Coronavirus has confined many American travelers.
It’s wonderful to spend the summer in Europe: explore the alleys of Paris, enjoy one of the most productive restaurants in the world and its new lunar menu or just on the edge of one of the wonderful Italian lakes and enjoy the view.
But don’t worry. Even though the restrictions remain in place, the world will soon open.Americans will soon be able to see the global again, as well as the opportunity to immerse themselves fully in a wonderful culinary experience.
Despite the rumours, the world of gastronomy and smart culinary reports will no longer be the same, I have traveled and moved freely around Europe, exploring and dining smart restaurants with very few restrictions.
Although I think the mask will be worn by all the kitchen staff and waiters (I’ve been to 3 luxury hotels that haven’t implemented it in Europe), the chefs probably wouldn’t let the culinary industry die.
As I chatted with chef Tim Raue, sincere and passionate, I asked him how he had helped save one of his 10 restaurants from the closure of Covid in Germany.
And for all your American travelers hungry for smart European food, I give you a percentage of one of the menus Chef Tim prepared at his Fuh-King Great Take Out Menu to defeat the Covid-blues.
1.How do you think the food place industry will be post-covid (in your home country or in the world?)
There will be a replacement for what consumers will buy in supermarkets, as they have a much higher quality of meat, poultry and fish, as well as the most productive vegetables available.For restaurants, we have to wait until the fall to see the effects of the replacement..
2. What have you aligned? Can you be specific?
Due to the closure in Germany in mid-March, we started a takeaway service, we present not only the dishes of dining room 2 Tim Raue, we also include dishes of my five concepts of places to eat.We called this #fuhkingreat and served subtle and informal food in Berlin, it was a real good fortune for us, as we were able to pay all the employees.
3. How will you adapt your post-covid menu, if so?
We are back in business and will be offering a 4 course take out menu.
4. What recipes did the lockdown make as much as possible?
The lacquered duck salad, the yuzu cheesecake and the “konigsberger klopse” a recipe from my grandmother were the best sellers.
RECETTE (Note: there are many ingredients, but it is only the case to combine and serve)
Konigsberger Klopse (beef meatballs) with beetroot and creamy sauce
Klopse / meatballs:
500g lean beef, chopped
50g cooked beef tongue, diced
100g cooked veal head mask, diced
100 grams. cooked beef gizzards, diced kalbsbries
3 egg yolks
6 tbsp sweet mustard
2 tablespoons very spicy mustard
Mix everything together.
150g. shredded white bread
50ml milk
Mix the white bread with the milk and add it to the meat dough.
Fifty grams. Capers
50g purple onion, sauté in butter until clear
20 gr. perifollo, thinly sliced
Also put those ingredients in the meat.
Breadcrumbs
salt flower
Finally season with salt flower to add flavor and raise the breadcrumbs to the meat dough.You’ll get about 12 meatballs.
Sauce
1 litre broth
0.375 l Riesling Auslese via Jochen Dreissigacker
Boil the wine and broth and put the meatballs in the boiling broth, set the temperature to a minimum, cover the pot and leave the meatballs for about 7 minutes in the broth, then remove the meatballs and keep warm.
If all the meatballs are cooked, strain the broth with a fine strainer.
150ml cream
100 grams. Butter
Mondamin correction
Cook the broth with the cream and raise Mondamin to discharge a syrupy liquid, add the butter to the hot broth and let it boil.
Beet:
400g cooked beetroot, thinly sliced
200 grams. Pink Lady Apple sliced
50ml raspberry vinegar
Fifty grams. gooseberry jelly
3 tablespoons tabasco
white pepper – to taste
In a saucepan put the vinegar and gelatin in combination until the gelatine dissolves, leave to cool and combine with other ingredients and season with white pepper and refrigerate for at least six hours, serve cold.
Mashed potatoes:
500 grams. floury potatoes
40ml milk
40ml cream
80 grams. salted butter
Cook the two liquids in combination until boiling.Put it with the dough of potatoes in butter.
I paint exclusively with innovators and marketers for the reputation and visibility of the brand that focuses on the lucrative Asian traveler FIT (Chinese).
I am the new
I paint exclusively with innovators and marketers for the reputation and visibility of the brand that focuses on the lucrative Asian traveler FIT (Chinese).
I locate new Michelin stars, “disruptors” in the restoration and produce organized content with narratives for giant luxury hotels and high-end culinary artisans.
I’m the one in five books, adding Chefs Collective through Michelle Tchea.Are you hungry?
My career in the R