Tim Raue, Berlin, 5/15/15

Entrance
Entrance

An place full of beautiful food and some great tastes. Another modest entrance into a lovely setting with casually dressed waitstaff. Everyone starts with a 8 appetizers some of which made you long for larger bowls of them. The pork belly was one of them, full of complex tastes and melt in your mouth deliciousness. Also the radishes were a surprisingly tasty spicy taste with totally crisp texture. The cashews were addictive and the veal with nuts was a lip licker. Then our tasting started and the asparagus were good but not a wow, breaking the mood. But the fish with leek and ginger amped the level back up to a flavor explosion. The langoustine made me think of what ‘sweet and sour’ dishes could be if done well. Yum! The pork was very tender and appeared to have been cooked in a sous vide to keep the nice pink color. It was excellent with the spicy side salad it was a winner. The beef tasted more like a cut of pot roast and although it was tender it was overdone and needed seasoning. The duck was served on a waffle (Germany’s version of chicken and waffles?) and you wanted to eat every bit of it. The side broth didn’t seem as rich as it should have but the side terrine was spot on. The palate cleanser, frozen pear, was good enough to be a course in itself. The star of the desserts were the white chocolate bits, but at that point your palate had had a full night already.

Table set up
Table set up
room
room

IMG_5047 IMG_5048

opening sparkler
opening sparkler
Opening sequence(start at 12:00 and clockwise): radish with Japanese mustard, cauliflower with red curry, cashew nuts, lilly blossoms, pork belly Szechuan style, hamachi crudo, jelly of veal with nuts, prawns in center
Opening sequence(start at 12:00 and clockwise): radish with Japanese mustard, cauliflower with red curry, cashew nuts, lilly blossoms, pork belly Szechuan style, hamachi crudo, jelly of veal with nuts, prawns in center
Boiled green asparagus, butter and green Thai chili with coriander coconut cream and mango
Boiled green asparagus, butter and green Thai chili with coriander coconut cream and mango
first plate
first plate
steamer to the table
steamer to the table
inside
inside
add the broth
add the broth
Steamed Pikeperch, butter, spring leek and young pickled ginger with stock of 10 year aged Kamebishi soy sauce
Steamed Pikeperch, butter, spring leek and young pickled ginger with stock of 10 year aged Kamebishi soy sauce
Langoustine and wasabi Cantonese style: stock made from fish sauce, mango & carrot; langoustine turned over in starch flour and eep fried in wok, marinated with wasabi manyonnaise and deep fried green rice
Langoustine and wasabi Cantonese style: stock made from fish sauce, mango & carrot; langoustine turned over in starch flour and eep fried in wok, marinated with wasabi manyonnaise and deep fried green rice
close up
close up
presentation
presentation
Carrot raw and cream, pickled papaya, sour tomato, trevisano salad and basil
Carrot raw and cream, pickled papaya, sour tomato, trevisano salad and basil
Smoked pork chin, jus from smoked paprika, nuoc mam jelly
Smoked pork chin, jus from smoked paprika, nuoc mam jelly
Frankie hung out with the pig(?) pillow
Frankie hung out with the pig(?) pillow
Manny's dry aged beefshoulder, morel stock, braised beetroot, as jelly & meringue with morel mash, pearl onion pickled in port vinegar, green Thai pepper
Manny’s dry aged beefshoulder, morel stock, braised beetroot, as jelly & meringue with morel mash, pearl onion pickled in port vinegar, green Thai pepper
close up
close up
Peking duck: breast, 5 spice waffle, apple & leek, jus of duck feet
Peking duck: breast, 5 spice waffle, apple & leek, jus of duck feet
close up
close up
duck and waffle
duck and waffle
duck liver terrine with pickled cucumber & ginger-leek cream
duck liver terrine with pickled cucumber & ginger-leek cream
brew presentation
brew presentation
brew of tongue, heart, stomach, winter melon and bamboo mushroom
brew of tongue, heart, stomach, winter melon and bamboo mushroom
some of art in restaurant
some of art in restaurant
Frozen pear with honey and fennel
Frozen pear with honey and fennel
more art
more art
Raw gariguettes strawberries, woodruff jelly and woodruff meringue, rhubarb-strawberry stock, ice cream, pondicherry pepper oil
Raw gariguettes strawberries, woodruff jelly and woodruff meringue, rhubarb-strawberry stock, ice cream, pondicherry pepper oil
extra treats
extra treats
white chocolate treats
white chocolate treats
raspberry jellies
raspberry jellies
lychee like fruit
lychee like fruit
We didn't leave any white chocolate for Frankie
We didn’t leave any white chocolate for Frankie
Entrance after dark
Entrance after dark

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