Christian Bau’s restaurant is beautifully located in the vineyards on the border with Luxembourg. The nearby hotel is a bit outdated but does the job. There are between eight and nine tables in the restaurant, which is housed in an old castle. The service is just great and unobtrusive. When the new napkin is put down before you even realize that the old one has fallen off… oldschool but in a contemporary way. But lets talk about the food: everything but simple but simply great. In my opinion not a single course that underperformed. The beginning clearly Japanese and with lots of fish. Then as nearer as we are getting to the main course the menue becomes clearly French. In addition to the incredible product quality, (most chefs envy him for his list of suppliers) it is above all the structure of the courses that evokes enthusiasm. Everything has its reason. Nothing, with the exception of a few blooms is there for no reason. Clear recommendation and sorry for the poor pictures. Had almost no interest in wasting time taking pictures. Happens Not very often 😉
[deleted] on
The rosette waffle feels like a bit of a trend. This is the third restaurant I’ve seen that is doing it. Very tasty.
jontseng on
Something I notice when I see dishes from German three stars – none of the dishes seem particularly tied to the region or terroir.
To put it another way you could be served the same plates and combinations at a fine diner the other side of the world, and I doubt that it would feel out of place (and yes, wasabi langoustines I’m looking at you).
Not really a criticism – ofc no one is forcing the chef to cleave to a particular locality. More of a comment.
J
seddit_rucks on
The plating here looks great, and the food looks appetizing.
I think that’s a major obstacle. A lot of fine dining plates either look great *or* appetizing, and it’s a challenge to do both at once.
Thanks for posting!
Aztec_Mayan on
Oh man this one is definitely on my list. I only worry about the having to rent a car and all that. Seems a bit inconvenient to get to, but maybe I’m exaggerating. How was your experience on this regard?
5 Comments
Christian Bau’s restaurant is beautifully located in the vineyards on the border with Luxembourg. The nearby hotel is a bit outdated but does the job. There are between eight and nine tables in the restaurant, which is housed in an old castle. The service is just great and unobtrusive. When the new napkin is put down before you even realize that the old one has fallen off… oldschool but in a contemporary way. But lets talk about the food: everything but simple but simply great. In my opinion not a single course that underperformed. The beginning clearly Japanese and with lots of fish. Then as nearer as we are getting to the main course the menue becomes clearly French. In addition to the incredible product quality, (most chefs envy him for his list of suppliers) it is above all the structure of the courses that evokes enthusiasm. Everything has its reason. Nothing, with the exception of a few blooms is there for no reason. Clear recommendation and sorry for the poor pictures. Had almost no interest in wasting time taking pictures. Happens Not very often 😉
The rosette waffle feels like a bit of a trend. This is the third restaurant I’ve seen that is doing it. Very tasty.
Something I notice when I see dishes from German three stars – none of the dishes seem particularly tied to the region or terroir.
To put it another way you could be served the same plates and combinations at a fine diner the other side of the world, and I doubt that it would feel out of place (and yes, wasabi langoustines I’m looking at you).
Not really a criticism – ofc no one is forcing the chef to cleave to a particular locality. More of a comment.
J
The plating here looks great, and the food looks appetizing.
I think that’s a major obstacle. A lot of fine dining plates either look great *or* appetizing, and it’s a challenge to do both at once.
Thanks for posting!
Oh man this one is definitely on my list. I only worry about the having to rent a car and all that. Seems a bit inconvenient to get to, but maybe I’m exaggerating. How was your experience on this regard?