Well, I did promise to treat myself more often once my little business takes off. One is up and I have another one more to go. It will be my little project for 2015 and not only am I super excited over it, my hubby who is usually pretty laid back and is always telling me to take things easy, no stress laaaa ... is super excited over it too! Totally unexpected because he himself had also embarked on a little `P´project and I never have guessed that he had anymore excitement left for mine :-)
So anyway, I recently caught up with some old friends up north in Hamburg for our yearly Christmas Market get-together. It was such a heart-warming gathering, filled with honesty, sincerity, and simplicity and am glad I made it this time versus last year where I decided to not proceed as weather forecast took a sudden turn, and it just felt unsettling then.
My treat while in Hamburg this round was ... a visit to Apples Restaurant in Park Hyatt. Located not too far away from the train station (Hamburg Hauptbahnhof), it received pretty good reviews amongst the german speaking community in a few travel sites.
I had ...
Freshly baked focaccia bread and walnut bread. It came with a fantastic fig reduction creme which I can´t get enough off. I had to stop myself from finishing the bread as I wasn´t sure how big my 3 course meal order was.
Here´s my appetiser of Garnelen/gebraten - Pinienkern Panacotta, Grapefruit, Dill Vinaigrette.
Nothing to shout about if you ask me. The prawns were succulent and fresh, expected of such establishment but I expected the flavour pairing of pinenut pannacotta, or grapefruit to be a bit more mind boggling and it is not. It is done right, yes, but not spectacular.
Main of Mais Poularden Brust - Artischocken Crème, Schwarzwurzel, Bohnen
If there is one thing I am impress with, it is what lies beneath the succulent piece of corn-fed chicken. What I first thought as a very well prepared potato mash underneath is, artichoke cream as I later found out. The stacks on top of it which I originally thought were white asparagus turn out to be Salsify. Sal what? Yes, salsify. It is a kind of black rooted vegetables with oystery, ocean-like taste to it but comes with a white asparagus texture. Very interesting and very, very good. Its something I would love to pick up one day and try to cook it.
And dessert of Feigen Tarte, Blätterteig, Cassisreduktion, Vanilleeis
Last but not least was a very well made Fig tart. The tart itself is almond base, a good base to pair with fig. Reduction sauce were done well, with lovely syrupy thickness and yet not too sweet. The vanilla ice cream were smooth and creamy, but yet, was serve in the right temperature thats not too cold. Thankfully. Vanilla pod in the ice cream were visable with each bite I put in my mouth ... so I would say this dessert is really faultless ... and is a perfect end to the meal.
I would love to return when I am in Hamburg again!