Carte Blanche, Frankfurt am Main

"But the green asparagus is the highlight of the evening. A spear of the same is covered with two sauces on the plate: one made from pine nuts and one from grapefruit. The latter, with its bold acidity, immediately provides the tension in the mouth that would also have done the first course good. Only the finely chopped mint would not have been necessary for me, but that is probably a matter of taste. Finely chopped green asparagus is also a component of the risotto next to the spears. Interestingly, this is not made from rice, but from sunflower seeds. It is creamy, but the sunflower seeds give it a crispier bite than rice. The risotto is topped with a little grated egg yolk. A dish clearly at star level and probably a highlight of the year." (Published in June 2024)

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