Peter Krauskopf worked under great difficulty, as the feast of Rhine to lead to success, as his recent Slow Food events in RUHR.2010. The menu was very well put together: a first course based on fish Rheinaal, Intermediate Court: County of snails, main course: braised beef with red cabbage and Kartoffelklos, dessert options. Anticipate a glass of cider apples from the Rhine and herring tartare.
The entree consisted of smoked eel mousse and pate. The pie tasted too strong for smoked eel, which is basically for me is a delicacy, but only in the natural state. The mousse was not saying. The snails in the vegetable bed, a delicious idea and certainly a creation of the house.
A disappointment was the sauerbraten with red cabbage. According to Peter refers to his flesh from the tip Tönis Schlachter, who is known for highest quality. The meat was tough and dry, unfortunately. It is beyond me, how did Eurotoques Chef Peter Höppeler something. Probably one has to rely on the electronic setting of a Convektomaten. The sweet and sour sauce did not contain raisins, what really makes the difference between the Rhineland and Westphalia Art. The cabbage was cooked without a kick. It lacked a Geschmackshäubchen, as is achieved eg by using cooked apples or cranberries.
The dessert is then reconciled, and the drinks were satisfactory. The service read, unfortunately leaves much to be desired. Still, a pleasant evening with the Slow Food community.
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