It was a truly memorable event, for which Chef Philippe Gaudal had prepared a crowd-pleasing menu featuring beef, beef, and more beef.
On arrival, we gathered in the bar and lounge area to enjoy an aperitif, Kellerei St. Pauls Plötzner Weissburgunder 2020 (Südtirol DOC, Italy), along with a selection of
delicious canapes. Wine Spokesman Alex Fisken appreciated this Pinot Bianco's fruity bouquet of green apple, peaches and pears. He also thought it went very well with the canapes, that included Tuna Pizza, Tomato Avocados Tacos and Chicken Wing Lollypops.
All of these were beautifully presented and extremely tasty, but the Tuna Pizza in particular was praised for its uniqueness by Food Spokesman Thomas Nowak.
We then moved for seating at two long tables overlooking the open kitchen, where we were served our first starter: Grilled Romaine Cos Lettuce, with French and Korean Beef Tartar, and Beef Tendon. What appeared on our plates prompted lots of discussion, especially as people tried to decide which item(s) were made of Beef Tendon. As our Food Spokesman Thomas Nowak explained, it was the crispy shrimpcracker-like base upon which the French Tartar was served.