Prunier Cologne

Generally “KAVIAR DINNER” stood on the YouDinner page as an offer. The event was described wordfully: “Edel, dekadent, expensive? – but caviar is so much more. ... This shows us the team around top chef Enrico Hirschfeld and restaurant manager Ronja Morgenstern in the new Cologne gastro hotspot «Prunier Boutique Restaurant». Since the end of the year, Caviar enthusiasts can enjoy the noble delic. “discover, buy and enjoy on site in a delicious menu. Enrico Hirschfeld, long time as chef at the side of the star chef Maximilian Lorenz, is dedicated to Prunier and Balik. Taste the noble delicacies with us and enjoy a menu with “Pariser Touch” in a stylish atmosphere. ... For almost 150 years, the name Prunier has been for caviar; for some time the family even had the world's exclusive right to import black pearls. In 2004 Prunier merged with Caviar House, the world's largest importer of Iranian caviars. Today, the traditional company is the only trader that produces its caviar itself – ecologically and sustainable. ...’ This sounded quite “dekadent” but also promising! What is it: you only live once. So I booked a place. With a good acquaintance, I had arrived here for lunch a few days ago. But then I “only” tasted the lunch offer – without “facts” from the “Caviar area”. I wanted to see this evening. With “first” caviar I usually have little to do. Rosa salmon or trout caviar comes on the plate more often than decoration. But also the disturbing products I sometimes got served in a menu. Many years ago at the “Eat style” fair in Cologne Deutz, we tasted small samples at different stands. Some tasted pleasant, others were quite salty. The colors differ slightly and of course the diameter of the beads. My absolute favourite is so far prepared by Helmut Tstallges: The cattle fillet Tatar cake with caviar (Imperial Gold caviar on potato roast. But also in the Lärchenhof there was a portion of N25 Oscietra caviar in a gangway. These disturbances are slaughtered at the earliest after 16 years, whereby their rye can mature for a particularly long time. Then the N25 caviar passes through a special fermentation before entering the market. In the post in Odenthal there was a portion of caviar from fish farming **** in Wipperfürth. But in a restaurant specializing in caviar and balic, I've never been before. Ambiente my place The guest room is quite small. More than the 10 tables and seats for 20 people are hardly going on. Each angle is used. Lamps having a ring shape are attached to the ceiling. It would also be desirable to have a coating that could swallow sound. You don't have much space as a guest. It's just enough for cutlery and dishes. The napkins have a “stick” imprint. Cleanliness Everything works well maintained. Sanitation Again, every millimeter is used. There is a cabin for ladies and gentlemen. However, the toilets are easy to reach. Service All employees are friendly and will be happy to provide information. Attention is applied and cleared. The tasting foods PRUNIER TASTING EXPERIENCE Buffalo milk Burrata with Prunier Kaviar Caviartoast after Jean Georges Vongerichten Balik Tsar Nikolaj with Wasabi and green Chili Sashimi from Balik and Yellow Fin Thuna Tasting Plate On an elongate plate the first three dishes were dressed. In another round shell were the two other fish pieces. The Burrata cheese was soft and supple, the ball was surrounded by a portion of black caviar. That was fine, but not original to me. Burrata with Caviar But this was different from the “Toast”. The two bread bowls were crispy. Two vigilant eidotters were inserted between them. They had no liquid core as with a fried egg, but were creamy and matched for me wonderfully to the caviar above. Caviartoast Also the slice of salmon with small vegetables and the paste tasted harmoniously and the fish meat was delicate and taste-intensive. Balik Lachs Likewise, the rolls of salmon and tuna were pleasant in the mouth. Overall I liked the whole composition well and tasted. Sashimi TRANCHE VOM STEINBUTT ON KRUSTENTIERRISOTTO with wild broccoli and white kaviar butter Steinbutt and Risotto The Risotto was already world class; that means he was just as prepared as I like him. Cremig outside and light bite in the core. The sauce was wonderfully aromatic. The fish was solid in consistency and showed fine aromas; the preparation. There was also a lot of caviar in the game. The vegetable bar was well cooked and was not soft, but still cutable. This plate also convinced me. FILET VOM KALB ON PINIENKERNPOLENTA with Breton artichokes and truffle jus calf and supplement The meat was still delicately cooked and pleasant in taste. The sauce fits well. The polenta rod was not necessarily my case; but mostly Polandta doesn't sound special to me. Even the pine cores I very much appreciate were unable to raise for me. However, the “crisper corner” from various ingredients had wonderful aromas and was crisp on the outside. It was a baked artichoke floor. A beautiful contrast to the mostly soft parts on the plate. In the whole, almost all the components have been very good on this plate. Without Polandta and for that two aritschock corners, the court would again be quite great for me. MOELLEUX OF THE VIRUNGA SCHOKOLADE with raspberries and Sauerampfer Moelleux The juicy chocolate cake showed the delicious aromas of dark cocoa beans. Even without a liquid core, this preparation has promised me very much. The raspberries were represented as creamy nocks and whole fruits. The green cream was characterized by sour beet without however being herb. Beverages Champagne Lombard Cuvée Caviar House Macon Villages Jadot Stephane Magnien Coteaux Bourguignons Pur Pinot Noir 2018 Mineral water (still, medium espresso The two wines were pristine and matched the dishes and also tasted solo. However, there were also the reds for dessert. The greeting sampagner is pleasant and made appetite for the following courses. Price Performance Ratio The lunch is quite cheap; the menu also appears appropriate for the quality of the goods. I personally find the drinks too high. Today there were champagne (1 glass, a white wine, a red wine (it was given in each case, two kinds of water (with and without carbonic acid in large glass amphors and coffee). For dessert, I would like to have expected another wine. The wine card I saw at lunch is extremely extensive. Greetings from the kitchen did not exist, but bread and butter were served. After the card, the dishes cost about 140 euros according to my bill and then the drinks would be about 100 euros (and there would have been 80 enough). After all, the visit was very stimulating and varied (if you look out from the wine. Conclusion I have eaten here once in the afternoon and once in the evening. The courts have kept me quite well; but the place is a little too tight and too loud. For a round with YouDinner, I would certainly return because the members are all enthusiastic eaters and give themselves magnificent discussions. At noon for a quick lunch I also think the restaurant is quite suitable. However, for a visit to two it would be too loud and uncomfortable to me; I would like to talk quietly and not to overtone the conversations of all others. Therefore, I can recommend the place for an excited group; for a relaxed evening rather less. This is how the setting fluctuates from when it results up to happy again. But the evening in this setting was wonderful. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 15.02.2022 – evening – 1 person (20 YouDinner Gäst*innen My pleasures are also at [here link]

Generally “KAVIAR DINNER” stood on the YouDinner page as an offer. The event was described wordfully: “Edel, dekadent, expensive? – but caviar is so much more. ... This shows us the team around top chef Enrico Hirschfeld and restaurant manager Ronja Morgenstern in the new Cologne gastro hotspot «Prunier Boutique Restaurant». Since the end of the year, Caviar enthusiasts can enjoy the noble delic. “discover, buy and enjoy on site in a delicious menu. Enrico Hirschfeld, long time as chef at the side of the star chef Maximilian Lorenz, is dedicated to Prunier and Balik. Taste the noble delicacies with us and enjoy a menu with “Pariser Touch” in a stylish atmosphere. ... For almost 150 years, the name Prunier has been for caviar; for some time the family even had the world's exclusive right to import black pearls. In 2004 Prunier merged with Caviar House, the world's largest importer of Iranian caviars. Today, the traditional company is the only trader that produces its caviar itself – ecologically and sustainable. ...’ This sounded quite “dekadent” but also promising! What is it: you only live once. So I booked a place. With a good acquaintance, I had arrived here for lunch a few days ago. But then I “only” tasted the lunch offer – without “facts” from the “Caviar area”. I wanted to see this evening. With “first” caviar I usually have little to do. Rosa salmon or trout caviar comes on the plate more often than decoration. But also the disturbing products I sometimes got served in a menu. Many years ago at the “Eat style” fair in Cologne Deutz, we tasted small samples at different stands. Some tasted pleasant, others were quite salty. The colors differ slightly and of course the diameter of the beads. My absolute favourite is so far prepared by Helmut Tstallges: The cattle fillet Tatar cake with caviar (Imperial Gold caviar on potato roast. But also in the Lärchenhof there was a portion of N25 Oscietra caviar in a gangway. These disturbances are slaughtered at the earliest after 16 years, whereby their rye can mature for a particularly long time. Then the N25 caviar passes through a special fermentation before entering the market. In the post in Odenthal there was a portion of caviar from fish farming **** in Wipperfürth. But in a restaurant specializing in caviar and balic, I've never been before. Ambiente my place The guest room is quite small. More than the 10 tables and seats for 20 people are hardly going on. Each angle is used. Lamps having a ring shape are attached to the ceiling. It would also be desirable to have a coating that could swallow sound. You don't have much space as a guest. It's just enough for cutlery and dishes. The napkins have a “stick” imprint. Cleanliness Everything works well maintained. Sanitation Again, every millimeter is used. There is a cabin for ladies and gentlemen. However, the toilets are easy to reach. Service All employees are friendly and will be happy to provide information. Attention is applied and cleared. The tasting foods PRUNIER TASTING EXPERIENCE Buffalo milk Burrata with Prunier Kaviar Caviartoast after Jean Georges Vongerichten Balik Tsar Nikolaj with Wasabi and green Chili Sashimi from Balik and Yellow Fin Thuna Tasting Plate On an elongate plate the first three dishes were dressed. In another round shell were the two other fish pieces. The Burrata cheese was soft and supple, the ball was surrounded by a portion of black caviar. That was fine, but not original to me. Burrata with Caviar But this was different from the “Toast”. The two bread bowls were crispy. Two vigilant eidotters were inserted between them. They had no liquid core as with a fried egg, but were creamy and matched for me wonderfully to the caviar above. Caviartoast Also the slice of salmon with small vegetables and the paste tasted harmoniously and the fish meat was delicate and taste-intensive. Balik Lachs Likewise, the rolls of salmon and tuna were pleasant in the mouth. Overall I liked the whole composition well and tasted. Sashimi TRANCHE VOM STEINBUTT ON KRUSTENTIERRISOTTO with wild broccoli and white kaviar butter Steinbutt and Risotto The Risotto was already world class; that means he was just as prepared as I like him. Cremig outside and light bite in the core. The sauce was wonderfully aromatic. The fish was solid in consistency and showed fine aromas; the preparation. There was also a lot of caviar in the game. The vegetable bar was well cooked and was not soft, but still cutable. This plate also convinced me. FILET VOM KALB ON PINIENKERNPOLENTA with Breton artichokes and truffle jus calf and supplement The meat was still delicately cooked and pleasant in taste. The sauce fits well. The polenta rod was not necessarily my case; but mostly Polandta doesn't sound special to me. Even the pine cores I very much appreciate were unable to raise for me. However, the “crisper corner” from various ingredients had wonderful aromas and was crisp on the outside. It was a baked artichoke floor. A beautiful contrast to the mostly soft parts on the plate. In the whole, almost all the components have been very good on this plate. Without Polandta and for that two aritschock corners, the court would again be quite great for me. MOELLEUX OF THE VIRUNGA SCHOKOLADE with raspberries and Sauerampfer Moelleux The juicy chocolate cake showed the delicious aromas of dark cocoa beans. Even without a liquid core, this preparation has promised me very much. The raspberries were represented as creamy nocks and whole fruits. The green cream was characterized by sour beet without however being herb. Beverages Champagne Lombard Cuvée Caviar House Macon Villages Jadot Stephane Magnien Coteaux Bourguignons Pur Pinot Noir 2018 Mineral water (still, medium espresso The two wines were pristine and matched the dishes and also tasted solo. However, there were also the reds for dessert. The greeting sampagner is pleasant and made appetite for the following courses. Price Performance Ratio The lunch is quite cheap; the menu also appears appropriate for the quality of the goods. I personally find the drinks too high. Today there were champagne (1 glass, a white wine, a red wine (it was given in each case, two kinds of water (with and without carbonic acid in large glass amphors and coffee). For dessert, I would like to have expected another wine. The wine card I saw at lunch is extremely extensive. Greetings from the kitchen did not exist, but bread and butter were served. After the card, the dishes cost about 140 euros according to my bill and then the drinks would be about 100 euros (and there would have been 80 enough). After all, the visit was very stimulating and varied (if you look out from the wine. Conclusion I have eaten here once in the afternoon and once in the evening. The courts have kept me quite well; but the place is a little too tight and too loud. For a round with YouDinner, I would certainly return because the members are all enthusiastic eaters and give themselves magnificent discussions. At noon for a quick lunch I also think the restaurant is quite suitable. However, for a visit to two it would be too loud and uncomfortable to me; I would like to talk quietly and not to overtone the conversations of all others. Therefore, I can recommend the place for an excited group; for a relaxed evening rather less. This is how the setting fluctuates from when it results up to happy again. But the evening in this setting was wonderful. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 15.02.2022 – evening – 1 person (20 YouDinner Gäst*innen My pleasures are also at [here link]

This restaurant is located behind a small wine and caviar shop. If you can get in, you will find it worth waiting. Prunier is exquisite. I'll be back in the near future.

Great food, sovereign service, excellent evening thanks!

As always wonderful food, great corresponding wines of excellent service. We like to come back!