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Kitchen Party at the Gasthof Schwannen
Kitchen Party at the Gasthof Schwannen
This year the Kitchen Party at Gasthof Schwannen in Bad Bellingen coincided with St. Niklaus, an added reason to take the trip.
The yearly kitchen party is a way to show off the kitchen crew, a kind of buffet in the kitchen. It is also a way to be able to try a portion of almost everything on the menu.
With table decoration according to the season we started off with a bottle of local Scheurebe, a grape sort unknown to me. This was an excellent choice, very dry, but not acidic at all, perfect to accompany a meal.
We head into the kitchen to find an appetiser buffet, the high-light, oysters from Brittany.
Hard to stay with only one portion of those oysters.
For the fish course I try the scampi, directly out of the skittle, with champagne risotto.
Dawdling over our wine we were reminded that the deserts will be coming out soon, time to head into the kitchen for the meat course.
The meat we accompany with a half bottle of another local wine, the excellent St. Paulus a Spätburgunder from Britzingen in the Markgräflerland. The local wine tradition goes back to the Romans, the first to cultivate grapes in the region.
Back in the kitchen for desert. The owner and head cook of the Schwannen Mr. Peter Fräulin himself served the crêpes with home made ice cream and whipped cream. The Scwhannen has been in the hands of the Fräulin family for several generations now. Peter Fräulin took over the reins from his father, who was also present, several years ago.
Of course seconds at the desert table are de rigour. An ice cream bomb with sabaone.
After the meal the kitchen team was rewarded with applause.
Kitchen Party at the Gasthof Schwannen
This picture will prove poignant . . .
