Schloss Berg, Nennig Germany – 20 March 2008

Chef: Christian Bau, Germany´s youngest 3 star chef. Michelin rating: 3 stars, Millaud rating: 18 points

Menu Decouverte at 168 Euro, corresponding Wine Menu apxm. 100 Eur.

A faboulous lunch that was planned shortly before it took place. It was the first time I settled for their “Menu Decouverte” and my 5th visit to this nice restaurant. Schloss Berg is at this point one of my favourite dining places and the attentive service is just what I am looking for. Respectful but not snobby, and a good distance between the tables and a nice quiet vibe to it.

It was a quiet lunch, so I was entertained and discussing the food, the wines and the world with the staff.

I settled for the wine menu for the first time here and was not disappointed even though it was a bit heavy on the whites, and furthermore sweet whites – than I would have chosen myself. I had 8 different wines, and one or two was refilled complimentary, as each wine was later billed per wine. All in all I paid 158 euro for the Menu (since I left out the cheese the price was reduced) – and the 8 wines clocked in at around 90 euro.

When I arrived, I was warmly greeted by the friendly staff on this cold day, and I bursted out…”Please spoil me today…”.

So how did I spend these 3 hours of my life….I shall tell you.

First let me tell you about the settings…..The restaurant is situated in the historic building of the Schloss Berg Complex which furthermore consist of a casino and a nice hotel overlooking the Mosel River and the villages below. Walking through the hall you will find a nice chesterfield-like sofa, where you can enjoy your drink or later the cognac. The restaurant is then a few steps down, with a celler/castle feeling to it, with partly wooden ceiling. The restaurant is very small with only room for apxm. 30 guests.

As mentioned above, I asked for wines per the glass / wine menu however, with the small edge to it that I wanted to try them all blind.

And to go with the amuse I was served the following wine …….

2007 Weissburgunder Kabinett trocken Mosbacher, Pfalz

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The amuse……Beef tartare with eal creme and eggs of heering, dried filet of tomato on a millefeulle, and king macrel on pesto, topped with a small rattatoulie. Roasted almonds, pastry filled with a creme of chorizo and thin bread sticks wrapped in thin lardon 8p

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Another small greeting from the kitchen……Flan of chicken liver with pieces of braised Chicken liver and truffles. Topped with a foam of Parmesan, but I uncovered the dish in order to get a good shot of the inside….10p – Wine 2005 Pündericher Marienburg “Noar” Riesling Spätlese, Clemens Busch, Mosel

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A second greeting from the kitchen, variation of Salmon….. ( I started the plate, thus the fork and knife on the plate….) 8p

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First Dish of the menu, Crab and St. Jacques with fruits of citrus 9p

 

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Fois Gras from Alsace, with Jabugo ham and spoon of iced Fois Gras creme 10p – Wine 2004 Juracon “Clos Uroulat”, Charles Hours, Sud-Ouest

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Bluefin Tuna and Tatare of Lobster 9,5 – Wine 2006 Sancerre “La Moussiere”, Dom. Alphonse Mellot, Loire

 

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Best dish of the day – Coated Langoustine with asparagus, morilles and beans 10p – Wine 2004 Sa Vall Seleccio Privado, M. Gelabert, Mallorca

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Sole with Sauce Mousseline with Gillerdeau Oyster 8,5p -Wine 2004 Meursault “Narvaux”, Dom. Philippe Chavy, Bourgogne

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Refreshment of Sake / Wasabi / Appel 8p – no picture – sorry

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Roasted Limousine Lamb and a touch of Provence 9p – Wine 2003 Saint Joseph, Chateau de Saint Cosme, Rhone

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Crumble with Rhubarb compot Almond milk, Mascarpone-Rhubarb sorbet 9p

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Chocolate and passionfruit, Canache of Valrhona Café-Couverture, Ice cream of Cocoa beans 10p – Wine 2003 Orange Muscat “Essensia”, Quady Winery, California

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Small plate of sweets….

The highlights for me was the Flan of chicken liver, the Langoustines with the asparagus was to die for, the lamb accompanied by my favourite small beans in a mediterranean style, Im a sucker for Rhubarb and the serving was a beauty. You can never go wrong with chocolat and passion fruit with me. Small let downs was the salmon. I am very tired of salmon, though the sashimi to the left did its best to convince me otherwise. And I found the oyster flavour to dominant in the sauce Mousseline. Its needless to say that all servings where cooked perfectly. The sole extraordinary juicy.

I want to thank all the staff for making this again a very memorable experience. I shall be back soon.

My rating for this visit: Ambience 4,5 p (5) Service 5p (5) Food/Wine 9,5p  (10) : Score 19 out of 20.

 

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2 comments on “Schloss Berg, Nennig Germany – 20 March 2008

  1. Trine says:

    Great report, Bo! Thank so much. I’m interested in knowing about the wines, were you able to guess what it was? (I assume this was the reason why you wanted to try them blind). Which wine did you most like?

    Best from CPH

  2. bo frederiksen says:

    Well…I guessed, young Pinot Blanc or Pinot Gris, and wasnt far off.

    I guessed Riesling Spätlese and was spot on. Not a big Riesling drinker, this was a smashing wine.

    I guessed Sud Ouest and was not far away either with the Juracon. Very heavy. Almost too fat and sweet for my taste.

    I guessed first Chardonnay..but after a while in the glass it was clear that I had made a fool of myself, and I corrected it to Loire, Sauvignon blanc, which was correct.

    I had no clue about the mineralic wine from Mallorca, and had to let that one go.

    I then guessed the Chardonnay, claiming it to be good but not a great drop, which disappointed the nice sommelier a little. I liked it though, what I meant was, I thought it was a village wine.

    The red was stunning – beautiful. I guessed Langedoc-Roussilion, and was guided at bit to the north..and then claimed Rhone Valley 2003. It was so fat and nice tannins. The nose was beautiful. Best wine of the day.

    I think I guessed overseas for the sweet wine at the end, and it was California.

    So, on that certain day, I was happy with the efforts of my nose and tungue. Although there was a big miss. The sommelier chose not to serve any wine with the Rhubarb…which I noted, and understood.

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