"WAS FÜR EIN TIEFSTAPLER!"😲 Womit macht Mario Den Profi sprachlos? | 1/2 | Mein Lokal, Dein Lokal

Does Mario really like everything as good as it looks? My team and I are trying to convince our guests today with sustainability, regionality and creativity. Somehow I have quite high expectations of Mario and his cuisine. But in Freiburg, there is no room for error. The fish is just too raw, I think. Maybe with sushi, but ... I expected it differently. I have to smear a little. It's not about taste at all. Cool is a different generation. On day three in Freiburg, we go to the northern old town, near the beautiful Colombi Park. 31 out of 40 possible points were won by the first two restaurants. Today the Drexlers are fighting for the weekly win. Top chef Maik Süßer likes to check the restaurants unannounced. Therefore, he only learns a little from the hosts in advance. So, it's going on. We are now in the middle of the city center. Today on Wednesday. It goes here to the Drexlers. Mario. And that's a cook, right? As a colleague, I can see that. Guaranteed even in the kitchen. And what do I notice right away? Down here, Feinschmecker Falstaff Gusto. Let's take a look at that. There are only menus, I see right now. Aha, four-course, five-course, six-course menu. Exciting, exciting. Fine Dining is announced. If you are in a city, in a village, somewhere in the countryside and you want to go eat well, and you see such awards that are made on the windows, then you can assume that you can eat very well, because they are known in the focus of such gourmet guides. Chef Mario is not good enough. We have been cooking regional products for a long time. Products, sustainable products that are produced sustainably and also collect them ourselves. This means that we have to be very creative with the products that we have available. Which is why the menu also changes every five to six weeks. My way of cooking is first of all basic. This is a craft, it's about dismantling whole animals. This is a bone chop, which is not romantic in the first place. But it becomes romantic when you create the products, when you create a dish, and then implement it and have a nice color afterwards. The professional takes a closer look at this now. Good day, yes, hello, who do I have here? Hi, I'm David. David? Nice to meet you. What does that mean? Responsible for what? I'm here at the restaurant Rexler's. Nice, ah, that also means host, right? Yes, I would say so. But we have the main host back there. He's rattling in the kitchen, get him. The restaurant has ten airy tables for 35 guests. The dining room is nice, different. French-inspired, the wine, so exciting. Salut, servus, hello. Greetings. Nice to meet you. I am also very happy on my side. It's great that you are here. Here in the middle of Freiburg, little France or what? I just read one thing, if I saw it right on the map. You only have menus, four-course, five-course, six-course, I saw, yes? Exactly, yes. Okay, that means for the competition, for my restaurant, your restaurant, do you change it to three or? We change it to three, exactly. And the focus for me too, in terms of sustainability, that's why we also offer a vegetarian menu for our guests. Okay. Six courses. So really, six courses, purely vegetarian? Six courses, purely vegetarian. And we also surprise non-vegetarians with it. Yes? Yes, nice. Does that mean that you don't surprise me either when it comes to vegetarians? I just have to ask that now. Quick. Or do I get ... Possibly. I like the concept itself. You automatically know, if you come from the gastronomy like me, cook yourself, what to expect. They always focus on their menus. Of course, they are more focused. It can always be a bit more elegant in terms of maintenance. I like that. The craft room of the three cooks in the Dretzler is 35 square meters. So, there's another colleague. With glasses. Hey, come here. Sebastian, I'm very happy. It's going to be vegetarian, right? Vegetarian, exactly. What are you doing? We're making galette today, a Breton buckwheat pancake. Okay. Filled with mushrooms, a fine duxelle. So, galette filled with mushroom duxelle, you just said. And asparagus. Galette, for information, is the brother of crepe dough. Duxelle is called the filling smeared in the pan, made from finely chopped mushrooms and vegetables. This is the next one, I'm baking it now, right? Yes. But show me one, right? Should I put it in like this or not? Yes, do it. Yes, I'm baking. You know, the boss has already been here, right? Not that I'm getting involved in the new evening business today. I still have something to do. No, no. I still have two lemmings downstairs for the next cut. Really? I still need someone to cut them up. And the stirrers, have you seen them too? Stirrers? Where did you get stirrers? Wait, if you're swinging, I can take a look. Are there fish in the stirrer box? Stirrers in there? Yes, exactly. So, your claim is really ... They came today. Great. And yes. That's great, right? You're doing a great job. Yesterday, the day before yesterday, I'm sitting here, commenting. I think, well, modest, knows her stuff, is a colleague. Dude, that's ... what a deep-rooter, right? Grenade guy, been at the same location since 2007, mega chef, is in the kitchen, still has one on his side, who has been there for 12 years. Buys the hottest products. Where do we see this in the competition? The dish? Also in the competition. This is practical, the meat from there to our ... To the galette. Chef Sebastian is already in the final spurt. That's it now, right? Pepper, salt. Okay, sorry. And then we pack the galette. Okay, show me. We make the galette a little earlier. Ideally, it is then rather cooled, probably. That's what it does for me now. Or can you do it that hot too? It also goes in, the cooling is better, a little more compact. That means the packers are ready at the Allacat shop? No. No, do you do all the menus? Exactly, I do all the menus. Okay, good. Since they are still elastic, if they are too long ... If they are too long, then it is enough to fold them, right? Exactly. The dough is best foldable fresh. Reminds me a bit of Ethiopian injera bread, of the structure. Exactly, or it also has a bit of Teff. Yes, exactly, Teff. Teff, exactly. In fact, Teff is in the injera. Very cool. That just reminded me of my Ethiopian trips. You eat injera bread there. And that is made from Teff flour. And that's cranberry. And when you put it in the pan, it always has one side. It always looks like a moon landscape, crater-like or moss with holes. What do you have here now? Butter? Butter, now the asparagus comes in. Okay. The green one. A kind of sweet, spicy pizza. Or should I be surprised? We can surprise you. Yes, surprise me. Meat? No. Sauce? Maybe. Well, hopefully the surprise will work. And now just a nice vegetarian dish. I like it. Optically very nice. If you do that with the vegetarian kitchen, or also vegan cuisine, apply. I'll be happy to come. You can also get 10 points. For the galette with mushrooms there are asparagus, lemon strings and estragon oil. There's a lot of great flavor in here. You just have to get that right. Rye wheat tastes different, of course. That's great. Then dill paste. That's a great proof of how it works without meat. Just a good taste. No cheese either. So salt, pepper. I would almost say that's it, then butter. Then the mushrooms, all individually flamed. I see that too, right? Yes, we just flame them. With the mushrooms, if you put them in the pan like that, then they would fall together. That's great. Then they keep a little crisp. I don't even need that. I've got that in there. Now I've got this crunch and also this light flavor of the burning, which I think is very nice here. You can tell that there's a really nice bite in there. You bite something on it. It's perfectly cooked. You just have such a consistency, a little salad-like, lye-warm, nice, fresh, awesome asparagus. It's totally exciting, what we have here for the 10th anniversary. The second time meatless. Sensational, where this journey is going today. 10 years is not without. By the way, don't forget, our draw is in full swing. You answer 5 questions in the quiz against me. What is there to win? A cook's jacket. MeinLokal, DeinLokal, of course signed. And a MeinLokal, DeinLokal cookbook. So go to the JoinMe app and join in right away. Great number, nice wine. Dear David, thank you. Good service. Give gas to the guests. I don't have an improvement proposal for that. It doesn't even need a sauce. Because I asked, is there a sauce? So that's really with this asparagus fond, with the butter. It's a bit of this citrus note. The herb oil, it all comes over well. Nice dish, great, brings me fun. I still taste it now, honestly. There are dishes that stay on the tongue. That was the case here too. That sounds like 10 points from the professional. Or is there a hook, Maik? So, dear. What can I say? 3rd day. And somehow the journey goes further and further up. What's coming tomorrow? Will it stay? Is it going down? Or steeply up? And that with a vegetarian dish. Ich glaube, hier passiert noch richtig was.