"For the second time within a year, I had the great luck that owner Falk Heinrich opened for two colleagues (dust guests and me his Chemnitzer restaurant exclusively on an evening under the week. From Tuesday to Thursday, the sympathetic axis focuses on catering and events, as well as the lunch and pick-up business introduced in the pandemic. The latter so successful that a limitation has to be made in order to ensure the capacities organizationally and especially humanly! not to overload at the fine chapel mountain. All the more beautiful that trainee Luisa once again supported her teacher and, despite an approaching examination, at least the late evening hours beat her ears. There are still young people who burn for gastronomy as very enjoyable! While the former factory villa attracts the architecture interested especially fans of Henry van der Velde, in the former remnant remnantly renovated in the garden, the followers of a harmoniously modernized gourmet cuisine are rather happy on a classic basis. And if the enthusiasm of the head for white Burgundy even surpasses that of the guest, one may well speak of a “match made in Borgfeld”. I took bread and butter in memory of the first sause to me only in homeopathic cans, in order to be able to enjoy the announced 10 plates all too (the person is wrong, so long he strives... something unusual start the menu warm with the first of two poultry courses. The almost fried tranche of chicken (Bresse ware about Rungis Express was very juicy and full-bodied. The combination of poultry with fruit led straight into the Libby's fruit cocktail Hell (who gets the cherry?) in my youth's good-bourgeois cuisine. Only that the excellently tanned skin had lost much of its crispness due to the napation, saddened me as well as the boss; that was not wanted. During the second stroke, a carefully fried, snow-white, naturally juicy seaweed was bathed in a velvety saffron sauce, which had received a perceptible but not exhausting sharpness by ginger and chili. A real discovery for me. A small salad of peas chotes was responsible for the crisp; a rough pie for something sweet. Excellent product kitchen! The three carnivores at the table were just as enthusiastic about the pork tips on fermented nickers in gang 3. The meat, which had become buttery for hours in the Smoker, had once again received grill heat on small spits, which gave her a crisper skin, which could not soften even the unshammy savory sauce. Discovering the evening was the Voatsiperifery Bourbon pepper from Madagascar, with which an incredibly interesting citrus fruity(! Sharp came to court. From the tingling effect removed the Szechuan “Pfeffer” similar. These little soulfood hustles, we've sneaked away a little bit. Bourbon pepper from Madagascar's crisp? Did someone say crisper? As far as this is concerned, an image says more than 1000 words: The second part of the Bresse Chicken competed with a deliberately only slightly peeled Morchel onion sauce around our attention. We praised both. The fact that in the villa only very good quality and excellent craftsmanship tastes the plates does not require any special emphasis at this point. Rather, the revival of the palate kisses were repeatedly interrupted by excited conversations about wines, dishes and gastronomy, among themselves and repeatedly with our host. Choosing your own speed menu with this equally dedicated and expert cook was a big, extra gift! In the middle of the menu we returned once more to the sea: Our host combined imperial garnet courageously with pineapple and self-inlaid Kimchi, who was held up enough to leave room for the noble crust animal. Fresh and crisp and a welcome refreshment in the revival of winter aromas. But of course, it was also suitable for the year. The port wine truffle sauce for hamnia wrapped half a baked pigeon, which was cured with its wonderful liver. A perfectly loose semmelknödel was used to pick up the last droplet. Please note the portion size at this point. And perhaps my “displacement” can be imagined when the two kitchens brought muskets the following plate: “Ganz ohne Beilagen!”, as Falk Heinrich stressed, came to the table as (admittedly thin-cut minutes steak a medium-fried entrecôte. With an emulsion of beef fat with bergamot and pomegranate, the perfect meat had both: freshness and freshness! Extremely aromatic meat, as usually much better than fillet. But still: grace! After 7/8, my stomach literally increased, and I would not have done any more bites about the Verre.... So I also had to fit photographically during the following stretching with black root and wild-price strawberries. Especially here a two-finger-thick tranche with strongly tanned exteriors and delicately inner values lured. Interestingly, the opinion of the tasteful intensity was divided between the two remaining eaters. I was busy not bursting. As Pre Dessert, the native Chemnitzer Heinrich sent a pumpkin sorbet with apricot vinegar, whose pronotic acid I would have wished before the steak. Nevertheless, I took two spoons from dessert, a coffee Tiramisu, courtesy for and out of curiosity. Falk Heinrich had already reported at the beginning of the evening that his own strength for the patisserie was not tolerated and Desserts was not to be his cause. At any rate not at the level of other kitchen. That's why he decided to rely on classics. However, they are in very good product quality. That's right. A tiramisu with a clear coffee note and without a buckling taste. But more balanced, fresh and fluffier than 90% of the local Italo restaurants. While completely unexpected snowfall outside the garden scenicly enchanted sounded out in the evening; we were still pointing out something about the wines that were all opened this time on the recommendation of the highly facing Chemnitz kitchen artist. _302132] Of course, I am aware that such a private dining is not comparable to the usual restaurant visit. But the philosophy of a product-oriented kitchen with mostly three French-based components was hopefully recognizable; my enthusiasm about it surely! Wanderer, come to Chemnitz, don't grieve: A Kleinod is waiting for you! Internal menu plan from the kitchen"
