Da fehlt ja das halbe Gericht... 😳 Wie reagiert Antonio darauf? | 2/2 | Mein Lokal, Dein Lokal

The first two are already entering the place. Hey, hello. Hi. I'm Hannes. Tom. Nice to meet you. We are competitors today at my place, your place. Yes, it looks like that. And I already know where to go. Then, please. Let's go. Good, we have two men at the start here. You see, getting to know each other has already worked. And the way to the guest house is not that far, the diver. There comes the rest. I expect a lot of fun and good dishes this week. And of course to learn something from others. Exactly, but not entirely in your opinion. Very nice. It's going to be a cool week. Definitely. What do you say about the guest house? You get a bit of what you read on the sign outside. Civilized, sexy. The Italian flag is hanging there. Do you have the sign there? It's a bit strange, but also ... Interesting. It's going to be interesting. It was boring yesterday. On the one hand, you have a classic wooden flat here in Tresen. Very German corner pub, German guest house. Then painted agave plants, boards, sheet metal signs. The ambience is a bit too wild for me. Who could that be? Maybe an Italian Rainer Kallmund or something? Somehow who runs such a guest house here. I could imagine. The association is not so bad at all. Because I think Kalli is great, by the way. So if you see this show, I think it's great. He is straight-lined, honest. And he also celebrates the common things. Here we go. Cooking is art. And that's why we're all artists. And here, rock artists. And I'll show you now. Hi, dear. Hi. I welcome you. This is Sophie. She will host you today. And I am the host and owner of the guest house. I'm trying to enchant you today and convince you with my food. Now let's rock the thing. Have fun today. Thank you. Sophie gives the tone or the cards. It's a classic card, black. Relatively simple and well-kept. Also small. That doesn't mean anything at first. Can also be good. Often such cards are overloaded in such restaurants. That's true. I think it's nice that it's very clear. Yes. That's nice too. The card is very tiny. Actually, I would always say something else. But that also fits here to Antonio, his guest house. That's the way it is. Everyone finds something. Jamal passes by the appetizers. Hi, Antonio. Hi, my dear. How are you? Good, thanks. What do you have for us today? Sri Lanka. You're from Morocco, I heard. Yes, that's right. Do you know Sri Lanka? No, I don't know that. Can you tell me about it? This is a pendant from the Russian Borscht. This is a specialty that was made during the GDR. Now I'll tell you one thing. There are different types of Sri Lanka. There are fish Sri Lanka. Basically, there are some with salami. This is such a cannon for the use of leftovers. So this is a Sri Lanka. For this one, Antonio first cuts Jagdwurst into cubes. I have to be honest with you. In the Jagdwurst, I don't know what's in it myself. In any case, it's pork, minced meat. There's iodized salt in there. So you'd have to ask a butcher. I can't tell you that. I also buy them in bulk. They are already available. It was really made for a lot of things. So the Jagdwurst component is from a pig that wasn't hunted. And with a certain amount of bread and pork, meat. And certainly everything that has flown around. In any case, it is certain that the next tomato paste will go into the pot. And onions and pickled cucumbers. Very important, the pickled cucumbers. Because the Sri Lanka itself is also flavored with the pickled cucumber water. And then lettuce. I buy that. Lettuce is paprika, pickled cucumbers, tomato sauce. It follows a spice mixture as well as pepper and salt. And then you just make pomodorini. Or, as the Germans say, cherry tomatoes. Small tomatoes in the can. I personally buy something better. Because I think the quality is better. And how do you tell that it is a good quality of tomatoes? Quite simply, you can already see that from the consistency. Look, there are whole tomatoes in here. Whole pieces. Now you can't look into a can like that. Let's hold on to the fact that these can goods, pelati, etc., can be really, really good. You rarely have bad luck with that. This is a fully ripe tomato that really has a punch. I also use it. Another ingredient, meat broth. But that's not all. At the very end, when it boils, then I do it for the taste, for the East Germans. And the West German has also got used to it. Worcestershire sauce. This is a fermented sauce with sardines and tamarind, for example. Salt and sugar. So you have to imagine it roughly. In the restaurant, the first course is called in at the same time. Enjoy your meal. Thank you very much. A real East German classic, as Tom said, the cured meat. Can that do anything? I would like to have someone from the service again. I need the Worcestershire sauce. It can't be done without it. Whether Worcester or Worcestershire, it doesn't matter. You can't do that without serving. The waiter has that in his pocket. A cured meat without Worcestershire is an absolute no-go. That's really true. I knew that. I was allowed to travel to this region a lot. The meat consistency is very good. Good pieces, good pieces, size and firm. Sometimes you can catch it, that you cook it too long. Then it becomes fibrous and falls apart. It still has to have a bit of bite. I don't need mushrooms in it. You can eat and accept it well. All around, the cured meat is well seasoned and tastes good. Unfortunately, it is also as pale as it looks. In my experience, the cheese only gets the taste through the browning, through the melting. If it's so pale on top, it's half the pleasure. The roasting aroma on the cheese is what makes the cured meat. It can't be toasted, roasted on top. That doesn't work. It makes it a little crunchier. It also makes it a little spicier. The cheese that melts a little on top just takes the food down. Toast is unfortunately not toasted enough. There is also a lack of roasting aroma. There are no compromises with toast. A scratched toast is better than a pale one. It also looks very, very untoasted. A hearty farmer's omelette with cherry tomatoes and salsiccia is waiting for Johannes. The reason for this omelette is that the tomatoes were already toasted in the pan beforehand. The rest of the aroma is what you are missing. They are caramelized with the tomato. The sausage is nice and spicy. I like that very much. It's not too hot, but a nice sharpness. Unusual, but good. It's Italian again. German-Italian food kitchen. He always goes the crossroads. I think it's good. A little too much salad, but maybe you could have sorted it out beforehand. But it's also difficult. Especially when you have a lot of small pieces of salad. When washing in the water, something like that slips through. Basically, he's not that wrong. I'm just glad it's not the iceberg salad. A salad of the other kind is Jamal. Namely a wild herb salad with avocado, orange wedges and pine nuts. Wild herb salad is also called the wild herb ... Wild herb salad. I don't see that in there. What I think is nice is that I got the asparagus pieces here. That will only repeat itself for me, because my main course is with asparagus. But that wasn't on your menu. No, that wasn't on the menu, unfortunately. What I'm missing here is these pine nuts. Avocado was missing, which I wished for more. That's all. A, no wild herb salad. B, the avocado is missing. C, the pine nuts are missing. But it's the asparagus on it that wasn't on it. Yes, interesting. The salad is crisp, it's good. Small flaws. Yes, please. There's no dressing on it. But I saw on your plate that there's a dressing on the salad. Maybe they forgot it with me, I don't know. We forgot the vinaigrette. I'll do it in the kitchen. It's supposed to be delivered separately. What I missed. All good. Thank you. It's nice that Antonio noticed that. But if I look at the salad bowls now, maybe a little late. Emily has an appetite for another classic. She gets the solianca. Solianca toast bread. That's how it used to be, and that's how it is, and that's how it's done. I think it tastes really good. Classically, it's cut smaller. With my solianca, I just liked when the taste was intensified. It's a typical kitchen, fits in here. The only thing I would say would be what you said about the salad. If you put it aside, you can see it. But the gastronomy lives from mistakes. Here he comes again. So, my dear. Nicely eaten. And? If Antonio has pressed the right memory buttons here, then I say I get an average of 8. When? Dear Antonio, you get 8 points from me at the moment. My tendency for you is 7 today. Yes, I agree. For me it is also at 7 points. Okay, 6 points. Yes, thank you anyway. Thank you. See you soon. I was surprised with Tom. I would have expected more. So 6 points, good. But it's just the way it is. Actually, I thought, he liked it. Champignon wasn't quite his thing, but it worked. The cheese was a bit pale, it has to be crispier. And the toast bread, I thought, that would be great. Full throttle now gives Antonio with the main dishes. His companion, Tom. Hi, Antonio. I'm glad. What's up with you today? The main course, steak au four. A steak au four, again a classic. This is actually originally a pork steak. I even think it's pork chop or hip. That's nobler. The hip is actually more like pork chop. We're going to put the spicy meat on top. And that's going to bake over. That's a steak au four. Pork fillet for the spicy meat is already prepared. We're going to make a roux now. A roux is a flour mixture made from butter and flour. I'll put a little onion in there. I also sieve the flour so that it doesn't get so clumpy when pulling the roux. In the pot, in addition to butter, there is flour and ... Then I'll put the onions in here. That's unusual. I don't know that. Yes, I know. I'm also unusual. You're different. I'm Sicilian in an East German kitchen. For me, a white base sauce, velouté, always a smooth, shiny broth, wonderful sauce, great. But the onion is unknown to me. And what does the onion do now? Tell me, I understand the onion. It adds a bit of taste. A bit of spiciness. I think that in this ragout, if I may not call it just spices, that onions were allowed to go in there. But I would do that before in the process. I think it's okay. It's okay. In addition, white wine and meat broth flow in. Should I do it? I have a shirt. You always have to stay tuned and stir, because otherwise it gets lumpy and thick. Then you can forget the whole thing. Then it's like pudding. Still the pre-made pork fillet in. Then I personally still do a little bit of framing. Sauced meat à la ... Very good. Then I have pork back again for the pork steak. You stay with it, right? Yes. With the salmon, the loss is much less. And you have a lot of lean meat. Exactly. And I have a lot of lean meat. However, almost nothing has to go away. But now you don't knock. You just press until it stands. That's also an advantage of the salmon, that it's not so firm. Don't knock that. Cut it off. It should be a steak and not a schnitzel. Enjoy your meal. Jamal, what's going on? I'm irritated again now. I want the sign. Sorry. Oh, it's right in front of you. Jamal takes another look at the map. Dear Antonio, now I understand what a misunderstanding is. The problem is, I got asparagus for the first appetizer. Yes, for my main course I really, to be honest, was a little happy. But I got exactly my appetizer. It shouldn't have been asparagus. I'm sorry. We made a mistake. No problem. But it's good that you tell me. Now I understand why I got the same twice. They probably got lost when ordering. I don't know what journey he's on right now. But he seems to have ordered a salad in the appetizer. And to have ordered a salad as the main course. That's a bit thin for my impression. I'll say that in advance. Okay, it happened. Then there was a misunderstanding. He got the appetizer salad with asparagus, which was not on the menu at all. And things that were not used at all. And now he got the same salad for the main course. Would you like to eat something else? Should I bring you something else? I'll bring it to you right away. So I'll recap again, Jamal. You ordered two salads. Okay. The first salad was not correct. Something was missing. We all talked about it. With the second salad, something is missing again. But you get offered to cook you something new. But you still want to eat salad. So Jamal, do you want a little more vinaigrette from before? But that's already marinated. If it's already marinated, I don't need it. Then enjoy it. Thank you. Jamal takes the first bites of his asparagus salad with pomegranate in orange vinaigrette. I almost got the same salad again. But I'm looking forward to one thing. That's what I complained about earlier. We worked on it. The toast is now crisp and reddish. I also have the pomegranate seeds. They are on point. They are also clean, good and handmade. Of course you can see. They are juicy. They taste very good. They are really cool. But it seems to him really to taste. The second version is better. Everything is sweating. Tom is still after meat. He tries the calf schnitzel with asparagus and salted potatoes. I am excited about the great, large calf schnitzel with a lot of meat. It's not thin at all. It's a really nice, strong calf schnitzel. The taste was great. That turned the tendency from 6 to 9, maybe, if you go for it. But that was a good one. If you want to find something, then for me it would be the cornflakes. I just don't need them for the calf schnitzel. If you do it, it has to be natural cornflakes. There must be nothing sweet about it. The calf schnitzel is like that. I don't need anything to do with it. Tommy, please. This is his signature. Asparagus on point. There is this old cooking trick. You take the asparagus with the fork out of the pot. It must bend slightly. It must not fall down like an old piece of laundry. It must still have tension. He definitely has that here. You can see that here. Top. That's already stable. Back when I learned, the asparagus had to be like this. He had potential weakness. Let's move on to something completely different. So, my dear. I hope I was able to convince you a little better. Whether Emily is satisfied with her choice? The Dewitzer schnitzel with fried egg and fried potatoes. Really super schnitzel. I think it's great that it's a little crispier on the side. Super seasoned, also with the egg, that it's not too dry. Because normally you have the problem with the egg, that it starts to get too dry. I even think a schnitzel is not as easy as you think to not get it dry right now. That means, a minute too long, it's dry right away. That was a challenge. And the fried potatoes? It probably wasn't my taste. The bacon was fried a little too long. So the potatoes just took on their own taste. I think he assumed that the bacon would make it relatively salty. But unfortunately it wasn't salty enough. That means you have to salt it. And of course it tastes different than if you fry it with salt from the start. Many people put everything in right at the beginning. It's a shame about the bacon, when it gets really crispy. It may be fried, but a slight juiciness. First bring the fried potatoes to color. And then onions. You have to chop them very thinly. Not in strips. Then you only need a minute. And then the bacon. It needed a little heat. And then serve. The potatoes, Mike told me last time, they need to be improved. He was right, they were very slimy. I admit that. They were just too thick. Now, how were they? Except for the bacon, I'm very sorry about that. They tasted too smoky. I should have left them in for a few minutes. I can imagine that they were too slimy before. But he should have fried them a little shorter. And should have added the bacon later. Not your fault, Mike. Thank you, Emily. For me, the fried potatoes looked very, very good. As already indicated, I would put the bacon in a little later. Meat third and last. Watch out for the judgment of Johannes to the steak au four with sautéed meat, mushrooms and fries. It's a bit of a rollercoaster ride. I actually like the dish very much. I like the sautéed meat. Tastes great, has a good consistency with the mushrooms. The sautéed cheese was nice and crunchy. The sautéed meat, which really had to suit you, was probably the same as in the appetizer, just delicious and good, with the lemon on top. Totally crazy. The steak underneath was unfortunately, I think also because it was so thin and because it's hard to hold, it's fried and then it comes under a sally and probably pulls a little too long. Unfortunately, it was a bit dry and therefore a bit tough. Maybe you could just cut it a little thicker, twice as thick or something. I'll cut you thicker, but of course that's because of the nervousness. But you're right, it's too dry. You could also leave it so thin and just put it in the pan for a moment. And then they don't go as far as baked under a salamander. Just a little bit of color, then the spicy meat on top and then you have it juicy underneath. Then there are side dishes. The only thing I really see as a drawback are the mushrooms, they are very dark. You can also see here that the slats are very black and the cream is not quite right. I would have imagined it brighter. I also found it tasteful. My feeling was that the basic ingredients, the mushrooms, were a bit older. No, but you're right. We didn't put enough cream in it. We put too much broth in it and they were already dark from the ground. Mushrooms have become even darker and they've been in the pan for too long. I also see that the cream has set a bit. It shouldn't have been. The mushrooms are really a bit unappetizing. Antonio, I don't know what you're doing with the birds. I assume they were fresh. Doesn't look good. Antonio, are you angry? No, I'm not angry about that. Of course, that's exactly what I wanted to hear. I want to hear the mistakes we make. Otherwise I can't improve it. How can I improve it if the guest tells me it tastes, it tastes, it tastes and in reality he wasn't satisfied. That's exactly what you're doing with the criticism. You're changing it. You want to hear it and you want to improve it and you just don't want to have the headaches that don't come back. The desserts are Antonio's last task on the day of the guest. Hi, Emily. Hello, Antonio. If you make it to work, we'll have a dessert. We're going to make a typical Sicilian dessert. As you know, I'm Sicilian. We'll make a sabayone. A sabayone is actually just an ice cream, white wine masala dessert. The water is already simmering. Should I help you? Yes, you can help me right away. You'll get a main task from me. Before that, I want to separate the eggs quickly. What can go wrong if the temperature is too high? The water bath can't boil all the time. You need a round bowl and then you have to carefully whip it up. Otherwise you'll have a scrambled egg if the heat is too strong. To perform well, Emily needs the right outfit. Then instructions. You just have to whip it up. Okay. Can you do that? Then you get sugar from me. You add it. Whip it up nicely. Whip, whip, whip, whip. Actually, that was the first task in the kitchen. Maybe sometimes when it's stressful, decorate a little. But otherwise I'm not in the kitchen. When it's nice and foamy, we make one part masala and two parts white wine. Whip it up nicely. I'll add half a masala. Do you want to go on? Shall I? Unfortunately, I don't have the strength in my arms. Come on, go on. Add a shot of wine. Give it to me. But you can start cutting the strawberries. Can you give me the rest of the masala? Yes, should I just add it? Yes, pour it in. Yes, that's enough. Okay, then you can finish the strawberries and just put them in the glass in front of you. It looks really nice and creamy. So not too thin, but it stays really stable on the strawberry. Perfect consistency. If it tastes that way, Jamal tries his creme brulee with sugar beets and wild berries first. One thing that bothered me was that this crack on top was not moderately crispy. On the one hand, it was the desired crispiness, but on the other hand it was really soft and you can also see some sugar grains. I also notice that the creme is a bit runny, for whatever reason. I'm just saying it's too hot because it's runny. You can see that when you talk to the spoon, you normally have a smooth mass and too much heat has been poured on it. And the sugar story has not been caramelized evenly, so that you really have this thin glass disc of sugar where you crack through. Yes, that's true. Emily has decided for the last course in the inn, creme suzette. It actually tastes very, very sweet. There are probably several rows or it just comes from the sauce, from the orange. Of course, you still taste the alcohol. I would say it's more like a pancake. It was way too thick. I actually like it a little thicker like a pancake. I don't really like creme. That's why I didn't think it was bad. But I think if you order it as creme, then you would also like to have creme. I always thought it was part of the ice cream or on top, or even inside. But suzette means surprise. Maybe Mike can tell us something about it. I don't know exactly what suzette stands for. You just have to google it. I can only tell you creme suzette, French classic, creme, higher butter content, smoked and baked and then flambéed in an orange liqueur. Then the oranges really came as fillet. PPS Ice, by the way, dear Tom. That's what some, we could have been, Germans added. That's the further development. An Italian dessert stands in front of Johannes. He lets himself taste the sabayon. Consistency 1A is still there. You could see it. It stayed on the spoon and took a long time to drip down. There was a lot of air in it. It was well whipped. Tastes good. Smells nice and fluffy. Exactly, a little orange. Very fizzy. But that's what a sabayon looks like. There's a lot of masala on it. Wine is still on it. It's basically a wine foam, if you will. There are actually 12 cl in there. In such a small glass. I can't eat that, unfortunately. Not because I don't like it, but simply because of the amount of alcohol. I don't want to put alcohol in the foreground, but I think 12 cl is over the top. I can hardly imagine that it was that much in the end. No, it wasn't that much. It's not schnapps. It's wine. After a lot of meat, Tom also needs something sweet. He eats the tiramisu with dark chocolate. It's really great. It's very chocolatey. Very coffee-like. Bitter. The consistency is great. After the tiramisu of my son-in-law, this is the second best. The sweetness of the mascarpone cream, the bitterness of the espresso comes up again in the bitter chocolate. It made me curious. And this curiosity was satisfied. That was an experience. I like it very much. The bitter espresso and the bitter dark chocolate. A very, very nice combination. I found it optically beautiful. With those waves in there. I think he did it in the glass. How did it look? I think he gets his points. Before that, Antonio gets money for everything. How much exactly? 194.10 euros for four people. In total, we are now at 150 euros for the meals. And the rest, 45 euros for the drinks. That's absolutely fine. It's great, isn't it? Everything in all, a solid guest house. I would say. I agree with you. Just as I imagined. But unfortunately for me, you only noticed somehow. How one or the other faux pas affects the final points, we'll see now. Thank you. Let's be surprised. Seven points. I think ... Seven. Emily. Dear Antonio, I give you and your guest house eight points today. How awesome. Yes. Tom. Seven points. Let's go on. That's a six. I know why. Dear Antonio, for today's performance, I give you six points. Yes, I'll take the salad. And again seven. Seven points. 28. Well, it wasn't bad. Of course I can understand that. The criticism was justified. I saw it. Some things were not okay. Everything is fine. You have to be able to deal with criticism. Next time better. I'm just looking forward to getting better. You look ahead. What can I change? Madness. That's incredibly good. You earned ten points anyway. I think that's out of the question. You will improve everything else anyway. I'm convinced of that. I'm glad you're here. Antonio starts our Leipzig week with 28 points. There's more to come. And tomorrow the next candidate is already in the starting holes. Johannes knows why his local painter deserves the victory. We focus on short-term and quality and we'll show you that now. But some reactions are sobering. Dear Hannes, my tendency is currently at four points. That wouldn't be better, I think. Will he still make the turnaround?