"Geld & Arbeit für 0 RESULTAT!" 🤯 Jan zerlegt seine Vorspeise!😨 | 2/2 | Mein Lokal, Dein Lokal

This is Jan and Ben, together with Chris and Sandra, they are Kim's rivals this week. Hi. I'm Sandra. I'm Chris. Shall we see where this is? Do you know this place? Yes, a little. Come on, let's go and have a look. You're really up for it, aren't you? I'm definitely looking forward to a good meal and a new challenge. In any case, and also just to see other kitchens, how it works there. Other gastronomists, just to see new things. Yes, exactly. Kim also finds out now, with whom she will have the honor over the next few days. Hello. I'm Kim, welcome to me in the Abtei Brasserie. I'll say hello in, then you can choose a seat. While the competitors are setting the rules for the drive, how about a battle announcement? So, we washed here with all the waters. I'll show you how to convince me with charm. Do you like our Luxembourgers in Kim's Abtei Brasserie? I think the restaurant is very beautiful, very modernly furnished. A super nice... Nice paint job. Yes, the paint concept is very nice. And high rooms, high windows, very bright. Looks very nice. Also the location, hammer. I think it's just a brasserie by name. But it's more of a... A noble brasserie. A noble brasserie, or an entertainment restaurant. But the word brasserie is just now mostly carried out like this. No longer as a beer restaurant and pub, but here a restaurant, a little rougher cuisine. In this case with Asian influence, as Kim has already told us. Tuk Tuk Kusamui. Very special name. Yes. Luxembourgish specialties. I saw, Kniddelen is here. From Bangkok to Alsace. What you can hear now is this international of this menu. But if I hear the Foreign Minister, etc., high-ranking politicians, representatives from all over the world, you have to be a little more flexible. You can't work so monotonously. I think that's okay. Already ordered. Now the kitchen chef Christy can turn up. Hello, Sandra. This is Christy, our chef here in the Brasserie Department. Nice to meet you. What are we cooking today? We make grilled pulp for you as a starter. With a ragout from the pulp. And then a celery puree with the ink from the pulp. Wow, that sounds great. Then let's get started. In front of the pulp, many chefs have a pagan respect. But rightly so. It's a nice pulp, by the way. A really big one too. For the preparation. Whether you cook it in water with vegetables or without vegetables. Or dampen, we saw that too. Works great. It is important that you pay attention to the cooking point. It has to be hit. Otherwise you have, because it's a protein bar, a rubber thing in your mouth. Now hot water goes here. But it's not just a water bath. It's a herbal bath, as you can see. There's thyme in there. There are shallots in there. So that the whole thing has a great taste. With him it's just an aromatized water. I think it's okay. But I can make it very clear. You can cook it blindly in water without anything. Because it just doesn't take on any taste. The thing is so full of protein. It just has to be cooked. I say a pulp needs the taste later from the outside. For the celery puree we need celery, shallots, butter and milk. Season with salt. There will be more later. But first ... A little bit. He's done with the ink. Yes, exactly. No, he can fry that more. The more he fries it, the more the flavors come out. Actually, that brings a lot. Also with vegetables. They have their own sugar content. And by frying this, briefly salting, then you activate it. Milk is clear. But what is the black liquid? Ah, the ink from the octopus. If you want it fresh, it's better to have a small portion like this. They stay fresh for a long time. By the way, for everyone who reads something on the menu with sepia ink, for example. You don't have to be afraid that it tastes like octopus. Or who doesn't like fish at all. It's pretty much a matter of taste. Sandra tests the consistency of the pulp. Sting test differently. It definitely becomes very tender. I already felt that with the skewer. Exactly. If the pulp slides down again, then the pulp is usually good. Whether it is also delicious, we will find out in a moment. Et voila, the appetizers. Enjoy your meal. Thank you. First of all, we are interested in what Jan says about his octopus with celery puree. The octopus is very tender. Has a lot of own taste. And the flavors of the broth he made. Onions come out. A lot of celery was in there. The octopus had a great taste. Because it was prepared in a vegetable broth. With a lot of herbs. You tasted the bay leaves, the thyme, the garlic. And a lot of celery. It was good. Then it was worth it for Jan. Quite great is his celery puree. With a little ink. Ink fish ink. You did it, didn't you? Exactly. Ink fish ink. Is colored with ink fish ink. Why do I have to mix the ink in the celery puree to get what effect? That's work and money for zero result, I think. Although one might ask the question as a guest, what did our artist want to tell us with it? So that it turns black. Optics. There's nothing more to it in terms of taste. Let's see what Ben's Kosamuyi has in terms of taste. This is the tartar with papaya and chili. I have very finely chopped shallots. I have a few chilies. And then a tuna and then Asian spices. It's also cut with ginger. I also taste Thai basil. The tartar wasn't hot. It was rather sweet-sour. But the sweetness was lost. So it was rather sour. It reminded me a bit of ceviche. But it wasn't. Well, yes. Ceviche would only be with lemon or lime flavor. It's very sour. That would be... But I think he's exaggerating. Also in terms of color, to make it stand out a bit, there was also a chive chip in it, which really goes well with it. It's simple, but the simple things are sometimes the best. I'm very satisfied with it. I got what I ordered, what was on the menu. It wasn't a wow effect, but it wasn't bad either. It was okay. The artwork in green is called Le Cocoon and consists of scampi tempura and mango mayonnaise with Thai basil. They are fried shrimp, scampi, where I also have to say that they are very, very beautiful, glassy. For one, maybe a tad too much glassy. I personally like that. For one, maybe a little too little fried. For me, it's okay. There is such a fine sweet, which should probably have Thai basil in it. Could be a little more intense for my taste. I wouldn't have noticed the mayonnaise. For me it was a creamy sauce. The basil was there, but very subtle. That's not bad either. The cook thought about it and wanted to keep it subtle. I think it's very nice when you put everything together, the julienne-cut fruit, the fruits with the sauce and the scampi. It gives a nice feeling of eating. Chris is still missing appetizers, the local beef carpaccio with parmesan mousse and lime. It's delicious meat, it's hard. It melts in your mouth. Very thinly cut. In the middle it was a little thicker. So that it can be a little thicker in the middle. Hello people. But usually they say that you should plate it nice and thin, that it is newspaper-thin. I think there is a bit of taste in fluting. It may stop a little before that, hammering on it. For me, it is very tasty with the tomato, with the parmesan. And the mousse? I think mousse is almost the same as an espuma. An espuma is a little more airy than a mousse. Here it is definitely more of a foam. Yes, it's a foam, an espuma. It's not a mousse, he's right. Professionally perfect and properly arranged. It was something different. If you take the consistency of the parmesan, it's something different than if you take a piece of parmesan in your mouth. Where is the journey going in points? Kim wants to pay naked. So, I'm curious. My tendency is at 7 points. Kim, with me you are at a good 8. My tendency is a good 8. My tendency is also a good 8. Then I'll stick to the main course. 3 times 8 and a 7. Does that suit the boss? Yes, it looks good. It should go on, right? Janni is maybe a little more critical. Maybe the statement comes from the kitchen. There was nothing really complicated about the way of doing it. So from the craft. Maybe he thinks a little further, how we are here right now. I also let myself be caught emotionally. So also 7, completely fine. The most critical colleague has to watch the main course. Hello Kim, how are you? Knudsen once. And you? Chrissi, nice to meet you. So. What are we cooking here today? We are actually cooking my favorite dish. Bangkok to Alsace. The duck comes from Alsace. Bangkok because there is a homemade curry sauce. And of course we make the curry paste ourselves. Of course we have already prepared it here. It takes a while. If you have the team that can do something like that, I would also make the curry paste myself. Because it's a difference like day and night. We all know the baptized stuff from the supermarket. Maybe that's enough for a barbecue night. But if you really want to cook well, I think something that the boys conjured up is already brilliant. For his curry paste, Christi chops onions, chili, kaffir lime, lemongrass, Thai basil and galangal. Is that ginger or what is that? No, it's galangal. It's like ginger. Can you smell it? Smells good, right? A little bit like Lenore. Yes, it smells a little bit like Lenore. Delicious. It belongs to the ginger plants. As a spice, indispensable in Thai cuisine at least. And in many Asian cuisines. And how should I describe it? It doesn't have the freshness of a ginger. It's a little different. Lenore says it really smells unique. And it's actually sharper, something peppery. It's fresh and it's good against cancer. But it's also hot. That's why it's my favorite dish. It's also hot. For me it was too hot. Where I burned my tongue on it. I didn't know that. Now I know. Are you too weak? Is it too hot? I'll take it. Wonderful, good. And there's no soy sauce in there? No, fish sauce. Fish sauce. We only put fish sauce in our soy sauce. Fish sauce. Yes, fish sauce. Fish sauce. Only fish sauce. That's all coming now. If you imagine that, then kilos are cut from it. And then we get the stone mortar. And then it's chopped up again. And then the small chopped cooked for hours. On medium heat. And then heat, not heat, heat, not heat. Then the other ingredients come in. Well, that's a lot of effort, I'd say. From all this the sauce for the duck is now being made. For this, the paste is heated in a pot and deglazed with coconut milk. The sauce is ready. It's being warmed up now, stirred a little more. At the very end comes the sauce, the grapes, a little basil, and the pineapples. Tomatoes? Tomatoes too, yes. I would have imagined that at the last moment a little garlic was added, either chopped or mixed in oil. A little coriander would have been nice. Lemongrass, yes. And a lot, a lot more, a lot, a lot of basil. Basil, in German. Yes, it may be that it may still be part of your world. I don't think the focus of Asian cuisine is with Jan. I think so. This is an excellently worked Thai curry paste, where everything is already in it, which really brings an incredible aroma to the day. The duck balls, the small duck, he said. That's what it's called in German. Does that come in right there to be warmed up? No, the duck is first placed on the grill so that it becomes nice and crispy on the outside. Crispy. Then it goes into the oven at 180 degrees. Kim, what else is added to this great duck? Good thing you asked. Did you forget? Yes, I wanted to tell you. The coconut rice. The aromas. The coconut rice as such disappointed me a bit, but not disappointment, you can't say that. The coconut didn't come out. I'm still looking for it. The main dishes are ready to be served. Then I wish you a good appetite. Thank you. We will have. We know Sandra's calf spree with hummus from Mike. Only that his plate was significantly fuller. If you look at that on the right, our royal mass. Much slimmer, much more elegant, thinner. Very great, less sauce, because he has it separately. Optically much better. But do you get fed up with it? If you only take a main course as a guest and not a starter in the main course, I don't think you'll get fed up with it. There is no saturation addition except a little sweet potato puree, a small puff pastry stick, a little vegetables. I would rather think that this would also be a good starter. Excuse me, please. This is now perfectly tuned for a 3-course menu. Before 5 shrimp and say, and now that's too little. This is perfectly tuned for each other. The hummus is very, very tender. It is wonderfully glassy. It is perfectly cooked on the spot. Just like the calf spree. That's through, but not dry. Calf spree, it's more about the texture in the mouth. It's so, so, so soft. And that melts away on the tongue. That's a delicacy. But very subtle in taste. For those who normally don't like innards, this is a good start. Something very, very tender, very fine. And even I am not the king of innards. But I like that. Baked is best for beginners. Baked. Now we look at Jans' Seaside tuna fillet with green cabbage roulade. Tuna was perfectly cooked. It is also, I guess, the tuna quality, sushi quality. Because it has a very firm bite. It's delicious. Has a good own taste. The tuna had a very good cooking time. He was English, as they said in German. So raw in the middle and on the outside had such a small toasted crust. What did he say now? It's English, as they say in German. That's crazy. The little beer sink roulade here with the great little filling in there. Yes, a little carrot in there. I guess it's a bit of leek, what he cut in there. And a little paprika. It fits together, it's great, it's delicious. So a side dish that makes sense. There's nothing meaningless on the plate. And it tastes good. There was no mistake in the dish. So everything that was on it was actually the way I love it. Transparent. And what was on it was well done. What bothers me? I have the same sauce as him. That's a bit stupid. With tuna, it has a great own taste. You don't need a lot of sauce for that. A little olive oil, a little lemon juice. A little chopped coriander. If we're on an Asian trip, that would have been the thing for me. He's not entirely wrong about that. I really have to say. I mean, it doesn't always have to be coriander. That's the universal weapon of Asia, apparently, if we hear it verbally here. That's not at all uninteresting. Own sauce. I think it's important in terms of style and taste. I have the same rice as him. That's a bit stupid, too. I didn't think about it until the end. I started doing something, and the prerequisite was there. I don't know if the phone rang at the moment when he stopped thinking. But I'm sorry. It could have been better. Good God, now you're kicking someone out, Mr. Colleague. First of all, I have to remind you that you're still on it. You can be sure now that you have to deliver. Here's a little foretaste of what's coming up for Jan on his hosting day. Actually, it's a bit of a journey. It's a shame. I would have made the bowl warmer. Then I wouldn't have had the ice cold vegetables. Oh, that's a shame. Will Kim and Christi's plates fly too? So. Hello. I'm curious. Hello. Let's devote ourselves to Ben's gluten-free cordon bleu with fries and salad. Yes, Kim. So the thing is, it's been relatively dry. I don't know if that's because I was a little out of place before it came to the table. So to make the thing dry, it has to be under the table for a long time. I would say maybe too long. What I don't really like is the panade. That's gluten-free. Okay. We make vol-au-vent and cordon bleu gluten-free. Okay, good. Then it's clear. Then we set ourselves apart a bit because someone who's gluten-free can't eat cordon bleu. Yes, absolutely. No, I understand. I have to be honest. I didn't read that it was gluten-free. But I don't think it's a bad thing that it's being offered. It's getting more and more popular. One does it, the other doesn't. The panade is better. It would have been cooler if the guest had the option to take it with or without. Because he'll make it fresh anyway. But I didn't think the panade was great. But gluten-free is always something special. If you have gluten intolerance or if you haven't tried our bread before, just try the bread. You'll notice it's all drier. Why? Because it's not wheat. It's built on starch, corn starch, for example. And with normal wheat, we have gluten in there, water binds to it, etc. It makes it juicier. That's why breaded cordon bleu with gluten-free crumble is always automatically drier. I miss the cheese a bit. On the one hand, I had a lot of cheese. On the other, almost none at all. But the panade is... On one side, there was more cheese. He said it wasn't exactly centered. That's why on one side, more cheese, on the other, less cheese. I wouldn't call it cordon bleu. I'd call it baked supreme chicken breast with la-la-la. Then you have a completely different expectation. Then it's not the cordon bleu with the cheese. Chris's last main course is duck leg with curry sauce and jasmine rice. From Bangkok to Alsace. Dear Kim, the duck was very tasty, but it could have been pulled a little longer so that it falls off the bone with the confit. But it's delicious. A little more. Otherwise, it was very, very tasty. When I have confit, I know that it falls off the bone. For me, that wouldn't be the topic of the competition. I would assess the aromatics of Thailand. But because it's an Euro-Asian dish, I would also assess the European influences. Just with the confit, he was right, it has to fall off the bone. You have to get this spaghetti in your head and there in the taste. Accordingly, I have to distribute my points afterwards. And the sauce? The curry for me would have had a little more bumbs. The Bangkok was missing to me. The Alsace was delicious. That was our film again. We did it like the general public. Next time you come to eat with us, I know you need a little more bumbs. The Bangkok bumbs. Thanks for the feedback. We'll go to the dessert. All right. But before that, one more question. Would you say the criticism was fundamentally justified or ...? With the dryness of the corduble, I definitely saw it when it came out. Otherwise, everything is fine. So, run to the vitamins. Hello. Welcome. This is our head chef, Christy. Nice to meet you. He makes a destructured pavlova for you. You may have to explain this pavlova very briefly. This is a cake that is filled with cream and fruits and consists of a meringue. What do you mean by destructu ...? How is it called? Destructured. You have pieces of everything on the plate. It's not balled together. It's a pavlova. It doesn't look like ...? A classic. The topic of deconstructing on plates is very modern. It is very refined and clever. The real assembly of a pavlova is much more complicated. Much more elaborate than everything else. First, fresh vanilla, 200 ml cream and powdered sugar are mixed. As soon as he's done with it, he makes the compote. The compote of the strawberries. From the strawberries and the basil and the mint. He mixes it all together, puts it in the refrigerator, so that it takes on a taste. It is marinated so that it takes on a taste. Then it is dressed and built up. Then the plate is ready. The fruit sauce that Christi lifts under the strawberries is called Coulis de Fruits. He added a coulis. He prepared the coulis. It takes a little time to boil up again. We made our coulis with the strawberries and with red fruits. It looks stupid, but it takes time. Honestly, Kim, don't underestimate it. It's super fine, it tastes great. A nice, fresh strawberry in this way, with a little coulis, a little lime, fresh mint, etc. That's a topic that makes people happy. The best recipes are the simple recipes. We understand each other. Yes, definitely. There's freshness in it, there's green lemon in it, there's sugar in it. I think it will taste good. Visually, the coulis is the very first cream. Yes, how beautiful it is. Very beautiful color play. So profound, really good. Deep-seated color play, with Ben's raspberry cake, the spark does not want to jump over. That's exactly what I imagined. It's a raspberry cake. Well done, it's okay. Nicely dressed, nice color play. Fits. There's nothing more to say to me. Or does Ben have something else to say to us? Hmm? That's not done here. You get the cake from every baker. Tell our German viewers. No, I don't want to be the asshole again. Yes, yes. Then you're not cute anymore. No, I can't say that she doesn't make the dessert herself. Yes, you can. I have to say, that's bought from a confectioner. That's natural. The kitchen teams are getting smaller and smaller. Before I buy something deep-seated, also from the industry, I prefer to work with a pastry chef here in the area. And that's really, really well done. It's not really bad either. I understand among colleagues. You could say that. Jan devotes himself to his dessert and wonders where his actual dessert is. It's okay. It's refreshing, although it's not what I ordered. As a suggestion, as a daily recommendation, I ordered a Jean Dijard mousse. Jean Dijard is a chocolate from Callebaut, Belgium, which consists of 60% nut. So nut praline chocolate. It's not in here. But one knows his way around. I would say now. If you know that and it says on it, it should be in there too. Then they said to me, it would be a chocolate blanc, a white chocolate in there. But it's not in there either. Instead, I have an apricot glaze. I had a few apricot pieces in here. And it's a, how do you say, convenient food. But it was delivered by an external confectioner. Unfortunately, the wrong delivery note was in the wrong box. Could be. Delicious. It's important that we don't lose the fun. Jan is in a good mood, it doesn't bother him. But I assume, since I see him as a cook, that he will have it included in his rating. Sandra's truffle chocolate cake is also close to the suspicion of foreign influence. It's very straight. It's very, very ... It looks like it's portioned by a circular saw. It's chocolatey. There's nothing wrong with that. In fact, I'm not a fan of buying desserts like that. For me, there could have been some fruit in here. If it was already a purchased product. If there had been a little raspberry coulis next to it. I'm sure you have someone with you. She has a chef. A simple dessert. It doesn't have to be God and the world. But he can definitely prepare a simple dessert. Look at my dessert. I had a great dessert. It was freshly served. I cooked in the kitchen. The speech is by Chris Pavlova with berserk and fruits. But homemade doesn't automatically mean delicious, does it? It's delicious. But I know Pavlova a little differently. The strawberry with the lemon, with the basil. And then the cream with the ... There's a lot of vanilla in there. Comes out great. I have a lemon jelly with me. Comes over very fresh. Tastes pleasant for the summer. Really tasty. It's sweet because of the basil. The cream is not too sweet. It's very fruity. My strawberry puree is delicious. I think right away. Looks good, well done. Now the bill, please. Here you go. It tasted good to you. I would be very happy for a few points. That was very good. How expensive will it be? 434.20 euros. 250 for food and 180 for drinks. Should fit. The price is justified. In Luxembourg you hardly go below 100 euros. She could ask for more for her food. I think the price is fine. Look where you sit. Everything is highly furnished. Food, incredible quality. Nice portion sizes. Everything fit. Price, great. Himm's pre-dining tendency gave 31 points. Can she keep the level? So, that's our point. It's nice, 7.7. Sandra and Ben. 7 points. 7 points with a plus. Maybe the same, 8. 8 points. It's not a star kitchen. It's a good start. You happy? Good job, team. My dream team. I would have given you the one or the other 8, if not even a 9, of the one or the other. Well, it is what it is. 30 points, that's the Monday start. With 30 points, the brewery department has a respectable start. On day 2, the top critic comes in. For speed operator Jan the race is already over. Anyone can do what he wants, I'm the best. And then such a wadge. What I simply missed was the taste.