Seit 20 JAHREN im Geschäft! 😲 "Wozu machst du im Wettbewerb mit?" | 1/2 | Mein Lokal, Dein Lokal

Prost, Saxony. More precisely, Dresden and its surroundings. These gentlemen want to excite everyone in our new week, but not everything depends on it. It tasted like water. That's too much for me personally. And especially with Kalli, I would have thought there would be something like that. It's a burner. Or rather a save flame? There's this thing here, look at the meat. I wouldn't have put it on a plate either. Somehow it all tastes the same. The pizza can't be anything, sorry. You're also setting your own bar super high, aren't you? Yes, the participants all have to stretch quite a bit. The sports competition is open. The first to leave belongs to us. Sports-free. As long as you don't run out of breath. This sauce, which is not suitable for me, I didn't taste at all. The butter is missing, just the basics. There's nothing like it, what I see here. Saxony, where the beautiful girls grow up. Also beautiful dishes? Let's see. To begin with, Michael and Jens welcome us in the Timmermans. A day later, Stefan calls himself to the Trompeta inn. The next day we visit the 2nd home of Kalli and Rudi. And the finale of this 4-day week is finally at Sascha's in Porto Cervo. In Radeberg, about 20 km northeast of Dresden, the professional is on his way to the first location. So, glasses off for you, of course. Guys, start of the week. We are in Dresden and its surroundings. Now Radeberg. This is not the brewery I would like to wish for. This is actually the Radeberg, where the beer comes from. But you drink that after you're done here. This is where you go to do sports. The sports hotel is here. Jens and Micha are our protagonists, because we have a holiday week. We have 2 couples with us. I don't know what position they have. Timmermans Restaurant. How do you eat at the sports field? Sporty? Maybe a little nicer? Both? Everything? We'll see about that. Are the 2 nice? Well, of course. Also sporty? Well. My name is Jens Richter, Managing Director of The Hurgher Sport and Managing Director of the Timmermans Restaurant. I am Michael Bellack, Chef of the Timmermans Restaurant. Since the restaurant is located in a sports hotel, they have come up with something to serve all tastes. Our concept is to address many target groups, i.e. guest groups. Since we are a sports hotel, we need food for the hotel guests and food for the athletes. That's why we have a mix of our concept. Which I am responsible for bringing over. Maybe the fitness salad with turkey strips. The high value on every sports menu for 25 years. Wait a minute, Mike. At first glance, everything on the plates looks different than in the past. My goal is to bring over this fresh kitchen. That's what it is for the athletes. And to bring in the sexy. And I also have the freedom, as far as that is concerned. I love this profession. And for me, the guest should get an experience. That's why the guest goes out to eat, if you take it that way. We are responsible for that. And I am passionate about it. The first impression is already from the kitchen. A nice one. I see the test plates that I see here. Nice, nice. Then in with the animal. So to the restaurant, not on the pitch. No one believes that. Sweets in the sports palace. Good day, gentlemen. Welcome. Who is what now? Micha and Jens. Do I have both the same? I am Jens. Hello. Micha. But you also have a name, right? Thomas. Micha will be picked up soon. Come on, let's get started. Here, there, tennis. Come on, take off your clothes. This is where you can go after eating and then train again. That's what you've been working on here on your hips. That's good. So, ah, Micha is the colleague. That's right. Colleague chef. How you can recognize us. It's not small, is it? It's not small, no. We still have the two meeting rooms in the back. Okay, okay. I think you really got the maximum out of it. From my point of view, it has already become a restaurant. A little classic, tablecloths, a little more modern in the back. My level of experience is increasing right now, because it looks pretty nice. And when you're sweating, you can watch the others sweat. Great, I remember. But it's 20 or 25 years ago that I did that. Squash and tennis. Then you go to a currywurst in the evening. Not directly to a currywurst with us, but to other nice delicacies. That's what I wanted to know now. Do you really live in a sports hotel restaurant? But you can't just do fine dining. No, you have to cover everything. We have to make salads, we have to make pasta. We need food for our hotel guests. But I actually believe that you really have to be well prepared. So with couscous, salad, tabbouleh. I have already experienced that this is very good in such a sports restaurant at home. That all sounds liquid to me now. Yes, and the hotel guest, you have to put a few classics on the map. This is exactly where chef Michael conjures up the athletes and all other guests what's on the plate. Hello. Here we are in my realm. Nice kitchen, hello. Christoph and Nils. Nils is our former trainee. You have a nice kitchen. It's fun here. But hello, that's very, very strong. We have to have that. As I said, we cover a lot of things. We also do catering. We also do catering up to 1,000 times. But you've set up a wide range. Of course, it shouldn't get boring. Great, great. What kind of dish did you prepare for me? We prepared the table top. We'll do the table top. We'll change it up a bit. Not like you know it, with potatoes and simple peas. We'll make a margarine sauce. We'll make a nice peas stew with it. And a potato soufflé. Sounds pretty good. So this is a completely different table top than you might hear from the classics from Austria or maybe from Bavaria. Peas, I remember, we've shot in that region several times. I think they'll come up more often this week. I always have the feeling that it's the number one vegetable. However, some other vegetable varieties will also appear in a moment. We've prepared something for you. Tell me a little bit about it. We'll make a cold approach with celery, leek, parsley, carrot. Here I have my roasted onions. For the color and taste, of course. Exactly. Okay, that's fine. Don't be afraid. Exactly. Then I've put in some wacholder, pepper and bay leaves. Then comes the salt, a little pepper, and then comes the table top. Do you have something like that in the beef table top? Exactly, beef table top. We have beef table top. Do we keep the horsetail? Yes. Because of the taste. A pointed tail piece. Exactly. Hip up. And yes, it's a typical schmore. Typical, yes, exactly. It's actually a typical schmore dish. Okay. You put the pot on. May I come in? I washed my hands. Yes, of course. Okay. And now the fire, right? Exactly. Then it gets warm together and you actually suck out the meat more. It gives more flavor to the future fond. That will be great too. Then you have a good fond, you can make beef broth out of it. We'll add some bones to it. And you have a great table top. You let the thing cook like that. On low heat for at least 2-3 hours. And then it looks like this? And then it looks like this. Exactly. Let's see. Then it looks like this. That's mine right away. That's yours right away. Exactly. Now you can see the onions. That's totally interesting. Gives flavor, but ... Also color. Look here. That goes without powder, without anything. Look at the color. Is there something like that in there too? There's a little bit in there, yes. You see? But an honest guy, right? Of course. So we have a kind of spice mixture where you just hear this bad word flavor enhancer. And in fact there is a Croatian, yes, yellow spice, which is free of glutamate. Don't exaggerate, people, with the stuff. Promised. We continue with the side dishes. Potato soufflé. Exactly. That means we need potatoes. They are cooked. Are they cooled? Cooled, exactly. Eggs, separated once, probably. Egg white. So that the soufflé gets volume. That has to go up exactly. With other fuels. Then mass itself. Flour. We take potatoes. We take a little flour. We take egg yolk. The cream comes in with it. And then we do that, so to speak. Soufflé is just important that you work with beaten egg white as a volumizing agent, that it opens up really nicely afterwards. Oven preheated or not? Preheated. Exactly, the oven is preheated to 180 degrees. And then dry heat, right? Dry heat, 180 degrees. Exactly. We push it in. It's simple. Try it at home. Very important, if you have it in the oven pipe, then please do not open and close the door all the time, otherwise the soufflé will just fall apart. So, people, look here. And if you do it right, then this comes out. You can do that with us in the dessert area, at my place, your place. Many always cut a slice off. When it's called soufflé, it has to go up. Exactly. Very good. See you later. Very good. You can come out. Mike even serves. Thank you very much. Colleagues, so ... And while Michael is working hard in the kitchen, Mike devotes himself to managing manager Jens. How long have you been here? I've been here for 20 years. What? 20 years, yes. 20 years? 20 years, yes. That's a proud time, isn't it? Are you already 20 years old? No, you're too young for that. It was 20 years. Let's put it that way. 20 years, that's great. Why are you even participating? You are successful without end. Super. Yes, that looks fine. Nice plate. It's warm, I have to say honestly. Exceeds my expectations, when you're actually standing in front of a tennis castle. Great. First serve for the professional. Nice and tender, you can tell right away. Is there a cream underneath or is that just the sauce? That's just the sauce. It's a little thicker at the bottom. Exactly. But still, it tastes really good. And that was just great, because it stuck to the tip of the plate. So really surprisingly great. Not because of the boys, but what I had in mind before. Great. With peas, Neuland is for me, also as a chili rocha. Yes. But it's good. A nice structure. I also find it very interesting with the peas. Especially because the peas already have their own sweetness. Yes, I think so. That's what the sauce is missing a little bit. Nice and sweet on its own already. Peas and a little vanilla. It actually fits very well here to the tip of the plate. Then there is the potato soufflé. So everyone who is going to participate in the future and always say soufflé to Schuppenkuchen, they'll get in trouble with me. That's a nice dish, isn't it? Soufflé is fluffy, it's nice. It's my new side dish. What should I say now? Make a bit of freshly grated meredith. No, I would serve it like this. I don't want to change that. I like it. The plate is warm. 22 euros, great food. Great. Nice ambience. All the best for you in the competition. And have fun. Now a good start. And then you can enjoy the rest of the week. And what is your conclusion, Mike? You can tell. Timmermans. Yes. And what did I say? Sport, gastronomy. In Pupzig as a really good restaurant. You have to go here. And what a story. Timmermans has been here for over 20 years. And Micha has also been here for a few years. Really good colleague. Great team. And I understood that from the restaurant concept. And it's really good. Good start. I didn't have any improvements. But if you are the first in this competition, certain nervousness can occur. I hope not.