I had very high expectation for this dinner in the restaurant because chef Gagnaire came back to Berlin.
I don't know who is in charge of my dishes, Chef Gagnaire or chef Lintermans? But I am so amazed with every dish.
Chef Lintermans is willing to organize my personal menus since I ate some dishes a la carte. I knew it is their normal menu until I checked their website. However, it's not excatly the same. He added some ingredients on my plates.
Menu
1. Ravioli:
2. Sea Bass:
3. Langoustine in three ways:
4. Venison
Asparagus menu
HADDOCK
Tips of white asparagus, egg yolk 63 °, haddock corolla;hollandaise sauce.
PIKE PERCH
Cream of white asparagus with
pike perch, pascaline with tarragon; carrot sirup.
Blinis with caviar
WHITE SPRING
White asparagus / cauliflower / turnip / Jerusalem artichoke/ coated with asparaguswater with white cardamom;wurtz lemon, wildflower pollen
LAMB
lamb with savory-beans, peas, zucchini and wild chervil;raw white asparagus in Bavarian hay oil,
sorbet, ravioli with Tomme Napoleon
Menu
DUCK FOIE GRAS
Duck liver cake, morels / potato gnocchi / raw white asparagus
Terrine with lime, green beans / broad beans
cold duck consomme, pomme d’amour of red currant tamarillo
SAINT-PIERRE
St-Pierre poached in soft butter and Chardonnay wine
Cream of potato with grapefruit, sorrel puree and fennel
Carpaccio of St Jacques and beetroot
LOBSTER
Aiguilettes of lobster, rhubarb; New potatoes in tumeric,
Bisque claw Beignet, green peas.
BEEF
grilled beef filet, coated with a sauce Violine
Zucchini and chervil, potato basket
Jellied beef consomme brule, onions
bone marrow, white and red quinoa, bottarga
In conclusion, I love your dishes very much, chef Pierre Gagnaire!