Restaurant gastronomique FALCO de l'hôtel The Westin Leipzig : Peter Maria Schnurr – l'avant-garde culinaire sur les toits de Leipzig
Peter Maria Schnurr : restaurant gastronomique FALCO de l'hôtel The Westin Leipzig ©The Westin Leipzig

Restaurant gastronomique FALCO de l'hôtel The Westin Leipzig : Peter Maria Schnurr – l'avant-garde culinaire sur les toits de Leipzig

Au FALCO, Peter Maria Schnurr a développé sa propre interprétation de la modernité culinaire : sa cuisine passion légère© est unique, originale et passionnée.

Peter Maria Schnurr déborde d'énergie et de dynamisme : en partant des racines de la cuisine française classique et en y ajoutant une grande précision technique ainsi que les meilleurs produits, il réussit à canaliser sa créativité presque excessive dans des plats propres au FALCO : il y met en avant des combinaisons aromatiques inhabituelles qu'il exprime visuellement par un jeu de textures tout en sensibilité, ainsi qu'une légèreté définitoire en utilisant une juste proportion de fruits dans l'ensemble de ses menus. La passion de Peter Maria Schnurr pour son travail se retrouve dans ses créations : l'hôte va de découvertes en découvertes qui font de son repas au FALCO une expérience exceptionnelle.

Dans son TON : STEINE : SCHERBEN - Foie @ FALCO 2012 - poudre de yaourt : fluide de fruits rouges et extraits de graines de fenouil, P.-M. Schnurr se sert du nom du légendaire groupe de rock allemand et le décompose dans un plat de foie de canard qu'il fait mariner cru pour le mot « Ton » (argile), associé à du malt pour « Steine » (pierres) et servi en mousse finement déshydrogénée pour « Scherben » (débris). Si de prime abord cette association avec une gelée de fruits rouges paraît classique, P.-M. Schnurr crée un contrepoint aux arômes intenses d'herbes en versant quelques gouttes d'extrait de graines de fenouil, provoquant un contraste saisissant. Parmi ses créations enthousiasmantes, on peut citer sa sole de petit bateau : couenne de porc soufflée – grenade : choucroute tapioca : laurier - P.-M. Schnurr assaisonne la sole avec de la couenne de porc soufflée et du piment d’Espelette et intègre un jeu aigre-doux intéressant entre la grenade et la choucroute, éclairant sous un jour nouveau l'accord traditionnel entre le poisson et le laurier – magnifique !

© Prof. Dr. Ingo Scheuermann

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