At Hotel Sackmann, Jörg Sackmann has found his personal signature and is bursting with ideas for flavours.
Jörg Sackmann's cuisine is characterised by well thought-out, cleanly executed, intense and innovative flavour combinations derived from unusual produce, all supported by a classic foundation, the application of the whole panoply of culinary techniques, and an authentic cooking style. The menus at Schlossberg gourmet restaurant follow a precise, clearly thought-out dramatic sequence – some small mood-setters are followed by several interesting culinary ideas which stir the curiosity and awaken all the taste senses before the actual meal ratchets up the suspense notch by notch. Despite the excellent provenance of all the produce, it is Sackmann's brilliant, multilayered flavour combinations that take centre stage – this is genuine cuisine d'auteur.
In his caramelised goose liver with sheep's milk yoghurt, apple & ginger compote and fig bread , Sackmann creates new taste relationships on two levels: in the bass chord the sweetness of the goose liver is mitigated by a thin layer of (caramelised) sheep's milk yoghurt, which means that in the overtone the interaction of the goose liver with the acidity of the apple is more transparent and the ginger accent more potent. A magnificent composition! Another superlative dish is his quail with beurre noisette cream, kohlrabi bouillon and Prelibato vinegar, in which the earthy kohlrabi, sherry and vinegar notes and the sweetly acute beurre noisette foam establish vectors that allow the flavours of the quail (breast and thigh) to intensify naturally in the taste continuum. Magnificent!
© Prof. Dr. Ingo Scheuermann
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