It is November 2013 - November rain, welcoming the December which is the end of the year. Before ending the year, a surprise from my husband that we had an invitation to have a dining experience in his former workplace. It is Kempinski Adlon Berlin. We had an invitation to dine in LA of Berlin.
What is LA? in my mind, Los Angeles... wow, it is Lorenz Adlon Esszimmer, a two Michelin stars restaurant in a big city of Berlin. In this sleepless city, there are hundreds of excellent service and taste and compatible restaurants. It is an endless experience to try a different kind of culinary taste in this city where a Brandenburger Tor stands very graciously.
It was my first time having dining experience in a two Michelin star restaurant. It was an amazing experience being served by great service team and excellent kitchen team. I am speechless with a great idea from the Kitchen team of Chef Hendrik Otto. He has magnificent creativity on his plates. Every course was served perfectly.
Here we are, what I can describe and share with my almost 10 courses dining experience.
Here is the table set up with the silverware from Christofle. It is a high-end silverware.
As the welcome greeting from the service team, a glass of Dom Perignon, It was fresh and bubbly on the mouth.
It is dry bacon with the small little point of sauces on it, cannelloni, and beetroot salad with a kind of fresh cream and the green vegetable on it.
Here is the special one that I ever saw, a selection of boulangerie on hot stones with three selections of butter.
It was a salsify with salmon trout. It is served with crushed and topped up with a mixture of Gin emulsion.
It is Foie gras with orange peel, coffee, truffle, almond and brioche
It came with small pieces of polenta, it is presented with different kind of jelly sauce from different fruits.
Langoustine served with squid, perennial celery, apple, coriander, sauce Duglere.
It is served with thin crispy pepper bread.
It was eel, horseradish, yellow turnip, beetroot, pear, red radish.
It was served with a bowl of smoked (it is from the dry ice with water). It lasted around 10 to 12 minutes.
I could translate this dessert into a kind of banana split in a Michelin star restaurant. It was grilled banana, crushed coconut, banana ice cream, crispy nuts.
What is LA? in my mind, Los Angeles... wow, it is Lorenz Adlon Esszimmer, a two Michelin stars restaurant in a big city of Berlin. In this sleepless city, there are hundreds of excellent service and taste and compatible restaurants. It is an endless experience to try a different kind of culinary taste in this city where a Brandenburger Tor stands very graciously.
It was my first time having dining experience in a two Michelin star restaurant. It was an amazing experience being served by great service team and excellent kitchen team. I am speechless with a great idea from the Kitchen team of Chef Hendrik Otto. He has magnificent creativity on his plates. Every course was served perfectly.
Here we are, what I can describe and share with my almost 10 courses dining experience.
Amouse Bouche
It is dry bacon with the small little point of sauces on it, cannelloni, and beetroot salad with a kind of fresh cream and the green vegetable on it.
The Bread bowl
Here is the special one that I ever saw, a selection of boulangerie on hot stones with three selections of butter.
Second Amouse Bouche
It was a salsify with salmon trout. It is served with crushed and topped up with a mixture of Gin emulsion.
The First Course
It is Foie gras with orange peel, coffee, truffle, almond and brioche
It came with small pieces of polenta, it is presented with different kind of jelly sauce from different fruits.
The Second Course
Langoustine served with squid, perennial celery, apple, coriander, sauce Duglere.
It is served with thin crispy pepper bread.
The Third Course
It is Chinook salmon, with spinach, boiled quail egg, turnip, fenugreek, forest mushroom.
It is served with sauce Cardinal (kind of seafood sauce).
On the side, it is served with herb sponge on a warm jelly pack.
The Fourth Course
It was eel, horseradish, yellow turnip, beetroot, pear, red radish.
It was served with a bowl of smoked (it is from the dry ice with water). It lasted around 10 to 12 minutes.
It was the wonderful effect on the table.
The Fifth Course
It was confit pork belly, varnish of spices
It was served with smoked Linda potatoes, herbs, goat curd, dried mushroom and onion on a baked paper
The Main Course
It was venison / Roebuck served with game sauce, carrot, celery, gherkin ice cream, chamomile, elderberry, yogurt.
A Michelin star bolognaise version was served on the side.
The Cheese Course
It is "Obatzda" Camembert, onion, pretzel and wheat beer.
Finally, it came to an end. Here is the sweet course. But,______
The Dessert
greetings from the pastry team,
It is pear ice cream, berries, orange spaghetti
The Main Dessert
It was chocolate, Sanddorn / Sea buckthorn, rosemary, blue cheese, snow of herbs
Last but not least, come to the last course......
The Petit Fours
It was a great presentation from the Pastry and team. It tastes really good.
It was cucumber sorbet on the bowl, the chocolate brownies.
It was the mini lollipop, passion-fruit tart, chocolate truffle with dill.
It was the longest dining experience that I had so far with almost 10 courses menu. Once again, It was the great experience with the comfortable classic atmosphere, professional service, and kitchen team. Last but not least, the best view of the restaurant which is in front of the Brandenburger Tor. You may enjoy your dinner while having a look at the amazing Tor.
Here is the address of the restaurant
Lorenz Adlon Esszimmer
Unter den Linden 77
Berlin 10117
opening on Tuesday - Saturday, 19.00 to 22.30
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