Verena Leister: 12 courses in the chef's living room

The plate of pulpo was just the valley between the spoons. As a prelude to the intermediate course on plates, two intermediate course spoons were placed on the intermediate course plate. This immediately made it onto the list of courses not to be forgotten because so much came together here and was perfect: a large ravioli was wrapped in a Parmesan foam - umami to die for! - wrapped a large raviolo around the Dürrrröhrsdorf Friday sausage. The "r" clusters together and the taste buds enjoy this fresh, spicy sausage, which is actually only available on Fridays, even on a Saturday. Except sometimes, like at Verena's, on Saturdays. The spinach was the kind that would turn even children into lovers of this all too often watery, overcooked vegetable...

We'll skip a bit now and just mention the dry aged fillet of beef in the main course, because it turned out so perfectly in the red wine jus (art comes from skill!) and move straight on to the desserts. The cherry on the plate made it clear that the nose to tail principle can also be applied to fruit and vegetables, in this case fruit to pip... The cherry stones became cherry stone ice cream, the sour cherry lay innocently naked in its own sauce - but we had to praise the uncherry nut butter in particular. We would have liked to have had it again, but as consolation for not having this wish fulfilled, two farewell dessert spoons (white wine mousse the one, blue crème brûlée the other) were not to be scoffed at either...

There were seven wines to accompany the meal - more than enough. But compared to the quality of the food, they were very, very simple. Verena should seek advice from the wine experts whose venues she sometimes works at as a chef...

The menu

• Spoon:
  Salmon tartare I Tramezzini I Parsley sour cream I Pickled lettuce I Cucumber broth
• Spoon:
  Goat cheese praline I arugula sauce I candied walnut I mango pepper gel
• Appetizer:
  Pulpo I red bean cream I smoked paprika broth I corn
• Spoon:
  Pickled apple I Two kinds of celery I Onion crunch
• Spoon:
  Smoked trout I Open strudel I Pickled cucumber mango salsa I Horseradish mousse
• Intermediate course:
  Raviolo I Dürrrröhrsdorfer Friday sausage stuffing I Herb cream I Spinach bed I Parmesan foam
• Intermediate course:
  BBQ veal cheeks I braised savoy cabbage terrine I sweet potato I veal jus
• Spoon:
  Risotto balls `La Vera` I pea cream I smoked almond I blood orange
• Main course:
  Dry aged fillet of beef - Dürrröhrsdorfer "First Class" I potato roll I hazelnut I two kinds of cauliflower I red wine jus I currant
• Dessert:
  Cherry stone ice cream I vanilla I almond I sour cherry I nut butter
• Spoon:
  Blue mold crème brûlée I Nashi pear I macadamia I black bread earth
• Spoon:
  White wine mousse I mandarin panna cotta I lime decoction I meringue biscuit

The wines

• 2017 Riesling, Weingut Günther Steinmetz
• 2017 Pinot Blanc, Weingut Walter
• 2017 Blanc de Noir, Weingut Seckinger
• 2016 Pinot Noir, Weingut Walter
• 2016 Bernabeleva Camino de Navaherreros
• Sherry East India Solera Cream, Emilio Lustau
• Winzersekt Walter Royal Riesling brut, bottle-fermented, Weingut Walter

Info

• 12-course menu incl. wine accompaniment and water Wine pairing and water €119.00

Flavour Blast by Verena Leister
Pop-Up Fine Dining
in the chef's living room

Phone +49 151 41639966
verenaleister.de

[Visited on February 23, 2019]