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Germany Dinner

Bailliage of Baden-Schwarzwald, Inzlingen, December 3, 2011

It was in the marvellous setting of the Inzlinger Wasserschloss, a moated castle dating from the 15th Century, that the Bailliage of Baden-Schwarzwald held a dinner on December 3, 2011.

For the connoisseurs of the Chaîne des Rôtisseurs, the Reichensteiner Room was decorated in a suitably festive manner for the beginning of Advent. In addition to an excellent menu prepared in the castle’s kitchens by Chef Sepp Beha, Officier Maître Rôtisseur, there was the pleasure of a selection of wines produced by Weingut Ruser from vineyards on the slopes of Tullinger Hill at Lörrach (near the French/Swiss border). Winemaker Karlheinz Ruser was there to present his cellar treasures in person.

The Mayor of Inzlingen, Marco Muchenberger, was an honoured guest and despite the fact that Saturday is traditionally a busy night for restaurateurs, we were delighted to see present Waltraud and Roland Burtsche from the Hotel Colombi in Freiburg and Gilian and Hansjörg Hechler of the Hotel/Restaurant Mühle in Binzen.

Bailli Professor Friedrich Rentsch welcomed the guests by saying: “I am pleased that once again we shall be able to celebrate the three C's: cuisine, culture and cellar, with the unique charm and flair of southern Baden, just as I have always known it." The aperitif of Chasselas Pinot Cuve – a bottle-fermented sparkling wine – was then served and accompanied by an amuse-bouche of delicious beef tartare.

Once the guests were seated the dinner began by a starte of warm Maine lobster with a sauce perfumed by Tahitian vanilla. A Tüllinger Sonnenbrunnen Weißer Burgunder Auslese 2010 with its 12g of residual sugar was a perfect wine pairing.

The next course was grilled halibut on polenta with green olive oil and black truffles from Umbria (Italy). A Grauer Burgunder Spätlese 2010, from the Weiler Schlipf – a single vineyard site at Weil-am-Rhein – was sublime alongside the flavours of the dish.

Crispy-fried Barbary duckling was the main course – wonderfully accompanied by a Weiler Schlipf Pinot Noir Spätlese 2009. This red wine had been aged for two years in small oak barrels and exuded rich red berry flavours. A dessert of warm quince tart with vanilla sauce and marzipan ice-cream brought the wonderful dinner to a conclusion.

Changing his ‘chef’s apron’ for a tuxedo, Sepp Beha then entertained us by his second passion: singing. A baritone, he gave a short but delightful concert, accompanied on piano by Tobias Lindner. Songs by Schubert, Mozart and to conclude a rendition of ‘Wien Wien nur Du allein’ by Rudolf Sieczynski were rewarded with loud applause.