Gourmet Restaurant Schloss Lerbach ( A Different Approach To Two Michelin Star Cuisine For Vegetarians)
There are times when I do agree that vegetarians are short changed on their choices at a well reputed restaurant. My wife, I suppose you can say, is a pescatarian. She does eat fish on ocassion, but not daily. So for all the times she's had to eat fish just to compensate for a lack of vegetarian options, I especially chose Gourmet Restaurant Schloss Lerbach because they had eight dishes all without meat or fish of the highest culinary standards.
I should say that since I did not take this menu, I can only post photographs of the dishes with brief comments on the few morsels that I ate.
FIRST COURSE: Spring Vegetables, Garden Herbs, Vegetables and Mushrooms
What a beautiful way to start an eight course meal! The dish looked so beautiful and each selected vegetable was delicately prepared and full of individual flavour. It was as if eating a vegetable salad only more carefully prepared.
SECOND COURSE: Provence Asparagus w/ Butternut Foam and Pointed Morels
A medley of aspargus with a mellow buttnerut foam. The morels provided the earthiness and salt to accentuate the dish.
THIRD COURSE: Confied Borettane Onions, Grilled Leeks, Tapioca of Roasted Onions
A foray into using onions in different ways. The tapioca of roasted onions was delightful.
FOURTH COURSE: Ricotta Gnocchi w/Wild Garlic
I had a taste of this Ricotta gnocchi and it was excellent. The rich wild garlic reduction actually looked like ceremonial Japanese green tea. To our surprise, the dish was served with brewed wild garlic tea to balance out the rich flavours of the ricotta in its reduction sauce.
FIFTH COURSE: Purple Potatoes, Quail Eggs and Perigord Truffles
There was something completely wrong with this dish. My wife took one spoonful of it and looked utterly dissapointed. I tasted it and realized it had been drenched in salt. We weren't sure if we wanted to send it back but she decided to let it slide.
SIXTH COURSE: Braised Wild Cabbage, Yellow Root Vegetables & Almond Milk
SEVENTH COURSE: Fourme d'Ambert Cheese with Peanut Yoghurt, Sorrel and Port Jelly
Fourme d'Ambert is a blue veined cheese from the Auvergne region in France. It was rich in flavour and the peanut yoghurt combined with the port jelly gave the impression of almost having foie gras on jellied port due to the cheese's smooth and creamy texture.
EIGHTH COURSE: Celery Stalks w/ Kefir Mousse and Marinated Pineapple
We were quite happy with the level of detail on many of the dishes. It wasn't a last minute planned menu because we could tell there were many different elements of detail that was essential to each individual plate of food. Nils Henkel should be commended for his exploration of vegetarian dishes so that any diner could enjoy a multitude of cooking styles.
The menu cost 155 Euro but like the Easter Menu that I had on my related post, there was way too much food and it was hard to eat any more by the time the fifth dish was presented to us.
Gourmet Restaurant Schloss Lerbach
http://www.schlosshotel-lerbach.com/en/cuisine/gourmet-restaurant-lerbach.html
There are times when I do agree that vegetarians are short changed on their choices at a well reputed restaurant. My wife, I suppose you can say, is a pescatarian. She does eat fish on ocassion, but not daily. So for all the times she's had to eat fish just to compensate for a lack of vegetarian options, I especially chose Gourmet Restaurant Schloss Lerbach because they had eight dishes all without meat or fish of the highest culinary standards.
I should say that since I did not take this menu, I can only post photographs of the dishes with brief comments on the few morsels that I ate.
AMUSE BOUCHED: Jellied, Mousse and Braised: A Trilogy of Artichoke
FIRST COURSE: Spring Vegetables, Garden Herbs, Vegetables and Mushrooms
What a beautiful way to start an eight course meal! The dish looked so beautiful and each selected vegetable was delicately prepared and full of individual flavour. It was as if eating a vegetable salad only more carefully prepared.
SECOND COURSE: Provence Asparagus w/ Butternut Foam and Pointed Morels
A medley of aspargus with a mellow buttnerut foam. The morels provided the earthiness and salt to accentuate the dish.
THIRD COURSE: Confied Borettane Onions, Grilled Leeks, Tapioca of Roasted Onions
A foray into using onions in different ways. The tapioca of roasted onions was delightful.
FOURTH COURSE: Ricotta Gnocchi w/Wild Garlic
I had a taste of this Ricotta gnocchi and it was excellent. The rich wild garlic reduction actually looked like ceremonial Japanese green tea. To our surprise, the dish was served with brewed wild garlic tea to balance out the rich flavours of the ricotta in its reduction sauce.
FIFTH COURSE: Purple Potatoes, Quail Eggs and Perigord Truffles
There was something completely wrong with this dish. My wife took one spoonful of it and looked utterly dissapointed. I tasted it and realized it had been drenched in salt. We weren't sure if we wanted to send it back but she decided to let it slide.
SIXTH COURSE: Braised Wild Cabbage, Yellow Root Vegetables & Almond Milk
SEVENTH COURSE: Fourme d'Ambert Cheese with Peanut Yoghurt, Sorrel and Port Jelly
Fourme d'Ambert is a blue veined cheese from the Auvergne region in France. It was rich in flavour and the peanut yoghurt combined with the port jelly gave the impression of almost having foie gras on jellied port due to the cheese's smooth and creamy texture.
EIGHTH COURSE: Celery Stalks w/ Kefir Mousse and Marinated Pineapple
We were quite happy with the level of detail on many of the dishes. It wasn't a last minute planned menu because we could tell there were many different elements of detail that was essential to each individual plate of food. Nils Henkel should be commended for his exploration of vegetarian dishes so that any diner could enjoy a multitude of cooking styles.
The menu cost 155 Euro but like the Easter Menu that I had on my related post, there was way too much food and it was hard to eat any more by the time the fifth dish was presented to us.
Gourmet Restaurant Schloss Lerbach
http://www.schlosshotel-lerbach.com/en/cuisine/gourmet-restaurant-lerbach.html
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