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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Sep 16

Sep 16 Schloss Berg, Perl-Nennig, Germany

Photographs from my meal in Germany , Perl-Nennig at Schloss Berg September 16, 2011.

Arrival at the Schloss Hotel

Arrival at the Schloss Hotel

Dining room at Schloss Berg

Dining room at Schloss Berg

Wine, snacks, and champagne

Wine, snacks, and champagne

Amuse Bouche 1: Parmesan crust with yuzu confiture

Amuse Bouche 1: Parmesan crust with yuzu confiture

Amuse Bouche 2: Smoked and salted almonds

Amuse Bouche 2: Smoked and salted almonds

Amuse Bouche 3: Risotto with taggiasca-olive and bellota "puro"

Amuse Bouche 3: Risotto with taggiasca-olive and bellota "puro"

Amuse Bouche 4: Majorcan gamba with lardo and caviar

Amuse Bouche 4: Majorcan gamba with lardo and caviar

Amuse Bouche 5: Cornet with tenderloin, smoked eel, and caviar

Amuse Bouche 5: Cornet with tenderloin, smoked eel, and caviar

Amuse Bouche 6 and 7: Crab cracker with hamachi, fennel, and apple; Green tea biscuit with lobster and kimizu

Amuse Bouche 6 and 7: Crab cracker with hamachi, fennel, and apple; Green tea biscuit with lobster and kimizu

Olive oil, salt, pepper, and butter

Olive oil, salt, pepper, and butter

Amuse Bouche 8: Bio-carotte with yogurt and coriander

Amuse Bouche 8: Bio-carotte with yogurt and coriander

Bread selection

Bread selection

Amuse Bouche 9: Bluefin tuna with miso, soy, and cucumber

Amuse Bouche 9: Bluefin tuna with miso, soy, and cucumber

1st Course: "Oyster, oyster, oyster" - "Structures" from the Gillerdeau oyster with vinaigrette of black rice vinegar and combawa

1st Course: "Oyster, oyster, oyster" - "Structures" from the Gillerdeau oyster with vinaigrette of black rice vinegar and combawa

2nd Course: "Sea spider" - Milk skin, green vegetable juice, curry, chrysanthemums

2nd Course: "Sea spider" - Milk skin, green vegetable juice, curry, chrysanthemums

3rd Course: "Goose liver from the Landes" - "Seaweed skin," mushroom vinaigrette, sudachi

3rd Course: "Goose liver from the Landes" - "Seaweed skin," mushroom vinaigrette, sudachi

4th Course: "Breton artichoke" - "Structures," Jabugo bellota, herbs, parmesan

4th Course: "Breton artichoke" - "Structures," Jabugo bellota, herbs, parmesan

5th Course: "Red gamberoni" - "A la plancha," peas, hearty cream of kombu seaweed, jasmine rice broth with coconut infusion

5th Course: "Red gamberoni" - "A la plancha," peas, hearty cream of kombu seaweed, jasmine rice broth with coconut infusion

6th Course: "Turbot from the Atlantic" - "Sweet / salty / sour / spicy," anchovy, salty lemon, ginger, sweet potato

6th Course: "Turbot from the Atlantic" - "Sweet / salty / sour / spicy," anchovy, salty lemon, ginger, sweet potato

Decanter

7th Course: "Bresse-pigeon from Mièral" - carrot crème, pigeon-goose liver flan, jus with smoked tea and spices

7th Course: "Bresse-pigeon from Mièral" - carrot crème, pigeon-goose liver flan, jus with smoked tea and spices

8th Course: "Nebraska beef" - back and short rib, Japanese eggplant, onion, black garlic

8th Course: "Nebraska beef" - back and short rib, Japanese eggplant, onion, black garlic

9th Course: "Champagne Bellini" - "Structures" of peach, raspberry, and champagne

9th Course: "Champagne Bellini" - "Structures" of peach, raspberry, and champagne

Our wine damage

Our wine damage

10th Course: "Banana Split" - new interpretation

10th Course: "Banana Split" - new interpretation

Petits Fours - Mojito cocktail with peppermint, marshmallows (chocolate, cherry, and orange), praline, peach melba tart, chocolate stick filled with caramel from black rice vinegar and yuzu, olive)

Petits Fours - Mojito cocktail with peppermint, marshmallows (chocolate, cherry, and orange), praline, peach melba tart, chocolate stick filled with caramel from black rice vinegar and yuzu, olive)

Petit Four: Mojito cocktail with peppermint

Petit Four: Mojito cocktail with peppermint

Portrait of Chef Christian Bau

Portrait of Chef Christian Bau

Liquors

Inside the kitchen of Schloss Berg

Inside the kitchen of Schloss Berg

Chef Christian Bau in the Kitchen

Chef Christian Bau in the Kitchen

Late night conversation with Chef Christian Bau

Late night conversation with Chef Christian Bau

Entrance to Schloss Berg

Entrance to Schloss Berg

Schloss Berg

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