Restaurante gourmet FALCO en The Westin Leipzig: Peter Maria Schnurr, vanguardia culinaria planeando sobre los tejados de Leizpig
Peter Maria Schnurr: restaurante gourmet FALCO en The Westin Leipzig ©The Westin Leipzig

Restaurante gourmet FALCO en The Westin Leipzig: Peter Maria Schnurr, vanguardia culinaria planeando sobre los tejados de Leizpig

En FALCO, Peter Maria Schnurr ha descubierto su propia interpretación de la gastronomía moderna: su cuisine passion légère© es única, insólita y pasional.

Peter Maria Schnurr rezuma energía y entusiasmo. Basándose en raíces del estilo clásico francés, una máxima precisión técnica y los mejores productos consigue canalizar su creatividad casi desbordante en manjares que sólo se degustan en FALCO. Se concede un gran protagonismo a las extraordinarias combinaciones de aromas, que logra plasmar acentuando texturas tiernas, así como un ligereza definitoria con el empleo bien proporcionado de elementos frutales en la sucesión del menú. La pasión que Schnurr cultiva en sus platos, se refleja en sus creaciones. El cliente emprende un viaje revelador, que convierte la estancia en FALCO en una experiencia sin igual.

En TON : STEINE : SCHERBEN - Foie @ FALCO 2012 - yogur en polvo: frutos rojos líquido & extracto de semillas de hinojo Schnurr homenajea el nombre de la legendaria banda alemana en un plato de hígado de pato que marina en crudo a modo de "trozos de arcilla" en referencia a TON; se combina con maltodextrina a modo de piedras o "STEINE" y una mousse finamente deshidratada representando los trozos de vidrio o "SCHERBEN". Schnurr comparece entonando una composición con una gelatina de pudin de frutos rojos en tono clásico, para luego generar un contrapunto intensamente herbáceo con un extracto punteado de semillas de hinojo que provoca un gran suspense. Igual de excitante se presenta el lenguado de batel – soufflé de chicharrones – granada : chucrut en cazabe: laurel Schnurr adereza el lenguado indirectamente con un soufflé de chicharrones con pimienta d’Espelette, y añade una interesante combinación agridulce entre la granada y el chucrut de tal forma que la composición transmitida por el pescado y el laurel aflora con un nuevo resplandor: ¡maravilloso!

© Prof. Dr. Ingo Scheuermann

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