted sour dough bread from Maitre Philippe. I loved it.
As a super fan off oysters, I was glowing when I saw them coming. Gillardeau Oysters!!! Heaven! Some of us havent had oysters before, so it was exciting to see that "first time" reaction.
The salmon was espectacular. And red.. but after asking why was it red, I got the answer: The Ikarimi salmon was stained in salt, sugar, star anise and red berry juice. This gives it the light red berry flavor and the strong red color. This was by far the best starter!
The main dishes started to arrive. We all ordered different dishes. Some ordered the Icelandic cod, steamed and covered with a jelly from Dashi.
Dashi is the Japanese counterpart to the Consommée, which has a similar spicy-salty taste, but consists only of water and bonito-tuna and it was served in bacon potato foam.
For the vegans, the Wild herbs Beignet.
The wild herbs are made in the same way as classic potatoes, with a puree of pimpinelle, borretsch, sorrel and young garlic blossom.
The donuts/beignet are served on a horseradish potato and leek sauce together with a red beet salad, which is sweetish-ly spicy with currant jam and red chilies.
I asked the waiter which dish was the best. She told me that the Cordon Bleu was. I was very sceptic as Cordon bleu is a very traditional and "boring" dish. But this version surprised me. The cordon bleu in the Colette is strongly reminiscent of the classic one, but differs significantly in most points:
It consists of 2 days of marinated maize chicken skewer, unrolled with grated 14- month old Gouda and Chaumes cheese. The panade of dried pork skin, which bounces crisply during the subsequent baking.
There was a carrot, which was braised in apple juice and then glazed in apple-butter sauce. This is on a fine chilli pea puree, which was unexpected good.
We were eating and having a blast...sipping wine and talking about the food. The restaurant has 2 different areas, a bar and a super fun toilette (you have to go there to see it, or just check this picture showing a golden hand seat)
Another vegan dish was the Ragout marocain, where chickpeas are cooked in apple juice with the Arabian curry "raz el hanout". Finally, pomegranate kernels, date cubes and finely chopped coriander stems are added.
In between laughs, selfies and instagram postings; the desserts emerged served with egg nog. Like a Bourbon vanilla Creme brulee with caramelised with brown sugar, with a ball sorbet of red currants
These were followed by Le Croque en bouche which is a traditional French wedding bouquet, which consists of filled small wind bags. These are filled with a honey mousse au chocolate and are attached to it a sail of caramelised honey.
Madeleines, Madeleines! These are a traditional French pastry dough baked in a mussle-shape and served with vanilla liqueur and a ball Valrhona chocolate ice cream. These Madeleines were laying on a mango butter pudding... yummy!!!!
Overall the food was great and it was impossible not to have fun with such a great bunch, thanks Brasserie for such a lovely event. Cheers!! to more Sundays like this to come!
Turmeric is plant from the family of ginger. We use it a lot in peruvian kitchens but we kinda give it for granted. When my dad was diagnosed with cancer, the doctor told him about the amazing properties of turmeric or curcuma, so I decided to research more about it. Turmeric helps the liver and prostate, prevents different kinds of cancer (colon, pancreas, prostate, skin, liver and lung), IBS, Crohns Disease, colitis, joint pain, and some more.
For me, Turmeric is the new matcha (you can find it from lattes to cookies and it is becoming very trendy). In my trips to Asia I noticed it was a main ingredient on countries with lowest cancer risk. So I started thinking how can we use more turmeric in our daily life?
In Peru, when we have unused potatoes, we make turmeric potatoes. a delicious recipe that makes an amazing side dish. And as turmeric is almost like the best medicine ever. I had to share it with you.
loads of neutral oil
Salt and Pepper
Start frying onions with half spoon turmeric. Once they are soft add salt and pepper and bacon dices (if you are into it). Add the old boiled potatoes with or without skin. Remember that the skin keeps all the vitamins so I would recommend you not to peel them. Use a lot of oil! this makes the whole thing taste WAY better.
This is my favorite side dish. It is so tasty and soft that it just melts in your mouth. Not to mention all the medicinal properties it has. Tasty can be medicinal! So just try it at home! Pair it with slow cooked pork or, if you dare, with some duck hearts like I did! If you are vegan, Add them to your favorite salad.
Peru aims to strengthen its presence in international trade with the global launch of the brand 'SuperFoods del Peru', an initiative that reflects the nutritional benefits and quality of the Peruvian agricultural products. As you might already know, I am peruvian and I am VERY proud of peruvian food.
During the Fruit Logistica in Germany, the Peruvian Minister of Foreign Trade and Tourism, said that superfoods to be promoted under the brand will be quinoa, maca, purple corn, aguaymanto, lucuma, Camu camu, cacao, sacha inchi, grapes, blueberries, mandarin, mango, avocado, asparagus and even fish oil.
Also, cañihua, yacon, chestnuts, algarrobo, giant corn from Cusco, chirimoya, guanabana, broccoli and pomegranate will also be considered.
And while my school Friend and Soccer player, Claudio Pizarro, was made SuperFoods Peru Ambassador, I got invited to the PromPeru "SuperFoods Peru" Event at Chicha Berlin.
My mega foodsquad babes Maria, Sophia and Kai were of course there and we were served a Pisco Punch.. Made with pisco, champagne, pineapple juice between others... and what a punch was it! Got us all happy happy before PromPeru's Presentation (Here the video)
We had a big menu made exclusively with Peruvian SuperFoods and they were delicious. Not to mention my homesickness went away in a split of a second. We had a beautiful evening with laughter, amazing food and I was so proud to be able to see my friends eating peruvian food. Not for nothing we won 5 consecutive times the best culinary destination in the world.
Scroll down to see more picture of that evening including some group photos made by PromPeru.
Have you ever heard of peruvian Super Foods? have you tried any of them? If yes, how was it? Any favorites?
Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?
So we jumped in the car, went to Frisches Paradies and got all the Ingredients!
(For 4 people or 2 VERY hungry ones)
500 grs tenderloin
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
Sea Salt flakes and Fresh ground Pepper
Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.
Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.
Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!
It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.
Do you ever pair your food with what you are watching? Do you ever make theme parties at home?
I was so happy when I got the invite to the last Food Clash Canteen at Berlin Food Week 2016 Hosted by Côtes du Rhônes. A 5 course dinner paired with their awesome wines.
The evening started with a welcome speech from the super charismatic Carine Patricio, our sommelier, while we enjoyed the aperitive Lirac.
Suddenly all the people on stage started plating the first course: "Salat Nizza" a signature dish from Brasserie Colette. It is a Tuna sashimi with green beans drizzled a delicate sardines mayonnaise. Made by Dominik Obermeier from Brasserie Colette by Tim Raue.
The pairing for this course was a Rhônes wine: Condrieu, a white wine with notes of violet and peaches.
Once we finished the entree, the cooks started waltzing on stage, preparing the next entree: "Saint Jacques, Red beets and fermented Elderberries" by Laurens Friedl.
This Kreuzberger, started his career in the 2-michellin-stars "Fischers Fritz" followed by the 3-michelin-star "Bareiss". Now he is in "Morsh" making beautiful dishes like this one... My favorite of the night, that was paired with strong dry red wine Grenache Noir "Rasteau".
VAU VAU VAU... Remember whenI visited VAU Earlier this year? Sadly the oldest Michelin Star restaurant closed its doors 2 months ago, But we all got to enjoy a course by VAU´s KoljaKleeberg: "Confit Cod in a Porcini Fond with lemon and Marjoram" paired with a Rhône´s "Saint-Joseph".
French Flair was brought by Felix Mielke, Head Chef at Sofitel´s Le Faubourg, With his "Lamb and Ratatouille with Peperoni, Black Garlic, Miso and Hazelnuts" that was perfectly paired with "Côte-Rôtie"
And while we were waiting for the dessert to be plated, we jumped in the photobooth and made some funny pictures, had some more wine and posted some funny snapstories and instastories. I was sitting in the best table of all! <3
Once we returned to our table, the awesome Anna Plagens was ready plating the dessert: "Bisous Plutonien", a Crème Brûlée with Cardamom, Orange and Arlette Croustillante.
Anna is one of the owners of my favorite pastry shop in Berlin: Du Bonheur. This tiny super cute place is just 1 minute walk from my office and it got me soooo hooked on their beautiful french delicacies.
it was paired with a "Gigondas" from Rhônes and coffee from Kaffekirsche.
Here you can check the video from the evening. Sadly it was a bit dark and hard to film... but you can get a peek of that amazing meal! Thanks Côtes du Rhônes, Berlin Food Week and ff.K for this great experience!
Berlin Food Week and the workshops are ON FIRE!!!! I was invited to "The Fifth Taste" and I was soooo excited to see what Berlin Cuisine prepared for that evening.
As wikipedia says: Umami (/uˈmɑːmi/), is a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese (うま味 ?), umami can be translated as "pleasant savory taste".
And the guys from Berlin Cuisine took us all on a Umami-Trip Around the globe. From Italian Parmesan to German Mushrooms, Asian Dry shrimps to licorice.
I sat next to my fellow FoodBlogger Scones and Berries and we had an awesome time. She is vegetarian and she still got to try different Umami tastes without eating meat, what is not the easiest thing to do.. Bravo! Berlin Cuisine!
Why keep talking? I will let the pictures and the video of that evening speak for themselves... Enjoy!
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...