nils henkel pure nature

The finishing touch, initially as a sous-chef, took Nils Henkel to the Dieter Müller restaurant at the Althoff Schlosshotel Lerbach from 1997.

How did this new chapter in your career got started?Back then I had good contacts with some chefs who worked for Relais & Châteaux establishments and that’s how I was introduced to the Teigelkamp family. He took over the role of head chef from 2004, as well as filling in in Dieter Müller’s absence. When there’s much day-to-day stuff to do – like the phone that is ringing or people asking questions – then it can be challenging to be creative. At Restaurant Schwarzenstein by Nils Henkel guests are spoiled with haute cuisine dishes and a very attentive service, in the elegant designed dining room with a pleasant terrace and stunning views on the vineyards. In 2008, he became the sole head chef, and in 2010, the restaurant was completely redesigned and renamed: Restaurant Lerbach – it was the start of a new era. At Nils Henkel the vegetarian menu doesn’t start off from the ingredients of the Fauna Menu, where the meat simply is replaced by vegetables or other condiments.

The briny fish and the flavourful and lightly sour calf head barley match incredibly well.Gambero rosso, calamary, Greek salad and sheep yogurt, is one of the favourite dishes of many guests.Followed by an unusual choice of meat: frog leg, chicken brew, parsley and onion.The only red meat in the fauna menu is the roebuck with sunflower root, juniper vinegar and cassis.A fruity seasonal dessert is made of apricot, sesame, green tea and sweet umbel.A more classic dessert is built up around chocolate with cru Virunga 70%, raspberries, paprika and lavender.From the Flora Menu we tasted another selection of dishes. Nimmt man sein Kochbuch als Maßstab, so lässt es sich noch viel weniger nachvollziehen. With his Pure Nature culinary concept, Nils Henkel represents a unique cooking style. So whether you choose one menu or the other, both options reflect Many people that come to our restaurant are happy to try our vegetarian menu. Not only are all dishes changed at the same time, the non-alcoholic drink pairing is also adjusted at that same moment. In order to come up with new ideas you need to free your mind. 52 - Der kulinarische Sammelband And what I also do is start from existing dishes to look for an optimized version or a new interpretation. Nils Henkel began training to be a chef in 1986 at the Romantikhotel Voss-Haus in Eutin. In 2017 he started in his position of head chef at Burg Schwarzenstein, where he managed to obtain the 2 star recognition of Michelin within 9 months.Curious to learn more about the philosophy, passion and challenges of Nils Henkel, we take some time for a relaxed chat with this amazing chef.Chef’s Secret (The Best Chef & Hungry for More): What a nice place Burg Schwarzenstein is! Rezepte aus der Kochschule des Meisters.

And that is something we can highly recommend. Schreiben Sie die erste Bewertung für „Nils Henkel – Pure Nature“ Port Culinaire No. Although the menu consists of no less than eight dishes, it feels perfectly harmonious.

The host Marina Saldaña Alonso has a natural flair that makes everyone feel at ease in no time. Old varieties of vegetables and wild regional herbs often take centre stage here.

Together with her team she stands for a relaxed, attentive service. The biggest part of the creative process happens in the head, and only in the second place it happens in the kitchen.

All dishes are perfectioned in every detail, mouthwathering eye candy, outstanding thanks to its simplicity, elegance and balance.Burg Schwarzenstein, Rosengasse 32, 65366 Geisenheim-Johannisberg, Germany | +49 (0)6722 – 99 50-0 | Seine Kreationen zeichnen sich durch unverwechselbare Präzision sowie geschmackliche und ästhetische Perfektion und Leichtigkeit aus. Nils Henkel setzt mit seinem Konzept „Pure Nature“ ganz eigene Akzente. You’ll never have the feeling that something is missing in a dish because there’s no meat or seafood in it.A fresh starter: watermelon, green almond, cream cheese and verbena.Followed by a rich and somewhat exotic flavoured dish with roasted avocado, coriander tapioca, peas miso and lemon.A very flavourful and pretty creation is served next: courgette blossom, smoked potato, mimolette and capers.The main course is violet carrot, quail egg, carrot jus and chanterelles.A fresh, lightly sour and creamy cheese dish is next: deichkäse, spiced cucumber, borage and remoulade foam.A sweet dessert to end the meal: black cherry, corn, porcelana chocolate and piney.Coffee and tea are served with a selection of sweet bites, called the ‘Epilog’.Many people choose to make a weekend out of their visit at Nils Henkel’s Restaurant Schwarzenstein. That’s why it’s important to go running in the vineyards from time to time, or to arrive really early in the morning, so I can sit at my desk thinking about new ideas when I am the only one there. The first time I created a vegetarian menu is already more than 10 years ago. Sein souverän raffinierter Kochstil, den er „Pure Nature Küche“ nennt, zeichnet sich durch eine außergewöhnliche und perfektionierte aromatische Komplexität aus. The interior design matches the setting perfectly with its warm and elegant fabrics and colours that resemble the authentic look and feel of the old castle at Burg Schwarzenstein. All dishes are completely unique creations, getting the best out of the main ingredients.

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