WINTER VEGETABLES AND BLACK TRUFFLE
A world of flavors, original combinations and gustatory emotions unfolds before you.
Imagine celery, pointed cabbage, potatoes and black truffle gathered on a gastronomic pedestal. Fabian Fuchs, like a culinary magician, whispers secret incantations to their ears unveiling the mysteries of his recipe.
And this time he hit it big. Let yourself be carried away on a sensory journey where textures intertwine and layers of flavors reveal themselves with every bite.
In just one bite you find yourself immersed in a culinary universe where the exquisite blends with the unexpected. It's a true gustatory magic trick signed by Fabian a sensory experience that awakens the taste buds and tingles your senses.
ABOUT THE CHEF, FABIAN FUCHS
Fabian led EquiTable restaurant for 10 years (17/20 G&M, 1 Michelin star) before joining 'Neue Taverne' alongside Nenad Mlinarevic and the Bauerschenke team. Calm and uncompromising, that's how he describes himself.
His cuisine can be summed up as follows: purist, always rooted in the season, and as regional as possible. A culinary approach that reflects Fabian's passion and commitment, bringing an authentic and uncompromising taste experience to every diner.
NEUE TAVERNE, VEGETAL AT THE CENTER OF THE PLATE
It was clearly stated on their website, so here's how the philosophy of the Neue Taverne restaurant unfolds:
"We are passionate about cabbage and beets, pumpkin and celery, cauliflower and salsify. At Neue Taverne, vegetables always take center stage, true to our motto 'without compromise,' both in terms of taste and philosophy.
In Neue Taverne, vegetables are king, and the season dictates the tempo of each menu.
UNCOMPRISINGLY COMPLEX LAYERS... YEAH, THAT'S A DUMPLING.
Celery | Black Truffle | Pointed cabbage | Smoked Butter | Ponzu | Chili
While keeping in mind a vegetable-focused approach to align with the identity of his restaurant, Fabian developed a recipe that highlights seasonal vegetables and incorporates his unique touch. That's how the idea came to life of pairing a vegetable that is not so sexy, with the king of winter mushrooms: black truffle. The dumpling is based on a creamy celery puree, smoked then caramelized celery cubes, and baked potatoes for a satisfying texture. Fabian then chose to add an extra kick by incorporating pickled yellow drop peppers and shallots – already quite a sexy mix, if you ask us.
But something was still missing... A good dumpling should have several layers of taste. This is where Fabian surprises your palette by perfectly balancing black truffle, toasted chilies, ponzu, and fresh lime zest, for an extraordinary depth. Oh, smoked butter is also added, for yet another layer of taste to this beautiful bite.
It's rich, spicy, comforting, smoky, earthy, acidic and of course, very festive! In short: perfectly balanced.
Thank you, chef!
