Three years ago, it was a big surprise: the pop-up in Weigelt's Kochkontor - i.e. in a kitchen studio. It's no longer a surprise, but it's still good - no: very good. The team, with Torsten Beyer as the entertaining chef at the stove in the spacious show kitchen (where else would this be possible if not in a kitchen studio?) and the Weigelt family as the attentive service with professional quality, send their guests off into the night as usual after a relaxed evening. The four-course menu (plus amuse bouche, more on that in a moment) was accompanied by a moderated wine pairing: Steffen Hanelt, area sales manager at Winzergenossenschaft Meißen, presented the wines he had selected to accompany the individual courses.
The evening started with a Scheurebe sparkling wine, which the cooperative produces in two styles: brut (with 11.1 g/l sugar) and dry (with 23.2 g/l sugar). Both won the silver medal at the German Wine Awards. We were allowed to try the dry version - and for those who preferred non-alcoholic: there was also a sparkling rosé from the cooperative offshoot Meißner Weinmanufaktur - as (almost) always with non-alcoholic wines, not really low in sugar (60 g/l!), but: tasty! And where the winemakers greet us with sparkling wine, the kitchen also sends something delicious: "This is basically a matjes salad without matjes!" Torsten Beyer introduced the course - a great apple (in this case a Gala) and wasabi mayonnaise. A fish-free fake and actually quick to make. But to keep things simple, there was also a scoop of smoked cream cheese mousse with pumpernickel hidden inside. And because Mr. Beyer likes to play with his guests, he called it "a hearty straciatella!" - knowing full well that most people understand this to mean the ice cream and not the cheese (clarification here).
