By TONY HOHLFELD

JANTE
HANNOVER | GERMANY

Photo Credit: Andy Franz

MILK, CEREALS & HONEY • TONY HOHLFELD

»THE REDUX EDITION MENU 2017« »The JANTE is an atmospheric restaurant where everyone can enjoy creative cuisine and exceptional wine« – this is the slogan of one of the hottest addresses in Hannover. Chef Tony Hohlfeld gave us a recipe of one of his signature dishes, which shows his preference for impressive combinations of flavours. Restaurant manager Mona Schrader explains her wine tip with the statement: »A honey wine to a honey dessert…«

THE RECIPE

[BY TONY HOHLFELD]

MILK MOUSSE

  • INGREDIENTS

250ml

15g

25g

10g

4 sheets

250ml

milk

skimmed milk powder

sugar

cornflour

of gelatin

whipped cream

  • METHOD

1

Mix milk, skimmed milk powder, sugar and cornflour and boil while stirring constantly.

2

Add the soaked gelatin and allow to melt, allow to cool to room temperature.

3

Fold in the whipped cream and cool on a kitchen tray.

MILK FROTH

  • INGREDIENTS

250ml

100g

40ml

2 sheets

20g

milk

crème fraîche

cream

of gelatin

milk powder

  • METHOD

1

Mix all ingredients and emulsify.

2

Pour in a siphon and use 2 capsules/cartridges [N2O].

FLAVOURED HONEY

  • INGREDIENTS

5l

200g

1 pc

2 pcs

2 pcs

1 pc

3 pcs

1 pc

apple juice

honey

carrot [halved & blackened grilled]

topinambur [halved & blackened grilled]

parsley roots [halved & blackened grilled]

celeriac [halved & blackened grilled]

tomatoes [halved & blackened grilled]

leek [halved & blackened grilled]

cinnamon [for seasoning – according to taste]

cloves [for seasoning – according to taste]

juniper [for seasoning – according to taste]

  • METHOD

1

Heat the grilled vegetables and spices in a pot with the apple juice and leave to infuse [don’t boil].

2

After 8-10 hours, strain the »roasted« juice and reduce in a pot to 200ml. Then flavour with the honey.

WHEATGRASS STOCK

  • INGREDIENTS

100g

300ml

1 pc

50g

wheatgrass

apple juice

lemon

sugar

  • METHOD

1

Mix the wheatgrass, apple juice, sugar and grated lemon zest and strain through a sieve.

POPPED CEREALS

  • INGREDIENTS

20g

20g

20g

50g

buckwheat

oat

wheat

sugar

  • METHOD

1

Boil the cereals in water until done and dry at 70°C crispy.

2

Then let it spread in 175°C hot oil.

3

Mix the sugar with some water and heat until it caramelises. Then roll the popped cereals in the liquid caramel.

ICECREAM OF CEREALS

  • INGREDIENTS

75g

75g

300ml

300ml

50g

50g

50g

25ml

wheat

buckwheat

milk

liquid cream

sugar

white couverture

glucose

hazelnut oil

  • METHOD

1

Caramelize the wheat and buckwheat with the sugar in a pan.

2

Then softly boil the wheat and buckwheat in milk and cream until tender.

3

Add the white couverture and melt.

4

Add the remaining ingredients and mix to a smooth mixture. Then freeze.

HONEY MERINGUE

  • INGREDIENTS

125g

90g

90g

egg white

sugar

honey

  • METHOD

1

Beat the egg white until stiff. Then add the sugar gradually and finally fold in the honey.

2

Spoon the mixture into a piping bag and spread it on a kitchen tray or backing paper. Then dry at 50°C for 12 hours.

GARNISH

  • FLOWERS

»Orange Gem« [tagetes tenuifolia]

wheatgrass

candied pollen

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And these are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY MONA SCHRADER]

2014

RIESLING | BEERENAUSLESE
WEINGUT LENIKUS
VIENNA | AUSTRIA

GRAPE VARIETY

Riesling

LOCATION

Reisenberg

SOIL

Prehistoric rock

VINIFICATION

Stainless steel

ALCOHOL

10,5%

ACIDITY

10,5g/l

RESIDUAL SUGAR

111,6g/l

THE WINE HISTORY OF VIENNA IN HONOR

//QUOTE: WEINGUT LENIKUS

Why we decided to produce Viennese wine at the highest level is a simple thing: We love Vienna, we love wine and – more importantly – we see ourselves as part of the Viennese wine history. Our labels show them, the former inhabitants who once lived on the soils on which today our wine thrives. Animals that lived at a time when rocks formed and in today’s »Vienna basin« still the sea was to be found. After all, they marked our soils. It is astonishing that these primeval animals are still reflected in the characters of our wines.

WE ARE ORGANIC

OUR WINES ARE ALSO

Whoever enjoys the special privilege of being able to operate viticulture in a metropolis should be aware of the responsibility. »Biologically« and »sustainably«: For us, these are not modern keywords – it is our ideology. We process our vineyard exclusively biologically, even if it means to invest more – more to work, more time and mostly less harvest yields. And »sustainability« is not just a slogan for us, but we also mean it: our goal is to preserve the precious fertility and health of our soils for as long as possible and to deal with them with care.

Furthermore, it is important to know where and how to drink – that is, to drink more consciously and to enjoy is for us the essentials.

HARD FACTS

GENTLE OCCURRENCES

OWNER

Martin Lenikus

MANAGER

Axel F. Pawlas

OENOLOGIST

Erich Franz

LOCATION

19th & 21st district
»Nussberg«; »Bisamberg«; »Reisenberg«

SOILS

Loess, shell limestone, schist, prehistoric rock, sandstone & gravel.

VINEYARD AREA

30 hectare

CULTIVATION

Organic

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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