Traube Tonbach - Germany - 23

www.traube-tonbach.de

Harald Wohlfahrt (7 November 1953 in Loffenau) is a German chef. In 2005 he was awarded the Bundesverdienstkreuz. He is often rated as the best German chef and amongst the finest in Europe.
His restaurant Die Schwarzwaldstube was voted 35th best in the world in the Restaurant (magazine) Top 50. It holds 3 Michelin Stars for many years.

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Entrées froides

Slices of little tuna with star anise marinade
shellfish-croustillant, shiso-cress and eggs of flying fish
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Mosaic of duck liver, vegetables and truffles in banyuls-jelly
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Salad of roasted norway lobster with cous cous and marinated garden herbs
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Variation of crabs with crustacean jellie and avocado mousse
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Marinated leek of onion and poached gillardeau oysters
with 25 gram of imperial caviar and vinaigrette of champagne

Potages

Veal tail essence with enoki-mushrooms and goose liver in pastry
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Light corn veloute with duck liver flan and black truffles
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Soup of smoked sturgeon with little mussels

Entrées chaudes

Ravioli with snails, porcini, parsley mash and garlic crisps
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Saint jacob’s shell on pumpkin paste flavoured with ginger

Poissons

Red mullet cooked in herbal salt dough with pistou sauce and pine nuts
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Tranche of turbot and shellfishes with mushed potatoes served in a safron bouillon with chili threads
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Filet of sea bass with artichokes and basil butter
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Steamed lobster on snow peas in lemon grass stock with lime zest

Viandes et Volailles

Truffled breast of guinea fowl with potato foam, green asparagus and albufeira sauce
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Entrecote steak with olive paste crust and shallot sauce
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Potato tarte with veal cheeks, sweetbread, veal tongue and tarragon sauce
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Grilled pigeon with duck liver crouton, rosemary polenta and sauce of innards
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Double of homegrown deer with porcini, carrots ginger mush and sauce rouennaise
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Rack of lamb with pickled lemons and parsley on gremolata sauce
Sélection de Fromages du Chariot et Fromages chauds

Potato gnocchi in a light creme of roquefort with chives
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Parmesan foam with black truffles and oil of olives

Desserts

Parfait of hazelnut with rose hips paste and autumnal fruits on mead juice
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Semifluid biscuit with almonds, raspberries with syrop of roses
and sorbet of mirabelles with verbena granite
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Plum sorbet with whey jellie and cinnamon crumbles
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Tartlet of seasonal fruits on a walnut short pastry with quinces confit
and ice cream of pumpkin seed oil
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Sugar pearl “Blackforrest Style” with sorbet of sour cherries
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Souffle of taïnori chocolate with pear variation