VÖLLIG WAS ANDERES!⚡️😲 Toppt die Korianderwaffel Pommes als Beilage? | 2/2 | Mein Lokal, Dein Lokal

Freshly flown into Radeberg, Kalli and Rudi from the restaurant Zweite Heimat. I'm curious to see what's coming up. I expect a lot of fun from the week, good conversations, good food. Sascha and Stefan complete the Saxony round. I'm always at work, so I only know my home and my restaurant. It's interesting to experience another restaurant. But not all gastronomists are unknown to each other. What a surprise! I haven't seen Jens for the first time today. I've known him for a long time. I used to play golf with him. It's a complete surprise to come here today. He's standing at the door. He has a great young chef who wants to move a lot. I like that. Nice to have you here. Get ready. We'll be right with you. Let's do it. Okay, see you in a minute. Now it can start. The sports competition is open. We are at the Hotel Sportwelt. The first stop is ours. Sports-free. Beforehand, the other contestants can take a deep breath and let their eyes wander. At least from the outside, I wouldn't have expected what's inside. More of an association that there is good food here. Because normally there are these sports hotels or sports restaurants. Most of the time it's just very simple food. From the beginning, I thought that if it has such a sporty note, that there is such a menu or such a kitchen. Can you imagine that this exists here? Fat salad with turkey strips. See? I'm the second one who thinks like that. Enough talk about the menu. Show it to us, boys. The menu is well done from the outside. The food is well balanced. Everything fits. But I didn't like it that much. It's nice that there is this clear film in there. Yes, yes, Kalli, that's true. But if you're in Radeberg, you know where the menu comes from. You also have to take the sweaty tennis squash player who comes up there. He was under the shower before, of course. Maybe a snack again or something. It doesn't smell. I think that's really practical nature. They are funny. It could be really exciting with the two of them. Cool. But what do you say about the content? I haven't found a sports plate yet. I haven't either. The fitness plate is missing. Where is it? The fitness salad. There's steak and burger for that. I think there has to be a red thread somewhere on the map. Because there were things on the map where you said, I wouldn't necessarily expect that here. Well, that's not true. Because I also took a look. And she is very well organized. I don't quite agree. You are rather surprised when you read Heilbutt or something. Or Tafelspitz. No, you have arrived at the restaurant. Michael is visited by Sascha for the appetizers. Welcome to my kitchen. Thank you. I heard you make beautiful salmon tartare. Yes, I even ordered that. Oh, I see. Wasn't it famous? Yes, I have. I've heard of it before. Böhmlo salmon. This is quality salmon from Norway. And by breeding, you make sure that the tank is not overfished. So if, then please such a quality seal. You have to bite the salmon yourself. I do it in a wet dry marinade. It consists of teriyaki sauce and soy sauce, 1 to 1. So Asian. So lightly smoked, yes. A little with my style, a little orange comes in. Homemade herb salt comes in. Lime comes in. Soy sauce for me, completely new on the subject at least. It wasn't that understandable to me. Yes, yes, yes, of course it tastes good. That's a good idea. And he doesn't let himself be restricted. He does what he likes. So the wet dry marinade is there for example. It will definitely stay in there for four days. I'm going to put the salt layer on top of it now. It removes the moisture. It is practically cooked there. So it's practically a cooking process. So he has a combination of two types of bite. He also says it himself, wet bite and dry bite. So dry would mean only in a seasoned salt-sugar mixture bite something. Or bite into something wet, into something moist, into liquid. Both work. So he makes a combination out of it. That's okay. And he doesn't let himself be disturbed by Sascha's glances and the camera. Exactly, I'll leave it in peace. Comes on beforehand, is complained about. Then it goes into the cooling. Sebastian will get the one we have already prepared. Yes, okay. Let's exchange, Sebastian. Exactly. And then it looks like this. We've already prepared it. And he's got the four days now? He's had it for three days now. Three days, okay. Then of course it pulls in nicely. You still have the original salmon flavor on it. You have it on top. It still comes into effect completely. But he leaves it for a very long time and says, okay, that gives it a stronger taste. I couldn't quite understand that. I don't know that either. Let's wait and see what kind of judgment the good Sascha will make about his appetizer. We're making fine cubes now. Yes. We're going to pack this up nice and fine. Yes. You don't have to talk about it. Tartar is actually, if you take it from the beef, is always cut by hand. Very fine. And we never do that with the fish anyway. Yes. Very good, very good. You have a good structure then. A good bite when you eat tartar. All right. Then Michael tastes the whole thing with pepper and lime juice. We have to be a little careful, because lime has a very strong taste. So, and then we can actually move on to our red beet apple salad. Yes. Interesting. I've already prepared it here. Aha, okay. It was cut into fine cubes. Yes. With orange juice, so to speak. And that makes it so nice and glossy. I'm not a fan of red beet. Yes. I have to say that very clearly. Yes. Because I always find it a bit fluffy. But that's why I took the dish. I imagine it exciting. So from the explosion in the mouth. Exactly. I also want to stimulate it a bit. Yes. To be honest with you. Yes. If that's still optically a bit of a novelty, served in the middle on a nice big plate, lightly marinated. Then the taste of fish with the soy sauce, the umami, this seasoning then in the mouth. So the combination sounds good to me. I expect that maybe one or the other doesn't understand it as well as I do. But I still hope to be able to convince and still be able to show where I actually want to take my kitchen. First, Thomas and Jens bring the four appetizers to the table. The setting and stuff. I might not have expected that. That comes from food that came. Maybe something simpler. The tablecloth is a bit old school. And then this comes. And that's surprisingly nice. Stefan is first. On his plate is burrata on hokkaido pumpkin. The taste is well met. The guys don't have much to do with the cheese. But it tastes good. You can see the cheese is nice and runny. And full of courage and taste. Burrata is a nice special form of mozzarella. It's nice and milky. It can't be too cold, guys. It has to be really nice at room temperature. And then you can vary a lot around it. And how is the pumpkin? It looks a bit raw. It is raw. The pumpkin is really impressive. It's nice that you can still eat it. Even if it's raw. It's marinated. It's okay. I can understand what he did there. Such a raw pumpkin as a salad. It's cool. It's something else. Overall, from the taste experience, it was a bit unpleasant. Because it's raw. The pumpkin is pretty hard. And then you have the grissini sticks. That's a bit too crispy. Overall, as a dish, it's all cold. At least if it was swung on for a moment. Or maybe even warm, caramelized, somehow on the plate. If I had seen a little heat for a moment, it might not have been bad. It sounds like that when you bite. It sounds like raw food. Sport hotel, that's what we meant. It's the sports plate. It looks sporty, doesn't it, Stefan? I wouldn't have made the pumpkin raw. In the implementation, you should do a little adjustment program. Dear Michael. I think the idea with the chutney or grilled a little bit and then as a lukewarm variant, by the way, does the burrata well too. Actually quite pleasant. Let's get to Rudi and Kalli. They have the spicy meat and blueberries overbaked with goat cheese. Yes, a real classic of Saxon cuisine, you really have to say that, spicy meat. Interpreted quite differently. I think that's good. I also think it's brave. Classically, this is really done with a flour schnitzel. Exactly. Béchamel. Then everything cooked in it, baked in a small bowl and then overbaked. But today quite differently. Not in front of the hat. I think it's done right. This is a new interpretation, which was not so well known to me. That's why I chose the duck. I think that's great. No, not duck. Goat, my friend. Goat. No, duck. No, goat. Give me the card. It wasn't a duck. What do you want? You, all the money in the world, whatever you want. Duck spicy meat. It's on it. Well, he pisses me off. And now he wants to tell me. It was under the duck, the sack. Okay, it's goat. You're right. But it looks good. Nice. And it's really a great variant. There's some kind of fruit in it. I already had the feeling at the first bite, like orange. Exactly. Here you can see it. I think it goes well with it. That's good. I think it's great. In terms of taste, really well done. All good. Top. That was crispy on top. Everything looked great. But what was a bit problematic, I think, is the goat cheese on top. Despite the fact that I read it, I imagined it a little differently. I thought it would be a little more liquid. You can also see that a bit, such a Christian consistency. And it was so Christian in the mouth. That didn't fit. I could even imagine a very light blue mold. It will probably go well with it too. We have good cheese from the region here. I think that would have gotten a better melt. There's just a little more spiciness coming out of it. Then maybe it's even better. Clear statement, you can live with it, I think. Finally, Sascha. He tries the tatar from Böhmlo salmon with beetroot apple salad. I saw how he prepared the appetizer. I had concerns because of this salt insert that it might not taste like salmon or fish at all. But that's not the case. Tastes very good. I liked the fish. He really did a good job. Have you already figured out what the dressing is? The sauce? I would say something with mustard and honey. And you still have a little truffle. Now I have to try the interesting part with the beetroot. And the apple, the apple, it goes a little under. Tastes very much like lime. I don't taste much of the beetroot anymore. No beetroot, no apple. My expectations were high. But how it was put together on the plate and how it turned out in my mouth, I didn't think it was right. A little less acid, and then it should go through quite well. It's just a matter of taste. And I'm not quite sure about Sascha yet. For him it was very modern, I think. He needed to get into this field of taste. I can't quite understand that and I don't quite believe it. It will of course also be exciting whether everyone understands our cuisine in quotation marks or can also taste it. I hope that everyone took it well, that they understood what I was going to say with it. And I expect a solid 8. So I can see the 8 now. So it's clear, yes. Nice and good. And how does the round look like? So my tendency is currently at a 7. Okay. So my plate would also be at a 7. Our tendency is an 8. Thank you for your feedback. I didn't expect that. Stefan had the red pumpkin, I can understand that. With the tartare, I can't understand a 7. I wouldn't have thought that either. I would have expected everything, but not this one. It's not bad, it's not good. It's a good assessment so far. Now, of course, I have to give everything again in the main course. Of course, that grows a bit up. In your kitchen you have to find your lover. Exactly. These are just little things about what it was about now. 7 is never that bad, but 8, now it's for them. The main dishes are now certainly getting more. Kalli and Rudi are looking at them. Hello. Hey. Rudi, hello. Greetings. You have chosen the chicken. We will definitely do that now. Cool. Nice. This is a better chicken. It is not yet bio-certified, but it has a much larger space to live. Genetically free food, very, very important. Yellow color. Exactly. Corn chicken. Corn, exactly. It is fed and measured with corn. It is a slow growth. As a result, it is very juicy. I like to take the coals. I have already removed 2 coals today. I take the coals because when we have the panko panade around it and our roots around it, it is nice and juicy. It is not so dry. It never dries out. That's what makes the chicken actually. It's just more hum. Do you marinate it in a lake or something? No, not in a lake. I have a dry rub. Then I take my own rub. But I will never tell you what's in there. A little secret I would like to have too. Every chef has his secrets. That's good too. That's what a kitchen does. You can always diversify as much as you like. It doesn't have to come here. If it's delicious, we'll see, we'll come back. I've already smelled it a bit. I suspect it's a little pepper, chili. A little fruity note? Or how do you do that? We have orange in the rub. I can say that to answer the question. You can process it fresh. You can leave it standing. A panko panade, i.e. panko flour, is very fluffy. It's an Asian white bread. It is dried. It goes perfectly with the chicken. It's juicy. You also have a nice, light crust. It's not too heavy. It doesn't fail the meat. For low temperatures. Exactly. Well then. Departure. Looks good. I like it. Now we're going into the oven. 160 degrees, 20 air circulation. Let's see if the chicken can convince like that. I think it's good. Well seasoned. I think the baking is crispy. Then it's coleslaw. You have a nice bite afterwards. At the moment, I think, yes. Cool. What were the side dishes again? We have white cabbage. It is made quite normally with salt, pepper. Then a little lime comes in, so that a little freshness comes in addition. And a coriander waffle, I would now assemble with you. It's just hearty. Salt, pepper, coriander. Here I have milk, eggs and a little lime. And lime, the juice? The juice a little. No, the juice. Just the juice. Of course, we whip up the egg whites. Reminds more of sweet than of hearty. We take the egg white in here. We fold it in. Meanwhile, the waffle iron is on. With waffles, a lot depends on the waffle iron. High temperature is crucial at the beginning. Then it has to go through slowly. That's the key thing, actually. I think it's great. It's something completely new, completely different than a saturating agent. It's a nice thing. Anyone can make such a simple chicken. Most people make fries with it. Almost everyone does. Come on, dare yourself. Put a coriander waffle on it. How did it feel when you ate it yesterday? Very good. Very good? Okay, cool. At the end, when you put this maple syrup on top as a topping on the hot chicken. I have to say, Michael knows what he's doing. He has a plan for himself. What I like is that he goes away a bit from these conventional stories. The combination is freaky. The taste, everything we've seen now, the different aromas coming together, that makes the dish pretty exciting. I'm hot about it. Now it goes on with the main course. Here you go. Grazie. Rudi and Kalli now end up with the Kikok Chicken with white cabbage, maple syrup and the coriander waffle. The coriander waffle we made together in the kitchen, I have to say, I'm a little disappointed. It's a little rubbery. It bites very hard. When we made it together in the kitchen, the waffle was nice and fluffy. It was great. But maybe it just stood there for too long. Well, that's when it loses its temperature. Then it's different from the bite. The plate language of our main course was suboptimal. I can tell you that. The white cabbage salad, in our opinion, has released too much liquid. That caused the white cabbage salad to taste sweet, the waffle to taste sweet, and maple syrup, which we hadn't added yet, also tasted sweet. At some point you miss the saltiness, maybe something spicy, maybe acid. Of course, there has to be a certain play in the palate. But the chicken... The chicken is super good. So really well fried. I really have to say, it's super juicy. You can see it here. The crust is nice and crunchy. That turned out very well. It has a great bite. It has a great aroma. A nice feel in the mouth. Super chicken. The chicken was a real rocket. There is also a smooth 10 for that. But what I miss in the combination is a little bit of the sharpness. I would have expected a little more finesse at that moment. But he dares something. And people, who dares, wins. That's what it's called. So let him win a little more. For example, Stefan and his opinion on the Tafelspitz with seaweed sauce and the vanilla peas are still missing. I'll start. All in all, everything tasted good to me. The meat and the sauce were really delicious. The Tafelspitz was well cooked, classically cooked. It was soft. The sauce was nice and seaweed-like. Nice and strong. It was good. I have a problem with the peas. Aha, I'm curious. I thought it was quite spicy. The heating point of the peas was well hit. They are nice and green. So in terms of color, great. But if you stamp it like that, then the shells are still pretty firm. There are too many shells in there. And maybe you could press a little more through the sieve. Or leave them whole. Well, it almost feels like non-cooking. It was uncomfortable, similar to a pumpkin. There was no butter, pepper, salt. Just the basics. If I eat peas like this, the shell is also on it. That's why you can do it from my point of view as a stamp, let it go through like this. Okay, well, that's kind of what I wanted. That you have this contrast, which is all relatively soft, soft. That you still have something with crunch. And that's how the shell comes back into play. Tastes are different. I didn't hit you now, unfortunately. I'll take it to heart. I'll think about it. No, I didn't hit you. I don't like that either. It's always this disagreement that I say. Some like it, others don't like it. It still tasted good. I didn't think it was that bad. No, I think so too. It wasn't like that at all for me. It was okay for me. I thought it was good. Sascha put fish on the plate. More precisely, Heilbut with lime, chili, ginger and sweet potato puree. I think Heilbut with the corner data is good. Modern, fits. It would have been a pleasure for me. Maybe Sascha is happy inside. I would like to start with the fish. You fried it nicely. However, it is too loose for me. I'm missing spices in the fish. From the salt, not at all. It was hardly salted. It doesn't have any pepper at all. I think a little pinch of salt on the fish is important. But it doesn't have to be over-seasoned. That's right, if it's all right. It's a feeling of everyone. I have to find a middle ground. A fish and meat should have their own taste. It should be able to give its full aroma. That this is acceptable for everyone. That's why we have the minage on the table. I found it a shame, because the fish is so noble. It's such a great fish and such a great product. I think you can give it a very fine frame. Well, the fine frame, I think, you can't deny it. It's apparently not your thing. The sauce is really very, very liquid. If I combine that with the sweet mashed potatoes, you have butter and sweetness in the moonfish. That's where I say, there was a lime on the menu. The lime should be in the sauce. I didn't taste it at all. The sauce is so golden, I have to say, that it is relatively liquid. It's a bouillablon. It's a basic sauce that is topped with butter. That can happen if I put too much butter on it. Jens wants to try it too. Could be a little stronger. The acid comes a little late. Yes, these are small mistakes. But I have to say, the criticism was right. The acid is missing. You have to pay a little more attention to it. But otherwise, on the whole, I was quite satisfied. Look, that's cool. They are very honest. They are grateful for these tips. Maybe in the fine-tuning you could put the screw on here and there. But I think the direction, the way of serving, everything is very good and mega surprising. Stefan wants to celebrate the sweet end of the first day. Hey, Stefan, hello. We'll make the quark cakes. Quark cakes, classic, right? It's definitely a dessert. Yes, that has to be on a menu when you are here in the region. Everyone eats quark cakes, always. It's nothing more than a dough made from a beautiful pea potato and quark. And then there's a nice compote or vanilla ice cream or cinnamon sugar sprinkled over it. Delicious. First, Michael leads quark, lime extract and Tahiti vanilla together. I think it's great that you put real vanilla in it. I have the opportunity to work with good products. Now we have our raisins here. It's an old marilla. It's a schnapps, 41%. It is matured in the barrel for 60 months. And of that, 24 months in the real Prince oak barrel. This gives it its beautiful aroma and is also a very good schnapps that you enjoy. In addition, there is also sugar, flour and ... Now we're going to put our protein in here so that we get a little air in it. I can put it in right away. And automatically, when you notice that it's already starting to boil, turn the flame down right away, otherwise it will burn. We'll wait a few more minutes here, then we'll do it on the tray. Then it comes back to the oven at 150 degrees, pure heat. And then it's almost done there. It is important that there is little heat, that they still have the opportunity to rise, that they get the fuel through the protein, that they become nice and fluffy. Christoph, do you have another one? Get the fish out of the pan and then serve. Instead of sparks, points should be better after this dessert. Now we have the butter and the sugar and the lime here. Then we slowly get a light sauce that we have. Delete these with Calvados and flambé. Now we have had the phenomenon, alcohol is evaporated. Now we let it simmer a little so that the alcohol goes out a little further. That we only have this apple note and that we still have a brandy note. But no problem anymore. Very classic Quark cake with apple mousse. If you imagine the Schwenk apples, maybe that will suit everyone. You can't promise him that he will think innovatively and that he will redesign it. That's great, period. Before Stefan goes to bed afterwards, this is on his plate. Timmermann's dream with puff pastry, mascarpone and basil sorbet. Or? Yes. We have a puff pastry, a cream. Spontaneously, it's a bit firmer. A kind of quark cream. Then we have a fruit in it. That's fine. Sweet and sour. Then I have an ice cream. There's mint in it. Looks very exciting. I don't know if it's basil or basil and mint. A combination of herbs. It tasted good. I think it's better individually than together. I would have preferred a chocolate ice cream or a nougat parfait. I don't know what he was thinking, whether this is a good combination. There was the courage again. These are really 2 striking tastes. And I can understand him a little. Stefan will hopefully let you handle the craft a little more. Whether that also applies to Sascha? He gets the Belgian apple brownie with macaroon and apple sorbet. I'm still a little bit on the taste buds of my dish. I have to say, I think the plate is very good. I think the color combination is good. I also think the brownie is very good to share. It's not solid. It's exactly the right consistency. Mine is really, really good. Yes, there was light at the end of the tunnel. Dessert, very exciting. There's a little bit of mint ice cream. There's a maroon with a little bit of marzipan in it. This taste combination in the mouth was super delicious. I really liked it. He has now increased for me again. The nice thing is that we come to everyone. I have to say that. My inner expectation of Sascha is somehow a higher one. In the sense of, you have to deliver a little more now. What comes to Sascha's plate on the last day also offers a lot of potential for conversation. In my opinion, not one of the vegetables made by himself. It's all just fat anyway. We'll see that right away. Now it's Rudy and Kalli's turn. For both there are Saxon quark dumplings with apples, cinnamon and butter and vanilla. Just as I imagined it. It's super good, fluffy, nicely fried. To be honest, I'm a little bothered by the raisins. I personally like it. They're usually watered. No, nothing watered, just put in. That's what brings a burner. Sauerbraten in Saxony, quark dumplings, Eierschäcke. If there are no raisins in it, it's not Saxony. It just adds to it. I think that's a question of faith again. I think Stefan's answer is really cool. Apple 2.0. The apple has a nice acid component. But it fits well. Here I find the combination between sweetness, acid, that's all very pronounced. And in itself again harmonious. I can agree. So, top conclusion, I would say. So, I think the gentlemen on the right may now switch from 7 to 7. At least one of you. But before the final points comes the bill. So 264.70 euros. I think that's okay for all of us, right? That's a good price for a nice three-course menu, four people. Good evening. Very good. Price-performance ratio, top. I have to say, we are in Rheideberg, in the sports hotel. If Michael is bravely cooking, then that's right. I think so too, yes. From the point of view of the menu, that's a good combination. As far as the topic of spices is concerned, it is of course important that he finds a good balance. The way, what I saw here, is great. And in almost every court it was also surprising, beautiful and good. Jens, Michael, what do you expect now? Yes, we got the criticism. But I don't think it was such a powerful criticism that such massive points were deducted. An 8. I guess the 8 points are from Kalli. Yes, that's right. From Team Kalli. 8. Then we have a 7 here. From? I would say ... So, I'm between Sascha and Stefan. But I would say Sascha. Sascha. 7 points. Oh, Stefan. One is still out. Again 7. 7 points. Big all year. It was a new experience in any case. All constructive criticism. We take it to heart in any case. Nevertheless, we will continue to make our cards as sporty as we have them. And I actually stay there, as far as that is concerned. Super taken, the whole thing. So really not insulted at all, etc. You stick to your concept. I would emphasize that from here. Fine-tuning may be the upper limit. But otherwise really great. With 22 points, the Timmermans thus start our holiday week. There's still something going on. With his team, Stefan blows tomorrow to the attack. In the past, the postcard arrived. Today, the post is leaving. But ... There's a thing coming here. Look at the meat. I wouldn't have put it on a plate either. But you're also putting your own scales up super high, right? Is that just a lousy breeze?