During Food Zürich, I had an evening free of events. And my first choice was Ecco. I was not sure I could get a reservation with such short notice, but I was really lucky and they had a table waiting for me.
Almost like the song: "One Food Blogger went eating one day, over the hill and far away." I was using the awesome Zürich Card, so I decided to go by streetcar. Once I arrived at the stop (Thank Google Maps!) I started the walk. Ecco is at the Hotel Atlantis by Giardino, Really up the hill, with a beautiful view to the city. It was quite a walk, but I love walking, even better in such green small paths.
So it all starts! I ordered the 9 course dinner and I tried to not over eat much before dinner (haha impossible with all the tasty stuff at Food Zürich)
The first amuse bouche was a Cracker with marinated Sepia and Dill, sour cream and iced sepia pearls. It was a very nice appetizer, the different textures, soft, crunchy and ice complemented each other perfectly. The funny thing was, when I cleaned myself with the napkin it was black.
Right away, came the next two amuse-bouches... Yeah! and these ones do not count as the 9 courses.
A delicious cannelloni and a turnip ravioli filled with hazelnuts and sprinkled with black truffle. Both of them delicious. The turnip ravioli reminded me on one dish at the Essento Insects Dinner, where they served kohlrabi ravioli swimming in a cloud of nitrogen.
The sommelier's pairing was a Prosecco. Yeah I dont like to drink champagne before a beautiful dinner like this. It goes right away to my head and "tipsy" isnt really a good thing to remember all dishes. I got an Andreola Prosecco that shows fresh aromas of apple and citrus with a mineral undertone. It is made out of 100% Glera, grown at 250 meters above sea level in a mixed soil of clay and sandstone.
Next appetizer was a superb duck skin cracker with shaved duck and pickled cabbage over it. Yumsters!
Then the bread came and it was the cutest bread ensemble I have seen in a restaurant. Even cuter than the bread presentation at one-star Ylajali.
It was potato bread with sea salt, buttermilk butter and smoked butter with garden cress and a little scissor so you can cut them yourself. Super cute. And wow! that smoked butter! mouth-watering. I really enjoyed this serving.
The last non-menu entreé: Crab tartare marinated with curry and sprinkled with smashed crab shell, pickled carrots and iced purple curry pearls. And crunch of sepia and tapioca. Quite a unique dish. Crunchy and with a soft curry creamy taste. A dance of flavor, spicy yet not hot. The crust crunch is defo a new experience!
First course. Belly bluefin tuna (Otoro) flamed on both sides and thin sliced poached oysters on top. Pickled cucumber marinated, mini cucumbers with Yuzu cream on top and Linseed chips. All this floating in a cucumber and oyster leaves (herb that taste like oysters) soup.
What a taste. Oysters and tuna blend like milk and chocolate, smooth oysters with a really tender tuna. I am a super fan of yuzu, so I loved it! I cant stop thinking of those buttery oysters. I don't think I have ever had oysters in a dish. Normally I get them in their shell. I will try this at home.
A white wine to start. The Sommelier brought me a Grüner Veltliner Federspiel from 2014 from Wachau, Austria. The fragrance of this Grüner Veltliner its fruity and spicy, reminding of fresh yellow apples and apricots, with fresh herbs in the background. You can only find a few stores in Europe and only the 2014 and 2016 vintages are available. (yeah I checked)
My phone was going out of battery, when I noticed they have outlets next to the table and WIFI! Awesome!
While charging my phone and enjoying that Grüner, The "Cep" came by. I was told that the chef thinks that this plate look more photogenic without the sauce. I didnt think so, both ways look so beautiful, with or without sauce.
This was a "Ragout" made out of pumpernickel and rye with boiled mustard seeds, pan fried cep chips and iced pearls of mustard. Drizzled with shaved chips and cream made of herbs from Uetliberg. Served with a cep sauce. (see first picture of the blogpost)
The "Ragout" is just something different, very soft and bready, feels like a sunflower risotto from Relæ I tried to cook at home) with a very subtle but delicious flavor of mustard. The cep mushrooms that they use are local unless there is not enough of them around, then they will import them from France.
Norwegian Lobster, Aha! Norwegian! it was fried and glazed, served together with tomato, seaweed cream, coriander and seaweed crisps. Swimming in a red curry sauce and sprinkled with chives.
This was a huge langoustine like the ones at Maaemo. It was perfectly made. The curry mixed with coriander did get a great mix of cultures Thai and Vietnamese, in my honest opinion.
A tiny difference between scandinavian restaurants and Ecco, was that no cooks come to the table to explain the dish. Though the waitress did and took the time to explain me every dish while I took fast notes. Very patient indeed.
Next wine was really really good and as one of my favorite bordeaux "Calon Segur", it was from a woman winemaker from the french part of Switzerland. Maria-Therese Chappaz's 2015 grand hermitage president troillet has a light gold color with a taste of candied fruits and sweet spices. it has a smooth finish, with notes of flowers.
Seared cod served with a bean cream compote with mussels covered with raw marinated sugar snap and "Ajo Blanco" and Savory and roasted almonds.
This dish is citrusy and fresh even though it is warm. The beans are surprisingly good. I'm not a fan of beans but they tasted great with the citrusy tone that made them very pleasant. The cod is perfectly cooked and the sugar snaps were a special touch to it.
Then came my favorite wine of the evening. I had 2 glasses cause it was soooooooo good. It was a 2013 Bricco del Bosco Vigne Vecchie made out of grignolino grapes (have you heard of those grapes?) from Piedmont, Italy.
Ruby Red with a complex perfume with notes of cardamom, nutmeg, rhubarb, on a bottom of flowers. It is very limited, about 1800 bottles.
This dish was a combination of different parts of veal from Grison. Baked sweetbread, braised and sliced head , braised tongue, cooked and braised chin with deep fried cauliflower, roasted cream and pan fried violet cauliflowers. Lovage cream on the side and puffed calfskin. The sauce was made out of calf with roasted cauliflower and lovage from Eichhof.
I was totally digging the lovage. I don't think I have ever tasted that herb. The sauce is very very strong and more "german". The sweetbread was so buttery and crunchy, haven't got such a good sweetbread in quite a while. This is the strongest flavored dish of the evening and remind me a little bit to my Vau experience back in Germany
And now the main dish. I chose the young venison from Tyrol instead of the Wagyu. It was a shoulder sauce with pickled plums, chervil root and liver, Over it, the pan-fried saddle with a mash chervil root and chips
Very tender and on my favorite rare medium doneness. The sauce was strong and sweet at the same time.
I loved the chervil root in three-ways like the Jerusalem in three-ways I got at Brasserie Paleo. You get the soft mash, saucy sauce and crunchy that complement the overall of the veal.
What a perfect mix of sweet and salty on the sauce, and the venison broth in the sauce gives the oomph it love to have.
Again the same red wine. And who isnt in love with Zalto glasses? so light, so elegant. Short note on my glass love
In a golden envelope, came a thick black paper booklet that explained the cheese I was served. The little booklet was great to know more about the origin and specs of the cheese. They were served with with nut & fruit bread.
All cheese was from Jumi. Check their website here
The first dessert. Americanello grapes in 3-ways. Awesome! Fresh grapes, grape cream and grape iced pearls with a sorbet made out of black walnuts, goat cheese cream and walnut earth.
Wow, just wow! This dessert was the bomb, I was surprised by the saltiness and freshness of it. So many elements and textures without being overwhelming. I can't believe the next one can top this one
The next and last dish and dessert from the menu. A chocolate mousse ball filled with apple compote served with 72% chocolate crumble, marinated apple in thin slices and with a worm of sorrel sorbet.
it was very close to the last one, very flavoursome. That sorbet was craziness! so good! I am now even a bigger fan of sorrel. The chocolate mousse was as delight. A lovely dessert but in my honest opinion, it didn't top the grape dessert.
And I thought I was done and there it comes an special dessert for me! Yay!!! Ice cream with ginger foam and ginger cake sprinkled with poppy seeds and a baked shortbread. Under it, gel citrus filets.
It smelled like ginger strongly. But I didnt expect the flavor once I tried it. It was an outburst of flavors with the right sparkle of ginger spiciness.
I am sorry for the last picture. The ice cream was actually perfect but I got distracted talking to the Chef. You know how chatty I get sometimes... only sometimes. *wink* *wink* This first bite was a caramel brioche with pear and black vanilla verbena.
The second bite was Duck foie gras in a brioche and shaved fennel. I love liver and foie gras and duck. so this was a big plus on my Ecco experience.
The third bite was a "one bite" praline made out of white chocolate, buttermilk and a juicy center of lime.. ahhh love the liquid inside.. like a cooler version of a key lime pie.
And the last bite and last dish of the evening. Cookie with pistachio and cassis, buttermilk and lime ice cream... I love cookies. Who doesnt?
And who is this handsome lad? It is Stefan Heilemann, Executive Chef from Ecco since 2015. And yes girls! he is german, Stuttgart-born to be exact. He spent many years acquiring his skills at the 3-Michelin-star Schwarzwaldstube in the Traube Tonbach hotel in Germany’s Black Forest. A couple of minutes away from my parents Inn. The Ecco was awarded two Michelin stars not long after he became head chef in 2015.
When the bill arrived, also a little goodbye surprise in a jewelry box tadaaaah! When i opened it is was a golden parfait. What a best memento to eat later at the bloggers hotel.
Overall this was my one of my favorite experiences in Europe. The food and ambiance was very similar to the other Michelin starred scandinavian restaurants. I totally recommend you to get a table when you are visiting Zürich, or if you live there. After this HUGE amount of food, I walked to my streetcar again and joined my fellow Food bloggers for a night cap. Check Maria & Sophias article on our "Food bloggers Class Trip" to Food Zürich.
Don´t forget to follow my Instagram account @twofoodieseating. I am always adding on my stories everything I eat and a special preview of what it will be in the blog. Like these 2 pictures while dining at Ecco and during Food Zürich.
This article was made in collaboration with Visit Zürich who brought me all the way from Berlin to the beautiful Zürich.
Since a couple of months, it is legal and possible to buy insects for food in Zwitzerland. You can actually jump into a supermarket and buy some mealworm patties or locust falafel. Can you imagine?
Some years ago, when I went to the famous NOMA restaurant in Copenhagen, I had the pleasure to eat ants and crickets, So I am ok about eating bugs.. yeah BUGS!
I was invited by Visit Zürich to their food week called Food Zürich. And one of the events I signed up for was the "Essento Dinner - Insekten Genuss" by Pfefferbeere. An Insects Dinner, A full 5 course dinner just using insects. That sounds exciting, right?
The dinner was in a beautiful building, looked like we were in the theater backstage: Raw walls, props, paintings. A very used Atelier. Beautiful.
Waiting for us was a table serving Marius Blanco 2016 and 3 kinds of insects: Mealworms with salt, crickets and locust with curry powder. They were exquisite and super crunchy. like chips or popcorn.
It was an open kitchen, so we could see the guys from Pfefferbeeren work. The first course was pickled quail egg with mealworm "soil", watercress and balsamic pearls. It was a perfect combination of soft and crunchy. The soil was delicious, but it was weird to see the little parts of the worms while eating them. Still, mouth-watering.
Our Sommelier of the evening, Thierry, paired this dish with a swiss wine Chasselas Cru de Champrevéyres, Neuchâtel. Delicately fruity, flowery and silky.
While we were finishing our wine, the kitchen was already busy. They were making little nests that would hold the mealworm and locust soup and next to it, the black mealworm panisse over rape butter. This was absolutely my favorite dish of the evening. The little "brownies" were salty and crunchy outside and soft like melted cheese inside. I wish i had a bucket full of those while watching a movie... just WOW.
We had the same wine as pairing, the sommelier chose this wine because it is so versatile that fits this two courses. a really good match.
And now... There was loads of smoke coming from the plating table. I had to run quickly there to see the magic happening. It reminded me the time I had dinner at the chefs table in Maaemo. loads of Nitrogen making a thick mysterious mist.
This course was kohlrabi ravioli filled with peas cricket and a forest berries gel. I loved the idea of not using pasta to make this ravioli. I will definitely try to recreate this at home. Stay tuned!
The wine pairing for this course was Tremenda from Alicante. Beautiful wine, intensive, with a hint of berries... very elegant.
Some logs starting to arrive and the kitchen was filled with rosemary scent. The grilled locust pinchos were sticking of the logs. There were 3 kinds of beauties: BBQ, Tahini and rosemary. My fave was BBQ. On the side: rosemary potato boats, hazelnut-mayo-salsa and quark. They were served all together in the table, so I am showing you the potato boats still in the pan ;)
The wine of choice was a Petit Verdot from Alicante as well, a strong and intensive wine. My favorite of the night. you could taste a flavour of dark berries in this one.
The cooks started looking like mad scientists and it was time for dessert. Nitrogen clouds started filling the room and we all started making pictures, videos, instagram stories and just going Ohhh-Ahhh. This was ice cream in the making.
Meanwhile the Barolo di Villa a very sweet but delish Recioto della Valpolicella appeared in the table and we couldn't wait for the dessert. It was a brownie with flower pollen and mealworms with a cricket covered in caramel on top. A mealworm-nut ice cream next to it. When we turned around there was spider webs made out of cotton candy and sweet crunchy locusts where hanging from them.
A delicious perfect evening that wasn't missing meat, it tasted marvellous and even tho it was weird to see little legs and heads, it was adventurous and exciting. I cant wait until there is legal to buy insects in Germany.
Thanks again Visit Zurich for let me be part of this gorgeous event!
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!
Sorry for my lack of posts lately, I have been sick for some weeks and couldn't bare to be on a computer for a long time.
I am at the moment crazy about oils. As you might remember, I posted a recipe for Basil Infused Oil some weeks ago. So I have been experimenting using it in some recipes.
It is getting cold in Berlin and I always feel like "Italian" when I am sick. I had some Black Tiger Prawns at home and some risotto rice, and this is what I made with it:
Risotto with Black Tiger Prawns (2 pers)
4 big Black Tiger Prawns
150 gr Risotto Rice
1000 ml Broth (chicken or fish)
2 small Yellow onions or 3 shallots in small dices
2 Garlic cloves in small dices
1 tbsp olive oil
1 tbsp Butter
50 gr Parmesan Cheese
50 ml Créme fraîche
1 tbsp Milk
1 tblsp Herb infused Oil
Salt and Pepper
In a pot, fry the Risotto, garlic and onions in olive oil until the risotto starts to look transparent. Start adding the broth little by little. Add some and let it cook while stirring. Repeat.
When it is done, take it away from the heat and add the butter and parmesan. Let it rest.
In a hot pan, fry the prawns about 30 seconds per side and add some salt and pepper. They will change color from black to orange. Take them off the heat.
On a bowl or little jar add the milk, créme fraîche with a bit of salt and the basil infused oil and mix well.
Serve the risotto with the prawns on top adding the basil & créme fraîche sauce around it and enjoy warm.
I used this beautiful dish and jar from Lov i Listed. They have beautiful handmade stuff made in Bornholm. I got the jar as a birthday gift from Torben and Susanne the people behind this amazing store.
We paired this dish with one of my favorite natural wines from Gut Oggau: Theodora.
Rarely I travel to NeuKöln. It is quite bike ride from work and even on a taxi it takes me about 35 minutes. But my friend and foodie fellow René (one of the responsibles for Berlin Cooking Club) told me that there is a great place in that district called: Industry Standard and that we should pay it a visit.
Once I got there I was impressed of their scandinavian interior designed, decorated with great chalk drawings on the walls. The "artistic vibe" since you get there is just so Berlin!
After a glance to their menu, you can see the french and mediterranean influence.. those duck hearts seemed to be delish, though as it was not possible to get them gluten free, I had to order some other stuff. But the highlight of the evening was "the crab". You can order a whole crab that will be served to be enjoyed and slurped until only the shell is left. It was just heavenly cooked!
In this restaurant, you do not order one but several small dishes, 3 of them are enough to get you very satisfied and you can enjoy them with delicious natural and biodynamic wines or cocktails.
You need to go to Neuköln because they will keep their promise: We will feed you.
Ylajali is closing. This is their final chapter. When the news broke that Even Ramsvik would conclude the adventure of his one Michelin star restaurant by the end of this year, we knew it was time to finally pay him a visit. Due to the same reason as we wrote in our Maaemo feature, we had not been here before. In hindsight, a big mistake. Ylajali turned out to be a remarkable dining experience.
The name Ylajali is closely linked to the location at St. Olavs plass 2 in Oslo. In this very building lived the character Ylajali from the book "Sult" by famous Norwegian author Knut Hamsun. In the real world the building has housed an old apothecary for almost a century. If you go right, in stead of left, you enter Tekehtopa, which is "Apotheket" spelled backwards. Even Ramsvik now runs this café as well. From a separate kitchen, mind you, and with a completely different style. The food is more rustic and simpler, but very tasty and with great value for money!
Booking a table at Ylajali was not easy after the newspapers wrote that 2015 would be the last chance to dine here. In fact, we weren't able to book for two people at all. Only a table for four was available this day. We tried to get someone to join us, but a sudden Ylajali evening isn't something most people do spontaneously. In the end we asked to change our reservation and the restaurant was nice enough to comply. It turned out to be a quiet evening, though, which was weird considering the difficulty to book. We are guessing a lot of people have placed several bookings this year, and cancels last minute...
Our waiter, the head sommelier, was with us the entire evening. He was attentative, knowledgable, polite and did his job in every way. However, we notice a difference between restaurants like Ylajali and Kontrast on one side, and Noma and Maaemo on the other. At the latter two the waiters managed to connect with the table in a different manner, almost become part of the group, but in a way that felt very right. We didn't get the same feeling at Ylajali, but in stead we had both Even Ramsvik and chef Matthias Bernwieser come out to talk with us several times. No complaints, just an observation!
Even could reveal that he definitely will start up again after closing Ylajali. He is scouting for the perfect location, and they already have a few in mind. He simply needs a bigger kitchen and dining room to truly release his potential in the restaurant world.
A blind tasting of Bordeaux red wines at Restaurant Ni&Tyve during an early spring afternoon. We love wine, we love Bordeaux and the restaurant was unexplored by us so far. Blind tasting of wine sounds easy, right? You taste, and you either like it or not, no? Well, it's not quite that simple. We also had to describe the smell and taste, guess the area (if we could) and rate them.
We were together with far more experienced wine tasters, for sure. Wine writers from different specialty magazines and sommeliers from known restaurants and wine bars, amongst them our friend Magnus from Territoriet. Regardless of that, we tried our best to describe the seven different glasses of red wines from Bordeaux. In the end we rated them, and to no surprise, when the identities were revealed, it turned out Andrea's favorites were the three most expensive wines.
We also learned about the bacteria "Brett" or Breattanomyces. A fault in wine that can both add flavor to the wine or ruin the wine completely. Young wines can get more complexity and/or an aged character from Brett. When a wine is spoiled by Brett it smells of horse manure or a musty basement, and it may have a metallic taste. This could of course be confused with cork taint as well, which makes it even more difficult to distinguish.
After tasting we went to the terrace to eat. We were served a three-course meal from restaurant Ni&Tyve and we enjoyed red, rosé and white wine from Chateau Rauzan Despagne. They come in plastic bottles (PET), which is very handy e.g. when you are traveling to your cottage or going to a picnic. The bottles are less heavy and can't be broken. The wine is quite cheap, but still with a good quality to it. We tasted the Chateau Rauzan Despagne Bordeaux rouge too, and in July that will be released in a three liter bag in box for NOK 450.
Anders picked to no surprise the entrecôte with béarnaise sauce and fried potatoes. He asked for rare and they managed to cook it correctly. The meat was decent, the fat was soft enough so you could eat it, and the sauce was rich and tasty. The potatoes were ok, but the mushrooms and green beans were a bit boring.
Pop-up restaurant! The word is so hot it hurts. Still a fairly new concept in Oslo, although the trend is slowly and steadily growing thanks to influence from cities like Copenhagen and Stockholm. Svinepels is a new pop-up restaurant that caught our interest earlier this year. When they announced a dinner at Seeds in Oslo a month ago, with a 10-course tasting menu and drinks to match, we just had to go check it out. Seeds is a backyard bar and club, and is part of Mesh - the coworking space in Tordenskiolds gate. They have a lot of events, concerts and DJs playing. The musical element of this evening was Jay Nemor.
Svinepels consist of Magnus StÃ¸re and Even RÃ¸mo. Neither of them are educated chefs, they're simply two friends interested in food and fascinated by the modern restaurant experience. Eating out has become almost theatrical in execution. The experiments in the Svinepels kitchen are based on the latest trends that Magnus and Even pick up from the top restaurants around the world. Both in terms of ingredients and presentation.
This specific evening had the coming of spring as topic, and was a reflection of Mother Earth facing the Northern hemispehere toward the sun and all the life that wakes from hibernation. Martin Kloster from Moestue Grape Selection attended the event and served drinks to match each course.
"Risotto kan vÃ¦re godt, men husmÃ¸dre vet bedre" - Porridge of grains with carrot and VÃ¤sterbotten cheese. We ate a nordic risotto at RelÃ¦ in Copenhagen last summer, which inspired us to make our own recipe of sunflower seed risotto as well. You'll find it on the blog. A nice twist from Svinepels to use Swedish cheese in stead of parmesan.
"De de franske kaller petir four, som egentlig bare er munch" - Brown cheese tart, freeze dried apple and macaron with seabuckthorn. Maaemo serves a brown cheese tart too, but this was more similar to a traditional cheese cake and very tasty! Seabuckthorn taste amazing and Svinepels has obviosuly gathered that it is very trendy as well.
Svinepels pop-up was a nice experience. The food, the drinks and the music put together made it a great evening. We wish the team good luck with future events, and encourage them to work even more with the flavors and contrast, but also the presentation of each dish. In terms of price they match restaurants in Oslo like Kontrast, Pjoltergeist and Bon Lio. That means expectations from guests are pretty high as well.
To the left as you exit Torggata towards the adventure bridge. In a narrow venue in Hausmannsgate, just opposite of the church Jakob, a new French restaurant called Rôtisserie has opened. It may not come as a surprise that they are cooking a lot of their food in a rotisserie. Skewered or hung meat is cooked in an oven while it rotates and cooks evenly in its own juice.
The restaurant manager Loris welcomes us as we enter. He asks whether we would like to sit at a table or along the marble counter facing the chefs working the kitchen. An easy choice, we sit down at the bar, which has very comfortable chairs and the best view. "A glass of wine to start?". "Yes, please, recommendation?" "How about Le G de Guiraud?" Perfect. We study the menu.
A simple and short menu and a simple and short wine list. We love it already. Almost every wine is offered by the glass, and almost every glass is priced below 100 NOK. The menu has three starters, the choice between three cuts of meat for the main dish and various side dishes. Lastly, some specialty desserts from pastry chef Constance Charpentier.
The best thing about this place is that the kitchen will be open till at least 23.00. Too many decent restaurants these days close their kitchen around nine or ten. Pjoltergeist has been our only go-to-place for late night snack. At least now we have a new good alternative.
Profiteroles filled with ice cream and topped with warm chocolate sauce. On the sides are some petit fours. One filled with custard cream. The choux pastry is perfectly crispy and airy. The only part we would improve here is the ice cream, and Loris explained that they are working on that and will make their own ice cream soon.
Did you check out our post about Colibri? The new Peruvian restaurant of Andrea's dad in Germany. One of the dishes he serves is Arroz Con Pato, which means Rice With Duck. We made it at home recently, and here is the recipe for you to try as well.
2 duck legs
125 ml sunflower oil
0,5 liters of dark beer
3 shallots, minced
5 garlic cloves, minced
100 ml ají cream or 4 pureed chilis
1 tsp ground cumin
1 jar of cilantro paste
2 liters duck or chicken broth
3 cups white rice
1 red bell pepper, diced
1 cup canned corn
Salt & pepper
1 chilli to decorate
Huancaina or rocoto sauce
Heat a cast iron pot to medium-high and fry the duck legs until golden and crispy, about 2 minutes on each side. Cover with aluminum foil and set aside. Some people marinate the legs in beer overnight, but this is optional.
In the same pot, add the chopped shallots and garlic and fry until transparent. Add ají and cumin, and let it cook for 3 minutes more. Add the cilantro paste, duck broth, beer and the duck. Flavor with salt and pepper and cover the pot. Let it cook for about 30 minutes on low heat.
Remove the duck leg from the pot and cover in aluminum foil again. Measure the liquid to see that you have 1.5 liters. If not, add more water. Then add the rice, diced red bell pepper, corn and the stock. Cover the pot and cook for 20 minutes on low heat. Turn off the heat, and after 5 minutes stir the rice with a fork.
To crisp the duck skin again, either use a torch or pop it in the oven on 250 degrees C with your grill program activated. Plate with the rice first and a piece of duck on top. Optional garnish can be salsa criolla and huancaina on the side. We made salsa criolla by soaking thinly sliced red onions together with jalapenos in lime. Garnish with chili and edible flowers.
We enjoyed this Peruvian treasure with a Chianti Classico from Chioccioli. Super tasty and easy to drink with a hint of dark berries. It was very refreshing together with the hotness of this dish.
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...