14 Transitions! Eat as the Romans at Silks restaurant

Finally we made it, get with Klaus and Gabi a free place at the weekend at Silk. The task was, an approximately 11 Course meal lying on a sofa, sitting or else to eat in any appropriate posture. We were on a giant sofa for about 12-14 placed people. The four of us at one end, 2 other couples took place at the other end.

Quote from the homepage of Silk:
“….For the Gault Millau gourmet French Bible Christoph Rainer, with a restaurant "Silk" with Alfred Frederick the restaurant "Zarges" the culinary Newcomer of the Year in Hessen. They cooked in the now appearing Germany edition 2008 in the Phalanx of 25 's best Köche der Bundesrepublik.
An Lohninger lobes Kritiker, who's "ein ultramodernes Ambiente mit hochseriöser Kochkunst verbindet. Others auf einem Teller nicht purchase geese, gelingt Lohninger mit einem Gabelbissen Der Gast wird eine watteflauschige Atmosphäre getaucht und isst auf Weissen Ledergarnituren, halb liegend oder mit ausgestreckten Beinen sitzend…….”

Kurz nach dem Aussuchen und Order of GETRANKE began es auch schon loose. The 1. Gruss aus der Küche war ein streichholzschachtelgroßer gefrorener Quader aus einem Holunderblütensirup, eingeschlagen in Papierhälften zum besseren Halten, aber nicht mitessen. The taste of the melting elderberry extracts was surprisingly easy and sharpened the taste buds for the coming attacks.

Then it still was not to the execution of the menu, but it was followed by a 2.Gruß from the kitchen:
Finest St. Daniele ham between two thin slices of bread and olive oil sphere. We were told by the nice operate, First the ham, and then “Olive” to eat. My first direct contact with the “Molecular cuisine”. Although Olive looked like a, but was not, more olive oil in a lightweight shell of something firmer olive oil.

Our taste buds were now on “sharp” provided.
The 1. Transition the menu finally came to the series:

A nice service to our crawled elegant sofa, holding a bar with us “Cornettos” under the noses. Each guest condescended some of his high position, and took from “Board” his waffle. Bisontartare foam wrapped with avocado and caviar in a thin dough, almost a Cornetto. And the Bisontartare harmonized perfectly with the crispy thin coat of cornettos and it was elegantly supported by avocado foam and finally tingly verabschieded from caviar. A delight as beautiful new and strange, that you had to make become familiar with these new senses un impressions.

Then came the next delicacy already: Sea bream with cauliflower and Japanese plum and wasabi cream cream: It was served on a small plate such, that you hold with one hand and laid the little plates, and with the other hand using the provided sticks could cause the bite-prepared food in a direction mouth, provided of course, you have some experience with the Asian cutlery choice.

The nice operation crawled back onto the sofa and brought on a tray buffalo ricotta ravioli on borscht with horseradish foam. What is one to explain large? Buffalo mozzarella was well known to me until then, But buffalo ricotta was new to me and I had never heard, seen or tasted. The single large ravioli spilled after tapping his ricotta filling on the borscht and joined at once with horseradish foam, who lost his sharpness evil by its airiness and taste very subtly rounded off the whole arrangement.

4th gear as there were Foi Gras with herbs and apple. Since I was very clueless, what “Production” concerns of Foie Gras, let alone, what it was at all, I was able to enjoy the sensational taste of this in France to cultural products counting food unfortunately. After I made myself a little smarter, I was then but a guilty conscience, mainly because it tasted so so extremely well.

Then followed the 5th gear: 1 Hour Organic egg with frankfurt green sauce and toasted bread crumbs. The egg is gegaart an hour in the water bath at a precise Temnperatur, so that only the protein clots just as, but the yolk remains liquid. The still liquid yolk was completely enveloped by the protein and hiding under the green sauce. A very interesting variant deises typical Hessian Court (Greece Soß).

The 6th gear: Delicately prepared with sake, there was "Black Cod" or "sablefish", This type is sometimes referred to as. In fact, the black cod or sablefish still ranks among some other synonyms, you may have heard before: It is also called butterfish, Sablefish, Coal or Cod Fish Candle offered. Actually belongs to the Black Cod or Sablefish (Sable = dark, bleak, black), This name owes its greenish-gray to black color, not to the family of Cod fish (Cod = cod). The name "butterfish" he was probably due to its rich velvety texture and the full, slightly sweet taste - which he actually does not belong to this fish family. The Black Cod is mainly in Alaska, fished but also in California and in the eastern Bering Sea. Japan is one of the main importers of these highly sought-after fish species, which incidentally also tastes delicious smoked.

The 7.Gang: Maine Lobster, ( no not from the Main ) with gnocchi & Perigord Truffles.

The 3.Gruß from the kitchen: A lychee-sphere is smiling and again served on knees

The 8.Gang or Hauptspeisse: Black Iberian pig foot, Pointed cabbage & Parsnip with a Zitronenwürfelchen in the middle. The White left is supposed to be parsley root puree. Since we took very little Spiesen to us before the main course we had pretty hungry, was as a small interlude inserted and a “Pasta Verde”, Fresh goat cheese was verviert with homemade fresh bread. Unfortunately, it was all so so tempting schmackaft, something that we are too much of it purely stuffed in us and still underestimated the following few passages.

From 9.Gang or 1.Nachtisch we had to fight something: Olive oil, encased in white Schokoladencanneloni Oliventeig & Freeze-dried yogurt as a powder to it and including a strip passiertes raspberry sauce. One should first eat the olive oil with the frozen yogurt powder, then the remains piecemeal to. I never would have thought, to combine something, but it tasted excellent!

Then, finally, was our salvation in sight, because the 10.Gang, or 2.Nachtisch was with an explanation, ie: Brought Essanleitung the sofa: Plugs ( Here, however, quark), Blood Orange & Sweet liqueur. On the candy should be poured with the spoon back emotionally to knock it through the thin crust then cracked the liquid contents of the Dessert.

When we finally had enjoyed with his last strength, the two delicious desserts there was the 4. and last greeting from the kitchen: There there was the famous ancient Cocoon Lollipopp of cotton candy with a chocolate praline including.
This made then 10 Transitions with 4 Sincerely results 14 Gänge 😉

Guat G'mocht Mario, Sensational!

The Gault Millau, the judge by the French grading system, gave Christoph Rainer 18 from 20 possible points, 3 Chef's Hats. They stand for "high creativity and quality". Earn a higher rating to the taste of the French only 10 Cooks in Germany.