Pressbook Constance Festival Culinary 2024

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3/27/24, 4:18 PM

Mauritius: German star cuisine in the tropical paradise - Falstaff

become part of the plating dance on the turbot. It comes to the table in the evening with a tasty, tropical butter sauce with yuzu .

CHARMING, MISCHIEVOUS LOOSENESS It's hot in the kitchen. The staf is very large and the menus are running . Gallein commutes between the stove and the pass - the resident chef takes care of everything there. It's all focused and on the part of the Mauritian team with the charming, mischievous relaxedness that makes you love this island. To accompany the zucchini blossom, which has really received a lot of attention overall, Gallein serves dry aged fllet of Black Angus , grilled and quite large in terms of menu sequence and proportions - which seems a bit of a shame because of the long distances , even to the chef of the evening . But, he says, with so many other chefs and unusual conditions , it had no infuence on the portion. The end is a sweet tart with romaine lettuce and fennel, tapioca chip and vanilla ice cream. A vegetable modifcation of the classic Tarte Tatin - but still a reference to the savoir-faire of French cuisine that is so omnipresent here.

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