BRICOLE - Mushroom Parade

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.

BRICOLE in PBerg's Senefelderstr.

OFF WITH YOUR HEAD, MAIN COURSE! Their menu does not impose a main dish but offers a selection of dishes that you can combine and order as your mood takes you.

You have a menu that contains about 9 to 10 dishes and you can decide if you want 3, or 5 or all. Your decision. The dishes aren't small though, be prepared to eat!

The first Mushroom was the truffle. While I got served some bubbles, appeared bread and a fluffy beaten butter sprinkled with truffle and sea salt.

The menu looked exciting and the wine pairings as well. The First dish was a Porcini ravioli with smoked celery broth and pickled radish and black walnut. A mouth-watering combination. I am a fan of ravioli, but then again, who isn't?

Porcini Ravioli

The ravioli was paired with a delicious Weißburgunder from Weingut Krebs 2016, Fine on the nose and complex with hints of meadow flowers, ripe apples, and pears. This is accompanied by a fresh hint pineapple. Full with a fresh minerality, two of my favorite qualities for a light wine.

The next dish was a poached halibut, savoy cabbage, turnip and morel foam. The fish was very well made. the softness of it combined with the airy morel was really good. 

​The wine they selected to accompany this plate was a Grauburgunder "Juwel" from Juliane Eller 2016. A strong Pinot Gris with a dense aroma of fruits like melon and pear. 

Poached Halibut

A Spätburgunder was being served. From Genheimer - Kiltz Vintage 2014. A full and strong dry wine with a milder taste of wood, peach, melon, and gooseberry.

While enjoying this beauty, the duck breast with pumpkin cream, oyster mushrooms, and potato crunch did its grand entry. The duck was tender and juicy, and I really loved the taste of the mushrooms with the pumpkin cream. That bird was exactly how I like it. I am still thinking of it. 

Duck Breast

Paring the dessert,  was a Huxelrebe Auslese from Albiger Hundskopf 2015. The Huxelrebe grape is one of the so-called new breeds. Their crossing is between the two white grape varieties Gutedel and Coutellier Musqué. It has a juicy, spicy taste with aromas of caramel, honey, mango, orange, and peach.

Very well chosen wine for the Kefir, aerated chocolate, candied chestnuts, and fermented tea gel.  

Kefir with aerated chocolate

I can't wait to see what next year's Berlin Food Week will bring, or which restaurants will be part of the Stadtmenü. But for sure I will be there. As for BRICOLE, I will go again and try some more of their dishes as the ones I had so far, At the Côtes du Rhône Gourmet Crawl and BFW were delectable.

Here I leave you with a small video of that evening. It is always nice to see the ambiance of a restaurant in moving pictures than in regular ones.

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Bricole - Berlin Food Week from TwoFoodiesEating on Vimeo.