"KOMM MAL RUNTER!" 💥🤯 Eskalation am Tisch wegen EINER GRÄTE? | 2/2 | Mein Lokal, Dein Lokal

What do the contestants think? Is Ben already going to the pump? No, Ben is not nervous. He's too cool to be nervous. Is that so? I am deeply relaxed. I know what my boys can do and I don't worry that much. That could change over the course of the day. Welcome to my restaurant today. Come on in. I'll be right there. Thank you. So, we had very good food for two days. Now we are here in my village. And now I'm going to show them that we can also cook very good food. The guest room with its almost 70 seats seems to be a hit. It's beautiful. Nicely furnished. Great sofa. Niche. Yes, exactly. And it's cozy. The mood comes from above. I think the colors are well coordinated. Yes, I think it's nice too. And it's getting even more beautiful. Hello. Hello. Hello, Ben. I brought my sunshade from the Brasserie Mac. This is Alma, my service staff. She will accompany you all day today. And she will also surprise you with the menu. Does the menu fit the overall impression? What does the gastro-competition think? It's a brasserie and I think, as the menu is written, it will be just as good as it should be in a brasserie. I definitely agree with Chris that the dishes are like a host house. We have the flour dumplings here, but we also have a good piece of meat, the burgers. A piece of salmon. Even fish on it. Kim, that's not quite enough. For example, I'm missing to say, okay, where do you take your potatoes now, if you are already a Luxembourger here in the country? From where you order them? About, yes. My God, is that the only thing Kim somehow has? Where do the potatoes come from? Let it come to you, Kim. The orders are noted and we come over to the kitchen. See you in a minute. Great. Will the competitors give Vito's kitchen their blessing? Let's see. Hello. Vito. Yes, Jan. How are you? Good, and you? Great, thanks. Great. I like it. Great. What are we cooking today? Today we make carpaccio. Beef carpaccio. Beef carpaccio, yes. Classic, fits here. I have a beef fillet here. Luxembourgish beef fillet. Cool. I've already cleaned it. Cleaned. If I clean it, there will be nothing left. Tell me, is that Limousin or Charolais or what do you have there? Simmental. Simmental, yes. But there aren't many of them here in Luxembourg, are there? No. Simmental, delicious meat. We have to calve the cow before the meat is really great. The Simmental beef is certainly one of the most bred cattle. It comes from the Berner Oberland and is certainly of top quality. And everyone has Simmental, whether it's Luxembourg, Schleswig-Holstein or Upper Austria. They are everywhere. Have you already prepared something in the freezer or do we have to wait? Yes, I have already prepared it. Freezing makes cutting easier, because carpaccio should be relatively thin. Yes, I've already asked him. Okay. How thin exactly? Every Italian has his own philosophy. Are you the fan of a very fine carpaccio or do you prefer a bit more rustic cut? A bit rustic, yes. With a bit of bite. With a bit of bite, yes. I prefer that too. There is still a slight resistance to chewing. If it's really cut as thin as cigarette paper, I don't like that. I've already mentioned that I don't want my carpaccio to be newspaper-thin. A bit thicker, but not thick. So that you have a very short structure when you bite on it. Just like Jan and just like our Italian chef here. It doesn't really look like cigarette paper. Now we season it. For the salad or what do you do on it? No, normal salt and pepper mixture. The salt also helps to defrost it. Yes. It pulls out the water. Exactly. Now a layer of olive oil, rucola and parmesan. Do you put a bit of olive oil on it afterwards? A bit on it, yes. Finally, Vito refines his carpaccio with 12-year-old white balsamic vinegar. It looks really great. I'm already hungry. I think I can eat it too. Did you put that on it? Yes. Okay. Are you making lemon now or is it already on it? Lemon is in my dressing. Okay. And then I'll put a little slice on it. Decoration. Okay. And if you want, you can put it on top. Cool. For me, because the lemon is superfluous, you don't need to put it on anymore. He uses 12-month-old balsamic vinegar. I really like white balsamic vinegar. The balsamic vinegar makes the race. So the vinegar makes the race for you. According to Jan, you get a nice acid, but it also has a sweetness. Basically, it's a white wine vinegar with grapefruit. It's not a classic, traditional vinegar. Ben and service staff Elmer serve the appetizers. That already looks very appetizing. Yes, it looks nice. Minimalistic decorated with a little parsley. Yes, it fits the style here. Greatly done here in the little verrine. I think that's nice. I like to leave something out. You also have to look where you are. Simple, good, beautiful, delicious. That's fine. We haven't even really started yet. There is already a lot of air. Unfortunately, I have one device in it. It doesn't matter. At least you can see that it's not fish. Yes, definitely. We have to look for something. Fresh, fresh, fresh. Say something positive about me. You are always moaning and moaning. With me too, Jan. That's the way it is. That's the game. Now come down. Oh, oh, oh. Wait a minute. Now sit on the pea. That's not a game at all. You misunderstood that. And what you're doing right now, I think it's totally stupid. Because Jan is right. Don't act like that because of a Gretel. Then you know it's a real fish. Yes, he's right. Jan himself also ordered a real fish. The Norwegian salad with scampi and smoked salmon. I think it's a beautiful dish. A classic. I've known it since childhood. Trimmed from 2023. Light vinaigrette. Well done. The smoked salmon was slightly smoked. But smoked warm. That's why it had this pink color. Very little fat in it. The salmon, that was a great salmon. It didn't shine. It was a salmon that was very little salted. It was smoked hot. Basically, smoking cold is below 30 degrees. You need more time. And smoking hot is everything above 80 degrees, I think. That's how I would roughly classify it. The danger of smoking hot is, of course, too long in it. It gets dry too quickly. Because, of course, the protein reacts. Of course, smoking cold is more dangerous. The scampi are delicious, well fried. It was also served hot. Well seasoned. As I said, I think the whole ensemble is great. Kept simple. What was on the plate made sense. Easy to prepare. It's a little starter. You can eat it and look forward to the next course. Good start. And so please go on. Sandra introduces herself to the Italian classic. Let's hear it. How is your carpaccio from beef? My carpaccio definitely has a good quality of meat. It is cut very thinly. You can really pull it apart nicely here. And it also eats very well in the mouth. It can be chewed very well. The arugula is a young arugula. It's nice little leaves. Nice, tender and crunchy. That's okay. The parmesan is also okay. It's spicy. The carpaccio is made with salt and pepper and olive oil. Here I have to say that I personally miss a little pif. Oh God, the world-famous pif. What do I need for a pif at such a classic? The only thing I missed a little was a little taste. You were in the middle of the kitchen. Did balsamico come up with anything? At the end he made his white balsamico vinegar, 12 years old. For me, according to my taste, the balsamico could actually have been a little more dominant. Normally it doesn't belong there, my dear. That's just the way it is. It just doesn't belong there. Let's hear what Kim has to say about her asparagus cream soup. I think it's originally presented in the stew. The soup was nice, mega hot. So good. Yes, we are here in the village pub. It doesn't get me down. I wouldn't have expected that either. Because otherwise it can't cost 9 euros. So everything is fine. There's something in the bush. It was good. I'm just not sure if there was still something in it that you know so well. I think there was a little powder in it. Did you taste that too? Otherwise it usually tastes a little bitter when it's very, very fresh. What do you mean by powder? Powder. Knorr. Ah, a little refined. With the yellow hand. I can't judge that. If that's the case, I don't need it in my asparagus soup. And everyone who likes to use it, then please be subtle. Subtle. Chris thinks so too. Our savoury operator ordered the potato puffer with salmon. The potato puffer is a real Luxembourg potato puffer. There are onions in it. There are herbs, parsley in it. The salmon was delicious. The quark in between was delicious. Still with onions and spring onions in it. All in all, it was a successful meal. And you also found a mackerel. And again in the Wunderung. Yes, of course. He didn't say anything about mackerel. But good. That only shows that it was filleted by a fresh fish. And not bought ready-made fillets. The salmon was certainly not homemade and not smoked. We know him. He is so shopped. He comes from a wholesaler. It was nicely draped. So you don't think he smoked it himself? There has never been a fish that he smoked himself. He has a different color, a different taste. Who has a smokehouse at home? Who in a restaurant has the opportunity to smoke? Most of them don't. And there are such good products that you don't recognize by color. Whether it's homemade or from a neighbor, Fritz, who smokes 800 meters away. Watch out. Ben prefers to assume the worst. So, my dear. I'm ready to be cut up. Go, go, go, go, go. How many points would be in it by now? I think I'm satisfied with 4 times 8. I'm also satisfied with 4 times 7. It's going to work out for the first time. Just now with the move, how Ben got out. Loosened up again, everyone is laughing. I even rate Kim. Watch out. You have a tendency of 7 with me. Not yet. But I have to lie next to it. You have a tendency of 8 with me. Neat. And with you, Sandra, how does it look? You have a good 7 with me. Thanks. An 8. You can take it that way, right? I expected such tendencies. It's a simple kitchen. Maybe people expected something else. I don't know. But I can live very well with it. I think 30 points is absolutely justified. It could also have been 4 times 8. The sharp Vito takes the main dishes. Hello Vito. Nice to meet you. How are you? I've known Vito for over 20 years now. He's an old classmate of mine. Luxembourg is small. That's how you see yourself again. You have class meetings now. What are you cooking for us today? Today we have a horse steak. Okay. A classic here in Luxembourg. We still know it. Horse steak is a classic here in Luxembourg. You can find it on many maps. I think that has settled in the rest of Europe. That's not quite the case anymore. God, horse steak compared to beef maybe sweeter. A little. Not quite as ripe. Maybe even a little finer in texture. It's an Argentinian steak. We don't have any breeders in Luxembourg. That's a shame. The European country with the largest horse meat consumption is Italy, by the way. Let's see how beautiful. In general, I'm more of a fish eater. I was riding yesterday, today with fries. Shame. Now Vito refines the meat with salt, pepper and olive oil. Why olive oil? I use more olive oil because the butter burns fast. It burns fast. The heat. The taste. Yes, exactly. So with the steak to roast, you can just take a nice vegetable oil that has a high smoking point. So, in the meantime, we can make the sauce. Tell me, Vito, your peppers, are they organic peppers? No. Why not? I don't find any difference between organic and normal peppers. The price is more expensive. Yes, not that much. Yes, she always paid attention to that. Before, the potato topic was always with Kim. Now it's the pepper topic. The organic thought is a nice one. You have to decide for yourself. The best is your own garden anyway. What else is coming in later? Tomato. Yes, tomato sauce. I made them myself. Great. Parmesan. Yes. Garlic. And chili. So, what's the name of the dish without meat now? Chili sin carne. While the meat is sizzling on the grill, Vito starts his chili sauce. So, sauce with salt, olive oil, onions. And of course, very important, fresh chili flakes. Do you take the seeds out or do you leave them in? I'll leave them in. Okay. You have to be a little bold. Exactly. Now add the peppers and stir well. Are you adding salt and pepper now? At the end, yes. No spices, no chili, no rosemary. I've already made my tomato sauce. Okay. And there you have it all. Yes, I already have everything in there. Well then, off to the vegetables. And Vito has already prepared the roast stock. It's still simmering a little now. How long will you let it simmer? An hour or so. Good. In principle, we are already through. I would make the sauce a little different now. As I said, I would chop the garlic finer. Maybe leave the pepper pieces a little bigger. I might add a few more fresh herbs. I think so too. Chris is not wrong with the herbs. You can do a fine-tuning afterwards before serving. Serving, good keyword. Ben is ready with the main course. Very nicely served. I like contemporary bistro cuisine. I like it too. Then I'll cut a piece of meat for you. I'm curious. Oh, the heat level is perfect. Look, I'm pressing on it. It's still coming out. Nice. Heat level achieved. Enjoy your meal. We are happy to join in. Jan ordered the grilled octopus with side salad. I've said it a few times already. Salad is royal discipline. It's great. With the hand-cut little peppers in there, the tomatoes, the vinaigrette, which is well done. Lovely, lovely. Royal discipline is, because it's an octopus, to fry and grill it so that the light caramel, the caramel color comes out. And it doesn't burn. They did a great job. The cooking time was great. Then I just took it out of the broth, put it on the grill. Then comes the exciting moment. A little sugar is still forming. The sugar caramelizes. Then it's just a matter of getting the thing off the grill when it's good. If it stays on for too long, then it's dry again. But he did a good job. Really great, great, great. Celery puree is well done. Peppers, a little onion and a little thyme. You taste that. I would have liked that too. You could have made a little more chorizo. But that's like with the capers. That's like with other details that you might like in the kitchen yourself. But maybe the guest finds it offensive. Fits. What more do you want? It's wonderful. You sit on the terrace in summer and enjoy it. And here with a glass of wine. Great. Thank you, Jan. I'm glad. And that's exactly how it came to me. Let's move on to Chris Faux Filet from Pferd. The perfect cooking point has already been mentioned. Super deliciously fried. Had a nice crust. The sauce was awesome. The slight heat from the little chili that was still in there. The puree was nice and smooth. Fits the meat. Also the salad with the olives. A all-round fitting dish. I might have added a few more herbs. I would have done that differently. He already had the fresh herbs in the prepared tomato sauce. I would have liked him to prepare the sauce, the onions, the garlic, the peppers. That he puts thyme in there again. Exactly. For the little freshness. But I still have to say again. The sauce afterwards, the way he served it on the meat. It was perfect for the dish. It's like a wedding. Everything just fits together. It's great. Some fit now. But here it is in the style, how it is served and how it tastes. Full score. Nice announcements from Chris. It's all good here. Mega. It can go on like this. But does it do that too? Hello. My love. Thank you. Bravo. You did well. Did you like it? Will Kim's Queen's Pastete with fries and salad get the knight's blow? Now we are curious. My Queen's Pastete was like a Queen's Pastete should be. For a queen. No, a princess. And according to Jan, on the peas. The meat, you know, you tore it. Well, now I had a piece of carrot in there. The only negative point, where I have to say. For me, a bushy belongs to a nice, green, crispy salad. And here we have the same salad everywhere. My salad was very tasty in itself. But it didn't fit my Queen's Pastete at all. Are you serious now? It's the wrong salad for the Queen's Pastete. Kim didn't quite understand our show. She thinks she has to criticize something. It's not like that. If it tastes good, then it tastes good. Then you can say that. You don't have to look for something with all your might. Kim, thank you for your feedback. And then Sandra, what do you have to say to us? Sandra ordered the salmon steak with spinach. Is the dish just simple or just delicious? I had the salmon steak, which was actually excellent in terms of taste. The skin on top was nice and crispy. You can also eat them really well. You don't have to take them down. The only thing I would have wished for would have been a little more glassy. Yes, it was. I would have had to take it out 2 minutes earlier. Or maybe you stood there for a minute too long. A minute too long fits. Then it happens. Yes, it really works. The spinach tastes great. You can also see the finely chopped garlic in here. It tasted very good to me. Very nice dish. Thank you. Thank you, Sandra. All around it was very nice. A butter sauce was served. And that gave the whole thing a little whistle. The whistle that I missed in the appetizer, I actually had in the main course. I would have liked to see that. Carpaccio with butter sauce. Finally whistle. You can live with that, right? Yes, I think we can live with that. There were actually no real criticisms. No bad criticisms. Exactly. There were mistakes that could happen. To improve. Exactly. I think it's really good. I even think it's the best. So far this week somehow. Maybe the best comes at the very end again. Hello. I'm Sandra. Vito. Vito, hello. Bastian. Hello, Bastian. What are the beauties here today? Today we make tiramisu. I love tiramisu. You're right about me. Make us a classic, great tiramisu. Please. I'll start. You always make the biscuit yourself? Yes. It's not about homemade, is it? Exactly. Of course, that's the improvement now. He even makes biscuits himself. Vito first needs four eggs and 125 grams of sugar. We also make one at this time. They cook the red fruit. Then on the biscuit. And they cook in water now? Water and sugar. For the tiramisu you use coffee and amaretto. We don't make alcohol here. Only red fruit. We all know tiramisu with coffee and amaretto. Vito uses fresh fruits. That will be a very nice, fruity, spring-like dessert. A small pinch of flour is added to the egg-sugar mixture. There's a lot of air in the dough. This will be a nice, fluffy biscuit. And now it's already in the oven? In the oven, yes. And how long is that? 10 minutes at 185 degrees. But first the biscuit dough has to go on the sheet. You have to spread it out nicely. Yes. The advantage here with this biscuit, it won't be too sweet. Is it going to be a hard biscuit or a soft one? Soft. A soft biscuit. You could bake a biscuit longer. Then it will be a hard one, like a spoon biscuit. Here, on the other hand, they make a soft biscuit, because it doesn't have to absorb any liquid. Now we're making a mascarpone cream. Yes. So. We need ... Water. 75 grams of water. Okay. 135 grams of sugar. Yes. My little syrup. You let it melt over medium heat now? Yes, melt to 118 degrees. Ah yes. Yes. Okay. That's why you have your thermometer there. Exactly. Okay. What's next? While the syrup slows down, the egg yolk is whipped up. Exactly, yes. Okay. This is heated to 118 degrees. Why exactly 118 degrees? It's called a sirop au boulet. Yes. And then the eggs are pasteurized. Okay. Boiled. Boiled, yes. He pasteurizes his egg yolk so that he does not, with a raw egg yolk, as it happens in an original, in danger of a salmonella poisoning. I see. Great. The syrup is at temperature and the biscuit is also ready. Perfect timing. This is the perfect biscuit. Yes. Very, very nice. The biscuit looked wonderful. It came out of the oven, golden yellow baked, beautiful. You would have liked to try it right away. Chris keeps this privilege, because he ordered the tiramisu. It is now flowing very slowly into the eggs. Very slowly. It's warm. Yes. You have to whip it up cold first. How long does it take for it to be cold? Whip it up for five to ten minutes until it's cold. Then we put the mascarpone in it. Yes. And cream. Oh yes, and cream. And cream, yes. Whipped cream. Yes. Then it's done. Nice. There is really no danger that older people, children, especially Samuel, think it's cool that we saw that. Here comes dessert number one. Jans Didi's from three kinds of chocolate. You can taste this Belgian chocolate. Not just because I spent my youth in Belgium, it's just that it's the tastiest chocolate for me, vis-à-vis what they do in Switzerland or what they do in France. The difference is certainly in where I buy my cocoa beans, and how I congee it. There are also recipes like chefs have a variety of recipes. It's a classic chocolate mousse. Very well done. No big four elephants. Nice story behind this glass. The consistency was good. He had chosen the protein variant for his mousse, which is not bad. It makes it a little easier. His way of making chocolate mousse. Chocolate mousse, that works with protein, but also without. Sandra spoons Gourmand coffee. This is the coffee with three kinds of desserts. We'll find out which ones are now. I have a creme brulee here, which is still very crispy on top. That means the sugar was perfectly caramelized. The consistency of the cream is perfect, as I want it to be. Nice and soft. It also tastes very, very pleasant. Then I have a little mini eclair here. They are also 100% homemade. Next I have a raspberry sorbet. Very creamy. Homemade, I suppose. The consistency is really very nice and soft. I like that very much. And last but not least, I have the brownie in a small vanilla sauce. Very nice, soft in the core. Very pleasant. Very chocolatey. What can I say? A wonderful Gourmand coffee. Every chef can change a Gourmand coffee all the time. You never know what you'll get. It's always a surprise. But mostly a very positive one. Oh yes, that's right. Is Kim so positively surprised by her dessert? And what did she order? It's a dame blanche. Nice in the cup. Fresh whipped cream, great vanilla in it. The chocolate is good. For me it tastes a bit too much, so chocolatey. But I have to find something, guys. No. No, I didn't find anything either. Good. So yes, everything is good. It's a cup full of ice cream. Just like a dame blanche has to be. Dear Kim, do you think the vanilla ice cream was homemade? Of course not. It doesn't have to be in a Wurzhausen. Exactly, it doesn't have to be in a Wurzhausen. It was a well-bought vanilla ice cream. And to make a vanilla ice cream yourself, you also need time. This place doesn't need that, in my opinion. We translate, a well-bought ice cream is completely fine. But only ... Now it's already Wurzhausen, by the way, no longer Kneipe. Chris eats tiramisu with red fruits, which is, as we know, 100% handwork. My tiramisu also has an impression at first. It smelled like fresh fruits. I think it's a super large portion. Not too sweet. The consistency of the mascarpone is perfect. I would have liked a few more fresh fruits in the tiramisu. But on the whole, a delicious dessert. Nicely layered, nice fruit in it. Not too soft, not too firm. The biscuit was nicely softened. Super done. There was also a nice strawberry decoration on top. What I personally missed a little bit were still fresh fruits in the dessert. And maybe a little sip of schnapps, so that you can get out of it somehow. Just order one. That was the most expensive fruit puree component that you could buy in Europe at all at the moment. And fruits on top. I think that was absolutely sufficient. It was a nice presentation. I think that the whole culinary here at Ben's and his really great bistro restaurant fit perfectly. From the interplay, everything was very successful in my opinion. In Ben's Brasserie around the corner, it's time for the bill. We have 374.70. 93 per person. That makes about 219 in meals and 150 in drinks. I think the price is great, right? What do you think? We're not talking about the drinks. We're just talking about the food. And then it's 55 euros per person. I think it's great. How many points do the contestants easily get? And is it enough for the leadership position? I have the feeling that it was the most complete day, day, day, night. On the whole. Maybe they'll take the lead now. Ben would need 31 points or more for that. Here you go. I'm curious. We have an 8. An 8 right away, that's good too. Jan. Thick, fat. 9 points. Jan was just excited. From my point of view, he did the right thing. Another 8. Could it have been Sandra? Wonderful. 9 points. 9. I think that's great. 9. 8 points. It's clear. I'm super satisfied. What do you say? Great. I'm happy. Yes, and the lead with 34 points. Deserved. Compact, complete. Congratulations. As Mike has already calculated correctly, the brassiere ends up with 34 points on the first place. At least until further notice. Noble drops and French cuisine, that's what Sandra's softener Leuk is all about. We give our best, as always, like every day. Come on, whatever you want. Lots of smoke for nothing or big cinema. For me, the smoke is too dry, unfortunately. We haven't lost anything, except that they don't taste good. This is great French cooking art. For Sandra's head chef, it's about honor.