PotassiumAalsruhe is the city of law. In jurisprudence, especially in Karlsruhe, everything revolves around correct measures. This is why lawyers should be sober, considerate, restrained, play less drums, don’t overdo it, and should not choose the professional motto of “a lot of help, a lot” under any circumstances. Thorsten Bender is a chef, not a lawyer, and they are allowed to do anything they are not allowed to do. He has wild libido, reducing his sauces for a few hours until they are as thick as syrup, soaking so many spices in his dishes that they turn their heads, and dig deep into the aroma treasure chest that the lawyer says The intention to lift the inhibition in the action would do so.Maybe this is why he is with his kids Dinning room Such a huge success in the German Supreme Court.
Schmalhans did not become a chef
Thorsten Bender is a native of Karlsruhe, but has never been interested in the law. Instead, as a child, he accompanied his father, a passionate amateur chef, to buy cooked food at home, so he knew early on that his path would take him to the stove. He was apprentice with an ambitious chef in Karlsruhe. The chef earned 16 Gault Millau points and then ventured to Basel to taste the “Cheval Blanc”, which was also decorated with three Michelin stars, but for five years Later, he was homesick and did not know what to do and returned home. In Karlsruhe’s only celebrity chef Markus Nagy (Markus Nagy), as he himself said, he found his “father of gourmet food.” From him, he not only learned the skills of advanced culinary arts, but also learned how to survive economically as a self-employed chef in a gourmet restaurant, how to calculate prices, optimize product costs, and reduce personnel costs. In 2017, the time for him to name his restaurant “Sein” is ripe because he wants to stay at home there, just like he wants his guests.
Our temporary residence is a minimalist all-black restaurant in a better residential area of Karlsruhe. The kitchen shows us six technically impeccable and aromatic miniatures, but by no means minimalism. : East Asian dumplings dumplings are filled with ginger and coriander, sliced pear balls are flavored with pistachios and bergamot, summer rolls are peanuts and mint, rutabaga wasabi and mirin, miso bubble soup is refined with coconut and orange oil, Japanese pancakes The high fever is garnished with shiitake mushrooms and shredded chives. This is a comforting prelude, because it shows that, despite being forced to make difficult calculations, Thorsten Bender did not appoint Schmalhans as the head chef-the Japanese egg knot chawanmushi immediately strengthened. This impression. It is not only combined with cheap turnips and leeks, but also combined with Osietra caviar, however, it does not have an easy time to fight the turnip bullies.
