My meal in pictures at 3 Michelin starred Victor’s Gourmet-Restaurant Schloss Berg back in January, where classically trained chef Christian Bau marries traditional techniques with South-East Asian and Japanese flavours. Fusion Asian might be not the newest trend, but Christian Bau executes it with such an elegance, that you cannot but agree with him.
Quail egg yolk with truffle spinach, jabugo hamAmberjack and ponzuYellow fin tuna with black rice vinegar and combavaSockeye salmon with quinoa, ceviche of jalapeno and sudachiFoie gras, langoustine,green apple, smoky almonds and ginger gelScallop, caviar,hazelnut, Jerusalem artichoke and citrusRed gamberoni,crisp vegetables,avocado,”flavours” from Bali”Turbot with lobster bearnaise, truffle, artichoke, wakameBeef from Kobe,eggplant,miso, onions,matsubadakiJapanese “snowball”, calpico,sake,yuzu,red shisoVitamin C“Souvernir from Asia”: pandan, nashi pear,ginger
