"VIRTUELLE Tomate?" 🍅😅🤣 Was bekommt Dusica zu essen? | 2/2 | Mein Lokal, Dein Lokal

It's time. The competitors meet for the first time. Andreas makes the start. Now I'm curious myself. Weekend start, get to know all the people. Good day. Hello, hello. I'm Fabio. I'm Andi. At the lake, Florian has an appointment with the 46-year-old chef Duscha. And how do you like it here? I don't know the area here, I'm here for the first time. Small town, a lot of tourism. But our participants today only have one attraction in mind. Manfred and his Kassala. Then you come in the competition, alone in front of the house, on the water. Then you go into the cave. You think, okay, he's coming too. Here they are, the dear colleagues. Hello. Come on in to the good room. And, already nervous? It's going to be exciting. It depends on how the colleagues see the star kitchen. But look what's coming to me now. The critical mass is already moving into the dining room and is impressed. Nice. Not bad. Definitely not a cheap restaurant. No. I think he even had a Michelin star. Had? I didn't know they had a star. But you can definitely see that it's up there. I'm curious to see what's on the menu. Definitely. So, dear colleagues. I brought a restaurant manager, who accompanies you through the evening. Mr. Götze. Mr. Götze, the restaurant manager. Hey, funky guy, right? I would say. He could also play in a band with Yandy Lay, the way he looks. No, the guys are getting cooler and cooler. Sommelier, restaurant manager, the chef. We were hyped. Ten, 15 years ago, it started with us. And now the boys and girls are coming up. Cool, I think it's great. Wow, a star restaurant. And who serves? Mario Götze. But the competition will not give up without a fight. Does the menu offer a chance for criticism? There are not that many choices. You can't look over yourself. No, I think the selection on the menu is too few. Because the tastes are different. It's just amazing that you have a menu with 100 positions and so on. I think a nice, balanced concentration on quality is just much nicer. I think it's enough. They are very, very noble dishes. Tuna, pigeon. But even if it's a noble restaurant, it's not these mini portions. People all have in mind, star restaurant. He just sees his steak shrink down from 250, 300 grams to 40 grams. Makes him a little panicked. Do I even get enough to eat here? First of all, there is something to drink, on the house and get to know Mario Götze for the first time. Fat lady, I would start with you. So I would start. Ah, I would start. That's great. Duscha would start something. Rrr. As a starter, the carpaccio is different. And underneath it is tomato, cucumber, pepper. How is it served? We worked out the cucumber as a sorbet. Put it on a carpaccio of the cucumber. The tomato looks like a tomato. It tastes like a tomato. But it was only served virtually. What do you mean, served virtually? Look on a screen? Or maybe the dish is served in the cloud. I have no idea. The whole thing is then poured over with a soup, the gazpacho, very classic, as you know it from Spain. The restaurant manager with the famous name tag is easy to reach. Then without an order man, without writing it down, they have to know that. That's why they learned that. He has to be able to remember that, otherwise he wouldn't be here in the store. He has the answer to every question, without stuttering, without running around. The man is really someone. Appearance and service are apparently at the highest level. Now Duscha and Florian want to take a look at the kitchen. You have a nice kitchen. But the restaurant in the corner, there's no back room here. This is our kitchen, divided into different eposhes. The corner data are very short. The gardener is the cold kitchen, the entremet is the side dish cook, the sauce is meat, the portioner is the fish cook, pastry is the sweet food man. There are individual positions, you fight your way up. Then you start as a commie, then you become the party boss. At some point, when you've done it, you become chef tournant. Then you are a jumper and replace the one who is free. Then you would be a sous chef and then you would be a kitchen chef. Manfred is a patron after 30 years of professional experience. We do patisserie in the back. Roman, my gardener, he's doing the appetizer with me. Roman, we'll start in a minute. Will you give me the ingredients for the herb garden? You'll start with the ingredients for the herb garden. and you'll pack the blini for me. A herb garden as a starter. Chef Roman explains the secrets. It's like a blini mass, a classic one, but there's no buckwheat flour in it, but we did it with potatoes. The potato is dried beforehand, then we have a little creme fraiche. We don't have a heavy pancake, but we have something loose, airy, that goes with the mousse. and supports the caviar varieties. For a small pancake. I have a herbert mousse and a jacquard mousse here. We've got a little bit of that. big salad tips. And there we have our homemade seafood pearls, Vegetable pearls, algae pearls. These are just different pearls, where we get from the juice of the vegetables. I'm assuming that this is is actually prepared in a hurry. Now serve the plates. I go to every plate and rub it off with vodka. I always do. For what reason vodka? In the stern gastronomy, in the fingertips, on the edge, that doesn't work. Vodka flies away. When I'm with detergents, I have leftovers. You never learn in gastronomy. Well, if it has to be. So it's about high-percentage concentration in the micro-kitchen. We need a little bit of salad tips and grass. We want to marinate them lightly. We have a special vinegar-oil dressing. Homemade? Yeah, yeah, everything. The question is sweet. There's nothing that's not homemade. That everything is fresh, I don't think so. The shower is not homemade, not fresh. Okay, I'd be very careful. I think if Manfred hears that, he'll give you a slap on the ear. So for me it is an absolute no-go to work with convenience products. That speaks against my nature. Because we live here in a dream corner. I get everything fresh. Manfred is a convict. And it seems, the smaller the portion, the greater the effort. The mashed potatoes are lightly souffled, as you can see. And if we need too long now, it will fly together completely. It's very elaborate for a starter. But where we were in the kitchen, there were three of them. You can do it. Three people. There are more of them on the island. While the competitors in awe of the star Manfred perfects his creation with the last ingredients. Now I'm going to put our own pears on it. That's balsamic. Once wasabi. That's the green one. When you hear everything, how Manfred explains it. Personally, my heart opens up. Because I like explosions in my mouth. Who doesn't? Time for the mini bombs to be ignited. Under the guidance of Mario Götze, the Gaumenfest games may begin. The herb garden lands as a starter with Fabio. In any case, very, very well served. Very chic, very harmonious on the plate. Great. Jakob's mussels have been ordered by Andreas. Florian starts the evening with yellow fin tuna. On the right of you, the sorbet. Pour from the cucumber on a cucumber carpaccio. I would do it differently with the gazpacho. Duscha tries it differently with gazpacho. This is the virtual tomato. Thank God I see her. But you have to imagine it like this. It's like a tomato broth. Maybe even inside you have a consommé of tomatoes. Something from the molecular cuisine is incorporated there. That's how I could imagine it. So far the theory. Now to practice. How do the colorful delicacies taste? The dish is nice and colorful. The basil, parfait, wonderful. Tasty. Really a bomb. The Jakob's mussels, perfectly fried. Nice and glassy, as you can see here. That's very important. A Jakob's mussel has to be glassy inside. Otherwise it's just a shame. It gets drier and drier. So well cooked. I can even see that. A bit fruity, but that's what it says on the menu. Refreshing. The cucumber and the orange have a star rating. Andreas is satisfied. And what does Fabio say about his herb garden? I was surprised. I'm not a fan of fish. That's why I was skeptical about the caviar. This is not real caviar. These are caviar-shaped items. Or flavor carriers, I would say. We wrote it down as seafood. But these are just different parts that we extract from the vegetable juice. We have the potatoes as a buffer. And the caviar on top is acid-rich. Pretty sour. Then as a normal potato. And the caviar as a wasabi. It was very hot. And then this herb cream. And here too, the caviar is not so fish-based, but rather mild and supportive. The showers under Florian were in the kitchen. They could explain to him that it's basically vegetables. As a pair, like caviar. That's the idea. They always let it sweat away nicely. Well, that shows the teamwork of two. In terms of taste, I wouldn't order it again. Because it's just not my thing. And Manfred, will the competition still find criticism? I don't know. When I'm looking for something, I'm always a point of criticism. I don't know if the colleagues don't understand anything. If you ask me, I'll explain it to you. It's relatively simple. Oh, then let's see who's asking the questions here now. How did it taste? The taste was my starter. The carpaccio was very good. Oh, look, now you can see something of the tomato. It's light on the inside. There's some filling in there. And on the outside, it's covered with a kind of gelatin. It's probably a nice... But it's cool. The explosion of taste that you experienced there. There were 3 components in there. Tomato, cheese was there. Cucumber. You could really taste that. It was also very nicely served, where I got the plate. You could see it was a star restaurant. And then you actually broke everything with the sauce. And I thought that was a shame. But in terms of taste, you can't do anything about it. Okay. But the topic is, how would you take the carpaccio to you? Is it a cold soup? It's not carpaccio, it's carpaccio. Yes, that's confusing. Carpaccio is a cold tomato vegetable soup. Exactly. It's not a soup sauce. I've never eaten carpaccio before. But I ate carpaccio, that's why I confused it. There was a very classic confusion. And I don't think it's bad. I don't think my criticism is justified. Because he's right, when you put the soup over it, that's a soup starter, a cold soup starter. And now I don't want to deepen that, because that was my mistake. Duscha gets a mega rating from me, because she's self-critical. She says, my own criticism is not justified here. Great. Duscha is rated by Maik. And how does Florian rate his appetizer? The tuna was very fresh, the avocado great. The sauce fits together perfectly for me. The only thing that's a little bad, the way the spaghetti was shaped. It looked great. Only when eating it is difficult to get it apart. If you wanted to cut it, you pushed it through the avocado. It looked like a pampel. But tastefully flawless. Sure, I'll take that into account. But spaghetti, they're rolled up. I have to think about whether I'll take a different plate. I've never thought about it. I think that's a good tip. And especially, I'm always grateful when I get a hint from a completely different point of view. And especially from someone who may not be used to going to such a level of eating. Chef Markus also has to get used to the regular visitors. Now Fabio and Andreas are on the mat. You show us what you're doing here. With you, beef. Yes, I ordered it. So I'm assuming I'll eat it. There is the trilogy of veal. In 3 different components. Once the cheek, nicely smoked. Once the beef fillet as short roast meat. And then cut a nice tartare from the back. That sounds exciting, doesn't it? Three types of beef. I'll put the red wine sauce on. Attention. Behind you. Yes. You see? I'll heat it up now. And then I'll take a little bit of the red wine sauce. Trilogy of veal. Sounds like a big kitchen movie. The competition is looking very closely. This is a normal veal. Here we have our veal cheek. It is of course clear that the cup is already pre-smoked. You have to be prepared in every kitchen. You can't wait 3.5, 4 hours until you've smoked a cup like that. This is a normal veal cheek. With a reduction of red wine, port wine and shallots. With peppercorns in it. Sounds delicious. Now we still need our tartare. Where is that from? That's from the Allgäu. Regional? Regional. What kind of piece is that? From the back of the beef. Back? Yes, from the roast beef. By the way, the dish is named after the Asian steppe people, the Tatars. It has to be chopped by hand. You have more structure. If you bite on it, it's more fun. That's fine enough. You should still have a bit of structure. Otherwise I can do it in the mixer right away. And since we're in service, for every table, every minute, mix every tartare fresh. We have prepared a tartare sauce accordingly, so that we are just faster. If you had to start again, you'd have to mix in sardines, mix in carp, put in shallots, let off an egg yolk. We really mixed it all in here. And we're going to mix that up a little bit now. That's going to be a good mise en place. If you don't do it, you're really in the shit. You don't say shit. It's called Rue de la Cacque. French, hello? We're in the star restaurant. French doesn't mean shit. Rue de la Cacque. We still have an egg yolk. While Mike is still working on the cables, Markus is already delegating the side dishes. Sandra, you have your side dishes ready. Then you can fill up your corn cream right away. Fry the beef fillet. Sandra is already waiting for me. So, the butter foams up. We have a little rosemary and thyme in it. Then we'll take a nice beef fillet out of here. That looks good. God, you almost want to be thick. I also want to bathe in this herbal bath. After bathing, the steak is served to be a cozy side dish with red onion, corn, pimientos and salt cream. Fabio, did you see how he knelt down? As if he were looking at a model railroad. The last guests are still climbing. The steak arrives shortly before departure. Then we have medium, smoked and raw. Exactly. Cool. Well, well, well. Isn't there a nicer French word for cool? Whatever the case, the main dishes are coming. Voila. Sauces. They all get a different one. So-so. But please don't get confused now. This is the red wine jus for the beef. This is the same sauce in which the steak was smoked? Correct. Fine, I would say. Everyone gets his sweet. Here we have the quatre espices, pure herb form. Picasso couldn't have served it better. Enjoy your meal. Thank you. Thank you very much. Did you notice that he used a spoon twice? Yes, that's right. I don't think that's right either. There were 2 kinds of sauces, yours and the pigeon's. Yes. What? No. Oh, is that true? Indeed. Sherlock Andreas doesn't miss anything. I think it's a no-go to take a spoon for 2 in a star restaurant. It doesn't work at all. Yes, justified, I would say. Nevertheless, Andreas will try sea eel and asparagus. Fabio is looking forward to the trilogy of Weiderind. The Itophi pigeon is for the Cretan Florian. And Duscha has chosen Steinbutt. Confident of confusion. The menu now costs 104 euros per person. I think the size of the portions is absolutely appropriate. That's absolutely fine. Price and size are considered good by the professional. But what does the competition say? An explosion of taste? A journey of pleasure? Finally clouds over the starry sky of the Kassala. I have the pigeon here. You can see it yourself. The spice mixture on top is really brilliant. Has a slight Asian touch. What does Asian mean? I can't assign it yet, but I think it's lemongrass. Is the meat tender or rather tough? It's very tender. With the pigeon, the perfect cooking with the pigeon is like a medium steak. So nice and pink, the whole surface. That's why I assume it cooked so well, because it was evenly pink. The broccoli salad with the cashew nuts is also super-spiced. The sauce disappears a bit, but it tastes and is perfectly balanced. So Florian didn't lose his appetite. And how are you doing, Fabio? The fillet is extremely tender. It's not too thick, it's not too English. It's a very good medium. The tartar, there are capers in the mixture. It's not mine, but it supports the tartar a lot. How should I know that there are capers in it? In the end, it didn't bother me. Yes, but you should know that. Everyone can explain a Big Mac in the composition, but not a tartar. That's kind of sad. There are a few nuts that are in the tartar, and there are definitely capers. The cheek, extremely tender when cutting through. Intense taste. The sauce is a red wine sauce. It's not too intense, it has a peppery taste due to the pepper. It tastes great. If I have to imagine eating a star, then it's actually just as little, and very good in terms of quality. Fabio, how does it taste? And Duscha, how does the stone mushroom taste? Sorry, Steinbutt? Not fried. It's also firm. Tender with bite. You can taste a slight lemony grass. And those quinoa kernels on top, it really bursts in your mouth. It really rounds the fish, makes it crispy. My Steinbutt was really tender, not dry. So I was very satisfied. The asparagus here also tastes like asparagus. At least it's not wrong. Yes. Thank God, it tastes like asparagus. At school I learned that it's double mopped. Exactly. Nicely served, tastes great. The components complement each other. That would be a full star for me. Well, basically great rating. I also think that Duscha, how she arranges it now, and she has certainly never eaten like that, that's how I hear it, I think it's great. Patron Manfred doesn't let it go and gets the feedback personally. How does it look for you? So eating is bombastic. You can taste the star. What bothered me a bit, for example these wine glasses, they are not just a little dirty. Oops. Wow. Look at that. The restaurant owner even took off his glasses because he could beat them. He can now express himself what happened there. Yes, when we get them fresh from the machines, we let them acclimatize for a short time, otherwise they would be too hot to polish. And when we then hold them against the sunlight and polish them, it can always be that the creases are no longer visible simply due to the sun's radiation. This is not an apology. This must not happen. And we will soon have a service meeting again and that will certainly be the topic. So that was the verbal blow to the neck. And David is now blowing a very icy wind through his employment contract. That's why you were left out a bit. I didn't polish the glass. No, I'm kidding. Manfred's mood is already in the basement. Will Andreas give him the rest now? Actually everything was perfect for me. The only thing, try to cut the meat with the knife. But that's like a better bread knife for me. And it didn't cut right either. The meat is perfect, but the knife is not right. Of course you can push it through, but it's just a star and that shouldn't happen. You as a cook have a little strength and can push a little more. You can change the knife like that, but I don't need it, because the spine is so tender, I can almost reach it with a spoon. I understand, no problem. Sorry. Yes, but Manfred does it great now. He brings in a smile, a joke, but at the same time he says sorry, I understand, and I know Mr. 100% basically he's angry and thinks it can't happen. I say point deduction with safety in the glass and with a knife and a spoon. If you deduct a point there, then I have to say, you have no idea. Florian does not want to be regarded as clueless, so he again gets access to the kitchen. I'll just show you the mousse that we have to prepare. We still need that for our ginger slices. Mousse and mint ice cream. Marc, give me the eggs. You can whip up the protein in parallel. For the mousse we need two kinds of chocolate, the 65% one and the full milk with 40%. If I only make full milk mousse, then it's just relatively sweet. And sweet, that would be a real incentive for a dessert. Here the chocolate is brought to melt in a classic bowl over a water bath. There is also the fast version, microwave. But that's stupid. Now I need your help. You stir for me now. Mousse and chocolate is not a problem. You can do that on your own. But if you already have a colleague, he can also use a bowl. Florian likes to help by stirring. Now comes the protein and the cream underneath. About a third of the cream. I turn it upside down, put it in and stir the mass smoothly. The cream has air underneath, that's why you beat it. But now I can stir the mass smoothly and then I can easily fold in the rest. It's just about that you keep the air that has been injected into the cream and also into the protein. If you put it all in like that, then it would be a smooth story and you wouldn't have this airiness, which is what it turns out to be afterwards. A counter trick. Let the competition work with you, then they can hardly criticize the result. It has to cool down for at least 4-5 hours. Marc, can you put that in the fridge? While the mousse comes to operating temperature, Manfred prepares the other desserts. Here we have the raspberry slices. We have a crumbly base, a dark mousse with raspberry paste, cooked to a ganache. On top, raspberry cream and a raspberry jelly. And now we put glazed, fresh raspberries on top. A great effort. We saw the mousse, now we take a raspberry slice and a biscuit, the cream in the middle, a jelly glaze on top, exact strength, a little raspberry. That's a huge effort. It's great. This raspberry cake was highly complex and takes over 4 hours to make it fresh. And that's the real art. After the breakdowns at the main course, the dessert has to be a hit. Restaurant manager Mario Götze drives up heavy guns. Now the cheese car comes into action. That's great too. That's something I like very, very much. That would be our little repertoire of cheese. Once the cow, the four you see here, the goat, and on the outside I have three times a sheep for you. A bit of a mix, yes. Please don't stink too much. I'll sit next to it. Cheese, so ... No, thanks. You'll learn that. Andreas, Fabio ... Leave the cheese here. You'll learn that, right? At Lake Constance, following experiments are on the agenda. Duscha's experiment consists of raspberries, chocolate, mint. Florian tests the consistency of apricot soufflé mascarpone and almond. Fabio examines the sorbet variation. And Andreas tests the cheese car with wine rice. Now it turns out, is the dessert in the star restaurant Casala Nobel Prize suspicious? Duscha tells us. This raspberry cake here is very fruity in taste. And this nougat note, what's underneath, and this crunch, the crunch, so ... If it crunches. It just crunched. That has crunch to it. Asparagus also tastes like asparagus. How sweet, Duscha, I like her. So the mint sorbet, you really taste the mint. So very fresh. The chocolate mousse is also very chocolatey. You taste the chocolate. Ah, the chocolate mousse also tastes chocolatey. Duscha, now you have to be careful. Now you get ... Otherwise you're in the running gag this week. It's sweet. Stop it. See, I told you. They laugh. Don't show the chocolate. Chocolate. Well, at the end I couldn't hold it anymore. You get infected. She didn't want to laugh at you. I think the group is so appreciated that no one laughed at her. It's a situation comic. I'm having fun right now. It's just so funny. A little fun has to be. But did you taste everything? It tastes very good. Florian, does the mascarpone actually taste? So does it taste like mascarpone? I think it's great. The apricot soufflé is very fluffy, has a very intense apricot flavor. I could have eaten it alone and recognized apricots immediately. Then I have an apricot compote. It's also very flavorful. The fruit is really well processed. The almond ice cream was also very intense in taste. But it was a little too sweet for me. And with you, Fabio? Is that sorbet, cheese or is it delicious? All three are not too strong in taste that you get a sugar bomb. And before it melted, it also had a very good consistency. It went very well on the spoon and then melted nicely in the mouth. It was very well supported in all three respects with always something solid underneath. With the apricot, it was like a kind of butter cookie crumb. With the cranberry, it was a chocolate cookie crumb. And with the raspberry, it was this white sugar biscuit. Biscuit? Yes, exactly. It was like a symphony in the mouth. Andreas is still the oldest. My cheese plate is excellent. The cheese is nicely tempered. It also goes well with the Williams mustard. The bang is the wine. If you take it in your mouth and add the wine, it was a grenade. Explosion in the mouth. Wonderful. No more praise, right? As a perfectionist, I am, I would say, 98% satisfied. I think from the kitchen side, we did the best. Today you put a little egg in the service. Yes, I think you shouldn't overestimate it too much. Everything can happen. We are all humans. It is important, human, don't get angry. Of course, also when evaluating the bill. 552.40 euros. The food 100 euros, me 104 euros per person. I like to pay at this level. I am absolutely ready for it. There has also been some work in the food. It's all handmade and prepared over many hours. I think it's definitely justified. That's a lot of money. But I think once a year you can treat yourself to it. The group is good, can assess it well, it's fun to watch. Now it's getting serious. Points awarded at Lake Constance. Everything that is under 8 would be cheeky and mean. I have to say that I can 100% agree with Manfred's statement. 8 would be cheeky. 8 points. That's not possible. Guys. 9 points. 9. Who would have believed that? So not accepted. 8 is just not accepted here. Nevertheless, Manfred still has a strong 33 points with his Casala. Fabio has to do that tomorrow. He wants to win with the old post. So you really have the fish from Lake Constance. No. Why is the fish not fresh? And why did the team fly out? It's getting dark. Let's make rice cups.