독일:michelin:chefs_atelier
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| 독일:michelin:chefs_atelier [2025/11/28 01:22] – 만듦 - 바깥 편집 127.0.0.1 | 독일:michelin:chefs_atelier [2025/11/30 00:26] (현재) – 섹션 '소개' 업데이트 sh | ||
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| A staircase leads down to this restaurant sporting a modern look. The first appetisers are served in the lounge as an aperitif, before a maximum of 18 guests are seated at their tables in a relaxed atmosphere. The open kitchen means interesting glimpses of the action there as well as interactions with the chefs. Under the direction of Alexander Hoppe, they cook up a creative, seasonally inspired six-course menu – delicate bites are served to whet the appetite; delicious petits fours round off the meal. Well-rounded flavours and a beautiful sense of balance are achieved, for example, in the excellent hamachi prepared in two ways: glazed slices and a tender, spicy tartare, accompanied by fine strips of kohlrabi, yuzu gel as a successful contrast, and subtly sour buttermilk and aromatic oil from daikon sprouts as a sauce. Equally fantastic is the rack of lamb from Quercy with artichoke and vadouvan jus. Very well chosen wine pairings accompany the menu. The waitstaff are friendly and knowledgeable – the kitchen team partakes in serving the food and the chef is on hand to explain the dishes. | A staircase leads down to this restaurant sporting a modern look. The first appetisers are served in the lounge as an aperitif, before a maximum of 18 guests are seated at their tables in a relaxed atmosphere. The open kitchen means interesting glimpses of the action there as well as interactions with the chefs. Under the direction of Alexander Hoppe, they cook up a creative, seasonally inspired six-course menu – delicate bites are served to whet the appetite; delicious petits fours round off the meal. Well-rounded flavours and a beautiful sense of balance are achieved, for example, in the excellent hamachi prepared in two ways: glazed slices and a tender, spicy tartare, accompanied by fine strips of kohlrabi, yuzu gel as a successful contrast, and subtly sour buttermilk and aromatic oil from daikon sprouts as a sauce. Equally fantastic is the rack of lamb from Quercy with artichoke and vadouvan jus. Very well chosen wine pairings accompany the menu. The waitstaff are friendly and knowledgeable – the kitchen team partakes in serving the food and the chef is on hand to explain the dishes. | ||
| + | 계단을 내려가면 현대적인 분위기의 이 레스토랑이 나온다. 처음에는 라운지에서 에피타이저를 제공하여 손님들이 18명까지 여유롭게 자리에 앉는다. 오픈 주방 덕분에 요리하는 모습도 엿볼 수 있고, 셰프들과의 소통도 가능하다. 알렉산더 호페의 지휘 아래, 계절별 영감을 받은 창의적인 6코스 메뉴가 준비되는데, | ||
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독일/michelin/chefs_atelier.1764260550.txt.gz · 마지막으로 수정됨: 저자 127.0.0.1