"Das ist mal ein LAPPEN!" 😲😍 Der beste Schnitzel, den Mike je hatte? | 1/2 | Mein Lokal, Dein Lokal

Final day of the Bavarian beer garden battle. Muscle man Walter climbs into the ring with zealous classics. This is my beer garden. It was crazy, wasn't it? There are no two opinions. My heart is beating fast. They close. I wouldn't order the whole thing again, even if it were otherwise. I wanted the same medium rare. I got medium. The cook doesn't have it under control. Is there a happy end? It was already a bit in the fridge. The smell of apple is completely gone. Now it's fucked up. Today the apple is done. Day 5 in the competition for Bavaria's most beautiful garden economy. The Feldkirchen airfield is with 32 out of 40 points well above the weekly average. Does Walter's summer cellar Affing miss it today? Top chef Maik Süßer is traveling about 10 km northeast of Augsburg to the last host of the week. So, dear ones. Last day in our beer garden special at my local, your local. I have to earn my food and drink. It's going to Walter now. He's outside. But it doesn't matter, there can be something nice. Affing, summer cellar. The Waldbiergarten summer cellar in Affing is hopefully going to the beer garden battle today. The summer cellar is a pure forest beer garden. This is probably the only one in Germany. The forest scenery, the coolness out here, the trees, all nature-based. So Waldbiergarten is the next designation. But in any case, really beer garden. The Bavarians also like to call their outdoor gastronomy Wirtzgarten. I have now taken over a summer cellar 2012. This is the most beautiful workplace in the world. Stressful in the evening, but gigantic during the day. If it's gigantic during the day, Mike presses to the perfect time. Our professional wants Walter's beer garden check at daylight. Hello. Welcome around. The boss works himself, good sign. And after a week, you still look dazzling. Thank you, Mike. Welcome to the Waldbiergarten summer cellar. I'd love to. It seems to me right now, is it a pure summer business? It's a pure summer business, without a headquarters. We can only open when the sun is shining. The opening hours are usually from mid-April to the end of October, when the weather plays along. There was also only until the end of September or mid-September. This is a classic seasonal business. You have to make your money in the few months where the weather is nice in Germany. How many seats do you have here? We have 550 seats out here. When we get up on stage, we're at 650 seats. It's cramped to evaluate. We need 6 service people, 3 distributors, 2 cup holders. But it's manageable. We have the largest beer garden at the end. With the seats, he's far ahead this week. How is it with you? It's a la carte, but I see over there is the kitchen, right? That's the kitchen. We do a la carte, we make every dish fresh. Let's go there. I already know all of this. In the kitchen there are 2 cooks and head chef Angelo, the Bavarian cutie. Angelo, you show me the kitchen alone. I'll show you now. You are surprised, large preparation kitchen. The whole cooking takes place in this area, right? Angelo directs us a little bit with what the box says. He prepares all the plates in front of us, arranges the side dishes on it, like oven potatoes. He has a little conductor and production job. Many famous conductors come from Italy. Maybe even Angelo is one of them. It just depends on how his taste symphony looks. What's for me to eat? Maybe there's something to eat today. Handmade schnitzel with self-made potato cucumber salad. Classic. Next to the schnitzel area is the schnippel area. The production site is in here. You see, that's already aligned to mass. That's a huge tipper here. He's interrupting right now. Yes, it is. Then we make our schü. Okay. Fried sauce yourself. You make sauces and schü, so here yourself? 8, 9 hours, 10 hours of cooking. Cool. Spätzle yourself, dough machine is here. Okay. Spätzle yourself, make dough, Schabu, Angelo. 2 hours, 70 kilos. Every 2 days. Full program. And then when we have dumplings and other stories, we have a big program with pork hocks and dumplings. You can prepare 100 dumplings in there. So they always produce like the great god. We are actually not trained kitchen staff. We have adapted everything ourselves and looked down on our cooks in recent years. Okay. Unlearned. It's just that we have fewer and fewer people who have learned from us. The more important it is to have a good system. Now we've talked so much. I brought hunger with me. Attack. Attack, here we go. Over there. Do it. Go. Top chef Maik expects fresh, real Bavarian food. Here we have the cut potatoes. You only have to put the dressing in there. And the cucumber in here. So all the way from the front. I am very happy. Very happy. That I make a potato salad fresh. Yes, that is a duty. Yes, it is a duty. I have to be honest, that is a duty. A potato salad from a bucket, from a bucket, can only be waved through in extreme emergency situations. Yes. Thank you. A really good potato is important. And by the way, it also comes from the region. May I mention that briefly. You just need a really good marinade. What's on the dressing? Vinegar, oil, mustard, salt, pepper, sugar. A bit, because it's a bit of a flavoring agent. Mix the whole thing. Only at the end does chef Angelo add the grated cucumber and let the salad pull through while he takes care of the meat. Cutting production is really in demand here. We have our own panade station. It is important to us that the slices are not pre-baked. Always fresh. Because then the crumble panade comes out better. The schnitzel tastes and melts better. That's right. I've seen these schnitzels before, which are breaded, deep-fried, bought. They are really crap. I would say, I know how it works. Potato salad. Get it done. I'll take a look at that. How long does a meal with you in the beer garden last? Usually 9 minutes, then everything is ready. Then let's go. 9 minutes. The 4-stage panade starts in the flour. Then it goes into the egg, then into the semmelbrösel and finally into the hot fat. Angelo, I've prepared the plate for you. Okay. Put the thing on, the giant thing. So. And a lemon. That's a rag. Boy, that's big, isn't it? And now there's, how do you say it in the kitchen? Love, love. A little small, right? A little small. The main thing, the schnitzel is huge in taste, nice and juicy, the panade crispy and the salad well seasoned. Enjoy your meal. So in terms of price-performance ratio, that's great. I'm really doing this now, honestly, because I don't want to lose my job either. Of course I would like my schnitzel preferably baked in floating fat. I want to have my bubbles. But the schnitzel here for 9.80, pork, honest butcher quality. In the brösel, really well fried, but not baked. I think the potato salad is very good. I'm still thinking back and forth whether it's too sour for me or not. He's too sour. He should have pulled a little, try it and then season it. I would have said ... I tried him before, he's a little too sour for me. Okay, he's pulling. Now I thought, is that so? I wanted to ask. No, he's a little too sour. He's pulling all the way in the back. Do you know that? And that was the case here now. But great reaction. Now you have time until they come. You can just rework. So, I'll tell you what, I'm going to eat from the schnitzel now, but my cameraman has to help me. You help me, right? Because I can't do that. And I thank you. I wish you all the best for the competition. To Angelo too. Thank you very much. You like to sit here. But I'll tell you one thing I'm missing. A good beer. Maybe you'll get me one. Then I can eat a little more, right? Let's go. Either the schnitzel is too dry, or Maik has to get the many tops and flops of the last few days just have a nice drink. So, that was our beer garden week. And it was all there. Today we have again experienced something completely different from the system. They have to keep their beer garden alive within the shortest period of time. The whole year of it. And you have to tell that. You have to explain that. That's Walter's job today. That my schnitzel doesn't have the bubbles, etc. I said everything. You still have time. Can still change a little something. But everything is fine. Angelo in the kitchen, he wants to be there somehow and somehow not. He prefers to stand aside. Or a footballer likes to stand aside. That won't work. So, I had a lot of fun. And I'm looking forward to seeing you next time. Bye.