Geschmackskino mit NUR 3 KOMPONENTEN! 😲🤤😍 | 1/2 | Mein Lokal, Dein Lokal

A lot of naked skin. That's why Ben's Brasserie was around before her time as a hospitality company. I know a lot about meat. There used to be a champagne bar here, or a strip bar. The bar was there, there was also meat on it. It was poof. Today everything is youth-free here, but does it taste good? Well, now I had a piece of carob in there. The only thing I would have wanted would have been a little more glassy. Then there is also a lot of noise among the guests. Unfortunately, I have a Gretel in it. You always complain in the morning. Yes, with me too, Jan. That's the way it is, that's the game. Now come down. This is not a game at all. Is the best restaurant in Luxembourg in Nieder-Anwen? The Brasserie Abtei and Das Tempo have started the week with 30 counts each. There's more going on. Meint becomes number 3. The 500-acre village of Hossstadt is located 15 km northeast of Luxembourg. This is nature. Now we are in Hossstadt, no longer a big city. This is where the forest moped reigns. We are now here with Ben. Around the corner, restaurant, bar, cigar lounge, Brasserie. Okay, we already had the beer topic, but it looks more like that. But first of all, Ben, a very interesting personality. He's actually a insurance broker. Then he still has friends in the beverage company. Then I thought, there's nothing left to sit, to drink, to eat. Let's do gastro. I'm right. If we don't have our own people anymore, please do it. Take care of it and be smart. I guess you can see outside so old-fashioned and inside, surprise. Hope dies last. This is Ben, insurance broker, beverage entrepreneur and has been a proud host since 2021. I love the shop because it was my basic idea. I was looking for 3 guys from my friend list with whom I wanted to start a new project. I don't do it professionally here. I normally sell insurance. But then I turned my passion into a hobby. Gastronomy is a great hobby. 16 hours of attack on the train, 7 days. And eating in silence. Best right from the grill. Ben's favorite kitchen device. I took part in the national grill championship in Luxembourg. We also won 3 times. That's my great passion, grilling. Now to another hot topic. I know a lot about meat. There used to be a champagne bar or a strip bar here. The bar was there, there was also meat on it. That's why everything is very good here, everything fits. It was poof. One thing I have to say, we speak in advance for comfort. Hello. Moin Mike. Surprise, I say. That this is not an old shop. Ben. How are you? I'm fine. Do you sell insurance, do I get drinks or am I in the restaurant? Both. We just do both, no problem. Very cool. That's a bit of the background. I bet you did a lot here. Absolutely. That's all been released, I can see that. No, unfortunately imitation. But well done. Not bad, not bad. Chic, chic. They really invested. Look at that. Super cozy. Culinary. How do you approach the topic here? Which direction is this going in? If I'm honest, at the beginning, when they opened, the idea was to do something that didn't exist in the community yet. It was more vegan, vegetarian. I had a special cook who tried it. But it didn't work out. But that's not what we're here for. That's why we switched to normal, well-off Luxembourgish cuisine. With French and Italian influences, because the cook is also Italian. It's not a shame. A good gastronomist stands out by recognizing, wait a minute, I took the wrong path. Correct and continue. Well, where is the Italian? There. Hello. What's your name? Vito. Vito, you just said. But from time to time, right? None. My brain doesn't work anymore. You did that now. Yes, you see, I agree. Hey, hey. Octopus. Yes. You're Italian, aren't you? Italian, yes. So if anyone does that, it's usually from me. It was an Italian here at my restaurant. I mean, the Greeks do that too, the Croats and so on. But somehow it just fits. Your dish, octopus, what does the dish sound like? What kind of name does it have? Very simple. Grilled octopus with a paprika piperade. With a paprika piperade. That means, is it a coulis? No, it's a smoked paprika. Skinned? Skinned, yes. Okay, all right. Only the meat from the paprika, then fried with onions and chorizo. That's why, I can see that. I can already see that. Ah. Sounds good now, definitely tastes good together. I still have to think a little bit and just watch a little bit, how he thinks about it now. We start with octopus? With the octopus. You can cook it in sous vide or in a broth. I do it in a broth. White wine, carrots, celery, onions, thyme and garlic. Okay. Were you born in Italy or in Luxembourg? In Luxembourg. Ah, you are a Luxembourgish Italian. Exactly. That's nice. So, vegetables are in it? Vegetables are in it. White wine? Yes. Sorry, now I've talked so much. Do you already put spices in it or not yet? No, after that. After that. Important, octopus should be cooked over low heat, otherwise it will soak quickly. Good. How long? 2.5 hours. That's too long for me. Now we know, right? Yes. Prepared? I have already prepared it. So. Ah, that's what your sous vide looks like. Yes, exactly. Okay, all right. What's your next step? So, next step, simply on the grill. Ah, okay. Not to warm up the sous vide pan, but just grill it nicely. It's ready-cooked. It's ready-cooked, yes. Thyme, olive oil, garlic. But no spices either, right? No spices, no. I'm just asking if it already has spices. You could accept that. But when I vacuum in oil, spices don't bring that much. Now we turn to Vitus' celery puree. So, only celery, hard milk and hard cheese. Did you sweat the celery or just cook it in the mixer? Just cooked in the mixer. Seasoned or unseasoned? Salt and pepper. And now mix, right? Yes, let's mix. Would you say that's okay? That's okay. Vanilla? A little bit of vanilla. This is a dried vanilla, right? Yes, well done. So, after the fresh vanilla, I think a dried, real vanilla is also completely fine. And now full throttle with the kitchen mixer. So, now we have your peppers here. Yes, they're almost ready. Should I take them out? You can take them out, yes. Should I also take out the tomatoes? Good thing I'm here. No problem. The peppers are skinned anyway. It's hot, isn't it? It's a little hot, yes. There is also a tip for at home. If you take them out so hot, I take freezer bags, bags, hot in, then make knots at home, then leave them like that for 5 minutes, 10 minutes, then they start to sweat, then the skin almost dissolves on its own. I think I've only given the tip 112 times now. And we say thank you 112 times. So, strips ready. Strips ready. Basically, I think it's about swinging and cooking now. Swing, yes. Do you turn the thing on? You do that here. Do you do that in the pan? Yes. Not on the grill? Paprika and ... Yes, yes, okay. But that on the grill. We can do that on the grill. Yes, of course. Good question. Let's have a look. It's Italian. I prefer olive oil. I'm practically Italian too. Yes, because I just prefer olive oil more than everyone else. For the paprika side dish, Ben's chef still chops onions. Now is the time to swing through with the paprika. It is grilled. And fini. Then we serve. I need that. I'll take it out. So no, but I'm not missing anything, am I? No, nothing at all. Okay. Let's make a nice plate, please. Thank you. Thank you, chef. So, really very easy to do. So, I'm curious how it will turn out. Is it just paprika cut together and then the pulp on it? Or is there more? You can now answer this question yourself. So, a little. Here you go. Thank you. Good luck to you. Thank you. Fine. Nice, very simple. I just like it. But do the individual components also result in a coherent whole? This is a very simple dish. Octopus, super cooked. Celery with vanilla. And then our paprika vegetables with chorizo. So basically we built it up on three pillars. It tastes great. It has a very slight sharpness through the chorizo. Then the sweetness through the paprika. Then a great cooked octopus. A little thyme flavor is placed at the top. Then this nice, smart celery with the vanilla. It's just a very tasty dish. Now you could say, typical Italian, right? Simple and good. I have to be a little careful about the craftsmanship. I understand. Otherwise I am unfair to other colleagues. If you rolled something, wrapped a dough, etc. You know what I mean? But that's tasty. It's a ten, also a nice plate. It's simple. I think the local is elegant. Greetings to the dear Vito. It tastes great. I'll keep eating this thing. Tasty. A ten. In terms of craftsmanship, if I am now a three-time ESS competition, I would wait and see if something comes. You have to have a little something left for the craftsmanship in your points. Conclusion? The maestro is happy. Just around the corner, right? It's really nice in there, right? Guest giver, thumbs up every three days. Bomb. I don't want to miss anyone in this competition. Food, great so far. Here, perhaps to emphasize that one has managed to create such a taste cinema with three components. Exciting week, right? Thank God, I don't have to decide yet. I'll give points at the end of the week.