Riesling and milky substances at Rutz, Berlin
Classically trained ambitious chefs mostly use dairy products in the form of butter and cream, as well offering a cheese course (which they sometimes can’t help to fiddle around with, as if a sommelier added a dash of this and a few grams of that to wines, just to prove his or her own importance – no comment). Therefore a big applause for this extremely succesfull composition from Marco Müller at Rutz in Berlin: wild yellow Tomate, marinated scallop & sheep’s milk. » Weiterlesen…