Tim Raue

Since I’m busy watching football I decided to give you some major eye candy for the blog today. This is in no way a healthy food post, and I had nothing to do with the creation of this food.

These are photos from the best meal either Russ, Carter or I have ever had. It was our last night in Berlin we went to Tim Raue for dinner. If you don’t know who Tim Raue is or why his Berlin self named restaurant is number 48 in the prestigious 50 Best Restaurants in the world. There is a fabulous series on Netflix called The Chef’s Table, where they do an hour on each of the chefs from these fabulous restaurants. If you watch the Tim Raue episode you will have an idea why we wanted to go eat there.

I had made the reservation when I booked our plane tickets to go to Berlin. It was a major Christmas present ourselves and I would do it all again. What I did not know when I made the reservation is we had been placed at the Krug Table, which was the Chef’s table where we could see into the kitchen. They gave us menus to take home so for all the dishes that were listed on out menu I have put the descriptions. Sadly I did not take notes on all the extra food they gave us between courses. Not that I cold ever recreate it, but I can’t describe it to you here.

We started with a number of fish and cashew appetizers that were off menu. Suffice it to say each one was more fabulous than the next.

The next item was Brussels Sprouts that had been lightly cooked and hollowed out and stuffed with Brussels spout purée, mashed banana, stock of kaffir lime leaves, smoked oil, coriander and wild peanut. Who knew mashed bananas go so well with Brussels sprouts.

An Ikarimi Salmon followed. And those light look like cherry tomatoes next to the fish, but they were round tomato like balls. Oil confined ikarimi salmon filet, buttered stock of tomato juice and marukan rice vinegar, compote of tomato and Star anis and green anis.

The best thing we had was the Langoustine wasabi Cantonese style. Stock make from fish sauce, mango and carrot, langoustine turned over in starch flour and deep fried in wok, marinated with wasabi mayonnaise and deep fried green rice. This description in no way describes how this crunchy on the outside and silky on the inside lobster tail like dish tastes. Trust me it is worth the trip.

Suckling Pig, dashi and Japanese mustard. Berlin knuckle of pork, cream of Japanese mustard, young pickled ginger and dashi jelly. The pork was roasted then fried. Decedent.

Veal Neck, water chestnut and black truffle. Veal neck marinated with rice wine, steamed for 12 hours and fried in hot oil, truffle husband topinambur foam, salad of water chestnut and topinambur with prim nam pla chili Brough, Piedmont hazelnut and picked grapes.

Peking duck- interpretation Tim Raue

-breast , crispy skin flavored with five spice, apple and leek, jus of duck feet, wafer cream

-duck liver terrine, pickled cucumber, ginger, leek cream, powder of duck skin

-brew, tongue, heart and stomach, winter melon, bamboo mushroom.

Yazusian cheesecake, caramel Berrey salé

Dulcet valrhona chocolate koi carp filled with spcheesecake mousse, caramel burre salé sauce and dulcet crunch, Yusuf sorbet and jelly organ lemon jam, lime cress leaves

As if that dessert wasn’t enough we had another mouse like dessert with a meringue crisp on top then some little sweet nibbles.

It was a night to remember.