Beet macaron with wasabi-apple sauce. Like for toothpaste, you need to turn the cap in order to open the tube. Before there was "Szechuan Button “Reset” ", a minuscule bite supposed to reste the taste buds
The "macaron" is very light and I personally liked it a lot, but that sure is special. The sauce is what you would expect of an ointment of apple and wasabi. Nice contrast of texture and temperature (the tube is cold), and of course it a smart sweet and sour combination.
There are olives hidden behing those two bowls, just so you know. The right hand one is plain salted almong, the left one is peanut fried with wasabi, light and tastebud stimulating.
Vinaigrette „en cocoon“ -- Inside the cloud is a ball of balsamic, while you inject the olive oil in your mouth thank to the device on the right. Well, it's a good vinaigrette in an unexpected way.
"Strammer max in textur"This is a deconstruction of a classic German snack: on the holder is a soft boiled quail egg wrapped in melba bread. In the tubes (that you suck) is some liquid lardo, ham one one hand and bacon on the hand.
"Schweinebauch / kapern / Kaviar", Pork belly/capres/caviar. This is lukewarm and has a wonderful smell when you open it. The little croutons inside make it a great dish.
Foie gras sorbet and that powder that pops in your mouth
"Spargel / lardo / champignon de paris / gänseleber"That's asparagus on a very intense champignon mousse, bringing essence of champignon to an asparagus texture. The foie gras was actually in the sorbet just before.This last tapas was also followed by "Mojito nitro", which is not explosive but frozen in liquid nitrogen
Yum, yum. " Carabineros, Mit blumenkohl & nougat". Carabineros with a nougat powder and cauliflower sauce. Carabineros are a sort of gambas that is more expensive than lobster. Incredible ingredient almost humbly put forward.
There's no oven in this kitchen. The guy in the back (the last one whose face you can see) is the chef.
Juan Amador in action -- the kitchen is no bigger than it looks
"eingelegte atlantik-sardellemit rhabarber & olivenölstaub" -- extraordinary sardine from a box, powder of rhubarb and olive oil
"Falsche parmesannudelnMit Trüffel, jacobsmuscheln & hühnerbouillon" -- fake parmesan pasta, scallops and chicken broth
"Rouget Barbet, Mit Spinat, Kaffee & Passionsfrucht " Top notch red mullet, super fresh and high quality, meticulous cooking, and highlighted by spinach, coffee and passion fruit (the last two in the sauce in the front, spinach are raw at the other end of the plate, not in the picture, and cooked under the foam)
"Seezunge, Mit Walnuss, Sellerie, grünem Apfel & entenleber" -- sole with walnut, celery, green apple and duck foie gras. Again the overwhelming is a top quality ingredient cooked perfectly, smartly highlighted and totally respected
"kaisergranatmit spargel, holunderblütenessig, haselnußöl & joselito-rückenspeck" -- great quality of the langoustine, and here the modern half-cooking of the langoustines makes a lot of sense with the aspargus, there's a dialogue between the sweetness of the vegetables and the one of the shellfish
"Mieral-Taube, Mit gelierter kokosmilch, mango & purple Curry" Wonderfully tender Mieral pigeon, solidified coconut milk (though that was almond in my memory), mango and purple curry
" pauillac-Lamm / Nacken „süss-sauer“ mit Rhabarber & Rauch /Rücken mit Petersilie & Joghurt" -- Pauillac lamb. The shoulder here classicaly with parsley, though the canneloni one the left hand side is made of parsley wrapping potato, which is not only fun but also delicious. The first service was two pieces of neck slightly smoked, with rhubarb, and brought home in a little glass box full of smole. I was not convinced by the first service and I am not sure that the second would not have been better without the lamb. Maybe also a limit of using sousvide only.
Field of desserts -- those are all chocolate based, except the square lollipops
"Schokolade, mole & Karamell" -- the chocolate caviar in the middle has smart little crisps in the middle. That's all I remember but I don't have a sweet tooth and at that point I was not so lucid anymore (if I ever was)
Very exciting mignardises -- the little pop-rice in the middle is delicious and surprising, and you're supposed to suck the content of the tube on the left with it, a rich caramel. The balls at both ends are passion fruit cotton candy, a great example, imho, of a smart use of texture at the service of taste. Just behind is "fake marzipan"The meal ends with a gin tonic in three textures (in a jelly ball, frozen and solid) -- no pic.
