I have been driving past BRICOLE for the weeks. Mostly I am in a hurry to pick up Pepa at preschool. (The restaurant is very close to it) So I added it to my "Food Bucket List".
Lucky me, Berlin Food Week organized a "Stadtmenü or City Menu" on the topic "Mushroom Parade" with over 60 restaurants, including BRICOLE, offering the opportunity to get to know the city in a new culinary way. Whether regional noble mushrooms, exotics from Asia or noble truffles. Whether three or four courses, with or without wine accompaniment, whether gourmet restaurant, down-to-earth classic, vegetarian restaurant or innovative newcomer, each of these restaurants interpret the motto for itself and implements it in the sense of its individual kitchen line.
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 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.
 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.  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.  For the ones that dont know much about the Peruvian culinary tradition, we have loads of cultural influences. One of the best outcomes of it, is the Japanese influence. What brings us Nikkei, a combination of Japanese and Peruvian cuisine that has become new trend amongst Europe.
I mean, Sushi mixes perfectly with ceviche if you think about it. Combining Japanese dishes with Peruvian flavors and techniques has a remarkable effect. The minimalism and delicacy of Japanese food meets the rough freshness and spiciness of Peru. a deadly combination for every foodie around!  I have been drooling for some weeks looking at the instafeed of Dae Mon. I am a huge fan of korean Food... Not to mention my favorite restaurant in the world is a Korean-Icelandic one in oslo called Pjoltergeist, a tiny super cool restaurant that delivers amazing flavours.
Sooooo, when the guys from Dae Mon invited us to come by and try their new menu, I was thrilled! Of course I went there with my BFF and part of my Foodie Squad Ailine. I was late (as always) but just because it is a hard place to find if you trust Google Maps. Or at least if you have a poor sense of direction like me.  I have been to many Michelin-starred restaurants, But I noticed they were all in the nordics. 3 starMaaemo, Ylajali and Kontrast in Oslo, Noma in Copenhagen (sadly no blogpost), Ask and Chef and Sommelier in Helsinki, Kadeau in Bornholm in between others, but somehow I totally missed German Michelin-starred restaurants, So I decided to start with VAU here in Berlin.
This small pink fassade camouflages in a narrow street next to Gendarmenmarkt and Berlin's Concert Hall, and entering through a courtyard, you can find Vau. A beautiful place with place for about 60 people. Nicely adorned with cooper plates and wooden accessories. The light is dim and gives the place a golden look.  “Tartar of ‘Löyly’-kyyttö”. Tartare of ox with grilled onions, parsnip, and shavings of dried meat. I am super late on my Helsinki posts, but better late than never! As you guys have already read, I went on a Birthday/Couple Trip to Helsinki last summer. I was very lucky to be able to eat at the Micheln Star Restaurant Ravintola Ask, found the secret Helsinki Bar (sorry no cameras allowed) and even got to find the Best Coffee Spots in Helsinki.
 The highlight of the evening, a crab to share. 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!  Happy to carry a lamb for the first time I was so happy when the invitation came home. A big box full with fresh fruits, vegetables and loads of ham in different variations. The only thing it said was: You are invited to Tynset, Please let us know if you will stay overnight. The train leaves at 8am and let us know if you have any food allergies." I answered right away that I will stay for the night and I cannot eat gluten.. The Day arrived and all bloggers were already on the right track, And we left to Tynset. I had never been that north before.  Breakfast in the Train We had a welcome pack with food and drinks and coffee. We drove for hours until we got to Tynset. Thank god the breakfast included glutenfree muffins made by KitchnQueen. We we several Food Bloggers and we were very excited to see where we were going to. When we finally arrived at Nortura.  Food Bloggers at Nortura Nortura is the company that makes products like Gilde, Prior & Æra in Norway. TynsetSpekemat med eller uten ben. Her på Tynset har vi spesialisert oss på begge deler. We got a great lunch including their best products, all of them from 9 to 24 months aged hams. Delicious! And then we went to the ham factory facilities.  Aera 14 month aged pork ham, Santa kristina neck 9 months aged , Long matured fenalår 12, Pancetta, Ytrefilet 9 months aged, Santa Kristina 24 months aged.  All suited up to make our own Fenalår  Got my own lamb leg  Made my very first own Fenalår We learnt how to make Fenalår. I could say it is the "Pata Negra" from Norway. It is a lamb leg covered in salt and aged on salt for 6 months. After that we went around the factory and saw all their products. The smell was amazing... Even after eating a full plate of charc, I wanted to bite once of those legs hanging around.  KitchQueen surrounded by ham  After learning all about ham and matured meat, we were driven to the lamb farm. We got to see sheep and met the shepherd. we were gonna stay at the farm for the night and awaiting us was a great a 4-course meal made with their products.  I had no idea lambs were that big nor that they looks so crazy.  50064 was my new friend.. baby lambs are so cute and tiny.  Risotto with chanterelle and Fenelår and ramson oil  Santa Kristina Calf filet with gnocchi and funghi sauce  Santa Kristina ham chips with milk ice cream, beer syrup and dried blueberries.  Blueberry Panacotta. At the end of the evening, I asked the farmer if I could touch a baby lamb... and my dream to carry one was fulfilled.
We had some OMA wines and went to bed. It was so weird that the sun never really set. Next day we had breakfast and drove back to Oslo. By christmas my Fenalår will be ready and delivered. I hope it will make it all the way to Germany as I am living in Berlin now. I cant wait! |
Restaurants.Here you can find all the restaurants I visit and frequent. From Berlin to Helsinki and from Oslo to Lima. Archives
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