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