Weinstock - Réserver une table

The first menu of Cornelia Fischer as chef of the “Weinstock” is a good, though handmade. What she actually can show interestingly only at the Amuses and the Petit fours. The “tunings” to the individual courses also point to the ambitions of the cook, but they did not live this in the menu itself (still). It seems to me that in the house it is about consolidation in the gourmet restaurant, to secure the Michelin star, then – and this is pure guess – also to strive for higher consecrations. I can't imagine anything else if I observe how agile Cornelia Fischer is present and represents her ambitions at the table with sympathy and passion. Only in this way does it make sense for the owners of the “Schwane” to engage a cook with this Vita after being separated from the man who had just cooked the star. Read more...

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The first menu of Cornelia Fischer as chef of “Weinstock” is good, although handmade. What she can only show interesting at the Amuses and the Petit Vieren. The “voices” to the individual courses also point to the ambitions of the cook, but they did not live this in the menu itself (still). It seems to me that in the house it is about consolidation in the gourmet restaurant to secure the Michelin star – and that is pure guess – also to strive for higher Christmas. I cannot imagine anything else if I observe how agile Cornelia Fischer is present and its ambitions are at the table with sympathy and passion. Only in this way makes it sense that the owners of the "Schwane" a cook with this Vita after the separation from the man who had just cooked the star.

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