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Am 9. und 10. Juni ist der Gourmet-Club in den Niederlanden unterwegs. Hier kommen nun die Menüs.
De Leest*** am 9. Juni:
MACKEREL, CUCUMBER & OYSTER
Two textures of mackerel with cucumber, shots of yuzu, vinegar of lovage, freshly marinated vegetables with citrus vinaigrette
LOBSTER, LIME, GREEN PEAS & DILL
Lukewarm lobster lacked with yellow curry, chlorophyll, fresh salad of apple and shrub celery, textures and tastes of dill and green peas
LANGOUSTINE, COMBAVA & CARROT
Langoustine, young carrots, combava, Asian tastes with jus of lemongrass and kaffir lime
TURBOT, MORRELS & CHAMPIGNON
Turbot prepared on one side with lightly smoked tip cabbage and vadouvan with champignons and beurre noisette
BIO DUCKLIVER, RHUBARB & APPLE
Soft "press"of Bio duckliver with rhubarb, pitahaya, gel of redcurrants and red beetroot with a fresh apple coulis
LAMB, BAHARAT, SUMMER SAVORY & BLACK GARLIC
Lamb from Kampen prepared with spices, roasted onion, black garlic and summer savoury with shortly braised broad beans and its own gravy
DESSERTS
-Tastes and textures of strawberry with sorbet of shiso and saké
-Soft chocolate crémeux with star anise, sherry, vanilla, lemon and jus of liquorice with ice-cream of caramel and fleur de sel
-Divers textures of pineapple with aloe vera, basil, yoghurt- basil ice-cream, jus of sweets and crispy meringue
Die Weinbegleitung
2015 Riesling trocken, Dalsheim, Rheinhessen, Göhringer
2015 Marco di Bartoli, Italy, Lucido
2015 Janson Bernhard, Pfalz, Riesling/Gewürztraminer
2013 Pinot blanc, Elzas, Zellenberg, Marc Tempé
2015 Riesling Feinherb, Alexander Loersch, Mosel
2014 Valencia, Raphael Cambra, Dos
2015 Huxelrebe auslese, Rheinhessen, Meiser
Preis für die Weinbegleitung: ca. 70 Euro
De Librije am 10. Juni:
Nordseekrabben, Hühnerleber, Kalbsherz
***
Langoustine , Kombucha, Ingwer
***
Bachforelle, Pilze, Mandeln
***
Kaviar-Ei, Schnittlauch, Saure Sahne
***
Seeteufel, Aubergine, versauert Paprika
***
Kamper Lamm, Meer Alge, Aal
***
Weiße Schokolade, Pistazien, Blauschimmelkäse
***
Rose, Liebstöckel, Rote Bete
Die Weinbegleitung folgt
De Leest*** am 9. Juni:
MACKEREL, CUCUMBER & OYSTER
Two textures of mackerel with cucumber, shots of yuzu, vinegar of lovage, freshly marinated vegetables with citrus vinaigrette
LOBSTER, LIME, GREEN PEAS & DILL
Lukewarm lobster lacked with yellow curry, chlorophyll, fresh salad of apple and shrub celery, textures and tastes of dill and green peas
LANGOUSTINE, COMBAVA & CARROT
Langoustine, young carrots, combava, Asian tastes with jus of lemongrass and kaffir lime
TURBOT, MORRELS & CHAMPIGNON
Turbot prepared on one side with lightly smoked tip cabbage and vadouvan with champignons and beurre noisette
BIO DUCKLIVER, RHUBARB & APPLE
Soft "press"of Bio duckliver with rhubarb, pitahaya, gel of redcurrants and red beetroot with a fresh apple coulis
LAMB, BAHARAT, SUMMER SAVORY & BLACK GARLIC
Lamb from Kampen prepared with spices, roasted onion, black garlic and summer savoury with shortly braised broad beans and its own gravy
DESSERTS
-Tastes and textures of strawberry with sorbet of shiso and saké
-Soft chocolate crémeux with star anise, sherry, vanilla, lemon and jus of liquorice with ice-cream of caramel and fleur de sel
-Divers textures of pineapple with aloe vera, basil, yoghurt- basil ice-cream, jus of sweets and crispy meringue
Die Weinbegleitung
2015 Riesling trocken, Dalsheim, Rheinhessen, Göhringer
2015 Marco di Bartoli, Italy, Lucido
2015 Janson Bernhard, Pfalz, Riesling/Gewürztraminer
2013 Pinot blanc, Elzas, Zellenberg, Marc Tempé
2015 Riesling Feinherb, Alexander Loersch, Mosel
2014 Valencia, Raphael Cambra, Dos
2015 Huxelrebe auslese, Rheinhessen, Meiser
Preis für die Weinbegleitung: ca. 70 Euro
De Librije am 10. Juni:
Nordseekrabben, Hühnerleber, Kalbsherz
***
Langoustine , Kombucha, Ingwer
***
Bachforelle, Pilze, Mandeln
***
Kaviar-Ei, Schnittlauch, Saure Sahne
***
Seeteufel, Aubergine, versauert Paprika
***
Kamper Lamm, Meer Alge, Aal
***
Weiße Schokolade, Pistazien, Blauschimmelkäse
***
Rose, Liebstöckel, Rote Bete
Die Weinbegleitung folgt
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