"SO EHRLICH!" 🤣 Woran erinnert Mike sein Gericht? | 1/2 | Mein Lokal, Dein Lokal

Sustainable and with sustainability Johannes wants to impress his guests. From picking to chewing we focus on short-term and quality and that's what we're going to show them now. Not everyone thinks Öko is okay. Dear Hannes, my tendency is currently at four points. That wouldn't be better, I think. Here, no beginner fights, here is a learned cook in the ring. A very serious mistake. I expected more. Unfortunately, it was disappointing. Annoying. Welcome to day two in and around Leipzig. Yesterday there were 28 out of 40 possible points for the restaurant Döbitz in Taucher, northeast of Leipzig. Today it's Mahler's turn. The restaurant is found by top chef Maik Süßer in the center of Leipzig. So, here we go. We're going to Mahler. Hopefully I'm saying that right. Yes, Mahler. By the way, from today we're in Leipzig every day. Now it's Hannes' turn. So, what information did I get from Hannes? That he is very committed to the vegetarian and vegan cuisine. But anyone who likes to eat meat is not pushed away here. He gets that too. I think that's good. You turn the skewer around. I think that's cool. And I think the corner has something scenic. I don't think we're in a fancy Mickey quarter here, but rather something hand-made. But I really trust him now. The way he came over yesterday, great. Vegetarian, vegan is getting more and more exciting for me. He should do it sometime. I'm up for it. In September 2018, Johannes, short Hannes, opened Mahler. We mainly do vegan and vegetarian cuisine. Regional, seasonal, predominantly, not exclusively. I believe that vegan and vegetarian cuisine has now arrived and is simply no longer exotic. Hannes is a trained cook and totally dispenses with ready-made products. Regional cuisine is, or regional cooking, let's put it that way, with regional ingredients, is a bit of what I see in terms of nutrition, let's say the future model. How does professional Maik see the future of the restaurant? I thought that's where you go in. No, that's the courtyard here. That has a bit of a Berlin character. There are backyard restaurants. We've often been really positively surprised. Of course, it also has a disadvantage. Now I really have to talk about it first. Because otherwise it's over. There it is. Is there something? Hello. Hannes. Hello. Dude, it's awesome here. I feel like I'm in Berlin. I know backyard restaurants. Hello, hello, colleague. Hi. Hi, he says. That's really cool. Is that a bit ... Can you say that? A bit of an alternative approach? Yes, you can say that. Or? I think so right now. Backyard gastronomy is exactly what we wanted to achieve. Yes? As a role model, I always had a bit of soul kitchen in the back of my head. Okay. You know a movie like that? Oh yes, that's right. Of course I know him. It's a movie by Fatih Akin. It's about cooking and kitchen. It's a bit of a living room. It has something. Exactly. It's unique. Exactly. You should feel a bit at home with us. We also try to create a small spot with the lamps. Even if 45 people are sitting in it, you may feel a bit for yourself. Exactly. Comfortable atmosphere. That's a bit ... Nice. Fits our way of eating. Nice that you're joining in. So I would say, into your big kitchen, right? The kitchen team has around 20 square meters of space. The fried miso asparagus. Beluga lentils, fried egg, dates and hazelnuts. So, now we have it, right? By the way, it also sounds really good without meat. You definitely serve green asparagus. I read the dish myself this time. Exactly. That means? I put it in the water with salt, sugar, a little lime. There are two lime slices in it. Now it simmers in there for three or four minutes. Then we shake it off and later we put it hot in the pan. Classic ice water, right? If you put it somewhere hot or in lukewarm water, then it won't get scared. And it just keeps cooking. That's why ice water, it has to stop immediately. Shall we deal with something else for the next two minutes? Or do you say, it's too dangerous for me, let's wait and see? No, we can do that. Watch out, I'll turn down the flame. Then we can talk a little about our lentil salad. Yes, please. We have already prepared it here, suitable for a la carte. It looks a little nicer, doesn't it? Exactly. We have beluga lentils here. We have them with a little shallots. Is that enough? That's enough. Okay. Carrots and leeks. Okay. Fried. A little vinegar dressing. It has a taste like a classic lentil soup that you know from home. Not with mountain lentils, but with beluga lentils. The beluga lentils are characterized by this nice bite. Exactly. Nice firmness. It also stays a little looser, The red ones are of course totally floury, big yellow lentils. That's why beluga is really good. You have a really nice bite. I'll put that away, that fits. We still have asparagus under control. Yes. Exactly. Otherwise, of course, we'll add a little more freshness. We have a little dressing with it. We'll make it lukewarm. We still have deer antlers here. Yes, please, please. Broccoli herb. The green herb of broccoli. Very simple. And that comes under the lentils, or where does that come in? Exactly, we'll hang that for a moment. And that comes down fresh with it. This is a bit of autumn, a bit bitter. Deer antlers. Exactly. It's actually a herb. You can find it on the edge of the path. That's why it's called antlers. Totally cool. He knows himself really well. Because that's a herb that doesn't exist in this cooking everyday life at all. I just wanted to say that I'm not the only one to blame. Yes. Well, then we have at least to blame, right? Where are we here? I've never blamed anyone. But there have been some who have blamed me. But in this case, no, no, no. Hannes mixes mushrooms and miso paste from soy beans for the miso sauce. The mushrooms are also raw because we want to have a bit of this raw mushroom flavor. We have the roasted flavors that we would otherwise get when we roast them. We already have them in asparagus when we fry them again. That means we don't need them here. We can concentrate a little on the raw taste. Then we take our broth. And that's supposed to be a nice, creamy consistency of the mixture. I would almost say that now. In principle, yes. So in case of doubt, I prefer to add a little more broth than to have too much at the beginning. Because we always get it more liquid. Please mix. Actually almost finished now, right? Basically finished, yes. Somehow with salt or while tasting when you probably cook again, right? Can I? You can try it. So it's very strong. And incredibly smell-intensive. Really. It goes right into your nose. Yes, absolutely. Look, a nice creaminess, I told you. Exactly. The mushroom also adds a bit of consistency, a bit of sourness. It's a very intense sauce. It's intense, yes. Exactly. That's why afterwards only a little to deglaze. Yes, that's good. Fine. Miso is from the soy beans. This miso paste. And it's very intense. And it really tasted good. The cook briefly roasts the bite-firm asparagus and poaches an egg. Then we give it such a very light strudel. Not too much, otherwise it will get into our fat. That would be a disaster. An egg carousel. By the way, you can also do that at home. When you have such a strudel, you do a little more with a whisk, maybe not even with a spoon. And then really with the egg, which may have been emptied into a coffee cup before, then put it in and then just let it pull without a cook. I'll move to you now, to the bar. Do it. Because basically you're almost ready to serve, aren't you? In principle, we are almost ready to serve. Yes, then I'm practically not gone either. I'm a house away. Now Mike is out of the way, but not out of sight. That's actually cool, right? You always serve live in front of the guests, right? Always. That's how the professional judges. You said there's a little acid coming out of it. Exactly. I know that from home. My mother has the Erasco lentil stew. I know what you mean. Then there's a little sugar and vinegar on it. That's how it is in the head of the old days. That's right. I tried to bring that in a bit. But you left more acid in there. Probably with the date story. Exactly. You have the date sweetness, the sugar from the old days. In the salad, the vinegar. Almost feed like a mother. Really? Well, I think the description of you is so honest. The Erasco can screwed up, we had it too. Absolutely. It's just like the can ravioli was when I was young. That's how it is. That's honest. This association is a bit there, but it's ten times better. Because you have a lens here that really has a nice bite. And your vegetables are actually also with a very light bite. You could still make that sweet and sour. But for me it's this hazelnut-date paste, I'll say now. So what exactly brings it in this direction, a childhood memory. Your asparagus, I think, should be said, it's cooked really nice on the spot. Despite our nonsense, we didn't somehow break it. Nice on the spot, it's fun. For me, the prosciutto simply. Well done. I have to say, I don't miss salt and nothing. I learned that with salt. But it's not missing anything, because the thing here is also taste-intensive enough. You already have this saltiness in the miso paste. Criticism point. The plate was unfortunately cold. But that's probably because you have your plate restaurant in service. But I forgive that anyway, because I think you took it up down there and didn't even think about warming it up. That's how it is sometimes. I dare you to warm it up again. I also really like it. The harmony makes it out. Otherwise I would have almost said the lentils are too sour for me. But it fits. So the whole sandwich is great. I can't change anything about that either. I could tell you, oh, make another foam here and there. Bring in an Asian touch. Especially because you work with miso paste. But I don't think you like that. I don't think you like that at all. I think you want the salty, the umami. Exactly. You have a bit of this full taste, which then simply has a different dimension. It also goes well with this green asparagus, with these green notes, I think. I wouldn't change anything for a competition. I only have one ... Do you like Asian flavor? Yes, of course. With the miso paste, with tom kha gai as a sauce, that would be really cool. Would fit really well. I just can't think of that right now. But that's just among colleagues. Didn't have to be for a competition. I just think it's awesome. Tom kha gai, I can imagine that. I have to try it first. Let's see how it tastes. Bottom line, Mike, how was it? You have to come up with that, that there is a restaurant in there. Could also be a lock. That's real insider, you have to say that clearly. But just as surprising when you come in and also from this alternative scene, I think it's totally fitting. You have to say. So the food was good, the plate was cold. He just forgot how to handle it. But this assortment of sweet-sour lentils was good. Asparagus cooked on the spot. This little date-nut paste on top, that was really good. But I miss the creaminess a bit. That's why I came up with this idea, because he works with miso. Asian flavors, Thai tom kha gai. And that with the creaminess. Fits the edgy lens. But it's just not a must. Fine. I think the locals will surprise others too. Our competitors.