Champagne? But of course! But not just up front, but preferably with the whole meal! Will that work? Well, it's possible: at Stresa, they've now shown how it's done - albeit only on one evening during the cooking star hours. The Champagne Charles Heidsieck Brut Reserve, which is normally served as an aperitif, was followed by four other champagnes, all from the same house. Rouven Krüger, sales manager at the German importer Eggerssohn in Bremen, presented the champagnes on this gala evening (price for the menu including the champagnes: €195) - with "Hanseatic composure and constant good humor", as it says on the website of Eggerssohn.
Now it is still the case that, on the one hand, you could always drink champagne, but on the other, you prefer to do so only on special occasions. Such an occasion always arises at Stresa at the beginning of the cooking star hours, because on February 16, 2013, Stresa opened its doors for the first time, and since then you can enjoy (following the somewhat bumpy saying) in Striesen (here are the impressions of my first visit). Owner Sebastian Böhme landed a not-so-small coup when he hired Tobias Heldt as head chef last year, who of course also hosted the evening and presented the menu courses. He brings with him experience from the very best kitchens, having most recently cooked up a star himself for the Juwel in Kirschau before moving to Striesen. Does he want another one? What chef doesn't - as is customary in the upper fine dining segment, there have already been various greetings from the kitchen - on arrival (the very best oyster!) and before going home (funny shape, surprising taste).
