Schloss Berg, Nennig, Germany – 31 May 2013

“Lost in thought and lost in time
While the seeds of life and the seeds of change were planted
Outside the rain fell dark and slow
While I pondered on this dangerous but irresistible pastime

I took a heavenly ride through our silence
I knew the moment had arrived
For killing the past and coming back to life”

Coming Back to life – David Gilmour 1993

.

Coming back to Schloss Berg is ALWAYS a pleasure. A pleasure because you know what to expect. Outstanding food, – a momentary lapse of time. I was so excited to go here with Gijs a while ago. Unfortunately a flu stopped Gijs from participating. So much more was the excitement of finally being able to show him my favourite restaurant in this world. Gijs like classic food. Classic French, given the choice, but classic as such, being a classic German Sauerkraut, or an Italian dish. As you will know by now Gijs knows his trade. He is a fab amateur chef, with a basic knowledge of food I could only dream to have. In a kitchen we each work differently, but in a restaurant – after 18 months of friendship and many good dinners behind us – we know excactly what the dining partner will highligt, like…not like.

So when this is said – Schloss Berg and Christian Bau is pretty pretty far from classic – but what I knew Gijs would enjoy was the explosion of tastes and respect for the produce Bau most certainly has.

But but but…having wrote so many times about this little “Pearl” in Nennig 😉 – I will highlight something else today. I have also mentioned this before – but it becomes more and more evident. Bau has the best f…….. sommelier I have ever met in my life. There might be better ones around – but I have never met them. The ones that comes close would be the ones from my dinners in Le Cinq.

Daniel Kiowski, – you are a dream of a sommelier and yet you are still so young. It is not only your knowledge and choice of wines that impresses me, but the way you treat your customers with such confidence and laid back charm. You are a monument, and that at the age of 26….(I think).  That calls for a Carlsberg. I mean – I have NEVER seen anything like it. You are at peace. This is your profession and passion for sure.

Gastro, the German equivalent to the Michelin guide says in its 2013 issue something like – “Would we have a price for the best sommelier in Germany, the price would easily go to Daniel Kiowski. Of course it would. Damn you are good Daniel.

This´s ones for you.

King of the world

King of the world

I will of course show you a few shots of the food tonight…but not all – because I decided this post should highlight the wines of Daniel.

1st wine.

1st wine.

This perfect light, crispy Riesling was to accompany our first amuses… here are a few of those…..

Italy revisited...

Italy revisited…

Tuna

Tuna – Germany 10 points.

Bio Egg

Bio Egg

2nd wine

2nd wine

Markus Molitor

Markus Molitor

What a wine – I think Daniel has a weakness for Molitor, and one can understand why.

Japanese Hamachi

Japanese Hamachi

What a dish. The Lightness, the freshness. A pure 10.

With this dish I think we got both the wine above, but also another blinder – and no we could not guess it.

Nanbu Bijin

Nanbu Bijin

One way to describe this wine in 4 words. Go there, try it.

Fois Gras, from Landes

Fois Gras, from Landes

I LOVE fois gras, and  LOVE what Christian Bau do with his Fois Gras dishes. I could eat this every day of the week. To go with it another Riesling- we got that much, but we were far off with the vintage, well Gijs said something like 2007 or 2002, and I said guess older, even before I heard his guess. It was a fresh 1995

2 words. Wauw.

2 words. Wauw.

Turbot...

Turbot…

A simple dish, but nothing is really simple here. Everything in perfect balance, the fish cooked to perfection. But in compare to many of the dishes before a much more classic presentation. And today, inside this menu, I think it was the weakest dish.

Back to life...

Back to life…

And back to Molitor. Let me just say I was far off on this one 😉 Was this wine full-bodied, rich and a feast for your pallette. Hell yeah.

Dear deer...

Dear deer…

An aroma arose from the plate. The reduction done with a twist. Curry. Apart from that, classic German ingredients here, Knödel, cabbage, pear…but with a twist of Asia.

To go with this one…we were both fooled big time, guessing Pinot Noir, I was put back to recent memories where I guessed Bonnes Mares in Lameloise and in the end I was a few miles away, the wine being a Clos de la Roche. Today we were both as it turned out roughly 1000 kilometers away. What struck us most was the freshness of this wine.

Did you like this one Gijs? Hell yeah.

Did you like this one Gijs? Hell yeah.

Gijs claimed afterwards – I will never forget this wine. And I know he won´t. He had never been as surpriced anywhere, anytime, anyhow…;-) He loved it.

Black Forest Cherry

Black Forest Cherry

– and to go with that the final wine of the day – oops…no picture but it was another perfect Riesling, a 1999 Auslese, Von Hövel.

and sweets –

Cheese cake

Cheese cake

Last man standing

Last man standing

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Conclusion:

Of course the judgement of Gijs was more or less decided after the first amuse. This is as good as it gets. The chairs, the ambience, even the new young waiter – when he opened his mouth to present a dish the first time – nothing is left to coincidences here. Everything is in balance, the service the food, the wine. The food – the wine – well of course that is why we are here. And it is – stunning. So, Gijs happy. Me happy. Some dishes always get to you more than others. That was also the case today. But as I said in my long intro. Daniel. Today you outshone it all. You are a fucking rock star. Or you are Picasso. Or Beethoven. You certainly are on the top of your game. I have two words for you. Rock on.

Gijs, I am glad you like Schloss Berg as much as I do. Your opinion is weighting a lot in my book and you know that. And I am glad you now know why the missus and I keep coming back to this one. Even if its not classic 😉

We adored the food, the wine – the service. Thanks for having us. Be sure to find us back. As for Gijs, I know he will pass on my recommendation to his family and friends, and they will all be there at Schloss Berg before you can say Blueberry Pie.

My rating of this visit: Hell yeah….

“I took a heavenly ride through our silence
I knew the waiting had begun
And headed straight..into the shining sun”

Coming Back to life – David Gilmour 1993

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One comment on “Schloss Berg, Nennig, Germany – 31 May 2013

  1. Reblogged this on An anonymous Montrealer's Michelin Star dinners and commented:
    One of world’s very best restaurants in the world with a true gifted CHEF at the helm

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