A career to our taste:
After high-class training and his first own restaurant in Heidelberg, Boris Rommel is chef de cuisine at gourmet restaurant “Le Cerf” at Wald & Schlosshotel Friedrichsruhe. He describes his style as fusion, integrating both French haute cuisine and down-to-earth, local influences.
For our “Meals” section, the likeable chef reveals one of his favorite recipes:
INGREDIENTS SERVE 4 PEOPLE
600 g trimmed Boeuf de Hohenlohe
3 yolks
100 g butter
1 sprig of lovage
1 white onion
Various kinds of seasonal garden vegetables
600 g floury potatoes
125 ml milk
25 g butter
1 pinch of salt
75 g flour
10 g cornstarch
3 eggs
1 pinch of baking powder
150 g wild herbs from the garden
vegetable stock, deep-frying oil, thyme, rosemary
salt, pepper, nutmeg, a few drops of lemon, white wine, Noilly Prat, sugar and sunflower oil
Preparation:
• Sear boeuf on both sides and cook in a 160°C oven for 8 minutes
• Keep meat at 60°C until served
• Beat the egg yolks, a few drops of white wine and salt
• Melt 100 g butter and add to egg mixture
• Add salt, lemon and chopped lovage to taste
• Cut onion into rings, sauté in butter and a few drops of Noilly Prat in a pan, add salt and sugar to taste
• Sear sautéed onions in sunflower oil and keep warm
• Wash and chop garden vegetables
• Blanch vegetables in salted water, add seasoning
• Before serving, glaze with butter and vegetable stock
• Cook potatoes in a 160°C oven for 45 minutes, peel and rice
• Prepare choux pastry dough with milk, butter, flour, cornstarch and eggs
• Add riced potatoes to dough, add salt, nutmeg and chopped wild herbs to taste
• Form small dumplings from the potato mix and deep-fry them in 160°C oil
• Fry meat in a pan before serving and arrange all components on a plate