2024-02-03 13:32:18
Lardo is bacon?
Denis Feix: Exactly. A particularly mature bacon from Tuscany.
Ms. Feix, which wine would you have recommended with it?
Kathrin Feix: I think I would go for a wine that comes from the Canary Island of La Palma, from the Azul Perdido winery. This is run by a German who has been growing wine and living there for many years, and I would choose a wine called Maresia del Atlantico, the grape varieties are called Listán Blanco and Negramoll, which are local grape varieties. The wine is produced organically and reflects the aroma of the soil very nicely, this very slightly smoky flavor from the volcanic island, so it goes well with the peanuts. And because of the climate it has a very nice freshness, which is very tart, very distinctively mineral and stony, goes well with the Brussels sprouts and the entire dish with its light creaminess and intensity.
How did you come to cook a lot of vegetables and little meat in your restaurant “Marburger Dining Room”?
Denis Feix: That was obvious, as the Vila-Vita group, to which our restaurant belongs, farms itself in Dagobertshausen. And a lot of emphasis is placed on quality. People have always chosen varieties that taste good, but are not necessarily long-lasting. And we liked that. You can buy good quality fish and meat everywhere. But especially in the vegetable sector, many restaurants still rely on wholesalers. And being able to influence what is grown is what motivated us to put vegetables in the foreground and use them to create dishes.
What makes your vegetable kitchen different from other vegetable kitchens?
Denis Feix: We generally have a completely different approach: in many of our dishes, vegetables are the focus and are often supported by fish and meat extracts, such as a meat jus or beef pulp or mussels. On the other hand, quality plays a major role because the vegetables are grown nearby. And we don’t want to be a purely vegetarian restaurant either. For example, there is a carrot dish on our menu right now, where the carrot is of course the main focus, but it is supported by chicken skin. Or with Brussels sprouts, as I just indicated, the lardo is there. So in our vegetable cuisine, a small amount of fish or meat often helps to create a different variety of flavors. That’s the big difference between us and restaurants that cook purely vegetarian food.
#Cooking #vegetables #difficult