Cooking Class for kids !

Why – I have been looking around – locally both in Luxembourg and in Germany – and I have not succeded in finding any…so I thought….why dont I make one.

Who – Kids between 5-15 with or without their parents – yes It can actually both be a kids cooking class, but also kids with parents….

When – I am flexible in regard to time. But I do imagine that Saturday mornings will be the best  2-3 Hours – plus lunch together.

Where – Place will be here in my kitchen, which is in Helmsange/Walferdange Luxembourg, close to Luxembourg centre.

How many – A maximum of 6 kids – or 4 parents and 4 kids. To make it personal and intimate

What – As to programme, anything is possible. Your average fast dinner, worlds easiest (and best) pizza, homemade pasta, bought pasta with homemade sauce, perfect meat, perfect fish, oven dishes, funny dishes, fast food, gastronomic food. Parents can order wine from my cellar if they want to sip while cooking/learning. I can give the class (run the show)  either in English, German or Scandinavian.

Price – My price will be depending on how big a group you book. But I will need at least 3 kids or 2 parents with kids to do the show.

Email me at bodf@yahoo.de if you have questions or if you think you might be interested. Dont be shy. Im not.

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Schiller’s Restaurant (Hotel Stein), Koblenz, Germany – 25 August 2011

Since we had to go to Koblenz, it was decided to have lunch there, and I got to choose…Having googled a bit it seemed that Schiller’s Restaurant was THE place to eat. There is a few michelin starred restaurants in the area, but since the reviews of Schiller’s was equally good I chose that one.

I did not plan to make a review, so no photos. But the experience was so nice that I have to share it with you.

The restaurant is situated inside a small family run hotel, with 3 different dining rooms. The host, Mrs. Stein gave us a friendly welcome and since we were the only one in the restaurant on that beautiful day, we got her un-devided attention. It also meant that the boys got to move around a bit. Mrs. Stein opened all the glass doors – given us almost the illusion to sit in the garden.

Small amuses were given, wine and food were ordered. Open wine, a nicely chilled and dry German Rosê.

I shall not give you all the details, but we had a brilliant amuse, the missus had a great Tuna plate (3 kinds), Risotto with mushrooms, I had Terrine of Fois Gras and Halibut.

Only complain was that my Halibut was too dry. The sauce was marvellous. The fish of the boys perfect…also Halibut but served with a potato mash as we requested. In fact all requests were met with a smile by Mrs. Stein. The boys also got a dessert. 3 glasses, 1 with the most perfect chocolate sorbet, 1 with vanilla creme and 1 with large fresh sweetened raspberries. On top of that we also got a little something a kind of pre-dessert, lovely too.

I shall give the amuses 6p, the starters, 7p, the mains 6p for mine, and 8p for the Risotto the missus had. The dessert smashing  8p.

Conclusion:

If you are in Koblenz, please do visit Mrs. Stein and her fine little oasis. I hope to be back one day. If I ever have to sleep in Koblenz I will book the hotel, – just because it all looked so cosy and inviting. And I will bring a camera too.

When we got the bill, the desserts were not on it, I mentioned that to Mrs. Stein, but she just replied, it was such a pleasure to have children in the restaurant, apparently it does not happen that often.

I do not think the food was out of this world, but it was clearly done by someone who knows what he or she was doing. The tuna variations was elegant, the risotto very very good. My dishes were a little bit below the level of what I just described otherwise the food rating would have been higher. The service was given with a smile and flexibility you always wish for but not often experience. So I raise a glass for Mrs. Stein. Thanks for having us.

My rating for this visit:

My rating for this visit: Food 6.5p (10), Ambience 3.5p (5) and service 4.5 (5)  Total score 14.5p (20)

Take a look for yourself here….

http://www.hotel-stein.de/

Der Butt, Warnemünde/Rostock – 16 August 2011

Der Butt is situated in the wonderful Yachthafenresidenz Hohe Düne – which I have written about previously

https://foodwinerocknroll.wordpress.com/2010/09/03/yachtresidenz-hohe-dune-warnemunde-rostock-germany-august-2010/

Der Butt is still proudly holding on to its 1 star Michelin Rating, and chef Tillmann Hahn continue to improve. Apart from the restaurant he is also involved to some extent in the other restaurants inside the resort. Tillmann Hahn has been with the resort since 2008 – and was chosen to cook for a German G8 summit, a few years back so he is probably good enough to cook for me. The restaurant holds only 26 places so booking is essential.

The resort offers a little bit of everything. I shall just hightligt the following reasons that we keep coming back.

  • A splendid view of the Baltic Sea, and Der Strom – you can just drift away on your balcony and wish the stay will never end.
  • Great rooms
  • A full-time children care – possible from 10 am to 7 pm, with each day having a special theme. The kids LOVE it.
  • A GREAT bar, with all you could wish for – a huge selection of cocktails, champagne, whisky, gin etc. etc. etc.
  • A good selection of children friendly restaurants
  • An amazing breakfast buffet, with a-la-carte chef preparing omelettes etc.
  • Der Butt, one of the best restaurants in the region, and for sure worth a visit
  • Top-service from all staff within the resort
  • Warnemünde with shops and beach just a stone-throw away

Hey, did I get carried away ?. Well we love it there. We had read on-line that the service was not as good as it used to be. We experienced nothing like that. Not a fraction.

But…this time its about Der Butt and Tillmann Hahn and his team,

The missus at the Kamin Bar, Der Butt in the back-ground

Ray Tschörner, the tall smiling waiter had already spotted me a day or two before and we had a small chat. Im a sucker for recoqnition. It always work on me. Upon reserving we had noted the gluten-free issue as well as the vegetarian status of the missus.

So when entering it was a releave to see a speical basket of bread prepared for her. Why do I keep mentioning this. Because you have no idea how stressy and irritating it is when this issue is not handled correctly. Apart from the emotional stress – the health is at risk. So thank you all you chefs out there who does in fact realise this and adjust accordingly.

4 different thematic menus are offered, a classic, a meditteran, an exotique and a vegetarian menu. You are free to cross choose from all 4 menus, and the price of menu varies then from 65-115 eur depending on how many dishes you order.

Small selection of tasters...

The new Sommelier, Sven Mähnert, made a good impression, and was very service-minded and attentive throughout the evening. We opted for a Pouilly Fuisse for Astrid, and also the wine menu for me – I felt like trying something different than just Chardonnay.

3 kinds of extra virgin olive oil, 5 kinds of salt

This was an improvement to previous visits where we were offered to choose from 20 different kinds of salt to go with the bread and wonderful oils. This was much better and not as time consuming, – and how much salt do you need to try. Great selection, the olive oils delicate, all of them.

2. amuse

Wonderful, the lightness of being. Hahn cooks ever so light. And we like that.

3. amuse for me

- and for the missus.

Again, wonderful, again respecting her non-meat eating status. We felt this was going to be a wonderful evening.

Fois Gras

A highlight for me, wonderful dish, pretty and so delicate and tasty. 10p

The dish of the missus...Tartare of Langoustine with avocado and mild chili granitê

Lots of details, Astrid could have wished for a bit more chili in the granitê – but I guess we like it more spicy than your average customer. 8p

The best wine of the evening I found was this one….

Chenin Blanc from South Africa

Primeur de Provence, 3 kinds of veal...

Actually it was one of the starters on the 4 menus, but I decided to throw it in as small something in between the dishes. The kitchen decided it would be boring for the missus to watch me eat, they had prepared a little something for her too…(nice touch).

Brook trout on beans and "Satureikraut"

Both great little dishes, I love the presentations. And you have no doubt in your mind that the kitchen works with best of produce available. 8.5p

Grilled Yellowtail-Kingfish with mango salsa and choriander

I loved this dish, the missus found the fish a bit on the dry side. 8.5p

Poached Turbot for the missus...

- lamb for me...

Both dishes very strong. The presentation of the lamb was maybe not the best, but the tenderness and the taste made up for that. SIMPLY GREAT. 9p

Chocolate Grand Cru with full-ripe cherries

Great stuff again 8.5p

Sweets for my sweet, sugar for honey...

Conclusion

If you are ever in the resort, dont miss out on Der Butt. Its good. Its not outstanding or re-inventing the wheel. But its sometimes classic, its sometimes a bit innovative, but most of all its a kitchen that treats the products with respect with good presentations and the service match all that. The wine list is a bit on the expensive side like in most 5 star resorts, but the selection is good and leave you many choices from overseas etc in the lower end as well. Should you feel like drinking Chateau Margaux or Ornellaia, well then there is choices there as well.

At the end of the meal, Tillmann came to our table and we had a good long talk. We were happy to tell him that this was the strongest achievement of his kitchen we had experienced so far. And that the food throughout the resort had also improved from last time. There was no apparent flaws in the other restaurants as last time, except maybe for lack of salt and pepper on the dishes….Würzen fellows…würzen. But that off course was not the issue in Der Butt.

Thank you Ray and Sven for taking so good care of us, on our last evening at Hohe Düne. We for sure hope to be back next year. So do the boys. Thank you Tillmann Hahn for great food and for your inspiration.

I shall leave you with a few shots from the resort…and with my rating of Der Butt below.

Room with a view..

.

My rating for this visit: Food 9p (10), Ambience 4p (5) and service 5 (5)  Total score 18p (20)

Sölleröd Kro, Denmark – 7 August 2011

“Sun is shinin’ in the sky
There ain’t a cloud in sight
It’s stopped rainin’ everybody’s in a play
And don’t you know
It’s a beautiful new day”

Mr. Blue Sky, Jeff Lynne 1977

When you see this…

followed by this guy…

"Mr. Blue Sky"

– you know you are in for a treat.

Celebrating our shared anniversary with Peter and Kit is ALWAYS something special. Special friends calls for special moments. And coming back to Sölleröd Kro, besides being a very special moment – always – has also become our tradition and a date we are already looking forward in repeating in many years to come.

I have told you before about my admiration for this place and for Jan Repstorff. First time I really took notice of Jan, was when I read his article in a Danish Gastronomic magazine about Paris, more notably the top restaurants in Paris. I just thought…I must meet this guy. And as you will know by now, meeting him, and Sölleröd Kro has changed my life. He breath service, he lives wine and food. He is Mr. Blue Sky. I love you Jan.

So on this day….our expections were somewhere around sky-high. The year before had been an out-of-body experience. And….yes….yes….yes it was again way up there. We thank you Jan and your team for making this day a day to remember and to treasure. You know you are making it hard for yourself by setting the bar so high.

The gluten aspect was handed to perfection, the bread offered in the beginning was simply cooked just as the normal ones, and with a top quality.

Gluten free home backed rolls for the missus

We got the menus, but Jan never left us…and soon said…Why dont I just set up a little something for you….trust me. We did just that. Winewise too we were spoiled.

What a fantanstic Champage...!!!

It was the follower to a pink champagne from de Sousa et fils. And Peter just busted out. I must have this one at home. He – we all loved it. It was follewed by many other outstanding drops, I shall not name them all, but a few were shot and will be presented below.

Amuse - Tomato on Tomato ice..

Crab with salted cucumber, dill and coliflower

Especially the salt pickled cucumbers were lifting this simple dish way up high.

Turbot

Lightness, the aspargus brilliant, perfect dish.

Scallops with smoked/burned salad

I loved it, some of us found the smokey taste to dominant. I found it perfect. The scallops halfed, but cooked 100 percent correct. Wauw.

A little something...Crispy chicken, chicken hearts, Not pasta but celery...

Great little dish – it worked.

A dish for the missus...

Chanterelles, onions…..what a beauty. She loved it.

Veal - with smoked sweet-bread and chanterelles

Who-ever cooked this meat, should be given an extra salary slip. King of the world. Top of the pops.

Three of the wines we had…

First red...

Second red - a "semi-old" 1976 !

Jan – thanks for letting us this one. All wines were excellent, but to find this gem and to open it for us was a very nice gesture. It was still vibrant, and what a colour.

Third red....

Now at this point our bellys were starting to obstruct….but Jan said, …are you really sure you dont want any cheese, – what if I tell you that it is ..I surrendered.

Manchego and Gruyere with truffles...

A personal highlight for me. And to think about how close I was to say no. Thank you sir.

This is how Jan looks when he know he has hit the spot.

Raspberries

Red & Black berries

Chocolate

Sweets

End of the show. What can one say after a meal like that, except thank you.

Conclusion:

When thanking Jan on facebook the day after our visit, I think I said something like Noma might be the best restaurant in the world, but Sölleröd Kro is the best restaurant in Denmark….Jan replied, haha..no no…we are just the best restaurant in Sölleröd. And the only one. Now that must be the understatement of the year.

Jan, Sölleröd Kro. We love you – we feel privileged to know you and to have spent yet another anniversary in your good hands. At the end of the meal Christian Ebbe, the young new head chef came out to say hi. You need not worry folks. Christian carries the torch with the same passion as Jakob de Neergaard did before him.

Jan, We salute you !

As it turned out, our visit was even blessed with a surprice other guest in the restaurant. One of the best food-bloggers in the world, Trine and her Klaus was enjoying there lunch as well – Trine – actually planning a Birthday lunch for her birthday anniversary – a lunch that is actually taking place today. It was an honour to meet you and Klaus. I hope your celebration today will be full of laugther and smiles. I know for sure that Jan and his team will provide the rest and reach the level your exquisite taste deserve. Happy Birthday Trine. Love your blog.

The brides - Kit and the missus...

Simplicity and sheer beauty as the food....

My rating for this visit: Food 9,5 (10), Ambience 5(5) and service 5 (5)  Happiness point 0,5 – Total score 20 (20)

Restaurant Babette, Denmark – 11 August 2011

“Concerto for a rainy Day” Jeff Lynne 1977

“I’m standing in the rain
I’m waiting all alone
I’m so tired
I wanna go home”

After 5 days of non-stop rain we needed something to ease our minds and lift our spirits, so after booking the table and convincing the boys that NOW was the time to get in the car – we felt very good about the upcoming lunch and in keeping the tradition of a visit to this little gem at least once during our summer break.

It was good to be greeted as regulars – hey we are – every August we have been here for the last 4-5 years or so. They were all there, Brian, Vivi, Henrik….It is always good to see the light in their eyes.

Waiting for the food can be a “Man’s job” – during this summer, the boys have actually improved in trying different food, even some green stuff which until now has only been considered a little less dangerous than poison. But the waiting is still killing them.

Here are some poses to give you an idea…

No amuses today but we were happy just to be here….they only just came back from holiday.

However, the concept with around 5-8 dishes to choose from is stil the same. Food and wine were ordered, a lovely smooth 2004 Puligny Montrachet from Dujac.

A nice drop....

Pickled Flunder with Cantalupe Melon, Cucumber and Mayjonaise - enjoy.

What a beauty, what a starter. The bar had been set. 9p

Monkfish / Anglerfish - with Dill top and Mussel Fond.

A classic in Babette. The buttery fond is to die for, here served with Monkfish, could be any fish. The dish pops up in different variations at Babette, and it is lovely. 9p

Fried Mullet with Tomato, Celery, Chili, and Anchovy Oil

The missues choice. The presentation more on the easy side in compare to the two dishes before. But the pickled tomatos wonderful and the fish cooked perfectly. 8.5p

Rack of Lamb with New carrots and Relich of Rosehips, Pumpkin and Mustard seeds

Great dish, came with a second serving of other parts of the lamp on a mash. Loved it. 9p

Say cheese...

Small but great selection from the now famous Knuthenlund estate on Lolland, about 1,5 kilometers away from were I grew up. Great stuff. They have recently won a “Best Brie in the world” award. 8.5p

Variation of Blueberries - White Chocolate, Licorice Vanilla.

I actually think there was a pre-dessert too…but forgot to shoot it. This was splendid. 8p

Conclusion:

As you know by know I love Babette. There style is simple and beautiful. The service down-to-earth but with a sheer level of quality and surplus. They know what they are doing. And Brian is slowly turning into one of the best waiters in Denmark I think. But no wonder, he is learning from one of the best – the mighty Henrik Pedersen. It was a pleasure being back. We almost forgot the rain. At least for a while. We said our good-byes, sorry to the young waiter – I forgot your name, you were great too 😉 – and rushed back the summerhouse, and decided that the following day would be the last in Denmark for quite a while.  But when we return, Babette is on the wishing list.

I shall leave you with my rating and a pretty smiling face

The missus...

My rating for this visit:  Food 8.5p (10), service 4.5p (5), ambience 4p (5), total score for this visit  17p (20).

Hamburg, August 2011

Hamburg is a wonderful city….

I wanna move there. Any headhunters out there. Phone me, Im coming. Thats all there is.

On another note, besides trying the Seven Seas restaurant, as mentioned on my post below, we also got the chance to visit Steffen Henssler’s “Ono” (Great name by the way..) and Tim Mälzer’s Bullerei. Due to the fact that I was too high on emotion, and too low on emotion for personal reasons – I did not plan on making review as in  “walk you through” about the places – but I do want to tell you about them.

Actually I got the chance to meet Steffen Henssler, and he is a wonderful vibrant guy with a light in his eyes and a laugh in his voice. I salute him.

As for the restaurants…

Ono

So so, ambience – we sat outside on a beautiful evening, twisted a bit between huge buildings, but I guess you could call it an urban feel. Place crowded with people between 18-60 years of age. The menu, heavy on sushi which off course Steffen is famous for, but also with many other dishes. The wine list, affordable and low-key. We had a brilliant Sauvignon Blanc from somewhere overseas. Actually we had two. So my memories are drifting so to speak….

The food, brillian sushi platter, we ordered the biggest one, which came with all you could ask for – Sashimi, sushi and tempura. Especially the tempura selection was EXCELLENT.

Service wise…well…a young guy took the order, served the food, and the wines, asked if everything was ok etc, brought a few digestives. He did his job and was never far away.

I would give the place a good 14-15p score out of 20, simply because we had a brilliant time, great sushi/tempura. And I would be back any given day….that is if that head-hunter calls. Book now dear friends and enjoy. If full, Steffen has another fab restaurant with more or less the same concept Henssler&Henssler.

http://www.onobysteffenhenssler.de/

http://www.hensslerhenssler.de/start.html

Bullerei

Our last night in Hamburg was spend at the hotel bar, drowning our sorrows in GT”s – but at a certain point – around 10 pm it was decided we needed some food. A cab was ordered, bringing us 3  guys and two beautiful women (Karin and Anna-Lena) to the beautiful area where Tim’s restaurant is situated. The Bullerei is heavy on meat, no surprice here. We ordered 3 bottles of wines for the gents, and the women got to taste them all I think, overseas Chardonnay and Sauvignon Blanc and an Austrian Veltiner. All price at I think 18, 22 and 28 euros !!!!!. Now that is cheap in compare to the standard I am used to in Luxembourg.

Anyway, we had a blast. The meat I ordered, Nebraska beef, was simply stunning. Cooked to perfection. The sauces, sweet-corn and salad very very nice indeed.

The ambience…I loved it. Like and old barn. Open roof, with a production hall feel to it, but kept with dimmed lights…and the music. They played all my favourites. When have you last heard a song from Dylans brilliant album Time out of mind in a fab restaurant?. So despite the announced “sorrow”, we had a blast.

Rating, – for me the ambience was close to perfect for this kind of restaurant, the young waitress (well younger than me..) stood up for my flirting, and was there within a wink. Food – best beef I have had for quite some time. I would consider it high-end brasserie food/presentation – but oh my God. It tasted so well. And for me it was the highlight of the tour. Besides meeting Steffen Hensler and a lot of great people off course. A good 16p or so out of 20p. I hope to be back here too.

http://www.bullerei.com/

As for the time spend, first with the family and afterwards with Torben – who is my new idol – Gordon Ramsey has nothing on him…..and all those fellow hobby chefs. It was an honour to share this experience with you all.

I thank you Gordon - Torben - Ramsey - for being game, you were great.

Thanks for having us Hamburg, what a city.

Seven Seas, Hamburg – 31July 2011

Having arrived in Hamburg with the family, very much exited about the up-coming recording of my “live” debut as a hobby-chef on German television (ZDF) I got to choose a restaurant. Knowing the missus would prefer Sushi, – Steffen Henslers two restaurants in Hamburg, Ono and Hensler&Hensler were both natural choices, but unfortunately closed on Sundays.

So, having only my safari application on my iphone to assist me, I found Seven Seas to be a good choice. I did not realize it was a good 30 min cab drive to get there.

Seven Seas is situated in a complex with diffent kind of restaurants and bars, high up on the hill in the very fashionable “Blankenese” area of Hamburg. I know for sure I could have settled for one or two of the houses we passed coming up that hill. If money was not an issue i.e.

Upon reserving the table some 35 min. before the friendly lady had noted that I inquired for a table for two adults and two children. ” You are aware that this is a gastronomic restaurant?” she kindly asked. Yes, I replied. My boys have had 1, 2 and 3 star michelin dining before, and I am sure they will  handle this one, if you can present a children friendly dish.

So Seven Seas has 1 star michelin star and is very proud of it. The reception and service very friendly. But not flawless during our stay. Minor issues with empty glasses, but apart from that we were in good hands.

Very comfortably chairs, great views of the river and a medium good selection of overpriced wines. We opted for Ruinart at around 115 eur I think. It was later billed at 135 eur. An error I noted, and the waiter truly appologised for.

Classy....

As it turned out, everything was a bit classy. The staff, the food – but also the guests…all in jackets and tie etc. We were a bit underdressed it seemed. But imagine this gentleman, eating all by himself in his favourite restaurant in a quiet corner. Now what would you do or wear if it was you. Now, he put on his Sunday’s best. I know I would have opted for a polo-shirt and jeans. But each to their own, and in this place it certainly seemed like it was in place more than out of place.

So food was ordered, just a starter and a main….we did not want to risk ruining the evening for the other diners in case our boys ran out of steam after the travelling.

First amuse...

Very very nice. If not gluten free. But served for all of us – leaving more for us, because our boys were not really into that kind of experiments.

Second amuse, just as good and pretty. Eel and coliflower/celeriac creme soup

Great amuses, both in presentation, idea and taste. Compliments to the kitchen. It is always great when greetings from the kitchen are actually greetings…meaning worthwhile and justified. God knows that is not always the case.

My choise...

Well actually not. I thought I ordered Braised Duck Liver, but I got Goose liver and pigeon. Might have been my mistake, so I did not obstruct. It looked to pretty anyway. And not a big fan of pigeon, it was still a great dish.

Quail on chanterelle

The choice of the missus. Not as pretty or delicate as my starter. Rather ordinary.

Steinbutt with Parmesan cover

Now – presentation wise this dish was far away from the small beauties that had just left our table. The rather rustic tomato sauce spoiled the picture. The parmesan cover had a funny not crusty look and taste, but it was in fact very delicate, so were the two kinds of hojiblanca olives (moleculary)…. A funny dish. Mostly because it seemed as much out of place that my jeans on that Sunday evening in Seven Seas. But it tasted better than it looked. However, I do think that the tomato sauce somehow killed the overall impression. And the stuffed homemade ravioli underneath the fish. Well, it was actually great. But not glutenfree, and thus the requested gluten-free dish was not. Yes, pasta is made with gluten. Try to make it from gluten-free flour and you will know the difference.

My conclusion:

Well….maybe it was us, maybe we were just not fit fot the hype on that Sunday evening. But, certain things did go wrong. Empty glasses, wrongly billed champagne,  neglection of the gluten issue.  And one dish that somehow seemed out of order……

Nevertheless, I do think that Seven Seas offers the right clientele a good night out with a great view. It certainly seemed like the place to show off, or be recognized as a regular. Well we were not. We had excellent amuses, a good meal, but not more than that.

My rating for this visit:  Food 6p (10), service 3p (5), ambience 4.5 (5), total score for this visit  13.5p (20).

http://www.suellberg-hamburg.de/Restaurants/Gourmetrestaurant-%26%238222%3BSeven-Seas%26%238220%3B/