Tisch 46 gets “nine times Schoki”. That’s what it says on the note on the kitchen wall. Larissa Metz prepares the plates together with an employee. Place the shiny scoop of chocolate mousse, add a few dabs of Chantilly cream from one piping bag and raspberry gel from the other, spread a few crumbs of cocoa sponge cake and fresh raspberries, gently slide a scoop of Baileys ice cream from the spoon onto the white plate. Finally, she plucks a few stalks of Japanese Azina cress, which tastes of fennel and aniseed, and uses them to garnish the dessert. “Service, please,” she calls, shortly afterwards the nine desserts are already on their way to the guests. What is important in your job? “That you’re focused at every moment,” says Larissa Metz.
On this hot summer day, there is more going on than usual in the “Favorite Restaurant” in the Mainz city park – and most of the guests also arrived later than expected. So there’s a hectic pace in the kitchen again. The fact that the rush is greater than on comparable days can be a coincidence. But it could also be up to Metz. Because the twenty-seven-year-old draws attention to the elegant hotel restaurant: the well-known restaurant guide “Gault & Millau” has named her Germany’s “Patissier of the Year”. In the team led by star chef Tobias Schmitt, Metz is responsible for the sweets. The critics praised their desserts as “highly elegant, light, modern and classic at the same time”.