Dear steemians,

fine quisine is really my thing. Even though quality food is pricy, why should you always eat outside if you can reproduce it on your own?

Good chefs are artists.
And the chef here was skilled.

I had lamb in a mustard crust. Honestly I don't really know how they made it but the meat was medium rare and really tasty. The crust was excellent and crunchy. The best mustard crust I've ever tasted.

The green beans and the gratin were top notch too. And of course the sauce was great but too special to describe it. If you ever did a nice sauce on your own you know how time consuming it is.

An 1996 Italian Primitivo Doppio Passog goes well along with it.

I love to share my good food experience and hope you guys enjoy it.

Greetings from Berlin.

Auf Wiedersehen.

@seelc