Collection Culinaire: Tasting March
The Collection Culinaire is a monthly changing, five-course tasting menu at the Brasserie Le Faubourg. January featured goose liver terrine with macadamia bread, goat cheese, and sorbet; squid with scallops au gratin, wilted spinach, and cumin sauce; lemon-poppyseed cake with lemon curd, and fresh pomelo fruit… February’s menu included skrei cod, celery, and roasted potatoes smothered in creamy kale sauce; fine cheeses served with homemade tomato & raisin chutney, candied black olives, and a basil & sour cream mousse; jellied quince soup with hazelnut semolina dumplings, yoghurt, and nougat… Read on to find out what treats the March Collection Culinaire has in store, or book online here and taste for yourself.
the March Collection Culinaire earned Head Chef Steffen Sinzinger and team a round of applause at the staff tasting
Before each Collection Culinaire is served up to guests in the Brasserie, the whole team is invited into the kitchen to sample the new menu and wine pairings. As you can see from the picture above, the waiting staff and management are only too happy to oblige, but the tasting session serves an important function: it is a chance to get feedback on the menu from a group of genuine foodies. Any adjustments can then be made before the menu is offered to guests, and the waiting staff also know exactly what they are serving up.
saddle of rabbit & crisp, leek crepe, mushroom, portulak
The first course is brought out and we tuck in to two types of saddle of rabbit –my favourite is the little ball of braised rabbit covered in croutons – with a creamy leek creepe, mushroom pâté, portulak salad garnish and a rich gravy. Rabbit is a staple of the French cuisine and here its distinctive flavour combines perfectly with the slightly nutty taste of the mushroom. The dish is paired with a 2011 bideau giraud abouriou rosé wine, signaling the (hopefully) imminent arrival of spring.
Head Chef Steffen Sinzinger preparing the second course: tuna, goose liver and herb risotto
The next course is seared tuna covered in goose liver, served on a bed of vibrant green herb risotto. Parsley, mint, coriander – the risotto is full of taste, and gives the dish a wonderful freshness. It is served with a 2011 domaine de maltaverne sauvignon blanc.
saddle of lamb, spinach, beetroot, stuffed potatoes, port wine onions
Perfectly cooked saddle of lamb with puréed spinach, beetroot cooked with caraway, port wine onions, and melt-in-your-mouth stuffed potato cubes – this month’s main course is comfort food without the guilt. It is served with a 2010 chapelle de la trinité merlot and cabernet sauvignon.
Preparing the "Hennart" cheese course featuring apple chutney, brioche and goat cheese, crème fraîche & honey balls
The next course, the cheese course from the wonderful Hennart fromagery, is this month paired with a delicious apple chutney, brioche and a breaded goat cheese, crème fraîche and honey ball – all served with original Berlin cidre, which goes perfectly with the apple chutney.
half-finished banana split à la Brasserie Le Faubourg
And finally: banana split à la Brasserie Le Faubourg! Topped with vanilla ice cream, marinated pineapple slices, caramelised banana and a generous helping of white chocolate soil – crack open the fine chocolate shell to reveal a creamy centre. Served with a not-too-sweet 2008 Weingut von Othegraven riesing. Having polished off the last of the banana splits, the whole team broke into applause. Hats off to Steffen Sinzinger for another wonderful collection culinaire.
Banana split à la Brasserie Le Faubourg
Click here to book a table today – March will be gone before you know it!
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