Victor’s Fine Dining by Christian Bau Perl

AGNOLOTTI | CALF & FROG'S LEG |ONIONS
WHITE TRUFFLE FOAM
_
@[instagram] Victor’s Fine Dining by Christian Bau (Oct 2019) #littlemeg_best2019
_
So the world is sometimes very interesting, one of the best pasta that I had was from fine dining French cuisine restaurant in Germany, Victor’s fine dining by Chef @christianbau , a master chef with whom I have tremendous respect.
_
This agnolotti with sweetbread and frog’s legs and white truffle foam was topped with generous shaving of white truffle at the end. The sauce was rich, white truffle and foam provided double layers of intense truffle aroma, frog legs were so tender and juicy (I miss them so much). And creamy sweetbreads (see Pic 3). Soooooo decadent. When we had our first bite, as we all looked at each other and said omg. Then we just smiled like idiots while we kept eating the whole dish.
_
I wanted to post this now because Chef Bau is currently in Hong Kong doing a four hands collaboration with @Hakuhongkong by Chef Agustin @agux1988 . I included two dishes from his original restaurant in Pic 4 & 5 - KAMPACHI and BEEF and Pic 5 - last pic are pictures of dishes from the collaboration. In particularly I included the beef dish from original restaurant and collaboration ( I went to Jan 6 dinner). They looked virtually identical. When you are a master chef of this level, you deliver the highest quality possible no matter where you are.
_
I first met chef Bau in OAD 2018 The Great Roast (please check the video in #littlemeg_oad2018_christianbau for his insane quenelle skill making miniature yuzu jam for 200 guests) and again in Munich during a charity event. Being able to finally dine at his restaurant in a castle in Perl, Germany and had his whole menu was a real highlight of that trip. His meticulous aesthetics, the most detailed presentations, the sophisticated craftsmanship, super precise cooking, and luxurious yet wholesome flavors - everything convinced me that he is simply one of the most skilled chefs in the world. Something that can only be achieved with by someone who has dedicated his life to perfect his work 🙇‍♀️
_
It was such an honor and a privilege to have dined there. 🙇‍♀️🙏🏻❤️ Less

Normally I do not like collaboration dinners. I feel that usually you get a better version of the respective Chef in their own place. However, when I heard about this one, I did not hesitate to sign up. And I was not disappointed. These two Chefs are surely at the top of their game, have worked together already 6 times and know how to make this work.

The dishes Peter Knobl brought to Perl were his version of the carabinero, his pigeon and some of his canapés at the start.

A phenomenal dinner, thank you to the two Chefs! Less

Part one of the Bau-Festival this weekend (three meals in 24 hours)

Christian Bau continues to evolve and refine his already outstanding style. There are very few cooks currently cooking who have his absolute dedication to perfection while working at the height of their creative life.

His dishes are always, sourced from the best possibly supplier, without any regard for cost, perfectly executed and calibrated. His play with acidity and textures makes is such a sensory pleasure to eat there.

Three dishes to illustrate this:

The agnolotti filled with veal and frog legs. The pasta is very thin and cooked al dente which gives a little bite. The mixture of frog legs and veal give you an astonishing filling. On top of that he adds the truffle foam wich makes the dish extraordinary.

The turbot, a thick slice of fillet, cooked glassy to perfection. The sweetness of the fish gets balanced with onions and green vegetables.

Le poulet, a super small producer which delivers only 6-9 animals to Germany a week, all of them go to Christian Bau. The bite and flavour of this chicken cannot be compared with anything you had before which called itself a chicken. Incredible.

For sure one of my best meals of the year. (And there are 2 more meals coming up). Less