Tendenz 4 PUNKTE???! 🤯 Woran liegt Emilys Bewertung? | 2/2 | Mein Lokal, Dein Lokal

The contestants like to give up on meat, but never on quality. Vegan cuisine is a challenge. It can be very bad, but if you do it well, it can taste really good. Now the Leipzig gastronomic colleagues have to find the restaurant first. I actually wouldn't have discovered a restaurant here. I couldn't have started with Mahler at all. It doesn't say restaurant here either. I wouldn't have said anything. I would have thought an eco-village in their corner. Owner Johannes wants to make all, even conservative guests, happy. From picking to chewing, we focus on short-term and quality, and that's what we're going to show you now. The former pub has 45 seats inside. It reminds me a bit of a Prenzlauer Berg, to be honest. Well, that's what I said. I wouldn't have come in here voluntarily. It fits in here, but that's it. It really fits in here. If you're in there, you've got it all. But if you're not invited by someone and you're looking for something to eat, it's hard to pass by. There are also ten fixed meals on the small weekly menu. Hello, everyone. This is Rieke. She's doing a service for you today. She's there for you and takes your order. Everyone orders before, main and side dishes. Hannes can't cook in peace today. What's up? I'm making bitter tartare for you. Cool. My choice, after the starter. You chose that. Nice, awesome. How do you start? What are you doing? I would first chop the beets or cut them into small pieces and then chop them. Red beets without gloves. Children, fingers away. And the adults, too. But that comes out, doesn't it? Now the chef is focusing on the tartare first. We've made it a little bit firmer. We're making it vegan with a vegan sour cream, vegan yogurt. Yes. Exactly. A little bit of xanthan in there to make it bind a little bit. Xanthan, that's okay, too. It's a shitty name, but it's not bad at all. It's a binding agent made from starch. Lemon, water and salt are added and then everything is mixed. Are we done? Can we stop right away and continue? Hannes has red beets and cucumbers for the vegan tartare. What else is there? We still have a little mustard, a little soy sauce. What did you say? Soy sauce? Soy sauce, exactly. So basically a mayo, a vegan one, based on soy. I think that you just have to be a little more open about such vegan things, because it seems to be healthier than relying on eggs and such products all the time. I think there are good foods in all areas and there are also bad foods in all areas. But everyone has to make up for that for themselves. Hannes will season the meatless tartare with salt, pepper, lime and shallot. Now we're actually done. We still have our rice paper here. We'll fry that for a moment as a decoration on top and bring a little crunch to the dish. We actually have very soft ingredients. Hocus Pocus. So, it's crunched now. That's it, Hannes? That's it. It gets the heat once. It has a nice structure now and is a great decorative element and is also really cool for the consistency in the dish. Hannes, you hate me. I'm a vegan from tomorrow. From today. You hate me. Hannes wants to convince them all. Enjoy your meal. Thank you. Here are the appetizers. Emily and Antonio are amazed by the blini with carrots, ginger and mint. Would you have imagined it the same way? No. Me neither. What's wrong? Because of the carrot, the ginger and the mint, I would have thought that it was just ... Yes, a little fresher. ... that it's in the blini, that it's fried together. I don't know if you can call that cool and creative or ... I mean, that a carrot and ginger go well together in terms of taste, you know that. Mint, yes, but that's so ... I haven't ... it hasn't picked me up yet. It's not what it's supposed to be. It actually tastes good, but I'm looking for the ginger. I'm afraid there's pears in there, and there's also mint in there, and that's just as a decoration on top. The ginger didn't come out, the mint didn't come out, it didn't come out, it disappointed me. I actually found that sad, because I saw that he can do his job. It shouldn't be so over-the-top. It's somehow about the basic food, in this case the pears and the carrots, to continue with it, to garnish, to underline. Well, then you've underlined something that wasn't even on the menu, pears, right? So I'm also someone who would like to know that there are pears in there. Yes, I would have even found it more appealing as a dessert. Ah, because of the pears, right? Exactly, because it's extreme, not extreme, but slightly sweet. The blinis are also with sugar. Where we are with the blini, right? Blini, thin. Very thin, a little baking powder, that would be, for example, also in a vegan kitchen, not so bad for a blini. From a trained cook, I would have expected much more with a starter. Contestant Jamal is a hobby cook, he's trying the paprika corn soup. Did your expectations come true? This homemade sourdough bread, I like it, it's good. You can see that it's really homemade. You don't get that from a bakery, it's very consistent. But what I'm missing a little bit, it's salty, but there's still a pinch of salt missing, that would be nice. Because bread, if there's no salt, you lose your appetite. The bread was already salty, but there's no salt. Do you notice that with the bread? If there's too little salt, it tastes greasy. That's unpleasant, of course. A low-salted bread usually tastes really greasy. When I get to the soup, it tastes great. I'm a fan of spicy things. This powder was actually something spicy. I assume it's this little chili powder. For me it was okay, for someone else I would say the amount was a tad too much. I would give Johannes advice, that he might add separate spices. He leaves that up to the customer. Here are spices, you want to add, you want to leave it to yourself. If it was really as spicy as you're saying it now, then that's definitely a good idea. And I don't understand the consistency either, why it's too liquid. It's visceral. It could have been a little more compact. I would have liked my soup to be a little thick-liquid. Because when I have a spoon in my mouth, that I can't swallow it so quickly. Because of this band, because of this thickness. There's a little bit left. Then I have 2 seconds to enjoy again. And not that I swallow it quickly. Billiard fan Tom starts with the red ball, the beet tartar on ayran cream. Hit? The beet tartar is a great story. The consistency is good. You get it through the fine chopping, like a little binding. And then I started to form from the outside. This oil with the pesto, then this acidic cream and then this spicy beet tartar with lemon juice again, acid again, shallots again. Chopped up, everything very finely done. It's a great, great meal. I also find it the most appealing visually so far, I have to say. Great appetizer, which also makes you want to eat vegetarian food. I have to be honest, I'm starting today, I'm thinking about it today. No more pork will lure me in the future. That's great. Great compliment, by the way. In which direction do Hannes' comrades tend to score points after the appetizer? Dear Hannes, my tendency is already at 8 points. 8 out of 10, that's very good. My statement is 9 points. Wow, wow, wow, wow. Does Antonio go with that? My tendency is currently at 5 points. But that's also 5 points now. Boy, boy, boy. I deducted a lot of points because the restaurant didn't appeal to me. It wasn't comfortable enough for me. It reminded me too much of my bad days. The court didn't give what it presented. And that's why I deducted points. Do you know what all this could mean? This is a piece of past suffering, which apparently came to Antonio for whatever reason. And then there's the culinary, which was not enough for him until now. And Emily? Dear Hannes, my tendency is currently at 4 points. About 1 less. Tell us what's wrong. Thank you, Hannes. It's great that we get a clarification here at the table. At 4 points and 5 points. I think that's really good. For us, it's just not an appetizer. Because it's sweet, all three combinations together. And the mint wasn't really tasty. Because it was probably only on top as a decoration. There are no sweet appetizers. Actually, not classic. If it's a chutney, there's a lack of acidity, saltiness, spiciness. That's what makes a chutney. And if two people don't like the mint here, that's just the way it is here today. I can't blame Emily or Antonio at all. A lot comes together here. Antonio is still emotional because he is reminded of something negative. And with her, it's certainly just the disappointment. I don't think it's so representative. I think you taste the ginger, you chopped the mint in the salad. Of course, you can hang on to the fact that the pear is not included in the court order. But... You saw his disappointed face. And that tore me up inside. Because I actually... He's a great person. And that made me... I was almost... I was almost angry with myself that I only gave him five. Hannes continues to put the pressure on the potatoes. It's funny. Now he also has to go to the kitchen. Well, now you can't compete with your charm anymore. What are you doing today? These are mashed potatoes. Or more precisely, they are pressed potatoes. I've already pre-cooked them, halved them and put them on the tray. And now they get a light structure pasted on top. And is that a certain variety of potatoes? Red potatoes or...? Yes, they are a bit red-skinned. These are Laura's. They are predominantly hard-boiled. Exactly. If you take the normal mashed potatoes now, you take floury ones. You have to mash them a bit. Hard-boiled potatoes are totally fine. Also in terms of taste, for such a potato, I think, even better than a floury one. It has a lot more... Yes, it also has a lot more power. It has a nicer color and so on. It just has to be properly cooked. After Hannes has pressed them, he acidifies the potatoes with lemon juice. Acid on potatoes. I don't know that. I'll be surprised. This is scordalia. It's a Greek potato mash. It's basically made with olive oil, lemon, salt and garlic. And that's a bit of an idea. With olive oil and salt on top, Hannes puts the potatoes in the oven. Here we have our spinach. We make it a little bit with garlic in the pan. First, he dips the spinach leaves briefly in boiling water. Yes, you see, we Italians, for example, we leave that step. We don't blanch it. We put the spinach directly in the pan. With young spinach, it's not an issue to sort it anyway. And you can also take such a large one raw. You just need a lot of space. Actually, yes. Seasoning, done. A little onion, a little garlic, a little salt, a little nutmeg, ginger and garlic Hannes needs for the spice paste. Meanwhile, we still have to while it's still a little bit ... Can I do that? Yes, swing around. Take a little chili. And I won't forget the gloves. Yes, that's sometimes uncomfortable, especially for us men, when we have to look up the important places. And we just cut chili. Then you have three days ... Fortunately, that hasn't happened to me yet. And I speak from experience. So, the two of them have definitely got the curve again. The mood is completely fine again. The five points out of tendency are completely forgotten here. Very nice. Tomato paste is also added. We also roast that briefly. That then loses a bit of acid and becomes a bit sweet when you roast it. If you make a meat sauce now, you basically do it like that. That also brightens up the spicy chili shots a bit. Is that so? Yes, that brightens it up a bit. Is that so? I don't think so. And then afterwards with the Sichuan pepper, so that the tongue is nicely beaten when you knock in a lot. Sichuan, also called Japanese pepper, really tingles on the tongue. And two or three flakes. A spoon of sesame. Black sesame. We also know it from Asian cuisine. The black sesame is nuttier than the white one. The white one is a little more taste-neutral. A few more chili flakes. Look, now it looks really nice and dark. Now a good portion of oil comes with it. I think we're done here. Thank you for the hard work. I'll take care of it. I've put the herbs together. I'll make the green sauce. You can sit down. Then there will be food for you. Thank you, I'm looking forward to it. Here are the main dishes. Then I wish you a good appetite. Thank you. Emily was disappointed by the starter. Is the miso asparagus with dates, beluga lentils, poached egg and hazelnut better? In contrast to the starter, I was super satisfied with the main course. I really liked the beluga lentils. They were well seasoned. The beluga lentils were a little sour. I thought it was great. I also liked the asparagus. Especially with the hazelnut dressing on top. Usually you eat asparagus with hollandaise sauce. But I think hazelnut is a very good alternative. This nuttiness came out extremely. And it was still creamy. I also really liked it. I'm glad you think so too. Because it seems very personal here. If you only give 4 points in attendance. Exactly hit the point with the poached egg. I find that difficult too. I even find the sweetness a little fitting of the date. I'm super satisfied. I would have given him a 10 for the main course. I'm honest. For the fact that the components are not mine at all, it was a great main course. I would have ordered it again. If there are ingredients that you normally don't have on your radar, that you rarely order, which then convince you, then give your 10. Or reduce it to 9. Stay there, you'll notice. That's great. The bestseller of the house is on Jamal's plate. He has the vegan Mala Burger. A hit? The potatoes are 1A for me. I think they were in the oven. Because on the outside you can see that it is coarse. Inside it is even lighter and softer. They are not too hard, not too coarse and medium. He also saw on the color layers that they are really soft on the inside. Very good. That's no witchcraft. You can do that at any time. Baking sheet, baking paper on it. Potatoes, 6, 8. Seasoning, oil, baking paper. Does the meat substitute taste good? On the menu it says that this burger patty consists of flaxseed and fruit. And to be honest, it tastes really good. When someone says that with full conviction, honestly, it's pretty good, then I think, sorry that I don't accept that. It sounds different to you. In my opinion, it has replaced a good, good meat patty. But that I may not have missed it at all, that's not quite right. Hannes must be strong now. Well. Hi, how are you? I have the feedback for me. Tom's tendency to pre-dining was a new one. Is he also so excited about the spicy smashed potatoes? First of all, I have the memory that it is really pressed, that it is really widely pressed and that it is also soft enough. And that's the first problem, that you have to be a little brave to press the potatoes. It's not a girl-cooking potato, so to speak. It was a predominantly hard-boiled potato, so that it is a little firmer, so to speak. Ah, children, that's not possible. Johannes, to be honest, predominantly is a half-female. You can even crush a fat one if it is properly cooked. Spinach has a good taste, a little too cool. And then there is also an old case that if you put the spinach on a plate, you just have too much liquid. You can only get the spinach water off the plate by taking 2-3 seconds and letting the spinach drip off. There is no other way. That makes the dish a little watery. If the water is gone, it's pretty good. And if the potatoes are a little softer, it's perfect. If the word would be useful. Old saying, I just have to place it here. For the Italian and at the same time the biggest skeptic of the round, Antonio, is the pasta conciglione. The pasta was unfortunately really just lukewarm. The problem is of course with the pasta. If you put the ricotta cheese in here and it's boiling hot, then it sticks. You have to make the plate hot so that the pasta stays warm. Annoying. The warm plate. We had that with me too. We heated the pasta with a little broth and then added the ricotta cream that we whipped up with a little cream and then boiled it again. Maybe the plate wasn't quite hot. I had it under the salad. The pasta was good. You can't say that wrong. You can eat the pasta with the ricotta cold. That's not the problem at all. It's actually possible because it becomes like a salad. But I chose a hot main course. Then I want it hot too. It has to steam. It doesn't. Thank you for your feedback. I'll make the dessert. Hannes can still improve his score. Hello, my dear. How are you? All good. What are we doing today? We make white chocolate mousse. We make a rhubarb compote, an almond biscuit and sweet and sour rhubarb. Yes, rhubarb dessert. Biscuit goes well with it. A little bit of everything. For the compote, Hannes dice the peeled stems of the Knöterich plant. Now we have enough. We take a rhubarb stalk. I steal some sugar from the service. We make our caramel. It takes a second to caramelize. In the meantime, we can take vanilla. Vanilla, vanilla sugar, rhubarb, rhubarb stalk and lemon zest give Hannes to the liquid sugar. We don't need much lemon juice. Then the compote can be boiled down very comfortably. Now we take care of the chocolate mousse. First we take this vegan whipped cream. Then we need a little white chocolate. Would you like to try? Yes, come on. What kind of chocolate is that? It's basically white chocolate without milk powder, but only made with cocoa butter. Exactly. And sugar, dextrin, so there's a lot of sugar in there. But there's enough sugar in there. There's enough in there. It tastes like a white chocolate. I would have liked to have a different kind of chocolate. It's a little milder, not so dry, and more tasty, but above all it's really pretty sweet. You notice that you have to make certain compromises when it comes to feeding or eating vegan. A few little things are different. While the chocolate melts, Hannes measures the vegan gel. I notice that you are really precise when it comes to the kitchen scales. Yes, absolutely. I would like to have about three grams of agar-agar. That's enough for me I know agar-agar and I think it's a great product. You can also use it as a substitute for standard pork gelatin or animal gelatin in general. And let it boil. And then when it's cooled down a bit, you can add it to the chocolate which may not be completely melted yet. And then the whipped cream and liquid chocolate meet for a stirring finale. It looks really nice and creamy. I have to say that. Really nice, whipped, voluminous. I would like to lick it with a spoon. Here are the desserts for the Leipziger Mitstreiter with a Wermutstropfen. Rika told you about Walnut-Falcon-Ice. It's actually banana-peanut. A small change, just for your expectations. Maybe I'm a nut-allergist. A major mistake, which I really, really expect from him. That shouldn't have happened to him. That's the truth. Especially with nuts. It's a thing. It's really an allergy. You can lose your breath. How do Emily and Antonio react to the Profiterole with ice cream and chocolate sauce? Allergic? How do you like it? Honestly? Honestly. For my taste... I expected more. For my taste it's a bit too coarse. I think so too. It's a brown dough. You can't forget that. It can happen sometimes. It shouldn't. It's a bit dark. Especially here. The other one has a nice golden-brown colour. He has it all black. Today she meets him, and he can't get it out of his skin. He knows himself well. I wouldn't have asked for hazelnut ice cream. Because the bitterness of the chocolate, the bitterness of the Profiterole, and the bitterness of the hazelnut... I expected a bit more sweetness and I didn't get it. All in all... You can eat it. Exactly. The group on the right, Emily and Antonio, sounds different than I expected. It was disappointing. Restaurant chef Jamal tries the white chocolate mousse with rhubarb and almond and is disappointed. When I hear biscuit, I expect something crunchy. What? Do you expect something crunchy from a biscuit? Mom? Dad? Jürgen? Daniel? No. Biscuit isn't really hard. Biscuit is soft. You normally eat it with strawberry cake. Biscuit is less moist. But it's actually soft. No matter what Antonio said, I was expecting a crunchy layer. Like a cookie. These are two different shoes. If you translate biscuit, it's a cookie. But a biscuit dough is something fluffy, airy. How does the rhubarb taste? The rhubarb is well done. It's caramelized with an acidic taste. Very good. Tom ordered animal products. He tries the mixed cheese plate. The goat cheese has a good consistency, but not a lot of goat. Goat cheese with little goat is a bit like a regional producer that doesn't add anything. It has the taste of goat. The theory is weird. If it doesn't taste like goat, it's a regional goat. The Thurgauer Weichling tastes very good. The cheese is very good. It's homemade mustard. The consistency is good. The taste is more mustardy because it doesn't look ready. Is it sweet? Yes, but not as sweet as you buy it. The choice of the cheese plate was enough for me. It's okay to finish a dish with a little mustard. The last act before the score. The bill. 181,50 Euro. The drinks are for 50 Euro. 230 Euro for four people. Three courses. I think it's too cheap. I also think that the price is too low. Because regional vegetables don't taste like meat anymore. You don't have an advantage. It's funny that the total sum is okay. But I found some dishes very good in terms of price. I'm satisfied. Up to 10 points can be awarded to the winner. Oh! 8 points. I think it's Jamal's. 8 points. Not bad. 8 again. I would say it's Tom's. 8 points. Good tip. 5 points. I would say it's Antonio's. Johannes, you get 5 points. What can I say? It went a little wrong with Antonio. One rating is missing. 5 again. On the left side of the table. It's Emily's. Dear Johannes, you get 5 points. The asparagus couldn't beat the asparagus. I would even give him a 10 for the main course. For the fact that the ingredients are not mine, it was a great main course. I would order it again. It should have been calculated differently. One point more than the tendency is a bit strange. I can accept Antonio's. It's a real increase. With 26 out of 40 possible points, the painter ends up in 2nd place behind the restaurant. Tomorrow, there's German cuisine in Tom's. Bibabo stands for everything possible in Saxon. Our motto is to make everything possible. Let's go. There are not only hits. I couldn't eat anymore. I don't like the wasabi. I have to whistle a bit. I'm disappointed. Tomorrow, more at Mein Lokal Dein Lokal.