Kevin Fehling, chef de cuisine at Restaurant La Belle Epoque at Columbia Hotel Casino Travemünde, is one of the most talented and most fascinating of Germany's new-generation chefs.
In the classic ambience of Columbia Hotel Casino Travemünde, 34-year-old Kevin Fehling pursues one of the most exciting and most refreshing approaches to food anywhere in Germany. Within a very short time, Fehling has honed his skills, emancipated himself from classic cuisine and created a style that is wholly his own. Inspired by the refined avant garde, he is developing a subtle structural language on the plate that offers untold potential in terms of flavour combinations. Fehling is a meticulous chef who surrounds his outstanding ingredients with a whole bouquet of small, new, perfectly proportioned ideas that dovetail wonderfully and exemplify his cuisine. His dishes reflect his profound understanding of food, which promises great things still to come.
One standout cold starter is his raw marinated langoustine with blood orange, Buddha's hand, shiso and ginger oil , in which Fehling drapes the sensational langoustine medallions across the plate, adding to each a piece of almond, blood orange jelly, a little shiso cress and a thin slice of Buddha's hand (a citrus fruit that looks like a hand). Every mouthful has the right effect, with subtle, magically blended flavours on the palate: sweetness, spiciness (ginger oil), succulent marine freshness and a hint of earthy herbiness. Equally exquisite are his one-hour egg with sot l'y laisse, Périgord truffle & Jerusalem artichoke, and his white chocolate foam with matcha tea jelly, radish, peach sorbet & pomegranate.
© Prof. Dr. Ingo Scheuermann
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