"Er knabbert mir das Ohr ab!" 😳 Welchen Fehler begeht Jan? | 1/2 | Mein Lokal, Dein Lokal

On day two in Luxembourg, Jan shows what he can do, so he doesn't lag behind. Anyone can do what they want, I'm the best. How does so much self-confidence come about with the others? Here I got grandma. Grandma? Yes, so grandma. Maybe he's stacking too high? I would have expected more from you. Oh, I have to... When I feel that it's really starting to go backwards here, then you can tell. I promise you, something is happening here now. I'll say goodbye. Have a nice evening. Luxembourg, you delicious neighboring country. Yesterday he took a look at Kim and left 30 points behind. At Jan's restaurant Tempo is the name program. He wants to get to the top. Also on Tuesday, the professional does not get enough of the Grand Duke. I'm totally thrilled. Dude, back in Luxembourg, day two, in the middle of the city. Look, European Convention Center. And there's the Philharmonic. And back there, down there, must be Jan's restaurant. A standing man, an expert. We felt that a little yesterday. Michelin star chef. I don't know if he's got it here, because he's only been here for a year. But he's also a cookbook author. Apparently no unknown cook. So, day two. I think we're going up again, after yesterday, still on this high shelf. Kürbis, fries, no. There's going to be something nice here. I'm starting to wonder, where are we on day three, day four? Are we still coming to the king, castles? What's all this about? And above all, what comes on the plate in restaurant number two? The cuisine we cook here is not Chinese and not Portuguese. Or not gastronomic or star-like. Jan is a good craftsman, very good craftsman. We make great things out of the things we get our hands on. Cuisine en place. That Jan is in the kitchen, I said yesterday. Of course, he put one on it. He's certainly in the bringing debt. At least in the round here. I'll admit to that right now. a really good kitchen manual. At noon and in the evening he shares the kitchen with four cooks each. Why do you think you can win? I think I have the best education. I had the best mentors you can imagine. In the 80s, 90s and 2000s, where I learned my profession. That accompanies me my whole life. I've stayed true to the cause. I think success speaks for itself. That's why anyone can do what he wants. I'm the best. Oh, oh, oh. Nice, deep stabbing. I hope that doesn't go backwards. For the first time, the native Münsterlander only have to convince our Maik. Oh, my God, there he is. I rarely have that, that someone is waiting for me to come. How are you? Hello, Maik. Nice to have you in Luxembourg. I'm very happy to be here. I could go on vacation. Wonderful. I think the location is already sharp. How many seats do you have here? That's a bit of a bistro style. Is there a difference? The guests who want to be seen sit up there. They can hide down here. Up there it's the same as down here. It's just up there. That's awesome, too. Every now and then we have small events. Tables up to 20 people. Then they like to sit up here. Then it stays covered down here. I'm going to cook. Make yourself beautiful. I'll make myself beautiful. You won't get the time back. What's for dinner? Asparagus? We are in the asparagus time. I have regional asparagus, green and white. I have mussels here. They come from the Belgian border. They are not from Turkey. I have an Italian. He runs through the forest on all fours. He's looking for these things. Great products, but poor Italian. He has to look for it on all fours. Is there anything else? Kalbsbries. That's right. I heard that. Yesterday with the dear Kim. We made the cook a little crazy. I couldn't explain it in the court. Can we talk about kalbsbrie now? Nice. Now I'm making a bet again from yesterday. It's nice that this is part of the dish. which is on the second day today. So you can explain it a little better. Growth vegetables from the calf. Exclusively from the calf. It's part of the vegetables. What we hear here now. This watered-in salt water. So that the sprouts bleed out. Totally right. Then it's really about the treatment. So, to get this going. You've already thrown one in before. Let's go on a fishing tour. I don't know how it is. That should be it. You notice that right away. That's it. We'll leave the other one in. If people ask you now. Now Jan can work on it perfectly. It arouses certain associations. Some really believe that we are here. That's right. Because it's already on the first look. what it looks like in here. Or pretty similar. Have you ever tried it here? Yes, I have. Made me smarter. But the consistency is creamy. We'll put a little oil on it now. Then we'll put it in the oven. In about 5 minutes. In the meantime, we'll finish the asparagus. Then we'll finish the carrots. We'll push that aside first. Then we'll go over. Everything fits. Push that aside. Then set up the other things first. Then again after cooking in the oven. There's still time for the side dishes. This is our asparagus spaghetti. It stays raw. We cook spaghetti. We don't cook spaghetti. Does it stay raw? Is it marinated briefly? No, like a Waldorf salad. But without mayonnaise. With walnuts. But that's nice. Because that's really a derivation of one of the salad classics. By the way, also from America. Like the Caesar salad. The Waldorf salad. Originally garlic, celery, apple and with walnuts. Here we see a derivation. Nice. You've already got butter and nutmeg in there. It's simmering a little bit. Calpis is ready. Asparagus salad, our Waldorf asparagus. It's done. That works now. Now we just need to fill our carrots. Aha. Fill carrots. With what? Potatoes. Grandma's recipe. Warm or cold? Lightly warm. Then our mixture comes here. The mashed frog. Come with me. My God, kids, that's not true. It's a joke. Old people like us still make such jokes. Carrots are not so common. No. Is it more expensive than mushrooms? Yes, of course. They only exist 4 weeks a year. Madness. It's a hose mushroom. Nice, intense taste. In this case, if they are big enough, also ideal for filling. Will you fry them later? Yes. We'll make the carrots to the asparagus right now. Oh, with it. Then you taste it. That remains as a cold, a little crisp. Calpis comes in, darling? I've seen a lot now. That's really nice. I'm going out, I'm looking for a place. Sit down, I'll do the rest. Are you serving today? I'll do that too. See you soon. You can serve this all year round. You packed it into the season. Carrots. Asparagus. Then your asparagus spaghetti or straw. And then with what everyone loves, a good puree with good herbs in the hottest mushroom of the season. Exactly. That's time-consuming. Enjoy your meal, by the way. I think it's newly arranged. A very nice plate. It's a great quality. Incredibly great mushroom. Nice, crisp asparagus. Nice acidity. Now there are cooks who serve even more playful. I think it's a nice intermediate window. But not just a small point, comma, dash landscape. It's compact, centered. It's a nice mixture of everything. It's not old-fashioned. But it's not overdosed with modernity. And yet it's modern, well done. It's all very appealing. I think there's one thing where you might when you think about this competition tournament, maybe you don't notice. I could imagine that we're talking about too many green frogs in the mashed potatoes, right? Could be. Because you'd like that to be a little more stable. Exactly. Two things don't work. Work and talk. When I'm there, I'll put a thing in the moisture and he'll snap my ear off. Then it runs next to it. Now I have to say something. You're snapping too. You're a sweet tooth too. Impressive. So, second day. A well-respected personality, I would say, Jan. And really very reflective, quiet, still thoughtful, cooks well. It was really fun. Kalpsbrie, the second, I'll say. Yesterday we had it. Today we celebrated really nicely. A little more elegant on the plate, a little more delicate, also less excited. Of course, that's also because I can well imagine that I'll be here in the future, if I were to live here anyway. But I also believe that we will notice again that today in the main competition there will be a bit of an upward trend. I think we're experiencing an increase compared to yesterday. That's my tendency.