And then there are ideas and menus that once again stand out from the current offer. Like this idea of the restaurant Facil from Berlin, which we prepared at home this weekend.
The restaurant at the Mandala Hotel is run by kitchen director Michael Kempf (“Rising Star of the Year” by Gault-Millau, 2008) and chef Joachim Gerne. Already since 2013 it holds the second Michelin star and is certainly one of the most exciting kitchens in the capital.
The Facil’s current @Home menu comes in four courses and focuses exclusively on caviar. Each course focuses on a different type of caviar and accompanies it in such a way that it is ideally staged. And that is indeed a tightrope walk. On the one hand, of course, the fine texture and aroma of caviar must not be masked – but on the other hand, such a menu should give us our own accents and ideas.
The menu can be ordered exclusively through Imperial Caviar in Berlin and contains four varieties from the portfolio of the caviar experts accordingly. The menu price is 350€ for the classic version. For an extra 100€, each course can be complemented with two additional 10g cans of the caviar used. So you can try the basic product in parallel again pure. I think it’s a nice idea, especially since it’s really the best way to explore how the other components support the caviar and change the impression on the palate in a direct comparison. But admittedly: Of course, this is real luxury within luxury…
Cauliflower brandade and tomato macis emulsion
with Ossetra Selection
Beet confit, créme fraîche and tarragon mayonnaise
with Imperial Auslese
Gelled essence of beef and chawanmushi cream
with Fine Beluga
Smoked sturgeon and hazelnut beurre blanc, potato risotto
with Imperial Baerii
The preparation
The menu is very easy to prepare at home. All components come in small plastic bags. Two courses are served at room temperature, so here is actually nothing to prepare besides the dressing. The first and fourth gears are heated to 80 degrees. Either in a water bath or, if available, in a sous-vide basin. Ideally, you have a few serving rings in the house that aren’t too big, so it’s easier to achieve the shapes. The components to be dabbed on conveniently come in small piping bags. If you are not so familiar with it (like me), you might want to decant the contents into small plastic bottles – then the dabs will certainly turn out a bit prettier.
Note: With Imperial Caviar in Berlin I am friendly, as well as business connected, and for example responsible for the implementation of the new online store and also the product page for the Facil menu.Accordingly, I have marked this post as advertising. Basically, however, I try here, as in my other articles about caviar, to report objectively and neutrally. This reference is nevertheless absolutely appropriate for reasons of transparency.
