Today was the absolute highlight in my culinary life. I had lunch at the fabulous restaurant “Schwarzwald Stube”, headed by Harald Wohlfahrt, one of Germany’s 3-Michelin-Star chefs. We went for the great 7 course menu which kept us entertained for about 4.5 hours. Following an amuse bouche, we started with tartar and mousse of mildly smoked sturgeon with imperial caviar and oyster vinaigrette. A glass of a white burgundy accompanying it was surprising in that it had the honey bouquet of a sweet desert sautern but was ultra-dry on the tongue with fruity, mineral notes.<\/p>\n
A fried goose liver with artichokes and a caper pesto on balsamico glace formed the second course. I’m not commenting on quality – everything with no exception at all was just fabulous – fantastic material, creatively combined, cooked to the point. The service was also flawless, with a special price to be awarded to the sommelier whose recommendations where always right. The goose liver was accompanied by another white burgundy, this time with pronounced notes of oak.<\/p>\n
The third course – scallops with a truffles from the Perigord – was especially nice because it was combined with a local specialty, Topinambur roots, their earthy, moldy \ud83d\ude42 taste perfectly complementing the truffle. The main course, a potpourri of lamb with fennel compote and a mild garlic jus underpinned again Wohlfahrt’s dedication to flawless ingredients combined with uncompromising craftsmanship.<\/p>\n
Although already slightly overwhelmed by what we had so far and time approaching 3 o’clock (we had started at noon), the cheese cart selection easily managed to revive our excitement. My memory being as bad as it is, I can only recall an ash-covered creamy goat cheese and a perfectly semi-liquid brie, but all six specimens on my cheese table where equally sensational. For both the lamb as well as the cheese we went for a Rioja, which was smooth with a well-balanced rich full body.<\/p>\n
The first of the two concluding deserts consisted of a warm lemon biscuit on rhubarb compote, with a ginger lime sorbet served in a separate glass. The latter combination of tastes is one of my eternal favorites which I try to get where ever I can. The sommelier recommended a 1992 Riesling Beerenauslese for desert, which have lost a lot of its initial intense sweetness over the years and was now just incredible, with a wonderful acidity over fruit and honey notes.<\/p>\n
The last course served its purpose of completely equilibrating our taste buds. A simply surprising apple-cilantro sorbet was set on a bed of mango and hibiscus juice, with a crunchy eucalyptus oblate on top.<\/p>\n
So, it was simply astounding. We would have preferred to go there for dinner, but you need to book a dinner table up to a year in advance, depending on when you want to go (I guess, Saturday evening is the hardest). However, if you consider visiting Harald Wohlfahrt’s Schwarzwald Stube, just book a table – it will be an unforgettable event, no matter how long you wait for the evening to arrive.<\/p>\n","protected":false},"excerpt":{"rendered":"
Today was the absolute highlight in my culinary life. I had lunch at the fabulous restaurant “Schwarzwald Stube”, headed by Harald Wohlfahrt, one of Germany’s 3-Michelin-Star chefs. We went for the great 7 course menu which kept us entertained for about 4.5 hours. Following an amuse bouche, we started with tartar and mousse of mildly […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57,58],"tags":[],"class_list":["post-297","post","type-post","status-publish","format-standard","hentry","category-michelin-star-chef","category-restaurants"],"_links":{"self":[{"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/posts\/297"}],"collection":[{"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":0,"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.steinbeck-molecular.de\/steinblog\/index.php\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}