8th November 2008 – 1300hrs
Königshof Restaurant
This award-winning restaurant defines elegant dining. From the moment you enter the restaurant, you sense the unrestrained dedication to elevated service and gastronomy.
Chef de cuisine Martin Fauster begins each day by sourcing the finest, freshest local ingredients, then crafting his menu to reflect the flavours that best capture the moment.
His commitment and inventiveness has earned the Königshof Restaurant a Michelin Star and 18 points in Gault Millau.
Entrée
Jakobsmuscheln auf cremigen Blumenkohl
Grilled and marinated Scallops with creamed Cauliflower and Pine Nuts
Served with:
2006 – Rully Les Cailloux Domaine P.Y. Colin Morey – Chardonnay
These wines have the colour of pure white gold, seductive aromas of citrus fruits, almonds and broom and an elegant taste with hints of fruits and flowers. The parcel "Les Cailloux" is one of the best of the appellation.
Main
Medaillon vom Reh mit Zwetschgen – Gänseleberpovesen
Medallion of Venison with Plum-Goose Liver Povesen and Poppy Seed
Served with:
2004 – Chateau La Serre St.Emilion Grand Cru
This variety of Red Bordeaux Blend is a blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.
Dessert
Knuspriger Kaffeepudding mit Quitten und schwarzen Nüssen
Crusty Chocolate-Coffee Pudding with black Chestnuts and Quince and Raisin Icecream
Served with:
2006 – „Opitz One“ Zweigelt Schilfwein- Beerenauslese Weingut W. Opitz – Neusiedlersee
This dessert wine made from indigenous Zweigelt grapes was awarded "Wine of the Month" for June. It is dried on straw mats exposed to prevailing winds, from vine yards that yield only 7 hectolitres of juice per hectare of vine yard. Willi likes to compare with Yquem's 28hl/ha or so. It has a gorgeous, pure, strawberry and rose-hip nose, with some plump sultana notes and a certain mineral quality that is quite schisty and earthy. On the palate it is smooth and silky-textured, with a broad palate of raspberry and blackberry fruit, very refined tannins and that schisty, mineral acidity always present and adding a savoury grip despite the sweetness from 200g of residual sugar. This flagship wine is the Zweigelt straw wine „Opitz One“, which was named with reference to the famous Californian wine Opus One; a special bottling of this is called “Mr. President” and is served at the White House..
Seehotel Überfahrt – Rottach–Egern - Bayern
8th November 2008 – 1930hrs
Restaurant „Egerner Bucht“
Mixed Entrees
Auswahl von Blatt und angemachten Salaten mit vershiedenen Dressings.
Selection of salad leaf and mixed salads with various dressings
Frische Fin de Claire mit Zitrone, Schalottenvinaigrette und Chesterbrot
Fresh shucked oysters with lemon, shalott vinaigrette and soda bread
Geräucherter Lachs, Frisch aufgeschnitten mit Dill – Senfsauce
Smoked salmon freshly carved with dill and mustard sauce
Bayrischer Hirschschinken mit Kürbischutney
Bayern smoked venison ham with pumpkin chutney
Bayrisher Aufschnitt mit Kartoffel – Gurkensalat
Bayern cold cut with potato and gherkin salad
Rucolasalat aus dem Parmesanlaib mit Pinienkernen
Rucola salad with parmesan shavings and pine nuts
Detrüffelte Kohlrabicremesuppe mit Thymiancroutons
Truffled crème of turnip soup with thyme croutons
Served with:
2007 Grauburgunder HEGER Oktav - Weingut Dr. Heger Kaiserstuhl
With this Grey Burgundy the grape is greyish but the flavours say “green” with kiwi, lime and honeydew melon notes accented by herbs.
Mains
Auf der hautgebratenes Steinbuttfilet auf Wurzelgemüse mit Stockfischravioli
Crisp skin Turbo fillet on root vegetables with dried cod ravioli
Medaillon vom Kalbsfilet auf Provenzialischen Gemüse mit Lorbeerkatoffeln
Medallions of veal fillet on provencal vegetables with bay leaf potatoes
Served with:
2005 Rosso Di Montalcino Lisini
Lisini’s 2005 Rosso di Montalcino is especially generous in this vintage. It reveals attractive notes of black cherries, wild herbs, menthol and smoke on a medium-bodied frame, with excellent length and lovely balance. It is a beautiful Rosso to drink now. The wine’s structured personality works best at the dinner table
Dessert
Karamellisierter Tonkabohneneisauflauf
Caramelised tonka bean ice cream cake
Alpenländische Käseauswahl mit Tessiner Feigensenf
Alpine cheese selection with Swiss fig mustard
Aperitif
Chateau du Breuil XO Calvados
Seehotel Überfahrt – Rottach–Egern - Bayern
9th November 2008 – 1930hrs
Gourmet Restaurant Überfahrt
The art of chef Christian Jürgens with 2 Stars Michelin
Apéritive:
Champagne Mailly Grand Cru mixed with a puree of Fragolino grapes and green apple.
Amuse Bouche - (Amusement for the mouth)
Served on a wire helix rack on 3 levels.
Cornet Filled with Creamy Mackerel Tartar
Potato waffle with interwoven sardine
Cracker topped with Antipasti
and
Brioche topped with smoked ham /prosciutto and celery foam. Perhaps the best celery aroma I have ever tasted.
Christian’s Fischsuppe mit Krebsen
Gelierte Fischsuppe mit Sauce Rouille and Basilikum Pesto
Jellied fish soup with scampi on rouille sauce and basil pesto.
Jakobsmuscheln & Blumenkohl
Jakobsmuscheln und Blumenkohl auf Kapern und Rosinen
Scallops with Cauliflower on a Caper and Raisin jus
Kartoffelkiste & Ei
Gefüllte Kartoffelkiste auf Trüffelmousseline mit Perigord Trüffel
Filled potato box on truffel mouseline and shaved perigord truffel over.
This is Christian Jürgen’s signature dish which is a which is a steamed potato box filled with egg yolk, fried for 9 seconds to crisp the outside and warm the egg yolk then set on a truffles mousseline. When one cuts opens the box the soft egg mixes gently with the mousseline creating a nothing but yummy taste in the mouth. Over the years Jürgens seems to have perfected this dish. It now has exactly the right proportion of every element. What a technical masterpiece!
Served with:
2006 - Vernacchia di San Gimignano Trabusti – Toskana Italy
A minor white-wine grape of ancient origin grown in the Tuscany region of Italy. Traditionally used to produce dry white wines that need to age at least a couple of years to mellow. Also used to create sweet golden white wines. The colour is pale straw yellow with hints of green. The Aroma is refined, intense and fruity. The taste is dry, pleasantly fresh but soft and balanced, with toasted almonds. This wine is well suited to seafood, especially shellfish, as well as light meat dishes.
Main:
Hirschkalb
Oberbayrischer Hirschkalbrücken mit Preiselbeer – Pfeffersauce
Deer calf fillet with a cranberry and pepper sauce
Served with:
2004 Vino Nobile di Montepulciano Salcheto, Toskana, Italiano
A selection of grapes from the older and best-exposed vine yards. It undergoes long maceration, pumping over at the beginning and then crushing and delestage - all at a controlled temperature. It is aged in Slavonian oak barrels and Allier barriques. Deep ruby color, with black reflections. Hits the nose with mineral aromas, followed by a defined scent of cherry and withered violet. Full-bodied with silky and firm tannins. Very elegant on the palate. Perfect with roast meats and meat sauces.
Dessert:
Zitrone
Amalfi Zitrone kandiert and gefüllt
Candied Amalfi lemon filled with vanilla ice cream and mousse and sprinkled with sea salt
Zitrone and a pre-dessert refesher of chilled pineapple soaked in campari
Pastisserie
A selection of cakes and tortes from the trolley followed by coffee and pralines
Served with:
2005 Saarburger Rausche Riesling Auslese Geltz – Zilliken, Mosel
A very pale, lemon yellow wine with a typical green tinge. The nose is fairly simple, with exuberant yet steely lime fruit, although perhaps there are some notes of petrol coming through. The palate is bitingly fresh, with sharp, piercing acidity. This supports a good layer of blossom and lime cordial fruit, with a very clean, sweet, viscous texture. A truly marvelous dessert wine form the heart of the Saar Ruhr / Mosel.
Aperitif
SLYRS Single Malt Whisky 2004 Schliersee, Bayern, Deutschland
Fermentation in new oak barrels made from American White Oak with 225 liters volume.
Slyrs Bavarian Malt Whisky is produced in what might pass for a picture-postcard Scottish landscape, by a mountain lake near Munich.
The man behind the project, Florian Stetter, whose family firm has made schnapps and liqueurs for generations, got the idea of producing his own whisky after visiting Glenfiddich distillery in 1994.
Restaurant Notes:
Christian Jürgens – background
"Der Feinschmecker" voted him 2nd in the competition "Highest Mover of the Year 1998" thanks to his special commitment and creativity. His next success came in November 1998 when he was awarded a Michelin Star, only one year after having opened the restaurant. From 1999 until 2001 Mr. Jürgens wrote a column for a well-known daily newspaper on his „little cookery school” that was very popular with its readers.
In the jubilee edition of the magazine “Der Feinschmecker”, the restaurant “Am Marstall”, of which Christian Jürgens was both Head Chef and Managing Director, was awarded the title Restaurant of the Year 2000. The Aral Schlemmer-Atlas wrote about him: “We experienced a master performance at the highest level, the best possible expert preparation and a grandiose interplay of finest aromas” and awarded him four cutleries. The "Varta-Gourmet-Führer" awarded him two chef’s hats and thus made him one of the best twenty restaurants in Germany. „Besser Essen und Reisen“ awarded him two Gallic cockerels and made him one of the best thirty in their guide. The Gault Millau awarded him 16 points.
Christian Jürgens took over the entire culinary responsibility as the Head Chef at Burg Wernberg on 1.5.2001. The 30-room Relaix-Château luxury castle hotel includes a regional restaurant, one of the most modern conference centres in Europe and the gourmet restaurant “Kastell”. After only a short while, the "Kastell" was awarded two Varta chef hats, four cutleries in the Aral-Schlemmer-Atlas, 3 "F" in the Feinschmeker, 16 points in the Gault Millau and one Michelin Star. In 2002 the Feinschmecker awarded the restaurant „Kastell“ 3 ½ „F“ and the Varta Guide awarded it 2 of its coveted hats. In October 2002 the Aral-Schlemmer-Atlas evaluated the restaurant „Kastell” with 4 spoons and “arrow pointing up” and made Christian Jürgens the "Highest Mover of the Year 2003" out of a total of 3000 tested restaurants.
The biggest honour of his career up to this point was bestowed upon him on 27th of November 2002, when he was awarded the second Michelin Star! He was thus deemed to be one of the 17 best cooks in Germany and one of the 50 most successful cooks in Europe.
The “icing on the cake” was bestowed by the magazine “Die Bunte”, by catapulting the restaurant from 64th position the previous year to 17th place in 2002. The magazine “Capital” drew a conclusion of all of the year's evaluations in all guides at the end of 2002. It came to the result that Christian Jürgens was the shooting star in the cooking scene and put him in 18th place in their list of Germany’s best cooks.
In the 2007 ranking by the magazine “Der Feinschmecker” Christian Jürgens came in 9th in the list of the 10 best cooks in Germany and 1st in the list of the best country hotels.
