The Taste of Easter at the Brasserie Le Faubourg
Although Easter is first and foremost a Christian festival to celebrate the resurrection of Jesus, believers and non-believers enjoy spending time with family and loved ones and celebrate the arrival of spring, a symbol of fertility, renewal and in Berlin, the return of the sun after months of grey skies. In Germany, the Osterfeuer (“Easter bonfire”) is very popular and is said to ward off evil spirits, welcome back the sun and is useful for getting rid of dead leaves and old Christmas trees. In Berlin, I would particularly recommend the bonfire in Britzer Garten, voted amongst Germany’s top ten most beautiful gardens, on March 30th from 6pm. The Kulturbrauerei in Prenzlauer Berg offer a more central and trendy alternative with DJs and partying on March 31st from 7pm. But for many people, the best things about Easter is of course the food…
tomato-artichoke-crespelle | crayfish | olive tapenade | crustacean mayonnaise
Traditionally, the forty-day period leading up to Good Friday (which this year falls on March 22nd) was one of fasting and prayer until the evening of Holy Thursday (this year March 21st). Nowadays, many Christians and non-Christians choose to give up just one thing, food or otherwise, for the forty days. Steffen Sinzinger’s Easter menu at the Brasserie Le Faubourg is the perfect way to celebrate the end of lent and the beginning of spring.
The first course on the menu (pictured above) is a seafood starter of crayfish, crustacean mayonnaise and a delicate tomato-artichoke crespelle with olive tapenade and marinated artichoke. Served with a 2012 cave lablachère sauvignon and viognier.
marinated beef filet | kohlrabi cream | edamame | almond| stuffed potato
Next is a marinated beef filet with kohlrabi cream edamame peas, almond and crisp-on-the-outside-creamy-on-the-inside stuffed potato cubes. The wine? A 2009 chateau anthonic cabernet sauvignon, merlot and petit verdot. For the next course, guests are offered to choose from a selection of cheeses affinated by “Hennart”. Their choice is then served with wild garlic and wild fig.
cheese selection affinated by “hennart” | wild garlic | wild fig (c) Steffen Sinzinger
And now finally the dessert: coffee mousse served with French macaron, Sinzinger’s heavenly “Milchmädchen”, fresh raspberries and a refreshing rhubarb sauce.
coffee mousse | rhubarb sauce | macaron | raspberries | „milchmädchen“
Since it’s traditional to eat fish on Good Friday, the menu for March 22nd features, instead of the marinated beef filet, two fish courses: skate wing, citrus fruits, rosé foam, caper and cucumber followed by loup de mer, sauce bordelaise, edamame peas, almond and stuffed potato.
A wonderful way to celebrate Easter and the arrival of spring with family or friends. Click here to reserve your table.
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