Few weeks ago I was invited by Wolfgang Weigler for a little cooking session to create a summer menu. While we cooked I not only had the opportunity to have a look behind the scenes at a professional kitchen but also saw some tricks from a pro. The first of the three courses was a mixed starter with giant saltwater atlantic shrimps, tuna and grilled califlower, spring onions and bell peppers. Everything was served on very delicate mashed califlower. In between the courses we tried a new interpretation of my beloved gin tonic. The regular gin tonic got an upgrade from a cucumber sorbet. Sooo good! Definitely something I’ll be serving to my friends at one of our next parties. As for the main course we cooked a really fine beef filet, which was cooked first sousvide and then had a lovely butter bath to get the crust. The result was some seriously gorgeous tender meat. Served with potatoes which were cooked in butter, but were tender and not greasy at all. To acompany the filet was served on tomatoe jam and some sauteed mushrooms. So incredibly delicious. Sousvide will be a method that I will be trying anytime soon. While you can get the meat vacuumed at your favorite butcher and then cook it in the steamer at 75°C.As for dessert we had the legendary Kaiserschmarrn which after having it at one of food markets I couldn’t await to see how Wolfgang makes it.
Thank you so much Wolfgang Weigler for the invitation!