Danish road trip day 1, just 2½ hour from Luxembourg, we make our first stop at Vendôme near Cologne. This is world’s 12th best restaurant in 2014 according to the San Pellegrino list.
Click in and see how we got on.
When dining @ La Vie in Osnabruck, We sat next to a lovely couple who were on the 10th and then last German 3 starred restaurant. They advised us to try:
Victor’s @ Schlossberg (article)
Vendôme (Now)
Klaus Erfurt, Saarbrücken (Soon I hope)
Anyhow, tonight it is Vêndome, Bergisch Gladbach, Germany.
Joachim Wissler is the main man here. Tonight he is travelling but I am certain the team will do him proud.
It is early evening, we had a glass of pink bubbles in the hotel bar and 100% ready for anything.
Being Germany, I am starting to understand, as tradition predicts, that I am the most casually dressed person in the room without the jacket and tie. Also the interior is carpeted classicism. But no remarks and we are later joined by other jeans wearing tourists.
I have by mistake not forewarned the kitchen of allergy and intolerance’s, I apologise for that.
Tasting menu: let’s go:
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| Anne has s plate of snack’s something, something & “HIMMEL & ÄÄD” [black pudding : potato & apple] |
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| While I get Italian ham (Pata Negra style) – Delicious |
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| T O F F E E [foie gras praline : piedmontese hazelnut] |
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| Lactose limited liver special |
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| Beef tartar |
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| Riesling. Seebrich |
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| WHITE COCONUT [yuzu : indonesian pepper] |
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| SALMON – lightly smoked, alga brittle in middle and soy caviar to the right |
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| Soy caviar, lovely logic |
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| Smoked salmon on a stick |
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| 2011 San Mauro Olive oil |
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| Scallops [marinated with miso : Jerusalem artichoke & lovage vinaigrette] |
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| 2010 Cuvée Roucaillat |
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| DUCK EGG [ramsons : cress & spinach jus : mushrooms] |
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| 2011, Pinot Gris, Grand Cru, Bott Geyl |
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| Lechtal Trout, juniper cured : bound bouillon of prime boiled beef & douglas fir caviar |
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| Blinis side note |
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| 2012 Skurfberg, Chenin Blanc, Swartland |
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| Seared Foiegras – chicory : smoked eel & curry – nut emulsion |
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| 2005 Gigondas, Domain Brusset |
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| Schönmoor Freerange Chicken, Albufeirajus: roast chicken puree & aubergine |
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| Wagyu Short Rib, Rare, vegetables and smoked potato |
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| 2009 Piesporter, Reichsgraf von Kesselstatt |
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| Raspberry, rhubarb, Ginger icecream |
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| Macaron – Lemon: Pistachio |
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| Magnum, coconut, passion fruit |
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| Macaron, Lemon Pistacio? |
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| Foam kiss, Cupcake, raspberry litchi |
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| Still hungry? Have a chocolate for the coffee 🙂 |
The hotel is big, beautiful and very comfortable. Parking below and friendly service, today a Thursday in late April it is also a little impersonal and empty in the lobby and bar areas.
Vendôme and team delivers! A modern kitchen, creating a fusion somewhere based on French, Asian using mainly fabulous German ingredients. We had a lovely evening, eating well, service is impeccable and appreciatively generous with the wines.
What we had tonight was the tasting menu, I don’t see it on their website. but @ 200€ per person incl. wine and coffee, I am most impressed about price quality. Keep it this way and we will be back quite soon.
Lessons Learned
- Germany again offers impeccable value
- Tie’s are still in use
- Must soon start to make caviar
- Life is good….
Address
Althoff Grandhotel Schloss Bensberg
Kadettenstrasse
51429 Bergisch Gladbach/ Cologne
+49 2204 42-0
info@schlossbensberg.com
Links
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Please comment and correct me below.
I am really very interested to hear from those who reads my blog, also with ideas and wishes you might have.
Is the article too long?
Too imprecise?
Are you going?
Are the pictures ok, less/more?
Is the article too long?
Too imprecise?
Are you going?
Are the pictures ok, less/more?
and thank you for visiting!
What 2 how 2 
