Saarbrücken wows with modern classic cuisine for the purist.
Since gaining his third Michelin star at the end of 2007, Klaus Erfort has experienced a remarkable rise and caused a sensation in Germany, with his dishes lauded to the skies on all fronts. His vegetable patch with Breton lobster, olive croquant and poached quail's egg features truly outstanding vegetables and creates a gorgeous interplay between sweetness and acidity, accented by a little horseradish, the taste accelerated by the creaminess of the quail's egg. The langoustine cooked on sea salt is also genuinely outstanding – a truly majestic dish epitomising Erfort's purist style, which allows the langoustine to shine in all its glory.
Equally wonderful is the venison with porcini mushrooms (creamed and en nature), pain d'épices crust and jus of beetroot and purple curry,in which Erfort simply lets the sensational game speak for itself. Fabulous as well is the patisserie, which creates exquisite contemporary desserts such as iced elderberries with marinated strawberries . It is these and other little moments that make a visit to the GästeHaus a never-forgotten experience.
© Prof. Dr. Ingo Scheuermann
Две полезни комбинации от клавиши за мащабиране в браузъра:
По-нататъшна помощ ще получите от доставчика на браузъра чрез щракване върху иконата: