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
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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
