Maerz - Menu

"Do some people miss? Sometimes I have the impression and I'm determined to control him. We enjoy our own homemade food very much. But there is no tension. Because although I often and like to try something new: what ultimately comes on the plate is no longer the big surprise. The restaurant visit with new impressions is missing more and more. I often have ideas and suggestions to prepare new things for me. I discovered the pleasure boxes of the restaurant Maerz Maerz with nationwide shipping. The decision on one of the menus offered by Michelinstar Restaurant was not easy. The correspondence via WhatsApp and email friendly and uncomplicated. We fish enthusiasts chose us for the menu: “Under the sea” Törtchen von Blumenkohl und Couscousmit marinated Minigarnels, Chili-Vinaigrette as well as Baby Leaf Salat Indian soup of yellow lentils with baked splint by Graved Lachs Marinierten Skrei cod, risotto and fried Wild broccoli Shipment. As agreed, it was delivered on Saturday morning. Our dinner was scheduled for Sunday night. Edel, in silver carton, the Go!Bote gave me the order and curious was unpacked. A really perfect packaged delivery. A friendly letter from the brothers Maerz and the new JRE restaurant guide was very happy. The box The neatly packed product was packed in air cushion film and a reusable cooling battery. No polystyrene, where possible, paper containers were used. The dishes were all very well cooled and stored in the refrigerator until the next day. Content Box On Sunday we could enjoy the fresh air. The kitchen preparations had taken over the restaurant with 1 Michelin star. The kitchen went to the kitchen in the early Sunday evening. In the afternoon I added the salad leaves from our garden. Wild field salad, lion tooth, pimpernelle and bird Söldner merged to the delivered leaf spider and blood amber. The finished charcoal was dressed with salad and shrimp. Senfkaviar joined the village, salad and shrimp with the Vinaigrette. Törtchen von Blumenkohl und Couscous, marinated shrimps, salads Prepare the appetizer and we could enjoy. A good wine from the winery Genheimer-Kiltz was allowed to accompany us. Private wine tasting Saftiger Couscousboden with airy fresh charcoal. The marinated mustard grains, the light bite really remembers the consistency of the caviar, fits perfectly. The Salatvinaigrette convinced with courageous and spicy apron. The shrimps juicy (so mini them not at all) and of very good quality. Soup went on. That was just meant to warm up with some broth or white wine. Of course I chose white wine! In the meantime, the salmon pralines were baked in the oven. Before dressing, she was fed soup and served with salmon spline. Indian soup of yellow lentils with baked praline of Graved Lach's lentils we like very much and this sip was tasted aromatically – and who was responsible for salting the soup: Congratulations for great love! The slightly damped salmon spider fits very well with the Indian lentil soup. However, I could have imagined that they are fresher and more juicy in unheated form. For the main course, the already marinated skreifilets had to be fried and finished with some butter. In parallel, the crustacean sauce was heated and the risotto was boiled with some white wine while stirring. The wild broccoli did not come too short and was heated again briefly in the pan. Not undisputed is Risotto. I like it very much when well prepared. My husband wants to dispense with Risotto. Here, despite pre-baked delivery, it was very successful and tasted very well with herbs. It had exactly the bite and the splendour awaited from a good Risotto scree, Risotto, roasted wild broccoli, cancer foam sauce The juicy piece of the winter bed was righteous to its main role. Qualitative two very beautiful fillet pieces, the marinade gave the fish a very good spices. Fine and aromatic with the cancer sauce. As very harmonious we felt the wild broccoli. Even with light bite and very good and strong own taste. No break. The dessert was dressed quickly. The cuts had to be dressed only with the inserted blueberries and the crumbs. Sweet acid – Crasper. Everything that makes a good dessert. We also felt that the section was perfect. Cream Brulée cuts with white chocolate, stewberry and crumb The cuts in 3 layers – airy chocolate bottom, juicy fruit center and on the cream Brulée with white chocolate. I love fresh fruits, but the stewberries fit very well and were also suitable for shipping. That's the girl. A fine conclusion of our menu. This was a successful menu with courage to spices. We like the lost salt load here. The offer of amusement boxes for shipping is very pleased. Unfortunately, there is only very little to almost nothing comparable to the pickup. Of course we (gastronomy and guests) hope for a wonderful and beautiful restaurant visit. Until it is finally finished, this menu offers for pickup or (important for us) can offer a beautiful variety for shipping. Because when we came to Bietigheim-Bissingen for a restaurant visit... in the stars. This is just a successful enjoyment in a distance!"