Verena Leister is back in town - and that's a good thing. She has appeared time and again (sometimes here - sometimes there) and delighted guests with her creations. Now she has opened her own Foodlab - together with her husband Philipp - and is really getting going there as part of the Kochsternstunden. Framed by her specialty, food on a spoon, which she has made famous since taking part in The Taste in 2016, she sent out a top-class menu from the kitchen.
We were at the address seven years ago - back then still upstairs in the two protagonists' living room. The move to a former office and the extensive renovation of the same have paid off: the new rooms are practical, spacious and elegant. What regular guests (there's always something to complain about) found a pity: the kitchen is now - unlike in the private apartment - behind a closed door. So you can no longer disturb the chef while she is preparing the next course - but of course Verena still answers all your questions. Even if the answers are sometimes more confusing than helpful, as the explanations to the question: How does the liquid egg yolk get into the potato praline? Let me translate: it's complicated, but that's exactly why you go out and enjoy the result instead of getting bogged down in the minutiae of the kitchen.
