Ein Mann schweigt und genießt! 😉😜 Feurig heiße Spezialitäten! | 1/2 | Mein Lokal, Dein Lokal

So, dear Braunschweiger colleagues, those were four beautiful days. But if I don't get the full score today, You stay inside, and you'll be here forever. The final day in the Genuss-Tresor. The gold-wage lies in the Wertanlagen. Konstanz, where are you, Kaugummi? More fertigprodukte as Eigenproduktion (produced by the manufacturer himself). Einer weiß es mal wieder better. It is better to know better. You and your Italian cuisine. Also a restaurant is for me quite different. This is no Gorgonzola-Sousse for me. It's another kind of thing, which I can't necessarily define. When you eat Italian products, you must treat them right. I'll make the boys finished, I'll make them really finished. Braunschweig, also a city of science. We're going to the Weekender. Am Montag analyzed the test Jürgens German kitchen in the Neumann's. Belgium servierte am Dienstag Turkish fine Cost Orgeac Beche 64 and the other. I'm the only one who wants Sammy on Wednesday. I'm going to win my friends. And yesterday I saw Vittorio in Italian. But correct in his Catan. My 34 points lead to the Orgeac Beche 64. But whoever is seized, decide today. The showdown is over. I'm not going to be able to do this. Der kommt wie immer in friedlicher Absicht. The coming of the Lord is always in a more peaceful way. The two of them didn't know, was she today expected. That's why we let the Sau out now. So, was that connected to her? The one with the pigs. What do you mean, "Schweinerei"? Have you met the chefs of Belgium and Sammy der Groschen? Could this be for a ladder? Lars hat an Casino. Jackpot am Kochpott? I believe, Herr, it is about money. And when it comes to money, there can only be one keyword. Yes, Bank. - Thank you. Bingo, the bank is the key to the treasure. Und der steht in the middle of Braunschweig. Hello and welcome to the Treasury on the Bankplatz. Come in, I'll show you my load. 4 years ago by Lars The 500 square meter Genuss-Sicherheitstrakt is opened. There was an old bank in here. The old Volksbank. That's why the old Treasure is here. Einer, there are all the Spiritosen in there. It's downstairs in the cellar. And the other one is up here. You can smoke, but you can also smoke. Sit back, have a drink. Who will also be Essen? We'll go to the Speisekammer later. First we want to see the Stahlkammer. Here we are in Herzstück, the Treasure. Let me guess, hence the name. That is the Namensgeber vom Schatz, exactly. Here have been the millions in the past. Today, sit here, guests, and have a great time. The chef of this treasure is not a banker. I have 10, 12 years. I've been doing system gastronomy for 12 years. I said, after 10 years I'd like to be self-employed. Have found this object. Und aus Budgetgründen has been established, I have to plan this myself. I also have to design myself, I made the whole InDesign thing myself, the Expansion was led. And after 2.5 months, fast 3 months, We had the Treasury ready. Now we want to see everything. So, then come back, I'll show you the kitchen. Ah, the Schmatzkammer des Treasures. It was a great show. Here is the Matze. Moin Matze, Moin, what are you doing? And once again our Chef Michael. Hey, what are you doing? I've already prepared for tonight. - I know. Schweinefilet is going to be here tonight. The Alakatkarte. And for you I buy maybe It's a nice Argentinian beef stew. That sounds really good. There are also basic foods in our kitchen. Altdeutsche Küche. I'm not sure. Also Schnitzel and... Too long to think. Basically, the German cuisine is only an ehrliches Essen. And everything, was the Leute aus dem Urlaub mitbringen, It's a new experience. And the man can also well be bound in the map. And we will too. Auch der Burger is now a completely old German dish. I'm here now. The meat courts should be highly recommended. Wasst du bei dir am liebsten? Did you know that? I am the most beloved of the Children's Horror. Kinderschreck is Spiegelei with Kartoffelpüree and Fresh Spinach. That's what I love. The Argentine Rinderteller sounds then but somehow more attractive. So, and finally we make the Dutchzwiebeln. Then we'd be finished with the court. And what was the cost of that now? That's now going to cost us 26.50 euros. Do you have a degree in Lust Drauf? - It's all there. Keen Wunder. I know. We're not just about food. There's also the Drinking Grounds theme. We have a well-stocked bar. Now is the time to discuss the big issue. There are about 60 Gin-Sorten behind Tresen. The subject is Lars' job. My task is in my Laden, Well, I'm only one of three. Actually, it's always the overview to be kept. I'm going to give the employees the feeling of orientation. For your concern, that the Laden is stable. And outwardly also remain stable. The same is true of the critics in the Treasury. If my colleagues are here to visit me, Then I want you to know that you are always welcome here. And that we are not competitors, But that we make a good time. A comfortable walk will be the day, however. Because the critical colleagues want to break the Genuss-Treasure today. So, Team Treasure is ready. We are delighted to have our guests. We can lose them now. Also, then let's start with the great Gäste- und Daumendrücken. Yes, welcome to us. Look at the ladder. I'm going to go now. I'm going to the spa. Can the restaurant withstand the eyes of the contrary? So, the troopers are looking at my load now. And they will find nothing, and I will show them. Without a key, you can enter the room for the first time. I'm going to have to go to the hospital. Mo, hello. How are you? Herzlich is welcome. Also, we were already welcomed as soon as we came back. We both really like it. We didn't count on that, did we? Toller Laden, bee-indruckend. You know what? These are real Lobeshymnen on the creative Hostgeber und sein Raumkonzept. Also, my first impression is, Der Laden is really bombastic. The noble one, the great treasure. I'm not shocked, I haven't repeated myself. It's so cool in here. It's von außen, von innen, no matter in which corner a man looks in the hall. Toll. Belgium and Sammy let themselves be blended by the beautiful look. And grab yourself a map. Okay, was I really just seeing. Also, this starts with the Aperitif Digestif. And in the next Drehung... - I'll have a cocktail. Yes, and that hat was put in the Vordergrund. Also, the Aufmachung is unusual. Also, a man is killed by alcohol, no? So is it, yeah. The building of the map, frankly, You really have to come here a couple of times, So you can really get back fast. Because that's somehow... I think, if a man comes back at night, then it's okay, Because then come the hard stuff first. And for the afternoon, maybe one should start from behind to blättern. The head chef is Jürgen und Pasta-Profi Vittorio. I want to know if Chef Michael here was feins schüttelt oder gerührt. You're just making herb butter. No, this will be a lemon butter for the ravioli with Jakobsmuscheln. Ah, yeah. Nice, and that's what you use for the ravioli? Genau, where are you? Did you die here? No, we're getting it from a good source. Oh, I ate some ravioli. For Vittorio, it's only fresh, handmade stuff. How did you make this lemon butter? This is now quite normal Butter with Lemonzeste, Thymian, Oystersoße, Salz, Pfeffer. I'm not going to eat that. There's nothing more in there. Fertig pasta or her, This chef makes some kind of impression. A gentler type, not to be disturbed, Even if we may have thrown something at the end. But he also knew the answers to the questions we asked him. Self-conscious Eindruck has given me. Belgium and the United Kingdom are exploring the Gastraum. Guck mal, was ist das Schönes? What is it? I would say, private keys. How could the chef keep secrets? I'm in the Keller under Verschluss. Man, this is hard. It's also the Tür zur Schatzkammer. Also here lies the estate of Lars. Yeah, the lovely Schätzchen in there. I'm not a bottle. There is liquid Vermögen in there, Gold, liquid Gold. That's really attractive. Was I just seeing... It's not closed. See, the cooler is tempered. It's also reserved for guests. I think that's a very important client. I'm really ready to give it away. The cheapest champagne costs 65 euros. Guess you're right. Was it here? That's the best it was in the market. I've never seen that on any map. I'm impressed, that there's all this here And then I'm not even sure. The capital ratio is high. And you see that? I think I'm going to run out. Was that it? This is a Dom Pérignon. A luxury wine with designer etiquette. Femi, you're a good man. The die is beleuchtet. 600 so in the direction. Also between 600 and 500. The Commission has That's 800 to 1,000. In this room, where the two Kühlschränke lie, It is a fortune. And about the estate we would like to have more details later. The gentleman is genius and silent. I hope not. In the treasure in the cellar some treasures are locked away. The value is approximately between 10 000 and 15 000 euros. Well, it could be a few thousand euros more. In the kitchen, Jürgen and Vittorio. The value of Michals Kochkünsten. Chef Michael is not paying with his money. Because of his job. Is that for a sock? This is a Kalbs-Jus. Kalbs-Jus, yeah. This is from Kalbsknochen runter reduziert. The professional gastronomes I don't want to talk about this anymore. They want to try now. I like the dish very well. The Raviolis with the Garnelenfüllung And the Jakobsmuscheln in the citron butter schwenkt. It was a good trial. - What is it, a Jakobsmuscheln? You are the Nudelfachmann. Vittorio is basically not a Nudeln über den Weg, The niece of him. There's no need to think. He said it himself, that's bought. I'm not saying they were bad or good. That is a concept. I use a motor, the 500 hp hat, I'm going to go with Jakobsmuscheln. Then I try to put that back in a Cinquecento. That's not gonna happen. Either I use first-class noodles and first-class Zutaten Or I use both. That is a contrast. In the Treasury is the final Testessen der Woche. The Competitors are not the only guests, But today is the most important. Today I become my competitor I'm convinced of a certain concept. Lässige Gemütlichkeit und das, was still dazugehört. It was a little too much. Perfekter Service gehört z.B. dazu. This is the first time I've been to a hotel. Hello, my dear guest. I hope you're all settled. All right, all right. I would like to introduce you to Mo. Mo will be escorting you tonight through the Arm. Mo's real name is Mohamed. As the head of the operation, she is the man for the inside-tips in the vault. May I suggest something? We have a beautiful Gemüse on the Speiserteller. I'm going to have to go with the Serrano Schinken, the Roastbeef, the Garnelen, Grilled and filled Anispasti with Knoblauchsoße, Aioli. And the Walmersahnkäse and the Oliven. Dazuer Schöner Brot. I know. I don't need to tell you anymore. The public are the Braunschweiger Gastro-Genossen Not only decisive, but also genus-freudig. I think we have a good chance, The Gästen ein gutes Konzept zu verkaufen is a concept that is very good. I will die points and I will win. - Better than that? Yeah, so wakes up the man of the Kampfgeist. Also ran a die Vorspeisen, Men of the Kitchen. Erzähl, Michael, what was your plan? We must start with the paprika first. Was there that night? This is just the Paprika-Orange Soup. Paprika-Orange Soup, how are you since the draft came? Paprika is a stop fresh product, I say now. Orange is always been Süßliches, past wonderful together, I think. The freshly chopped rosemary and the rotten Zwiebeln The chef lets the oil sweat before he gives the paprika to it. Mal Schauen, how did the whole thing with something Rieslingt ab. The wine should be called the Aromen Bündeln. Let him cook a little first. - Three, two, one. And now? This is a Geflügelbrühe. Self-Gemach? Self-Gemach. Von der Frisch aufgemachten Sahne also comes noch ein Schuss in. This is the first time I've heard of this. Is that a Thermomix? Thermomix, yeah. Für Hausfrauen is the wonder of the world. They use that to cook. I use the nur zum Turieren. I'm trying to get him a Löffel. Ah, shit, that tastes so good. How could this happen? Schnell in the Mixer mit dem Zeug. If Schärfe is still missing, Jürgen could now give his Senf a try. Hello, Moin, are you okay? Yeah, and you? I'm all right. Were you just doing that? We're just gonna cut a little bit of Ursaft for the paprika soup. It's called the Paprika-Orange Soup. The paprika soup we have already finished. For this we have a slightly reduced Ursaft. The Saft leaves Dampf ab. It was Balsamico, something sweet. In the most delicious Ursaftbrühe, you can now eat the purest Paprika Soup. And we'll just do it with a little butter. And the soup is ready. Beim Überleiten in die vorgewärmten Teller (the German government has decided to close the account) I'm going to put my hand up to my competitor Jürgen. What was that on the Tellern? These are now Flusskrebsschränke. Then the paprika soup would be almost finished. Yes, I was very pleased with the food. Not that it's not the Treasury that serves Ralf Geitz.