Last Sunday, the Schloss Berg in Perl-Nennig, across the Moselle river from Remich, hosted a unique 4-Hands-Dinner (i.e. involving dishes prepared by two chefs) with 3-star Michelin chefs Christian Bau and Harald Wohlfahrt.
The significance of the event was that this was the last of Christian Bau's 4-hands-dinner series, following such fine dining exploits with other celebrated chefs from the world of fine dining. Maybe a future such 4-hand-dinner may involve a chef from Singapore, but most likely just for a once-off rather than a series.
It was fitting that this series was achieved with Harald Wohlfahrt of the world-renowned "Schwarzwaldstube“ restaurant in the Hotel Traube Tonbach in Baiersbronn. Harald, who specialises in classical French cuisine, is not only Christian's mentor, with Christian having been his scholar, but has become a very close friend.
Christian Bau has been at the Victor's Fine Dining restaurant at the Schloss Berg for no less than 19 years, of which the last 12 of those years have been with 3 Michelin stars. Christian Bau, at 34, is the youngest 3-star Michelin chef in Germany (there are onyl four chefs in Gemrnay with 3 Michelin stars).
At the pre-dinner meeting with the two celebrated and revered chefs, Harald explained that due to other top restaurants also being in the vicinity, he has normally not had a problem in finding top trained staff; however, Christian acknowledged that sometimes this has been a problem for him as there are not many other top restaurants in the same region. However, being situated close to Luxembourg airport has meant that international visitors have found it relatively easy to travel to dine at his restaurant. Many diners come from afar as Scandinavia, the UK and the BeNeLux, amking up 25% of the clientele, with 50% being local and the remaining 25% from the Grand Duchy of Luxembourg. In his kitchen, Christian Bau has 21 staff, with 15 on duty that sunday evening.
For this dinner they each prepared four courses; the meal actually commenced in the hotel reception before the 43 diners (who had each paid €350 - excluding wines - for the experience; normally there are just 26-28 diners) walked across the courtyard to restaurant in the main castle. Very medieval in character, including suits of armour adorning the passage ways, the dining area is divided into one main long and narrow room, with small ante-chambers for individual tables, each of which had their own sommelier and waiters.
There were no less than 5 "prologue" dishes (tasters) at the pre-dinner reception, featuring caviar, shrimps, langoustines, bonito and foie gras, all prepared to perfection, leaving sublime tastes lingering on the palate, only to be washed down with French champagne. If this was just the a prologue, then what was the main eight-course dinner going to be?
Before the first of those eitht courses, was yet another entrée, an "Amuse Bouche" containing all the tastes of the sea, with local a white wine. Then came theyYellowfin tuna with avocado and jalapeño, a divine sauce and accompanied by a Japanese sake. Next up was polenta with black truffle and parmesan, then blue lobster sushi with sweet potato (yams), followed by scallops with beetroot and chives.
It was if both chefs were trying to out-do each other, both in terms of presentation as well as regarding taste. But no, they were working side-by-side, combining their skills and artistry to givie the diners a meal they would never forget.
With all the exquisite tastes so far dueing the meal - which took over five hours in total - the halibut topped with macadamia nuts and pineapple-mango chutney with thai curry sauce brought everyne back to reality, most definitely in a good way. The meat dish, veal with chickpeas, mushrooms and schalottes, was followed by two desserts - a Kir Royale dessert with pink grapefruit, champagne snow and blackcurrant jelly, then a chocolate dish with pear in red wine.
Words cannot describe the dining experience - see the full photo album (on Facebook) at www.facebook.com/238112732966706/photos/?tab=album&album_id=1034107050033933
For further information, see www.christian-bau.de
Photos by Lukas Kirchgasser Fotografie
