Collection Culinaire: Tasting December
The Collection Culinaire is a monthly changing, five-course tasting menu at the Brasserie Le Faubourg. Last month, in honour of the Hotel Concorde Berlin’s seventh birthday, Head Chef Steffen Sinzinger and team put together a special menu featuring the best Collection Culinaire dishes of 2012. A hard act to follow, but by jove, they’ve come up with the goods once again! Read on to find out all about December’s Collection Culinaire – this month from behind the scenes…
char tartar with broad bean, pear, bacon & noilly prat
I arrive at the Brasserie Le Faubourg and am ushered through into the packed kitchen where waiting staff, kitchen staff and management are standing around chatting amongst themselves. They are here for the staff tasting, which takes place every month, shortly before the new Collection Culinaire is presented to guests. The idea is to get feedback on the menu, so that, if necessary, anything which doesn’t quite work can be tweaked and perfected. For the waiting staff it is also important to know exactly what they are serving so they can describe and explain it in detail to guests.
latte macchiato & crisp of duck with cinnamon and apple
The first course – a neat little package of char tartar with broad beans, pear, bacon and noilly prat – is placed on the counter in the centre. Forks and glasses of the accompanying wine – a 2010er michel grauer burgunder – are passed round and the tasting begins. I listen in to some of the discussions about the choice of wine, the presentation, the availability of certain ingredients and I am impressed – these are people who have a genuine interest in good food and drink. Before long, the plates are clean and the next dish is being read out and sampled: latte macchiato & crisp of duck with cinnamon and apple served with a 2010er chevalier de miniere, cabernet franc.
gratinated saddle of venison with black salsify, red cabbage, dumpling and Brussels sprouts
I would have happily eaten second helping of the melt-in-the-mouth crisp of duck, but I can already see Steffen Sinzinger putting the finishing touches to the next course: gratinated saddle of venison with black salsify, red cabbage, dumpling and Brussels sprouts, served with a 2010er vignerons de correns cabernet sauvignon carignan.
gratinated saddle of venison with black salsify, red cabbage, dumpling and Brussels sprouts
cheese selection affinated by “hennart” (1 piece) with chestnut cream, hazelnut and raisin
Delicious meringues, juicy raisins and chestnut cream accompany the cheese course and the La Cave de Bacchus team have selected a 2010er gisselbrecht muscat – a great choice, everybody agrees.
chocolate cake with grapefruit snow, citrus fruits and white chocolate earth
I really enjoyed watching the Brasserie Le Faubourg team at work; exchanging ideas, suggestions and knowledge with one another. It explains why the Collection Culinaire never fails to disappoint, and why each and every member of staff is so knowledgable about what they are serving.
Like what you see? Click here to reserve yourself a table throughout December.
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