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Gabriele Restaurant Recipes - Berlin, Germany PDF Print E-mail
Written by Debra C. Argen   

Chef Bjorn A. Panek of Gabriele Restaurant, Berlin, GermanyChef Bjorn A. Panek of Gabriele Restaurant at the Hotel Adlon Kempinski in Berlin, Germany shares his vision and two tempting recipes for Beef Fillet "Rossini" and Pigeon Breast with Treviggiano, Artichoke, Hazelnuts and Lovage.

 

 

Chef Bjorn A. Panek of Gabriele Restaurant, Berlin, GermanyI met German Chef Björn a. Panek over the course of an evening at Gabriele Restaurant in March 2008, visiting with this interesting chef in the restaurant's kitchen and learned that he was born in Oberhausen and honed his craft working with some of the best chefs in Germany, Hans Haas of Tantris in Munich (2 Michelin stars), Bobby Brauer of Die Quadriga in Berlin (1 Michelin star), and more recently, with Tim Raue formerly of 44 in Berlin (1 Michelin star) who also joined the Adlon Collection of restaurants.

Obvious from his chosen profession, this passionate chef said that he has always loved cooking and spending time in the kitchen creating new recipes; he even spends his free time cooking at home, looking at recipes, and collecting cookbooks, which is so extensive that his girlfriend teases him about it.

He graciously shares his very tasty recipes for a delicious taste of Gabriele Restaurant.

Beef Fillet "Rossini" with goose liver, truffle sauce, Borettane onions and Moscato apple
For 4 Persons

Beef Ingredients:

4

180 Grams each

(6.3 ounces each)

Beef fillets

Sea Salt, White Pepper

Method: Put the fillets in a vacuum bag and boil in 79° C (174° F) water for 5-6 minutes. Then put the fillets in a warm oven 70° C (158° F) for 15 minutes. After that, roast the fillets gently on both sides. Season with salt and pepper.

Truffles being prepared by Chef Bjorn A. Panek of Gabriele Retaurant, Berlin, Germany

Truffle Sauce Ingredients:

30

Grams (1 ounce)

Black truffle, thinly sliced

0.5

Teaspoon

Thyme, finely chopped

0.5

Teaspoon

Garlic, finely chopped

50

Grams (10 teaspoons)

Butter

Method: Melt the butter and add all of the other ingredients.

100

Ml (3.4 ounces)

Port Wine

100

Ml (3.4 ounces)

Madeira Wine

Method: Add the wine to the butter mixture and reduce it. Add 300 ml of the juices from the roast fillet and reduce it. Season to taste with salt and pepper.

Apple Compote Ingredients:

3

Moscato Apples, medium-sized, finely chopped

20

Grams (4 teaspoons)

Sugar

20

Grams (4 teaspoons)

Butter

30

Ml (1 ounce)

White Wine Vinegar

Method: Melt the butter with the sugar, and add 30 ml of white wine vinegar to the caramel. Boil the apple cubes in this juice.

Borettane Onions Ingredients:

4

Onions, peeled

100

Ml (3.4 ounces)

Red Wine Vinegar

100

Ml (3.4 ounces)

Red Wine

100

Grams (3.5 ounces)

Sugar

200

Ml (6.7 ounces)

Olive Oil

100

ML (3.4 ounces)

Roast Juice

10

Laurel (Bay) Leaves

Method: Marinate the onions in the ingredients listed, and then braise in a lidded pot.

Presentation: Spoon some truffle jus on the plate, add the fillet, top it with apple compote, decorate it with a thin slice of goose liver, and add the onions around the fillet.

Chef Bjorn A. Panek of Gabriele Restaurant, Berlin, Germany and Debra C. Argen

Pigeon Breast with Treviggiano, Artichoke, Hazelnuts and Lovage
For 4 Persons

Pigeon Ingredients:

4

Pigeon Breasts

200

Grams

Butter

Method: Put the pigeon breasts in a vacuum bag and boil in 70° C (158° F) water for 4 minutes, and then let rest for 8 minutes to cool.

Treviggiano Salad Ingredients:

100

Grams (3.5 ounces)

Treviggiano, (radicchio) finely sliced

20

Ml (0.7 ounces)

Orange Juice

10

Ml (0.3 ounces)

Port Wine

20

Grams (4 teaspoons)

Current Jelly

Salt

Method: Boil the ingredients for a few minutes, and then let rest.

Artichoke Salad Ingredients:

2

Artichokes, cut in thin slices and boiled in oil

Method: Marinate the artichokes in the marinade.

Marinade Ingredients:

1

Tablespoon

Champagne vinegar

2

Tablespoons

Olive Oil

1

Tablespoon

Basil Oil

Salt, Pepper, Honey

Presentation: Place the pigeon breast and the artichokes on the plate and decorate with hazelnuts and a few lovage leaves. Buon Appetito!

Read about Gabriele Restaurant in the Destinations, Restaurants and Chefs' Recipes sections (recipes in German), and read other articles on the Hotel Adlon Kempinski in the Spas section as well as: Destination: Berlin - A Feast for the Senses, Hotels and Resorts, Lorenz Adlon, and Chefs' Recipes: Lorenz Adlon Recipes, Hotel Adlon Kempinski Recipes, Hotel Adlon Kempinski Recipes in German.

Gabriele Restaurant, Berlin, Germany
Gabriele Restaurant Im Adlon Palais

Behrenstraße 72
D-10117 Berlin, Germany
Telephone:      +49 30 2062 8610
Email:            
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www.Gabriele-Restaurant.de

Hotel Adlon Kempinski, Berlin, Germany
Hotel Adlon Kempinski

Unter den Linden, 77
D-10117 Berlin
Germany
Telephone:      +49 30 2261 0
Fax:                 +49 30 2261 2222
Email:            
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www.Hotel-Adlon.de

Read other articles on Germany in the Destinations, Hotels and Resorts, Spas, Restaurants, Chefs' Recipes, and Performances sections.

For information on Berlin and Germany, please visit the websites, www.Berlin-Tourist-Information.com and www.ComeToGermany.com.

© June 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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