Lokschuppen By Julia Komp - Koeln

General when julia komp reached her first Michelin star in 2016, she was only 27 years old and at the same time Germany’s youngest strong. she grew up in overath and completed a internship in schloss lerbach under the chef dieter müller, who was awarded three Michelin stars. her workout as a cook made her in köln porz in restaurant to the tan. In 2014 she became souschefin in the carol star restaurant la poêle d’Or. In 2015 she took over the kitchen line in the schloss loersfeld. But in 2019 there was a break with a trip around the world to gather new ideas and get to know strange kitchens. after her return she had great plans. she wanted to open her own restaurant in köln. it should be called "sawila" and on the grounds of alleviate gastronomy. a restaurant, a bistro and a harbour gasthof should cover all the needs of the guests. but in 2020 the year of corona was somewhat smaller. the “Lokschuppen von julia Komp” was opened anyway – but it quickly went to the delivery and pickup menu when the second lockdown came. the menu looked out on the map and up to 15 km from the location in köln mülheim has been delivered since januar 2021. I wanted to order. service I wrote an email because I don't have so much more with the online order (I prefer to order by phone because I have contact immediately and can ask directly to clarify. it followed a friendly response from julia komp and so I could order. immediately came an email as confirmation. and a few days later followed a call to cancel the delivery time and general information about the completion of the feed (there is a matching video and a written guide. the offer I then saw the tutorial videos for Valentine's Day dinner and other previous menus on youtube (the films even last about 16 to 18 minutes and get a small one. there were many ingredients to see and yet some necessary steps to complete the perfect plate. julia komp made this very elegant, but I still have a bit of panic to do everything well. Maybe the ordered menu is easier or I have to watch the video several times, read the descriptions very accurately and go through thoughts, I thought, and I had a few more days to get me. the video was released on Friday [her Link]. the delivery was announced by phone with the time and brought to the apartment door by the friendly staff. we have seen the components immediately and kept fresh in cool to Saturday. the written instructions were easy to understand and small. but I'm still curious when the translation works, everything looks good and tastes even better. lock menu nr. 7: World trip – delivery on 19.2.2021 82,00 euro per person brot butter kenzoli olive oil short in many should bake the brot 10 minutes at 160°C crispy. sote and liquid residues on plates exactly correctly. but also simple or with butter or oil pleasant. appetizer: open blue cobia thailand pomelo coconut mango lotus root open blue cobia is a sea fish and has a fresh, mild and tasty taste. the flesh has a rough texture and is firm and white. the fish has already been cut into fine strips and ready for serviation. on the plate came first a coco cushion as basic; the fish was transported. then a ball of cauliflower and cocose cream had to be placed. the lotus roots should be upright beside the fish. now followed the som tam salat of the plate as revolver. now followed by Pomelo pieces. at the end could also be used Thai basilikum cream, goa kresse and corinader oil decorative. the composition was completely after our taste. the fish was juicy and wonderfully aromatic. the cocose were a bit unusual for us, but they fit for us already (we are not especially in Thai cuisine. the salate was very good. the balance of sweet, sour and sharp was successful for us. between court: French maiszellit marokko tomaten olive oil salt lemon the chicken breast had to be fried and cooked easily. in the meantime, griestal, tomato and cartomas were heated and then placed on the plate. the fennel salad was also rolled and decorated as a revolver. also other decorative elements from the marked deichen have been added. now the wing breast was cut open and placed on the other side together with the sauce. some olive cracks were scattered over the meat. the court remembers the courts of tajine; it was a (although deconstructed version.) we also have no original experiences for the North African cuisine. we also like to use some spicy mixes at home (ras el hanout, for example. but my dear wife does not like kartomas and grenades as an ingredient; but she also found the spicy. the inter-judicial court has informed us all about it. main course: piece of sound of miguel vergara rind iran verjus minze staudensellerie bockshornklee there was also much to do. first the selleriemousse came on the plate. it was finished and had to be carefully lifted out of the container. the celery landscape was built on a plate side. staudenkeller, celery cream and celery hearts. all components were accommodated in their own bags and could thus be heated easily in a water bath. decorative elements, which should also bring taste, were used: quarters of grapes, marinated russines, shisi cross, minze cream. meat and sauce were also in separate pockets and had to be tempered. the piece of sound was cooked 24 hours sous vide and therefore almost ready for serviation. the other side of the plate was covered with meat and sauce. the flesh was buttery. the celery side had many aromes and convinced by contrast and also much harmonie. dessert: tang yuan china sweet potatoes goer black sesame dessert had of course so many components; but it was not so much necessary to think: only the tee and the sticky balls had to be heated. the dessert also had many new unusual combinations for us, but this also makes a trip through “departure” kitchen. the sweet potatoes, the mangotatar and the sesame mousse were prepared in sacks and had to be dressed “only”. the proposal was best circular. the interspace should be added various creams. if they cut the bags down, it was pretty good; but they were not allowed to lose sight of the facts. Finally, sesame chips, veneer and single pieces were allowed to be placed in red. no, of course not: the main components tang yuan and spiced were still in the middle. it was a taste bomb. my dear woman but did not like the soft eggs and the sweet kartomas. I put them on another wise; for the mango elements, the chips and the ingwer found them classic. petit fours two hemispheres with relatiw much dark chocolate then formed the final conclusion. price-performance ratio many ingredients, great products, service bring – the ratio is true. Conclusion 4 5: again or even necessary happiness; but in the restaurant at julia komp in front of place. it was very pleasing to get to know the dishes as small and to see how much work is done alone – not to mention the extensive tasks at the cooking stations before (the packaging for “Home Cocking” must have also brought the employees to their limits. we have spent about three hours with us (mainly and costly) (to go much faster. in the restaurant the time would have been so broken, but there would have worked the kitchen and the service and we would simply have something to drink and eat and relax. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “crow journey” date of tasting: 20.02.2021 – 2 people lunch my experiences are also on [hidden link] total – order and delivery – food – guide p l w 4.5 4.5 5 4.5 4.5 4.5

As a rule, when Comp reached her first Michael star in 2016, she was only 27 years old and at the same time Germany's youngest star chef. she grew up in Overath and already as a student she completed an internship at lerbach under the excellent three Michael-Star-Küche Chef dieter müller. her training as a cook made her to dance in a wooden porz in the restaurant. In 2014 she became souschefin in Zimmermann sternerestaurant la poêle d’Or. In 2015, she took over the kitchen management at the castle loersfeld. But in 2019 there was a trip around the world to gather new ideas and get to know foreign cuisine. After returning, she had great plans. She wanted to open a separate restaurant in the forest. it should be on the grounds of the Gassen gastronomy. a restaurant, a bistro and a harbour guest house should meet all the needs of the guests. but 2020 was the year of the Corona and so it started a little smaller. the “Lokschuppen by julia Komp” was opened anyway – but quickly it went to the delivery service and pickup menu when the second lock came. the menu looked in temptation on the map and delivered up to 15 km distance from the location in köln mülheim since January 2021. I wanted to order. Service I have written an email because I don't have much more with the online order (I prefer order by call because I have instant contact and can ask directly to clarify it. it followed a friendly response from julia komp and so I could order. immediately came an email as confirmation and a few days later followed a call to discuss the delivery time and get general information for the completion of the food (there is a matching video and a written instruction. I then offered the guide videos for Valentine's Day dinner and other previous menus on youtube (the films last about 16 to 18 minutes and get a big one. there were many ingredients to see and still some necessary steps to complete the perfect plate. julia komp made this very elegant, but I still have a little panic to fix it. Maybe the ordered menu is lighter or I have to watch the video several times, read the descriptions very accurately and go through thoughts, I thought, and I had a few more days until I was allowed to lead myself. the video was released on Friday [here link]. the delivery was announced by phone with the time of the clock and brought from friendly staff to the apartment door. we saw the components immediately and kept fresh in coolers until Saturday. the written instruction was easy to understand and small. but I'm still curious when the transformation is successful, everything looks good and tastes even better. Curldown menu No. 7: World trip – delivery on 19.2.2021 82,00 Euro per person brot butter kenzolie oil short in the oven should be baked brot at 160° C. for 10 minutes crispy. the sauces and the liquid on the plates correctly tune. but also simple or with butter or oil pleasant. Appetizer: open blue cobia thailand pomelo kokos mango lotus root open blue cobia is a sea fish and has a fresh, mild and maternal taste. the meat has a coarsely fluffy texture and is firm and white. the fish has already been cut into fine strips and ready for serviers. on the plate came first a cocosfond as support; the fish was transported. a sphere of cauliflower and coconut cream had to be placed afterwards. the lotus roots should be upright next to the fish. the Som-Tam salad followed as a revolver on the plate. now followed pomelo pieces. could still be worked with thaibasilicum cream, goa crescent and corinader oil decoratiw. the compilation was complete according to our taste. the fish was juicy and wonderfully aromatic. the cocosnots were a little uninhabited for us, but they already fit for us (we are not very busy in Thai cuisine. the salad was very good. the balance of sweet, sour and sharp was successful for us. between court: French maispoularde marokko tomate oliven salt lemon the chicken breast had to be baked and easily cooked. in the meantime, carpenters, tomato and potato were heated and then placed on the plate. also the fennel salad was rolled and arranged as a lawn decoration. Other decorative elements from the marked fools have also been added. the wing breast was cut open and placed on the other side together with the sauce. an olive crunch was scattered over the meat. the court will remember the dishes of Tajine; it was a (klouded deconstructed version. we also have original experiences for North African cuisine. we also like to use some spicy mixtures at home (ras el hanout for example. the compilation has promised me; but my dear wife likes potato and did not want to welcome as an ingredient; but also she found the spear successful. So we were all guarded by the court. hauptgang: scoop from miguel verara rind iran verjus minze staudensellerie bockshornklee also there was a lot to do here. first the seller came to the plate. it was finished and had to be carefully lifted out of the container. the celery landscape was built on one side of the plate. celery, celery cream and celery hearts. all components were accommodated in their own pockets and could easily be heated in the water bath. then decorative elements that should also be decorated came into use: quartered weint grapes, marinated Russians, shisi claw, mint cream. Meat and sauce were also in separate bags and had to be tempered. the shovel was boiled for 24 hours sous vide and therefore almost ready for serviers. the other side of the plate was covered with meat and sauce. the meat was buttery. the sales page had many aromes and convinced by contrast and also a lot of harmony. Dessert: tang yuan china sweet potato ingwer black Sesam Dessert naturally had so many components; but there was not so much "super-work" necessary: only the tea and the sticky ice balls had to be heated. the dessert also had many new unusual combinations for us, but this also makes a journey through “departure” kitchens. the sweet potatoes, the mangotatar and the sesame mousse were prepared in bags and had to be dressed “only”. The proposal was best circular. in the interspaces different creams should be damped. if you cut the bags down, it was pretty good; But it was not possible to lose sight of the facts. for then it was possible to store sesame chip, vein craving and small pieces that were red colored. No, of course not: The main components Tang Yuan and Spicy came in the middle. It was a taste bomb. But my dear wife didn't like the soft eggs and the sweet potato so much. I have made things different with her; because the mango elements, the chips and the hanger found them great. petit fours two hemispheres with much dark chocolate then formed the final conclusion. Price performance ratio many ingredients, great products, service bring – the ratio is true. Conclusion 4 5: Happy again or even necessary; but in the restaurant in the julia komp on site. It was very enlightening to know the dishes as small as possible and to see how much work alone is in order – not to mention the extensive tasks at the cooking stations (packaging for "Home Cocking" must surely also have brought employees to their limits. we spent about three hours with them (especially spent and at the expense of them). in the restaurant the time would certainly also be so common, but it would have worked the kitchen and the service and we would simply have something to drink and eat and relax. (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” date of tasting: 20.02.2021 – 2 people lunch my favorite experiences are also at [here link] total – order and delivery – food – lead p l w 4.5 5 4.5 4.5 4.5 4.5 4.5 4.5 4.5

General When Julia Komp reached her first Michelin star in 2016, she was only 27 years old and at the same time Germany's most recent star cook. She grew up in Overath and completed an internship at Lerbach Castle under the chef Dieter Müller, who was awarded three Michelin stars. Her training as a cook made her in Cologne Porz in the restaurant Zur Tant. In 2014 she became Souschefin in the Cologne star restaurant La Poêle d’Or. In 2015, she took over the kitchen line at the Loersfeld Castle. But in 2019, there was a break with a journey around the world to gather new ideas and get to know foreign kitchens. After returning, she had great plans. She wanted to open her own restaurant in Cologne. It should be called Sahila and located on the grounds of Lindgen's gastronomy. A restaurant, a bistro and a harbour inn should cover all the needs of guests. But in 2020 the year of Corona was a little smaller. The “Lokschuppen by Julia Komp” was opened anyway – but quickly it moved to delivery service and pickup menu when the second lockdown came. The menu looked tempting on the map. And until 15 km distance from the location in Cologne Mülheim has been delivered since January 2021. I wanted to order. Service I wrote an e-mail because I didn't get so much further with the online order (I prefer to order by phone, because I have immediately contact and can clarify questions directly. Immediately an email came as confirmation. And a few days later, a call followed to cancel the delivery time and get general information on the completion of the dishes (there is a matching video and a written guide. The offer then I have seen the tutorial videos for Valentine's Day Dinner and other previous menus at YouTube (the films last about 16 to 18 minutes and get a small or even great horror. There were many ingredients to see and yet some necessary steps to complete the perfect plate. Julia Komp made this very elegant, but I still got a bit of panic to do everything well. Maybe the ordered menu is lighter or I have to watch the video several times, read the descriptions very accurately and go through thoughts, I thought. And I had a few more days to get myself. The video was on Friday [here link] unlocked. The delivery was announced by phone with time and was brought to the apartment door by the friendly employee. We saw the components immediately and kept fresh in coolers until Saturday. The written instructions were easy to understand and small-scale. But I am still curious if the implementation succeeds, everything looks good and will taste even better. Lockdown Menu No. 7: World trip – Delivery on 19.2.2021 82.00 Euro per person Bread Butter Kenzolie Olive oil Short in the oven the bread is to be baked crispy for 10 minutes at 160°C. To tune sauces and liquid residues on plates exactly right. But also simple or with butter or oil pleasant. Appetizer: Open Blue Cobia Thailand Pomelo Coco Mango Lotus root Open Blue Cobia is a sea fish and has a fresh, mild and buttish taste. The meat has a coarse texture and is solid and white. The fish was already cut into fine strips and ready for serviation. On the plate came first a coconut pad as a support; the fish was transported. A sphere of cauliflower and coconut cream had to be placed afterwards. The lotus roots should be upright next to the fish. Now the Som Tam Salat followed the plate as a turret. Now followed Pomelo pieces. At the end, Thai basil cream, Goa Kresse and corinader oil could also be used decoratively. The composition was completely according to our taste. The fish was juicy and wonderfully aromatic. The coconuts were somewhat unusual for us, but they already fit for us (we are not particularly enlivened in Thai cuisine. The balance of sweet, sour and sharp was successful for us. Intermediate Court: French maize podularde Morocco tomato olives salt lemon The chicken breast had to be fried and cooked easily. In the meantime, Griestalers, tomato and potato slice were heated and then placed on the plate. The fennel salad was also rolled and decorated as a turret. Other decorative elements from the labeled dikes were also added. Now the poultry breast was cut open and placed on the other side together with the sauce. Some olive crunch was scattered over the meat. The court shall remember the dishes from Tajine; it was a (though deconstructed version). We also lack original experiences for North African cuisine. However, we also like to use some spice mixtures at home (Ras el Hanout, for example. but my dear wife does not like potatoes and atrocities as an ingredient; but she also found the wort. In total, therefore, the Intermediate Court has also enrolled us. Main course: shovel from Miguel Vergara Rind Iran Verjus Minze Staudensellerie Bockshornklee There was also a lot to do here. At first the celery mousse came to the plate. She was finished and had to be carefully lifted out of the container. The celery landscape was built on a plate side. Perennial cellar, celery cream and celery hearts. All components were accommodated in their own bags and could thus be heated quite simply in the water bath. Decorative elements that should also bring taste were used: quartered grapes, marinated raisins, Shisi Kresse, mint cream. Meat and sauce were also in separate bags and had to be tempered as well. The blade piece had been cooked for 24 hours sous vide and therefore almost ready for serviation. The other side of the plate was covered with meat and sauce. The meat was buttery. The celery side had many flavors and convinced by contrasts and also a lot of harmony. dessert: Tang Yuan China Sweet potatoes Ginger Black Sesame The dessert naturally had as many components; but there was not so much “neighbouring” necessary: only the tea and the adhesive balls had to be heated. The dessert also had many new unusual combinations for us. But that also makes a journey through “distance” kitchens. The sweet potatoes, the mangotatar and the sesame mousse were prepared in bags and had to be dressed “only”. The proposal was best in circular form. Different creams should be added to the interspaces. When you cut the bags down, it was quite good; However, it was not possible to lose an overview of the ingredients. After all, sesame chip, veneer and ginger pieces were allowed to be put in red. Was the plate ready? No, of course not: the main components Tang Yuan and Würztee were still in the middle. It was a taste bomb. My dear wife, however, did not like the soft balls and the sweet potatoes. I put her in a different way; because the mango elements, the chips and the ginger found them classy. Petit Fours Two hemispheres with relatively much dark chocolate then formed the final conclusion. Price performance ratio Many ingredients, magnificent products, bring service – the relation is true. Conclusion 4 5: Feel free to return or even return; but rather in the restaurant at Julia Komp on site. It was very compelling to get to know the dishes as small-scale and to see how much work is on their own – not to mention the extensive tasks at the cooking stations beforehand (packing for “Home Cocking” must surely also have brought the employees to their limits. We have done about three hours (mainly and costly) (going much faster. In the restaurant, the time would certainly have spread, but there the kitchen and the service would have worked and we would have just had something to drink and eat and relax. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of tasting: 20.02.2021 – 2 people Lunch My enjoyable experiences are also included [here link] Total – Order and Delivery – Food – Guide P L V 4.5 5 4.5 4.5 4.5

General When Julia Komp reached her first Michelin star in 2016, she was only 27 years old and at the same time Germany's most recent star cook. She grew up in Overath and completed an internship at Lerbach Castle under the chef Dieter Müller, who was awarded three Michelin stars. Her training as a cook made her in Cologne Porz in the restaurant Zur Tant. In 2014 she became Souschefin in the Cologne star restaurant La Poêle d’Or. In 2015, she took over the kitchen line at the Loersfeld Castle. But in 2019, there was a break with a journey around the world to gather new ideas and get to know foreign kitchens. After returning, she had great plans. She wanted to open her own restaurant in Cologne. It should be called Sahila and located on the grounds of Lindgen's gastronomy. A restaurant, a bistro and a harbour inn should cover all the needs of guests. But in 2020 the year of Corona was a little smaller. The “Lokschuppen by Julia Komp” was opened anyway – but quickly it moved to delivery service and pickup menu when the second lockdown came. The menu looked tempting on the map. And until 15 km distance from the location in Cologne Mülheim has been delivered since January 2021. I wanted to order. Service I wrote an e-mail because I didn't get so much further with the online order (I prefer to order by phone, because I have immediately contact and can clarify questions directly. Immediately an email came as confirmation. And a few days later, a call followed to cancel the delivery time and get general information on the completion of the dishes (there is a matching video and a written guide. The offer then I have seen the tutorial videos for Valentine's Day Dinner and other previous menus at YouTube (the films last about 16 to 18 minutes and get a small or even great horror. There were many ingredients to see and yet some necessary steps to complete the perfect plate. Julia Komp made this very elegant, but I still got a bit of panic to do everything well. Maybe the ordered menu is lighter or I have to watch the video several times, read the descriptions very accurately and go through thoughts, I thought. And I had a few more days to get myself. The video was on Friday [here link] unlocked. The delivery was announced by phone with time and was brought to the apartment door by the friendly employee. We saw the components immediately and kept fresh in coolers until Saturday. The written instructions were easy to understand and small-scale. But I am still curious if the implementation succeeds, everything looks good and will taste even better. Lockdown Menu No. 7: World trip – Delivery on 19.2.2021 82.00 Euro per person Bread Butter Kenzolie Olive oil Short in the oven the bread is to be baked crispy for 10 minutes at 160°C. To tune sauces and liquid residues on plates exactly right. But also simple or with butter or oil pleasant. Appetizer: Open Blue Cobia Thailand Pomelo Coco Mango Lotus root Open Blue Cobia is a sea fish and has a fresh, mild and buttish taste. The meat has a coarse texture and is solid and white. The fish was already cut into fine strips and ready for serviation. On the plate came first a coconut pad as a support; the fish was transported. A sphere of cauliflower and coconut cream had to be placed afterwards. The lotus roots should be upright next to the fish. Now the Som Tam Salat followed the plate as a turret. Now followed Pomelo pieces. At the end, Thai basil cream, Goa Kresse and corinader oil could also be used decoratively. The composition was completely according to our taste. The fish was juicy and wonderfully aromatic. The coconuts were somewhat unusual for us, but they already fit for us (we are not particularly enlivened in Thai cuisine. The balance of sweet, sour and sharp was successful for us. Intermediate Court: French maize podularde Morocco tomato olives salt lemon The chicken breast had to be fried and cooked easily. In the meantime, Griestalers, tomato and potato slice were heated and then placed on the plate. The fennel salad was also rolled and decorated as a turret. Other decorative elements from the labeled dikes were also added. Now the poultry breast was cut open and placed on the other side together with the sauce. Some olive crunch was scattered over the meat. The court shall remember the dishes from Tajine; it was a (though deconstructed version). We also lack original experiences for North African cuisine. However, we also like to use some spice mixtures at home (Ras el Hanout, for example. but my dear wife does not like potatoes and atrocities as an ingredient; but she also found the wort. In total, therefore, the Intermediate Court has also enrolled us. Main course: shovel from Miguel Vergara Rind Iran Verjus Minze Staudensellerie Bockshornklee There was also a lot to do here. At first the celery mousse came to the plate. She was finished and had to be carefully lifted out of the container. The celery landscape was built on a plate side. Perennial cellar, celery cream and celery hearts. All components were accommodated in their own bags and could thus be heated quite simply in the water bath. Decorative elements that should also bring taste were used: quartered grapes, marinated raisins, Shisi Kresse, mint cream. Meat and sauce were also in separate bags and had to be tempered as well. The blade piece had been cooked for 24 hours sous vide and therefore almost ready for serviation. The other side of the plate was covered with meat and sauce. The meat was buttery. The celery side had many flavors and convinced by contrasts and also a lot of harmony. dessert: Tang Yuan China Sweet potatoes Ginger Black Sesame The dessert naturally had as many components; but there was not so much “neighbouring” necessary: only the tea and the adhesive balls had to be heated. The dessert also had many new unusual combinations for us. But that also makes a journey through “distance” kitchens. The sweet potatoes, the mangotatar and the sesame mousse were prepared in bags and had to be dressed “only”. The proposal was best in circular form. Different creams should be added to the interspaces. When you cut the bags down, it was quite good; However, it was not possible to lose an overview of the ingredients. After all, sesame chip, veneer and ginger pieces were allowed to be put in red. Was the plate ready? No, of course not: the main components Tang Yuan and Würztee were still in the middle. It was a taste bomb. My dear wife, however, did not like the soft balls and the sweet potatoes. I put her in a different way; because the mango elements, the chips and the ginger found them classy. Petit Fours Two hemispheres with relatively much dark chocolate then formed the final conclusion. Price performance ratio Many ingredients, magnificent products, bring service – the relation is true. Conclusion 4 5: Feel free to return or even return; but rather in the restaurant at Julia Komp on site. It was very compelling to get to know the dishes as small-scale and to see how much work is on their own – not to mention the extensive tasks at the cooking stations beforehand (packing for “Home Cocking” must surely also have brought the employees to their limits. We have done about three hours (mainly and costly) (going much faster. In the restaurant, the time would certainly have spread, but there the kitchen and the service would have worked and we would have just had something to drink and eat and relax. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of tasting: 20.02.2021 – 2 people Lunch My enjoyable experiences are also included [here link] Total – Order and Delivery – Food – Guide P L V 4.5 5 4.5 4.5 4.5