To continue on after my Dishing with the Chef interview with Chef Stefan Hartmann, he prepared a 6 course tasting menu for me to give me a taste of his modern German cuisine. I have enjoyed his dishes in the past at Bauhaus, this time around he cooked some dishes off menu to highlight his clear flavours and on Modern German dishes.
Vitello Tonnato with veal, tuna and tomato
Mackerel that was in house smoked, topped with an apple celeriac relish and horseradish foam. This dish allowed me to taste more of the mackerel that I had tried earlier in the day during our interview when the mackerel was fresh out of the smoker.
Local Sturgeon with sweet delicious kale, kale sprouts, red baby beets and white wine foam, this was an outstanding dish, fresh, flavourful and on point.
Flat Iron steak, with horseradish and horseradish foam, Apple, potatoes, an outstanding dish originates in Southern Germany, that celebrates steak and potatoes in such a unique way.
One of the wines which they paired with this course as well as the following was a dry Pinot Noir from German winery Kunstler which was a perfect match.
Braised veal sirloin top cap with herb spätzle, in a delicious red wine jus, with braised cabbage, another flavourful dish where the hours of braising the veal is notable.
Meyer Lemon Sorbet, with lime granita with a touch of basil and a splash of sparkling German Riesling to refresh my palate after the main dishes and before dessert.
Deconstructed Apple strudel, with almond crumble, Apple raisin compote, a touch of cinnamon, and brown butter ice cream, a beautiful dish and the perfect ending to the tasting menu.
1 West Cordova Street, Vancouver
Get to know Executive Chef Stefan Hartmann and read my interview with him here.
By: Richard Wolak