Delicious end to the year
" Coffee and étagères with Christmas pastries ended the extraordinary menu "
Can outstanding achievements get even better? Definitely “Yes”!
As in 2021, the Bailliage’s Christmas Dinner took place in Restaurant Haerlin in the Hotel Fairmont Vier Jahreszeiten.
Bailli Bettina Schliephake-Burchardt and Officier Maître Restaurateur Ingo C. Peters once again welcomed the elegantly dressed guests to another top-class menu which delighted all the participants.
This year, after an amuse bouche in the form of a tuna tartare with seaweed vinaigrette, there was Breton mackerel with yoghurt cucumber chutney, accompanied by a 2021 Sancerre from the Loire Valley in France.
The aromatic langoustine foam soup with champagne was praised by many as “the best dish on the menu”.
The subsequent suckling pig in truffle jus pleased with its tenderness. The main course, a saddle of venison from Stefan Runge with smoked pistachios, cinnamon, onions and Jerusalem artichoke yeast cream, was incomparably delicious.
For dessert, red shiso with cassis, caramel and Cru Virunga (70%) chocolate was served with ice-cold Tokaji from Hungary. A great pleasure!
Coffee and étagères with Christmas pastries ended the extraordinary menu.
The enthusiasm for the outstanding performance of the kitchen and service brigades was also reflected in the loud and sustained applause when the Certificates of Appreciation were handed out with warm words of thanks from Bailli Bettina Schliephake-Burchardt and Maître Rôtisseur Christoph Rüffer.
Vice-Chargée de Presse
Photos: Beate Rabanus and Michael Zuther
Hotel Fairmont Vier Jahreszeiten
Neuer Jungfernstieg 9-14
Phone: +49 (0)40 34943151
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Enjoying the delights of our Bocuse d'Or winner