I am influenced very much from my parents cooking. They used to travel to italy and bring back the most amazing ingredients for basic italian cuisine.. What I love about the italian kitchen is the "down-to-earthness" of the recipees.. You only need excellent products and the right combination of flavours.. and voila! Austrian cuisine is very much influenced by the Italian kitchen. I lived in Vienna most of my life and so I always loved austrian desserts.. They are the best ones too! In this menu, you get the favourite dessert of the Austrian emperor Franz, famous husband of our very renowned "Sissi"! Enjoy!
I start with a cold (in wintertime it will be a hot soup) red beet soup that comes with an incredible colour and will be topped with a yoghurt/ horse raddish/ walnut mix. Fantastic mix of suprising and relatively intese flavours combined with a creamy and light red beet soup. As a main i will prepare (bio) pork medaillons with a sage leaf and self made green pesto wrapped in proscuitto ham served in a creamy sauce. A unique combination of light meat with smoky ham and intense basil filling. Alongside I will serve little lemon-potato cubes and a honeymelon- tomatoe- mixed leaves salad. Wonderful combination of several different textures and flavours.
As a dessert, "Kaiserschmarrn"- will be served: A classic austrian dessert- fluffy, light and inimitable.
Summary: Starter: Cold Red beet soup served with yoghurt/ horse raddish/ walnut topping Main: Porkmedaillons with Basilpesto filling wrapped in prosciutto with lemon-potato cubes and a honeymelon- tomatoe- mixed leaves salad Dessert: Kaiserschmarrn