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Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for local game traders or forestry offices on the Internet took me across Germany, local sources could not be found. There is the local butcher who only sells the noble parts. Whole animals with offal? Forget it and an online order is too risky for me here, as the parcel delivery service...
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The tarte tatin is also a kind of French national shrine.
The apple filling is first caramelized in a pan. The pan is then covered with a layer of batter and baked in the oven.
Next time I'll use Paul Bocuse's recipe, because the long baking time unfortunately made the filling slightly bitter.
A 22 cm / 8.66" pan with a fireproof handle is ideal as a vessel. Since I didn't have it, I simply unscrewed the plastic handle. 2 servings...
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The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used.
For the first time I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 servings Ingredients:
1 veal kidney of 300 - 400 g, the fat tissue inside removed
1 tbsp flour
1 tbsp olive...
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For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn't harm the taste. 2 servings Ingredients:
300 g king oyster mushrooms, cut into bite-sized pieces
1 tbsp flour
1 tbsp olive oil
1 tbsp onion cubes
1...
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The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...