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Hi.

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

Sep 17

Sep 17 Aqua, Wolfsburg, Germany

Photographs from my meal in Germany , Wolfsburg at Aqua September 17, 2011.

Portrait of Chef Sven Elverfeld

Portrait of Chef Sven Elverfeld

Amuse bouche: caramelized kalmata olive, toast hawaii, crabs from Büsum, VW - curry sausage

Amuse bouche: caramelized kalmata olive, toast hawaii, crabs from Büsum, VW - curry sausage

House-made bread with butter and hummus

House-made bread with butter and hummus

1st Course: Soup-shots and spoon tasting: topinambour, pistachio bread chip, pumpkin - carrot "exotic," K?nigsberger Klopse, baked Camembert with cranberries

1st Course: Soup-shots and spoon tasting: topinambour, pistachio bread chip, pumpkin - carrot "exotic," K?nigsberger Klopse, baked Camembert with cranberries

2nd Course: "Handk?s mit Musik" - iced, "homeage to my homeland"

2nd Course: "Handk?s mit Musik" - iced, "homeage to my homeland"

3rd Course: Foie gras and marinated Iberico pork, onion tapioca, granny smith and amarant

3rd Course: Foie gras and marinated Iberico pork, onion tapioca, granny smith and amarant

4th Course: Char and caviar from Tainach, turnip, dill, and sorrel

4th Course: Char and caviar from Tainach, turnip, dill, and sorrel

5th Course: Red mullet and sopresatta, fennel, citrus fruits, pine nuts

5th Course: Red mullet and sopresatta, fennel, citrus fruits, pine nuts

1995 Chateau Couhins Lurton, Passac-Leognan, Bordeaux, double magmum

1995 Chateau Couhins Lurton, Passac-Leognan, Bordeaux, double magmum

6th Course: Stewed topside of Müritz lamb, Frankfurter green sauce, potato, and egg

6th Course: Stewed topside of Müritz lamb, Frankfurter green sauce, potato, and egg

Pretzel bread filled with sundried tomato

Pretzel bread filled with sundried tomato

7th Course: Glazed calf's sweetbreads, nuts butter, mushrooms, celery, potato

7th Course: Glazed calf's sweetbreads, nuts butter, mushrooms, celery, potato

7th Course: Glazed calf's sweetbreads, nuts butter, mushrooms, celery, potato, opened

7th Course: Glazed calf's sweetbreads, nuts butter, mushrooms, celery, potato, opened

8th Course: Langoustine and charcoal grilled belly of young pork, bulls heart tomato, crustacean mayonnaise, balsamic emulsion

8th Course: Langoustine and charcoal grilled belly of young pork, bulls heart tomato, crustacean mayonnaise, balsamic emulsion

Course: Wagyu beef, broccoli and imperial caviar

Course: Wagyu beef, broccoli and imperial caviar

Sven Elverfeld explaining his dishes

Sven Elverfeld explaining his dishes

The dining room

The dining room

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory, covered

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory, covered

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory, interior

10th Course: Red deer calf from the Altmark region, parsley, vineyard peach and chicory, interior

Cheese course: the cheese cart

Cheese course: the cheese cart

Warm towel

11th Course: Apple strudel: the apple

11th Course: Apple strudel: the apple

11th Course: Apple strudel

11th Course: Apple strudel

12th Course: Sweet finale - Greek yoghurt, fig, honey, and vanilla vinegar; Bienenstich, prinzenrolle, linzer torte; carrot pie and ginger ale; milk chocolate and rosemary caramel

12th Course: Sweet finale - Greek yoghurt, fig, honey, and vanilla vinegar; Bienenstich, prinzenrolle, linzer torte; carrot pie and ginger ale; milk chocolate and rosemary caramel

2th Course: Sweet finale - Greek yoghurt, fig, honey, and vanilla vinegar

2th Course: Sweet finale - Greek yoghurt, fig, honey, and vanilla vinegar

Petits Fours: assorted chocolates

Petits Fours: assorted chocolates

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