Le Bouchon - Menu

"At the time, our first visit to Le Bouchon was likely that the Y Krake would get rid of another competitor from whom the class as a mass would be obliged. The first reaction was actually: Okay, if it is so far, then I will write more! In the long term, it does not seem to be without, and so this should remain the only assessment that fell victim to general trivialization. Since the place exists unchanged and the experiences were quite good at the time, the recurring Tour de Menue gusto (four courses in the category “Food Deluxe” for 49, Euronen per person) offered a great opportunity to capture the missing person. The restaurant is located in Pempelfort, one of the districts with inflation gastro development if you want to believe the local opinion leaders. For a terrace, the place in front of the restaurant is not enough, which would be road traffic, in my opinion a nice meal to be tolerable. Therefore, it is recommended to visit Le Bouchon rather in the darker season. You enter the restaurant over several stages, within there are different paragraphs and the more or less quiet, well maintained village is located in the basement. Another room can also be opened with higher accommodation. The kitchen is from the chest height, by skillfully placed equipment and because this part of the room is the highest, rather an olfactory pleasure. The plant is dominated by dark furniture, beige walls, partly with brickworks and supply panels loosen the whole. The tables in the corner at the vault are uncomfortable high, even with the corresponding chairs (short back) it is not necessarily better. If you want your legs to go and stand on bleeding disorders, these tables will like well, during the next visit we will definitely take a low table. All necessary (including salt and pepper mill) are already on the bare wooden tables, missing cutlery parts are replaced or supplemented as required. However, the guest room is quite clear after we entered it only when we had already worked in front of the vault, we were addressed and after a short reinsurance in the booking book referenced the stilt table. The partner of the cook, together with a waiter, deals with the service. After initial restraint, Ms. Dunets was friendly and helpful, unfortunately served us at the beginning of the waiter, whose skills were more limited to reaction than active. After an exhaustive working day, however, we could not demand the maximum. The selection of wines was largely left to us and so we ordered a bottle of Weißburgunder Chardonnay by Tobias Knewitz, Rheinhessen (29, Euronen). From Madame for well-founded (the scent of Burgundy, the aroma of Chardonnays, some wood, beautiful cuvée), the wine (with the exception of the dessert) matched the complete menu. Accordingly, the abandonment of wine tasting (four times 0.1 L for 20, Euronen) was easy. Evian (0.75 L à 6, Euronen) was unfortunately served as water without a cooler. Before we got lukewarm baguette, butter and a herbal bath, recalling a mixture of fresh herbs cucumber and intense remoulade, not bad. In addition, as an amuse gaule there were still very nice slim, slightly made Tatar on bread chip. With some salt and pepper a successful appetizer. The wine and water service both through the waiter (both with the bottleneck) and through the lady of the house (very sweeping pouring with corresponding amounts of loss) was a little shockproof. Due to the unfavorable location of our table in the niche with little space for serving, this also went very different from stands, sometimes from right, sometimes from left back or side. With a somewhat more demanding choreography, one of the front places in one of these foreign dance competitions would certainly be in him.... The menu in order: tuna semi-raw exotic fruit Chutney tomatoes caramel Mango Saffron Vinaigrette perfectly cooked tuna together with pineapples, mango, pomegranate seeds and sauces, a combination that always works. Only the planned saffron we couldn't try, otherwise a nice start. Homemade Ravioli Foie Gras Stone Mushroom Bouillon Well filled ravioli, pleasantly thin dough, only Al Dente in aromatic boillon. On top very well roasted, fresh slices of young mushrooms. In the implementation this is hardly better, excellent products, properly treated result in combination only more than the sum of parts, Chapeau. Potato Lauch Ragout Perfectly glazed stone butter tranche, the crispy fried skin folded back and the fish fillet covered with ginger word. The truffles could have been saved to some extent, as the ginger sharpness would have completely overlaid them. The slightly mild potato pancake, perfect for Madame. Roasted pigeon in red wine marinated red cabbage apple millefeuille poultry jeans As desired "saignant" (the French desire of the cooking phase was understood by Mrs. Dunets) boiled pigeon breast half with a beet. Very suitable for the Rotkohlmühleefeuille and the classic pommes paille (stripe potatoes). Also aromatic the geflugeljus, unfortunately slightly reddish. Overall, the explanation was well implemented. Chocolate “Grand Cru” A chocolate lady finish with ice (very aromatic), chocolate cube (some gelatin), mousse tupfen (near nougataroma) on chocolate cake crumb and cream cream. For chocolate lovers the fulfillment, for my terms something too one-dimensional. In conclusion very much light and a negligible amount of shadow. The price of the evening ticket is on the typical, high level of D’dorf. The highly objective homepage (compared to the self-loved competitors) promises nothing that would not be held. In any case, we felt comfortable and can recommend the bounty of good conscience. For two menus in four courses, a bottle of still water and a bottle of white wine were called 133, Euronen, in relation to performance and the usual D’dorfer Mondpreis only fair."