Zu sauer oder nicht sauer genug?! 🤯 Jan wird ZU PERSÖNLICH! 😳 | 2/2 | Mein Lokal, Dein Lokal

It's also up to these ladies. Kim, what do you expect? I would like to see regional beef, I would like to see regional vegetable varieties. I would like to know who he gets his potatoes from, whether they are Luxembourg potatoes, who gives him his eggs, whether they are also regional eggs. And I expect a little bit of that from Jan. He has to bring it. You see, that's what comes out of it. You can tell that Jan is a bit of a pain in the ass for Kim. Sorry. In fact, not everything will meet Kim's taste later. And I'm not going to turn a bit to the right or to the left and say to some chicken here, come on, boy, that's not how it works or I don't like it, I'll stay true to myself and it will always go on like this. First of all, it's a friendly welcome and then it's time to eat. I'll show you what culinary speed is, you'll be surprised. This is a day you will never forget. They are already making big eyes inside, aren't they, Ben? Very modern. Very modern, chic interior. But also a bit dark. Yes, it's just a basement. You go down the stairs, it's a bit darker accordingly. Maybe now Gruft or something and he is our Dracula or something, Janni. I think it's a super chic shop. But now with the table setup, because I'm very picky, of course, then we have branded glasses, everything is chic and the table is not evenly covered. Here the glasses are different from there. But we are at the year of Schneidewind, that would have to fit for me. I have a little prophecy. I can't go over water. It's going to be funny today. I can feel it. I already have it. Let's see what the evening brings. It still looks harmonious. The Nunu takes your order and then we'll cook it for you. Okay, great. See you later. Also a bit worn out, right? Simple. You could solve it differently. Above all, you could exchange them if they have flaws. Take a look at the prices of the main courses. Here is no main course under 36 euros. And then I get it on a plastic board that is plastered. I totally agree with you. But at a certain price level, it also has to be right all around. When I feel that things are really starting to go backwards here, then you can tell me that. I prophesy to you, something is happening here now. It's not normal what's going on here right now. We are just a few minutes here in Jan's shop. Perhaps a lot will come to the table. But first the appetizers. Hey, hello Chris. Morning, how are you? And with you, everything okay? Everything is great. What did you prepare for us today? We were in the garden this morning, in Hunsbach, near here. I have a farmer who makes vegetables here. They are delivered to me once a week. I got it this morning. We're going to make a vegetable plate now. A little nicer, a little better. A little more approach in there. Ham, schnippel. Basic products are mega. I prefer it if we take a separate pot for everything. The pot question is cleared. Anything else? Why do you make all the vegetables separately? Because I want every vegetable to behave according to its taste. It shouldn't be a vegetable stew, it should be a vegetable plate. That's why everything should keep its taste. Yes, I understand. Fortunately, Jan is very well equipped in terms of pots. Here we make it a little more rustic. We take the whole shallot. Shallot. The shallot. And the garlic. Why are you doing this with a bowl? Because I peel off the bowl afterwards. Okay. Then it settles together nicely. Then you can see it right away. Because the root piece is still there. Then we peel off the bowl. It gets a nicer color. Then we can cut it into 2 or 4 or 8. Then it's bright. It's bright. It's the same with garlic. Actually a great tip for at home. You cook it, add a little herb, a little salt, butter flakes. Then when it's cooked, you can plop out the garlic, press out the onions. I think that's good. Now we're going to make a beurre blanc. You know what that is, right? Exactly. That's the white base sauce, a beurre blanc. The vegetables are simmering. I make sure it's not overcooked, that it's al dente. And when that's cooked, it's mounted with butter. And at the very end we mix a little bay leaf underneath. You don't put any cream in it? No. Okay. No, no, no cream. I always put a sip of cream in it. And he really only mounts that with the butter, so that it becomes a nice, fine sauce. Super. I'll wake up outside and look forward to seeing you later. Ciao. Bye. I think it's going to be a delicious plate that's very colorful and a taste explosion in your mouth. with the vermouth, with the onions, and then, of course, you put the butter underneath and mix it in. There are also variants with cream or creme fraiche. Great, then I'll wake up outside and look forward to seeing you later. Ciao. Bye. I think that would be a delicious plate that is very colorful and an explosion of taste in the mouth. Sandra promises a gulp of the ceviche, of the salmon trout and of the pike perch. Both fish are very tender. You can tell that they have been marinated, so they are not raw. Marinated. They are marinated, exactly. Ceviche is actually diced in the original, not cut like a carpaccio here. I would certainly note that here, for example. And it's just soured, right? With lime or lemon juice and then cooked. Although I have to say that I miss the fruity taste of it here. I actually miss the sweetness that I actually hoped for the oranges, also in the vinaigrette, but also the acidity. So actually, it's a bit of a journey. What I just missed was the taste. That there is now a complete lack of taste, I think, is too hard. And the sweetness of an orange in a ceviche, then you only take the citrus fruit, orange as a flavoring agent, so it doesn't have to be sweeter. Would it be enough if you add salt and pepper? No, I'm missing a fruit. Okay, you're missing a fruit. I'm missing, I have now read here in the orange vinaigrette in the menu and then expected something a little more fruity. And I totally miss that here. It was good to eat, you could eat, but it was not world-shaking. Yes, yes, yes. The women have been fighting a bit, now I'm just curious if Janni can't get one over it, I don't know, we'll see. Next, Kim's judgment on her choice, Japanese-inspired carpaccio and pickles. There I had a curd artichoke. Yes. What did you say? Artichoke, yes. Artichoke, right? Look, there is the stone, really a complete misfire in the back, in which the root was really still on it. It can't be a root, it's when a trunk, shouldn't be, that's clear, but a misfire, that's hard. Then I had something very, very lemon-like in it, that pulled my mouth together. And with that, my gum actually lost everything else that was on it. It may be that this acid is from a yuzu. Yuzu is a citrus fruit, Japanese. I'm hungry, that's why I'm eating this now, but I would have really... You wouldn't order it again? No, no way. But the bottom line is, there's a lot more going on. And I would have expected a lot more. Japanese always means there's a different flavor in it. That would have to be for you, the Asian lover, and by the way, from the concept, it would have to be positively tuned. Then there's a lot of things from the garden, that's also on the map. And pickles, you're already in the sweet-sour area. That you wash it off like that and then somehow come up with purism. Let's see how this ends up with Chris. My chicken is nicely fried. It's nice and juicy. But I know the soliles a little bit smaller. For me, soliles is the back piece of the chicken. It's right there in the middle. It's the best piece of chicken. And that was very big for me today. He cut it up. It was probably a soup chicken. I don't know exactly. I think that might be interesting for everyone. It's not a back piece, it's not long. He explained that wrong. There we have it. I'll save the picture now. Look, look, look. Look, that's it. Look, there. It's just finger-sized. What's different in color here. In any case, it was juicy. It was well fried. It was seasoned with vinegar. It was delicious. And the rest? The asparagus are super nice. Crispy fried. I imagined something completely different under the appetizer. If I see a Waldorf salad, I think celery with nuts, a mayonnaise. But that would be a very light dish. Which was just super served. And had a modern note. Salt, pepper. It wasn't much, but it was delicious. I'm glad you like it. It was described well in the menu. It doesn't say classic Waldorf salad. But what I wouldn't have needed would have been the fried thyme branches. I can use it as a toothpick rather than that I have to have something on the plate. But a stupid criticism is the only one I find. Ben bites hard, namely into the crispy beef wasabi tartare. The bread is fried at the bottom and topped with a normal child tartare with a special herb crust, which should give a certain crunch to the whole. But because the olive oil was a little too good for my conditions now, we left the crispiness in the kitchen. Did you see the oil running? Exactly. The crust should also be full of fat. Good. If it was described as a crust, then it's too oily. The tartare was made with salt and pepper. I think it's good. No one needs ketchup in it. I think it's well done. Jan uses a very high-quality olive oil. It has its own taste. The whole dish has that. Because you stir it minimally with salt and pepper, you don't taste anything of the fried meat. Jan is excited about the first trend. What do you think of the ladies? Five? Six? A six. Okay. I would have expected more from you. Hey. I've been in business for over 30 years. I've survived. I've earned my money with it. I have many fans and many customers. And it's going well. I'm not going to make a left turn now. If a chicken says, come on, boy, that's not how it works, or I don't like it, I'll stay true to myself and it will always go on like this. A chicken? Dear Jan, so far I've got a seven. For me, it's a very good nine. Thank you. Six to nine points. That's where the spirits go, I would say. There's almost everything in there. Maybe the opinions in the main courts are more unanimous. Hello, Jan. How are you? Good. I thought I'd come visit you Do you like lamb? Is there lamb today? Yes, of course, I like it. These are the very small ones. I like them alive, but I also like them on a plate, no problem. This is a lamb from Molion, in the Pyrenees in France. Wow, something special. I don't know that now, I can't know everything, but it doesn't sound like such a big lamb. This is the saddle, the two pieces. Then we have here what the carré is, where the bones are normally on it. I took them off. We do that twice too. These are the mignons, the small fillets under the saddle. Then, next stop, the pan. We can just leave that up here. Just let it pull a little. In the meantime, we make the sauce. It foams nicely now, is that the butter that foams? We do the same with the mussels. Also with water? No, we don't need water. Then you only take the butter. Only the butter, immediately a little salt, salt dissolves water, and then it melts or roasts in its own juice. Meanwhile, Jan cuts the vegetables You see, we don't need any more water. It pulls on its own. And what comes down from above again? Very relaxed. The lamb has rested a bit. We heat it up again very briefly. Does the lamb come in the oven to pull? No, it goes straight into the sauce. Here we have our roast juice. Suc en Francais. Oh la la. And a sip of the wine. Do you take a special red wine? A powerful one. Red wine, Sierra, Grenache. These are the things that go well with it. To be honest, you shouldn't take the cheap Fuso from the Tetra Pak. It just has to be a good, beautiful, drinkable wine. Otherwise it would be a shame A little lemon from Montaigne. Montaigne is also there between Monaco and Italy. And we have these sweet lemons back there. And Tagliasce olives. These are also olives from South France. And the basil, it came from the garden. Now I just put the lamb on the sauce. So that it can pull a little more. I really hope that this also works, that it is actually nice and tender, and not like a chewing gum. Ben is hopefully chewing his salmon trout fillet. Well, how is the first bite? The fish actually tastes like fish, as it should. And then a little salty but no pepper on it, at least not on the fish. The fish was great, it was cooked to the point. He let it go next to the salamander. He had time to unfold. Great. The fennel fried is also super good. The radishes, okay, you have to like that. I love radishes, that's why it's great for me. With the radishes, if he had cooked them with the shell, the red colors would have pulled through a bit. That was not the case here. So he really made an effort to peel them super well. It tastes just as you would expect. It's a super hit sauce muslin. Sauce muslin is also quickly explained. It's a classic Dutch with whipped cream. The only thing I would leave out now because it's just not edible is the thyme. I don't need it. But everything else is okay. Yes, yes, yes, he puts everything on it again. That would also annoy me a bit in the long run. For Chris, Jan grills the following on the plate. Grilled calf brie. Mike liked it. The calf brie is so juicy and tastes delicious. It has a nice crust, it's juicy because he just fried it Yes, yes, it was great for me too. And then he still has such super beautiful calf brie here. And then he also filled them with beets puree. The brie doesn't go down at all because it's still filled with a beets puree. Brie itself already has a very strong forest taste. And there's still the beets puree. It really gives a kick. I liked that best on the plate now. The filled brie. It was pleasant to eat. Everything together in the mouth. That was food porn, that was awesome. Yes, bomb. Well done, Jan. However, the two ladies from the table are still missing. Hello. How did you eat everything? Yes, we're still on it. It's not quite finished yet. Sandra speaks of this. She is the milchlam Navarra with montant lemons. She has already seen it in the kitchen. My first thought was, oh, that looks very thorough. But it was through, but it was as tender as butter. It was very, very pleasant, a nice mouthfeel. Where, on the other hand, something bothers me now is that the whole thing has swum into this sauce. The sauce was a little too thin for me. What might have helped me now, that would have been ... One spoon. But a strong side dish, a mashed potato, something to go with it. A Navarra d'addio, I explained that to you earlier in the kitchen, is a national dish in France. A lamb ragout is served in a sauce, a plat en sauce. Yes, but for me, the sauce is a little thicker with a ragout. I wouldn't think it's so beautiful and not so elegant in terms of thickness. More like Jan does it well. To the carrots, maybe very briefly. They have become very nice and soft and also very pleasant in taste. You don't like it, do you? I don't like the carrots. No, that's just one. I left one whole, so nice to show. I've already eaten the others. No, it's okay. For me, the sauce has too much acid. But when you say that's how it should be. Yes, the sauce is a little too sour, although it was written on it, it's made with lemon. Then you would have to look at the human mind a little. But I can live with it. My God, he is also refreshingly honest. He's right about the lemon. It's on the menu. I don't understand Sandra either. But when he picks one up and slaps it over people like from old school, then I have to stop. Now comes Kim and her judgment about the smeared beef short rib. The tension rises. I like you so much. I like you too. So I'll start very positively. Your vegetables have such a good taste. Really awesome. It's a shame. I would have made the bowl warmer. So I wouldn't have had to eat the ice cold vegetables. It's a shame. Because of the taste and the tenderness, top. I have to be honest, the boys forgot to put it on the plate. That's why there was a little mood in the kitchen again. Really? Show me. Ui. Oh. Yes. That's how it can happen in the kitchen. As long as you only have to believe the plate. Should not, but can. Then I would have actually wished to be taken away by you with the calf bacon. From the presentation. Because you always do it a little differently than it is normal tradition. And here I got grandma. Grandma? That's also from grandma. Yes, I know, but ... I also smell that. There's the sauce on it, there's something underneath. You can't necessarily deconstruct that. That's a shame. If I read his menu and also understood, tried to understand what he does and what he wants to represent as a cook, I would have imagined my main course completely different. That's a bit of intellectual masturbation. You have to say something to say something. To be important. Oh, shit. Intellectual masturbation. Old ass. What should I say? The difference with Jan is that there is no space between the brain and the tongue to somehow evade, to become more charming. I say goodbye. Have a nice evening. Thank you. Ben looks in and hopefully no one in the kitchen is angry anymore. Jan. How are you? Good. You? Wonderful. What are you making me nice today? We have the round slices. It's like a mille-feuille. It is stacked on top of each other. Then we have these things. When it's done, they come to the side. All around. It is made a bit firm with cream. Then it is built up like a mille-feuille. That's a lot of craftsmanship. Mille-feuille is the name of a thousand layers. That comes from the puff pastry. That's why we cooks like to use it when we layer something. First Jan has to prepare the chocolate layers. Then it takes a little patience. Now the whole thing is still a bit liquid. Now we just have to put it in the freezer a bit. Okay. So that it tightens a bit. Okay. But I've already made finished mousse chocolat. It's not classic mousse chocolat. It's a ganache. So chocolate with cream. Then afterwards, when it's cooled, you can dress it. Dressing means to shape the whole thing. How exactly? You stack it like a mille-feuille. We press it a little bit down there. Now we take our whipped cream, the rest, and make a little ... Okay, you do it like a daughter. Like Bob the Builder. A little, yes. Filling mass. Right cooking is also a real craft. Do you add anything else? Yes, there's white chocolate on it. And then there's coulis de framboise. And a little powdered sugar, a little cocoa, a little peppermint. Okay. And that's it. But it's nicely refined. For Ben, there's even chocolate sauce on it. At his Dame Blanche Comme à Bruxelles. And? Satisfied with your choice? It's what's on the menu. It's how I know it. It's how it's supposed to be. It's a calorie bomb. There's not much left of the ice cream. I can talk a lot about it. It's good vanilla ice cream. I don't think it's homemade. But I don't think it's bad either. It's a high-quality ice cream. I think it's one of those. If you have a good manufacturer where you get the ice cream, if you don't have people who make it for you, I don't know. Everyone has to know that for themselves. There's not much to say about it. It's good the way you know it. It's okay. Chris ends his evening here with éclair blanc schnäsch. I got an éclair here. In German, it's a love bone. And a nice pate a choux, that is, a nice brown dough. Yes, yes. It's both sweet and sour. usable. The brown dough is not too dry. It's not too soft. The fruity note of apricots. The vanilla with the whipped cream with the chocolate on top. It's an éclair. I think it's served differently. But nice, delicious. It was more than okay. So much chocolate on it. I tasted the love. Whether Kim feels it too? She has an appetite for parfait glacé. Tell me what's behind it. Parfait glacé is like ice cream. Only that it's half-frozen. Only mine is not half-frozen. It's a little too much for me. I also ordered extra parfait glacé. Because I know that this is the challenge. A parfait glacé may not be frozen from the inside. It has to be super creamy. It's creamy, but not creamy enough for me. But I'm super critical of the general. You don't notice at all. You're already waking me up. What is super delicious, is the coulis with the red fruits. I love coulis with the red fruits. It was my childhood dessert. Vanilla ice cream with red fruits and burnt almonds on top. You could still have put a little more mint and basil to pack up the freshness. I missed that a bit. But I love strawberries. I was also dressed in trousers. That's why the dessert fit me relatively well today. Sandra's dessert choice is the title Concorde. Does it excite you? We have meringue here, which are homemade. They have a wonderful texture. Very soft and melting. The whole thing was glazed with a nice coulis of red fruits. That fits wonderfully, because it gives the sweet dessert a certain acidity. It's a dessert that I couldn't imagine. I knew it would be something with chocolate. But I'm surprised and satisfied. That I can still experience that. Such a nice comment. Would you imagine that when the shop is full and you know how many people Jan has in the kitchen, that he will finish the dessert every day? Yes, I think so. Hello, what are you looking for? Kim, this is a professional in the kitchen. You can prepare these things in the refrigerator on a sheet. If you assume that five or six desserts or even ten will go today, then you are already building them together. He builds them for you in the minute when we do the show. But it's all prepared. The bill is specially made for this. How high does it fall? We have 412.70 euros. 267 euros for food and 140 euros for drinks. These are Luxembourg prices. You are in the middle of the city, in the Philharmonic. Perfect price, all good. If we liked it, you will pay for it without any problems. But it wasn't 100 percent. Sandra, you have to be careful too. You really have to be careful. We also come to you. Let's get to Jan's final points. Six, nice. Everyone can say that. It was more the feminine side, I think. Yes, I think so too. So dear Jan, for tonight I give you six points. I wanted you to enchant me and you didn't do it. I don't care. It's a hobby. It's a fun factor. Next, please. Seven points. I can't say it, I don't know. Seven points. Next, please. A good eight points. I don't know who it is. Next. A good nine points. I don't know who it is either. Good nine points. I think we should talk about the meaning of life and the meaning of restoration. There is a problem there. Thank you very much. I don't know what really happened here. I don't understand Kim. You can give a seven. The other would be for me ... I would have expected an average of eight and nine anyway. It is as it is. I can't do anything. Does everything together? 30 points. The tables are still set. There is room for improvement. In Ben's kitchen, nothing should go wrong tomorrow. I know the meat well. In the past, the tripod was here. There was also meat on it. Now the focus is on the food. The only thing I would have wished for would have been a little more glassy. Unfortunately, I have a Gretel in it. Don't get upset because of a Gretel. At least it's a real fish. Is the joy even further?