"Viel zu viel HUMMER!" 😳😲🦐 Übertreibt Kim mit Delikatessen? | 1/2 | Mein Lokal, Dein Lokal

Five Luxembourgish gastronomers are competing this week. Which concept can convince the rest? It's like a wedding, everything just fits together. And who will get the critic's bullet? Here we have the same salad everywhere. My salad didn't fit my ball pastete at all. Are you serious now? What I just missed was the taste. I have to be honest, the boys forgot to put it on the plate. In the brewery department, power woman Kim is starting today. I'll show him how to convince with charm. And then this. On the one hand I had a lot of cheese, on the other hand no cheese at all. Are the critics exaggerated? I have the same sauce as him, that's a bit stupid. He could have said better. What did Güssler want to tell us with that? But now we have a winner, Mr. Colleague. This week we are on the road in beautiful Luxembourg. For starters, Kim serves modern international cuisine in the brewery department. On day two, it goes to Jan in the restaurant Tempo in the Luxembourg Philharmonie. In the brewery around the corner, Ben shows us what his Italian chef has on it. Good wine and French cuisine, this is available on day four in Sandra's Weihstoffleu. And on the final day, Chris makes himself strong in the Savory for the local cuisine. The week begins in the old town of Luxembourg. Where does this have to be? Wow, that's chic. I've already got a little information here. Basically, we go to Kim. Kim is here with her Brasserie, in the Neumünster department. Culture takes place here. All presidents of the world have been a guest here. I think the Foreign Minister is coming tonight, I heard. No shit, right? So, and where are they going? To Kim. And then you think, fine food, Brasserie. You sit on our sofa in Germany and think, hide beer. No, get beer out. Brasserie is originally a brewery. And is actually originally for simple cuisine. But I don't think so, when the Foreign Minister comes. I think it's going to be a really nice, great start. Oh, a brewery doesn't look like that anyway. Delicious. We cook here mainly with regional products. Seasonal dishes, but also a lot of Mediterranean. And always with a little Asian touch, because I really, really like to eat that myself. The Brasserie Abteil is my baby, because everything you see here, from cutlery to flowers to plates, comes from my feathers. I chose that. And I made a lot of effort to put it together. Always praise in advance. Hello. Hello, Kim. Hello, Mike. Nice to meet you. Likewise. Mojan. Mojan? Is that called Mojan? Yes, Mojan. That's Luxembourgish. Yes, not like Hamburgish. Moin Moin. Because it's Mojan. Or servus. That means, are you from Luxembourg? Yes. Oh, you speak very good German too. But you can do everything, right? In school I paid a little attention. I don't, that's why I'm here. The role of the host is immediately noticeable. The shop is chic, doesn't have much to do with the old building inside anymore. I would say rather elevated. It's great. Makes a great impression, the shop, but also Kim. Are you fine dining or coolness factor? Coolness factor. Complete coolness factor. So here the customer can go out for 14 euros with a beer. 14 euros, I think that's very cheap. Really. Because one thing is clear, this week we will certainly experience a price structure, especially with the bills, which is a bit higher than what we are used to here at Mein Lokal, Dein Lokal or in the German-Austrian Gastronomy. Luxembourg is a bit more expensive. Now off to the kitchen, where chef Christy is already working hard on Mike's trial dish. Hello. Bonjour. Bonjour Christy. Hello. Nice to meet you. Ciao. How are you? Hello. Okay, I had that too. No, I didn't. Okay. So, what was the name? Christy. Sorry, we have to talk a little bit in German. Yes, no problem. We'll talk in French or a little bit in English. A little bit in English. But we'll try to translate it into German. Exactly. Well, we're getting more and more international here at Mein Lokal, Dein Lokal. What kind of dish do you have for us? We cook cauliflower with lobster, with a nice whisk and with spring vegetables. Typical for a brewery, right? This is not a dish for a brewery, of course. But I just wanted to explain what the brasserie originally meant. Here we see what actually came out of it in the last 30 years. We start with the calf spree, also called the queen among the innards. Calf spree, growth, size, right? Exactly. Belongs to the innards, yes? And now you boil them. Now we're going to boil them for a couple of minutes just to take all the skin out. Translated, the calf spree is cooked for a few minutes and then skinned. That means, this is where you pull, this is where you take all the skin off. Do you see them? They're coming off nicely now. Look. It's like squid. So, and that's all the pre-work. When that's done, you take a clear film, put the cleaned one in the foil, turn it in. As a balutin. As a balutin, exactly. And then it goes into the steamer at steam. So a huge process. We can't show everything in our little, short cooking time. When you see that you have to blanch a calf spree first, then into the ice water, then you take the skin off, right? Then it brings it into shape by rolling it, wrapping it, tightening it. Then it just has a nice, even diameter. Then you can cut nice slices to fry them later. That's a lot of work for me. The second main character, a hummer. And here we have a classic broth. So water with vegetables. A little salt, right? Fennel. Fennel, yes. Fennel. The chili pepper. Okay. Some pieces. Now chef Christy frees the hummer meat from his bowl. The beautiful hummer bisque is actually a pureed soup, originally, they say, of crustaceans. Of course, you can also make it from scampi, etc. Hummer is the most popular and best known. And yes, it is flavored with vegetables, nolipra, fennel. And then cooked with cream, so that it becomes nice, creamy and tomatoed. Christy sprinkles the hummer meat with tomatoes, onions, mushrooms, thyme, celery and bay leaves. Deleted with cognac. Pass, reduce, add herbs. No, reduce, pass, reduce, pass. And then we have the base. And with this base you can go in all directions again. You can make the hummer bisque. You can make a soup. Correct. That's basically the base. But now he really has to sizzle for half an hour, an hour. And then the cooking goes on. Of course, this is a base, a base sauce, that you don't really have in all restaurants, restaurants, restaurants. That's very high quality. But he does it great, everything is right. You need real base sauces and stuff, but that's already a track above. You don't have that in every restaurant. Then the process is seared, flambéed, cooked for 1.5 hours, reduced. Then through a sieve. That is reduced again. And that gives this dark color. And now comes cream, butter, pepper. That's just the sweet stuff. Fuck my hair in front of me. Is that right? That this dish is already complex in itself, I think you noticed that now. So, and now we're going to run away, because the rest is not seen. That will be fried, right? I'll take care of that. You can leave me now, please. He takes care of it and we should run away. I got it. Thank you. Don't tell me we don't have more time. I would have liked to see the whole dish. You can just say it. It's really complex. And now comes a little information. I already know one thing. Tomorrow there will be Kalbsbries again. If we missed anything today, it will definitely come tomorrow. Back to the here and now. Can the Kalbsbries convince with fried hummus? That's quite a lot, I just noticed. What does that cost? 38 euros. That's a super cheap price, because there's a lot of material on it. You can sell such dishes for such a good price if you have a good mix calculation. That is very important for gastronomy, that we can simply sell things that we have purchased lower at a good price, without screwing up the guest. This enables me to sell things that I buy much more expensively to human conditions, without scaring anyone. That's why this mix calculation is super important for gastronomy. But that it tastes good in the end is also super important. Top products, that's the first thing. Super hummus, we have super Kalbsbries, great products. I think it has an excellent taste. I think it's too big at most. Kalbsbrie, that's a whole roll, that's a lot of hummus meat. I still have satiety here. It's just the size. Then you can think about it. A Kalbsbrie, if that fits the quality, can't go wrong. It's well fried, everything on point, nice and juicy. The sauce has the filling of the hummus bowl. Vegetables, by the way, they stuff everything with bis and everything nice. The combination fits well. The plate was hot. Have fun in the competition. And I hear that the Foreign Ministry is running out. Strong start. Everything I said in there, yes, that's true. But the food, that was great. Super successful, tasty, no question about it. Way too big, way too much hummus, way too much Kalbsbrie, way too much royal mass. I think it has to be smaller, it has to be more elegant. He doesn't need to change anything in terms of taste. Kim fits perfectly into the round. A lively person.