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| Berlin -
Germany |
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Society - World
Level Perfection
March - 2007 |
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6 Stars
& 7 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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Deep within the historical 'cold-war' center of
Berlin, there is a culinary oasis tucked away in the Regent Hotel just a short
stroll from a time when 'east was East' and 'west was truly West'. Those days
may be gone in fact, but walking into Fischers Fritz Restaurant conjures up all
the cloak and dagger mystique worthy of a 1950's era spy novel, just the same.
It is known in Berlin as a highly rated and imaginative eatery, led by the
Michelin *
Executive
Chef Christian Lohse and his talented team.
The rich oak paneling
surrounding the interior walls of the restaurant adds to the air of secrecy and
charm, a dichotomy that works well considering its famous location. We were
greeted in the sophisticated German style with eye contact and a welcoming nod
of the head. Menus aside, it was time for Chef Lohse to get his creative juices
flowing and wow us with his original plate presentations and exotic flavors.
Sommelier Arno Steguweit proposed to match all our courses with the appropriate
wine selections from the restaurant's extensive award-winning international
wine list. A warm feeling overcame me as I gazed around the rectilinear room
and I took note of the remarkable artwork on the walls and pedestals. A marble
fireplace accentuated the restaurant and although I had the irresistible urge
to sit close by, I chose to stay fixated next to the tall windows overlooking
two exceptional cathedrals and the Konzerthaus. |
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“A warm feeling overcame me as I gazed around the rectilinear
room and I took
note of the remarkable artwork on the walls and
pedestals.” ~ TB |
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| Our tasting menu began with
Carpaccio of Atlantic Prawns and Scallops with parsley-jus and whipped
cream followed by Red Cream Soup of King Crab and marinated tomatoes.
Chef Lohse's treatment of the delicate shellfish proved to be innovative and
tasty too, highlighted by the judicious use of cream in its various forms. A
bottle of Rupertsberg Riesling Kabinett trocken, Steffen Christmann, Pfalz
2005 offered an incredibly luscious, but still dry white wine. This wine
oozes orange and strawberry flavors, sweet spice and mouthwatering minerals
allowing the subtle ocean flavors of the shellfish to shine
through. |
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“The climax of
Chef
Lohse’s tasting menu was the Double Fillet of Mediterranean Red
Mullet with mashed
potatoes, Nyons olives and marinated tomatoes, a
masterful work of art of great presentation and taste.” ~ TB |
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| Next up was the Ravioli of Lardo stuffed with Kale,
roasted Breton Lobster and White foam of Chinese Garlic. The lobster was
not overcooked and tasted meaty and juicy probably due to the expertise of the
kitchen crew. The climax of the tasting menu was the Double Fillet of
Mediterranean Red Mullet with mashed potatoes, Nyons olives and marinated
tomatoes, a masterful work of art of great presentation and taste. Freshly
grown basil was used to make a delicately foamed cream sauce that worked in
concert to add depth and character to the creation. Sommelier Arno worked his
way to the table with a bottle of Achkarren Schlossberg Grauburgunder
Auslese trocken, Dr. Heger, Baden, a noble late havest pinot gris of
extraordinary character. |
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| 2007 Award-Hand-Out: Fischers Fritz Restaurant, Berlin -
Germany |
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| Finally, we were treated to an exceptional cheese
selection of Fresh and Matured rawmilk cheese from the Alsace. This
course was followed by a dessert of Blanc Manger of Greek Yoghurt and
Passion Fruits, crushed ice of coriander with chili, which had to be one of
the most unusual combination of ingredients assembled that worked well
together. Our hats are off to
Executive
Chef Christian Lohse for his original display of culinary know-how and
creativity. |
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by
Thorsten Buehrmann & Arno Goudschaal
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes, Inc. |
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