"Das löst bei mir GLÜCKSELIGKEIT & EMOTION aus!" ⚡️😍 | 1/2 | Mein Lokal, Dein Lokal

In the Trompeta restaurant in Dresden, Stefan blows to the fight for the winning plate. In the past, the post carriage arrived. Today, the post is leaving. But unfortunately, there are also some returns. I think it's a little too light. Less sweet, a little more salt here with the sauerkraut. That the meat harmonizes a little better. With the salmon trout, it's finally over. There's a thing coming here, look at the meat. I wouldn't have put it on a plate. But you're also putting your own scales up super high. A new day from the Elbe metropolis of Dresden. The Timmermans got 22 points on day 1. A top performance, if you consider that this time we are only in the fourth round. Today, on day 2, we are on our way north of the Elbe. Everything else from Maik. We are in Dresden, further on, this 4th. Well-dressed people live here. You want to bring Saxon cuisine to a new level. That's what the clientele is for. Yes, gastro, historic. It's called Peter, I have to take a look at it. Nixter Peter, Stefan is his name. And he is a host with body, heart and soul. I just love the job. I've been doing this for almost 20 years. No matter where. Kitchen, service, as an owner. It's just fun every day. New people every day, always discover something new. Every guest has a different desire to live up to it. But nothing beats the good home kitchen. We offer Saxon cuisine in general, of course. Schnitzel, Sauerkraut, classic are there, but also international influences. Maik's first impression? Nice skin. Then let's go into the old post office. So, hello. Good day or good morning. Hi, Stefan. Hello, who are you? Anne. Historic guesthouse Trompeter. How old is the house? 300 years. Okay, wow. A total of 150 years of restaurant. 300 years has it on the hump. Strong, strong. I like that. I like traditionally maintained restaurants that are revived. I like that. People know that. They are happy about how beautiful this is. And have been coming to us for generations. There is no such thing as historical food. You bring Saxon cuisine to a new level. Yes, we make Saxon cuisine. We make classic, Sauerkraut, Quark, Schnitzel, everything is there. But we also do very fancy things. Pork cheek, you get that to try. I get pork cheek? Yes, pork cheek, please. Pork cheek is always possible. Smoked, everyone likes to cook. Good sweet automatically with it, if it is well done. There are cooks in the kitchen. And not few. Today we have 160 seats and have a certain kitchen staff. So 6-7 employees. If you want, we can see who is there. Be glad you have them. Mike does not yet know that he will meet an old acquaintance in Stefan's kitchen. So Mike, this is our kitchen. Dude, hello. These are the boys. And Thorsten is our chef. Thorsten, chef. I know the face. We know each other from the fair. Internorga, everything for the guests in Salzburg. Intergastra, Stuttgart. You know the face. You can tell such a beautiful face. Hello, sorry. 1, 2, 3, 4, 5. Cooks are here. It's like a team. Yes, congratulations. Why am I saying this? It is simply no longer natural that you find a trained chef in a kitchen as a team. Great, I'm glad. Then I'll leave that to you. But you have already betrayed something. Something with pork chops. How is the dish called? There will be pork chops, which we smear at low temperature. There is a noise of the pea puree and potatoes in the cake. The peas play a big role in Saxon cuisine. So come with it. Pork chops, classic fry or what? Exactly. Everything is classic up to this point. That means I temper the pot. Then a little clarified butter is added. Then they are fried and come out again. Look, what sensitivity. The word clarified butter triggers happiness and emotion in me. That's the taste of the start, right? Exactly. So, clarified butter. Here you go, sir. I'll do it. Crack it, right? Great. Leave it in the bowl. Press it with your palm or back of the knife. If you crack it like I'm showing you now, then it should just be the easy toilet of a good cook. On the frying pan. After a short frying, the meat comes to the side. I'll go through the spices, right? Black pepper. Bay leaf. Always good. You can actually remember it for every sauce approach. Thyme, rosemary, garlic. That's what we need right now. Add the vegetables that we have already pre-roasted. Then we need tomato paste, I guess. Then we have red wine. First comes the port wine, then the red wine. The sauce combination that we put in the heart. Those who don't tolerate alcohol can do it with a deep grape juice, for example. But out of the classics, French cuisine is actually with alcohol. There's tomato paste in it. I'll put the rest in so we can see something. So that my job also gets some meaning here. Now we sprinkle some sugar on it. Caramelize it a little. Let it caramelize very lightly. Not too much, that comes from the port wine. Enough sugar. Port wine, that's your keyword, Mike. Come on, one more sip. Do we already have calf stock somewhere here? Exactly, we have it here on the side. That gives a lot of juice, of course. Now people may wonder why calf stock and not pork stock. Because we never cook clear stock and broth and soup from pork. It's classic from calf or beef. But not from pork. It works, but ... It comes from the classic French cuisine. It's just not anchored there. It doesn't mean that we don't do it at all. But simply from the classic calf stock is used. Now comes black pepper, paprika, bay leaf, thyme, rosemary and tomato paste. So. And that's how it should be. 80 degrees, bakeware, who does that? I'll take care of it. Once at 80 degrees, I won't stay for 4 hours. The thing is then pre-cooked and the sauce is pulled out and only heated afterwards. Components come together again, as we like it. And now, Baumkuchen. An old classic, actually, such a Baumkuchen. And it just tastes good. So, potatoes. Exactly. Here we have our mashed potatoes. And they are hot, right? Yes, they still have a little temperature, can be processed better. What kind of potato is that? People always want to know whether to cook it or not. It is fundamentally important whether it is a pre-cooked, parmesan? Parmesan, again the motto, a lot helps a lot, that is a main flavoring agent. Add beaten egg white and clarified butter. Then it's time to stir. So, let's put some of the mass into use. And grate it evenly thin. That goes into the oven now. Exactly. What temperature do we have? A little higher, not 80 degrees That will take about 5 to 7 minutes. So, yes, we have to take a look at it. Here's what happens. Now everyone will ask why the potato is cooked. It's about the protein, it has to thicken, get firm. Then it gets a very light brown film on top. And then you go over there with the burner and then it gets browned, right? Exactly. And then this layer comes up again. And so it builds up layer by layer so that this Baumkuchen appearance is created. We don't even have to show that. We would have to wait every time 6, 7, 8 minutes until this one layer is browned on top. Then the next layer goes on top. That means in such a small sheet of Baumkuchen there is at least one and a half hours of work in it. Without preparation. Show me. This is what the almost finished version looks like. So, and that goes into the oven. And then you can push it all over. But there's a lot of work in there. Okay, I'm allowed to go out. I can have a glass of wine or a beer. And you stay here and take it with you. Okay, come out with me. Absolutely. We'll find out in a moment whether the intensive work shift was worth it. There they are, the pork cutlets with potato Baumkuchen. So. Here you go. Come on, grab the chair. Not too fancy. Fewer toys, for example, but we are also in another concept. Mike is playing on our visit in the noble Timmermans. But back to the here and now. What do you say? Nothing, I think. If you don't say anything, it's good, right? Then it tastes good. Shit, we can't do anything to your colleagues. Does it taste good? Actually. So, smoked peas, I'm curious now. Oh, that tastes good. I almost say barbecue taste to this sweetly buttered, seasoned mashed potatoes. The maestro was particularly excited about the cooked pork cutlets. And? Yes, well cooked. You see, it can be pulled apart. That's the way it has to be. The combination over the sauce is also super good. Almost too little, because it's so good. You can say that. You can imitate that. To be honest, that's a real criterion. The tree cake, all together with the puree, you can really put a little sauce on it. It's really good. Try the cress. I wouldn't take that. It breaks your beautiful dish. It really tastes like an oyster and more. It's a little thing, but the taste is too good for that. For an oyster, for a Jakobsmuschel or something. Because it has too much power now. But apart from that, nothing. It's just a little thing. I'm glad that I can be here. That I can drink a glass of wine with you. I eat that often. Enjoy your meal. I'm a cool guy. We are happy that you liked everything. With the cress and the heart. We are curious to see what happens next. Bertram Peter. He is fully involved. He claims the victory for himself. Because he wants to have the new plate. I think he's right. Thorsten is a good guy. Humor fits. The shop is great. The ambience is nice. And they cook well and elaborate.