From Sylt to Kraiburg am Inn

7. July 2011

A German lake quality seminar was reason for Marc Vermettens short trip to Sylt, to the roots of his cooking career

In splendid weather e.g. visited the only German oyster banks of Sylt Royal, the Dittmeyer Oyster Company.

With Top restaurateurs cooking seminar was at 2-star chef Johannes King, a lot of fun and we appreciated the highlights of Sylt in the restaurant Hardthaus.


The best ingredients from the island, inspired by the best chefs Sylt's.

Greetings from the island
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Angel cod fried on the skin, with Knusperblatt, tarragon mustard seed sauce and wild herbs
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North Sea Boulliabaisse
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Warm carpaccio of white halibut with mussels and caramelized fennel seeds
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Plaice, to Sylt Royal Oyster and champagne sauce
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Lobster on roasted cauliflower and shellfish jus
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Lamb noisettes with Fries bread crust, celeriac puree and tarragon Fond
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Sous vide cooked veal cheeks with mashed potatoes and horseradish
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Milk Reist village with vanilla mousse and red fruit jelly

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