A funny and inspiring Blog: they present fantastic burger ideas in a wonderful way.
Watch and try the recipes with your friends! My favorites are
"The fart and the furious burger", "The End Burger" and "Neil Armstrong Burger"
January 12, 2013
January 7, 2013
Location: VAU
Entrée: wild hog in puffy pastry & chestnut cappucchino
Dessert: soufflé & sorbet of sour cream with blue elder coulis
Finally and thank to the lovely agency members of BBDO Berlin (advertising)
where I made a 6-month intern, I was able to eat in a One-Michelin Star Restaurant.
VAU in Berlin (Gendarmenmarkt) by Kolja Kleeberg. I took my boyfriend to share
this event for lunch on our two-and-a-half year jubilee and it
was - who would doubt it - fantastic!
Now for the most important facts:
Amuse gueule:
Piglings cheek with canola mayonnaise
Entrée: (as in picture)
wild hog in puffy pastry & chestnut cappucchino (for me)
Medium deer filet on parsley-pearl barley (for him)
Main course:
Crispy char (heavenly) with apple and parsnip (for me)
Duck breast (so soft!) with sweet potato mesh and wild mushrooms
Dessert: (as in picture & for both):
Soufflé & sorbet of sour cream with blue elder coulis
Some of you may think that this is a quite traditional and ordinary menue for
a Michelin-Star restaurant,but I have to remark that it was only
the lunchtime à la carte, that is usually not that exceptional.
We could have had afford a dinner too, but only with one course
- so we decided that diversity is more interesting for us than flamboyance.
Conclusion: The interior could have been not so 90's, but it's nice and welcoming.
Service was vey good and not sniffy, food was perfekt.
January 3, 2013
Inspiration: Rachel Khoo
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| Warm Potato-Apple Salad from "Little Paris Kitchen" by Rachel Khoo |
By accident I found a new book in the cooking section of a big book store in Berlin:
Rachel Khoo's "Little Paris Kitchen" and instantly fell in love with it. A young woman who
studied Design, (like me), loving food and cooking, who passed the honored education
of Paris' Cordon Bleu Institute in Patisserie, driven by her passion for good food and
fantastic taste. I admit that she kind of became a role model for me: my biggest wish is to
study Food Design in Nantes / Brussels or Rome for a long time....
She shows us the traditional french cuisine with her own twists and some new and easy ways
to enjoy it. And she shows me, that a person, that is acting according to his passion and his
instincts can achieve a lot. I do not want to become the same, not even to cook particularly,
but I want to work with excelent food in a creative way, by inventing, composing and designing
new products, concepts and combinations for tasteful high-quality meals.
Now it seems that I talked so much about this book, that I got it twice as a christmas present
from family and friends...
Take a look for yourself and be inspired:
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