Postcard from Mautern
Ahhh, Austria! My stomach is smiling.
I loved everything about our dinner at Landhaus Bacher, the Michelin two-star restaurant in this pretty Austian village. Seated in the cozy library, we feasted on a goose-liver terrine with plums, salted pepper-caramel and brioche. Warm brioche, the perfect accompaniment to a silky terrine.
Next came a clear, strong consomme with beef struedel and then filet of veal, paired with a small, scumptious sausage of veal shoulder. The accompanying kohlrabi and semolina dumplings (filled with minced parsley) were so delicious that I forgave the chef for marring the plate with a cream of green p—. I didn’t eat said cream, you understand, but I forgave it.
Dessert was divine: a warm raspberry tart — its crust the perfect love-child of flaky tart shell and tender cookie crust — on a sour cream sauce with ice cream.
I loved the architecture in the Czech Republic, but on any return visits I’ll dash over the border for dinner.
Warm Raspberry Tart, originally uploaded by caseyell.
Wednesday, September 24th, 2008 at 9:48 amand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
September 24th, 2008 at 4:18 pm
i would have had the p__ for you! the terrine sounds fantastic.
September 25th, 2008 at 8:35 am
I’ll take all of those, please. Including the cream of P—-.