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Potsdam special – Harald Rüssel and Nik Weis visit Bayrisches Haus
The lovely part of an excursion out to Bayrische Haus, beyond the magnificent views of historic parks and castles on the drive out, is the feeling that you‘ve quickly put the big city behind you. By the time you reach the game preserve, you feel like you‘re in the middle of the deep, dark woods. The forest, that most primal locus of German longing, fits in wonderfully with the ambiance of this rustic looking but highly refined country hotel. Head chef Alexander Dressel (two toques) at Friedrich Wilhelm focuses on products from the surrounding forests and lakes from a culinary standpoint as well.
Dressel has invited an equally distinguished colleague also familiar with the forest and its game, to cook with him for eat! berlin: star chef Harald Rüssel (four toques) of Landhaus St. Urban in Naurath. He lives in the heart of Germany‘s Eifel region, and shares the spoils of his own hunting with friends. His gourmet restaurant is focused on New German cuisine, with almost 90 percent of the ingredients inside coming from the Hunsrück-Moselland-Eifel region. He also distills his own gin: “Harry’s Waldgin” contains juniper, of course, but also many herbs and essences from indigenous flora. “I appreciate the authenticity and unmistakable nature that this local perfection makes possible,” says the chef. The local principle naturally also applies for the second restaurant right nearby, Hasenpfeffer, where Rüssel and his team prepare classic country estate fare, frequently hunted on their own – from roast venison to venison sausage and, of course, the eponymous Hasenpfeffer.
We are so happy to see Harald Rüssel again, who 4 years ago claimed the eat! berlin cookbook prize for “Wild.” In the intervening years we‘ve wanted to bring Rüssel back to our festival, and he‘s finally accepted.
Let‘s maintain a bit of suspense as to precisely what he‘ll be preparing. You can bet that a multi-course game menu will be front and center. Desserts are the responsibility of Patrick von Vacano, who has dedicated himself in recent years to the wonderful world of chocolate. He is one of the founders of Original Beans, a chocolate maker which puts as much weight on sustainability and fair trade considerations as it does on the quality of its pro-ducts (which are, by the way, outstanding). Anticipation is high on just what Patrick von Vacano, one of the finest at his craft, will produce from chocolate.
Star winemaker Nik Weis, himself a wild fellow, from Sankt Urbans-Hof in Leiwen (VDP) will be handling the wine duties. His fantastic feinherb (off-dry) Rieslings from the Mittelmosel and Saar recently earned a joyous “Monumental!” from one of the Gault&Millau critics. Just one more reason to look forward to wild game, wild woods and wild Weis wines.
- Th. 1.3.
- Multi-course menu with accompanying wines
- Bayrisches Haus
- Elisenweg 2 | 14471 Potsdam
- Admission: 6:30 pm | Start: 7:00 pm
- 149,-
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