The first rule if you want to talk to me about the Michelin Guide is not to talk to me about the 3 stars anymore

2023 Author: Cody Thornton | [email protected]. Last modified: 2023-11-26 19:13

Richard Bachman is the pseudonym under which he wrote a young and unknown Stephen King (Carrie, Shining, Misery, The Green Mile). Then in more recent years he took up the pseudonym and wrote "The Avengers" (and more). There was this street in a small town in the States, very similar low villas, identical cars in the same paths, the same children and the same bicycles. Usual American 'ttanate'. A van comes and shoots everyone. Casino. Dead. Delirium. In the end, in King's books, a tube is never resolved.

Perl Nennig, on the Moselle, the largest tributary of the Rhine in Germany, has this tiny neighborhood expanded by the historic center that looks a lot like the one there, but without (hashtag) # idiot-con-i-vans-e-i-rifili. Zero delirium, no mess.

Above is the castle. Inside there is a hotel that is said to be 5 stars but is worth only 4 full ones. 10 minutes from the Luxembourg border. And inside the hotel / castle there is a 3 Michelin star restaurant. Inside the restaurant there is also a nice toilet.

Unfathomable cases of life lead us to take advantage of a voucher received here as a refund for a booking error made a few years ago by a tour operator. German, not Italian (#esterofilia).

And always a strange case leads us, after just over a month, to remember only one thing about that dinner: the strawberry jelly microdadins with a micro leaf of mint on top. Intense flavor and almost … who knows what. In two: one of which is affiliated with the most vulgar trashfood and the other who does not give up and frequents Dissapore with the idea of learning but cannot.

Yet chef Christian Bau is a three-star Michelin tire, as mentioned, and the total courses were about 14 (plus various gifts to make the mouth). Something's wrong, it's probably us.

Here I have the personalized menu with what we ate and our beautiful names printed on it, and without reading it I only remember the cubes and the toilet. And of 4 hours and 10 minutes sitting in a slightly shrinking-intrusive armchair, a good and beautiful Teutonic service with a zest of sympathy. And of Christian Bau's wife in the room.

And the microdadino, and the toilet? And the Internet in full hormonal for Christian Bau? But am I crazy ???

I wonder: I ate "green apple lobster medallions with smoked almonds"? Sure, but after a month they vanished, and it doesn't happen with all dishes. I still remember Matias Perdomo's sashimi at the Pont de Ferr in Milan, not to mention the potato that wanted to become Bottura's truffle.

I remember some details of the Atlantic Steinbutt at the 4 extremes: spicy, sweet, salty and sour, yes; those 4 sauces with sardines, salted lemon, ginger and sweet potato.

And none of the prawns "a la plancha".

"Nebraska beef"? Far away and only if I read (of structured onion, obviously some beef ribs and Japanese tapenade) and I concentrate.

The pastry at the end of the meal, on the other hand, is very insightful, with a myriad of acidic notes and above all: the microdadine and the intensity of its flavors.

Splendid presentations, on the pastry he takes at least 2 of the stars of the slim man (which is me), the 3 of the obese rubber man instead I do not understand them.

I interact with a motherland blogger and ask him for an opinion: he tells me that he preferred it when it was more classic (GASP !!!). I die slandering about the good blogger, certainly blond: have you eaten a bratwurst "a la plancha" with French mustard as an exotic touch?

Two hundred euros each, approximately. Including a few accompanying glasses and several bowls of water.