3 Michelin star tasting menu [16-course]: Schwarzwaldstube

Scallops from the Bretagne, perfect quality, just marinated. And then we add the sea urchins, a little bit of oysters, imperial caviar, then tips of seaweed in black and in green, a little bit of miso cream. And this is combined with foamed oyster water in the middle and shoyu vinaigrette. So it's a variation of the veal set. Variation means there is sweet bread, pan fried and baked out. We are adding a little bit of the braised cheeks and the mask of the veal is marinated and cooked. In the middle you will find a ragout made of the veal's tongue, serving that with ear and feet of the veal, baked out, black truffle, a little bit of egg yolk, mayonnaise, a rucola tip and a truffle vinaigrette. The biggest challenge is to get the best product and best quality each week, each day. It's the same for each restaurant in this game. We're serving a chatreuse made of the duck liver from the Alsace. It's surrounded by black radish and black perigot truffle. And then we cook it in the oven for about 12 minutes. Brittonian langoustine, which we cook in the shell. Perfect quality, added by cocoa bean, a little bit of a bean mash, marinated tomato, octopus and a sauce which is like a beurre blanc with fresh basil, a little bit of vinegar in it, champagne and white wine. Enjoy. Basically we take the sole, on top of it we put a little bit of gambacarabiniere and confitted lemon, and then we roll the sole around it. Underneath it is spinach with a little bit of fresh coriander, some Thai asparagus, and the sauce is based on a fish roll added by Mumbai curry and fresh coriander. The red mullet, pan-fried on the skin, coming from the Bretagne. On top of it you will find a bouchon muscle, very big, added by the scales of the red mullet, bringing in a little bit of crispiness. Underneath that you will find razor clams, duck barnacles, surrounded by crevettes gris, calamar totani, a little bit of artichokes from the Provence region, and we serve that with a sauce based on a fish roll and with saffron from Graubünden. The plates are very, very hot, so be careful. Variation of the lamb. It's the pigeon from the Alsace, and we are combining the breast that's grilled on the bone and then marinated with dandelion honey and a little bit of Sichuan pepper. We put a little bit of puffed amaranth on top of it, lemon, serve the fillet of the pigeon, the confitted leg, and a small crouton made of offal with liver and with heart. Then a cream of the offal. This is a mash of palm star and a nice jus of pigeon with juniper. Enjoy. So, we are serving a variation of French raw milk cheeses. The foam lambert is served as a foam, and we put that onto a compote basically made of a Williams pear. Then we add a nice fresh herb salad and a little bit of black truffle on top of it. Dessert of Quai Royal, which we took the jelly of Cassis with a champagne foam. For it, we go with a sorbet of blood orange and Tasmanian pepper. We are in Ile de la Reunion. We have ideas and we are talking about this. We are working together to get a level for a three-star restaurant. I think we are on a good way. Chocolat Azalea from Valrhona. It tastes like hazelnuts. So, it's around the pear. Caramelized pears, fresh pears, peeled pears, sorbet pears with tonga beans and caramelized hazelnuts. Bon appétit. We make it with sapin from the forest. We mix it with sugar, and it gives us a typical regional praline with the taste of the forest. It's typically a classic. In French, it's cherry au kirsch dipped in chocolate. So, we have our famous Montchéri. And of course, some pitiful words for the last step. Two macarons, which is chocolate and banana, or the Black Forest Cherry Cake. Cannelé de Bordeaux with rum and vanilla. Coffee ganache pralines. Then we have pralines with marzipan and fir honey. Dulce caramel ganache with crispy nuts underneath. Paris-Brest. Classic puff pastry with hazelnut ganache. Classic Sicilian cannoli with ricotta masala cream and pistachios. Chocolate truffle with passion fruit. Crème brûlée, of course. And the tartelette with rhubarb and vanilla cream. Advice to the young chef from the big chef? I think it's important that you love your job. You go to work each day, and you try to do a better job each day than the last day. But the most important thing is to take time for your career and love your job.