Sophisticated dining – including some wurst

Delicate couscous and feta

If Germany provided plenty of hearty, down-to-earth dining experiences, it also provided two really top-notch fine-dining experiences.

But while the food was excellent, perhaps the most interesting aspect of those meals was that they illustrated that German culinary tradition, far from being something to sniff at, is well worth looking at.

For the first couple of days, adjusting to later starts, larger-than-usual breakfasts and then larger-than-usual lunches meant that we were not in the mood to try either of the hotel’s two restaurants.

Belle Epoque is the flashiest of the two, with Michelin-starred food that, as the name implies, has its roots in what Michel Roux Jr would call “The Classics” – or a certain type of French cuisine and approach – and which is open to non-residents.

There's no escaping Thomas Mann

Downstairs, and also used for breakfast, lunch and afternoon tea, is Holstein, the hotel restaurant for residents. And as that name suggests, it has a rather more local ethos.

During last year’s solo trip to Lübeck, one of the highlights – one of the core things I’d set out to do, indeed – was dinner at Schiffergesellschaft.

The centuries-old seaman’s guild is housed in a 1553 building that still serves as a restaurant.

There, I’d tried the iconic labskaus, a seaman’s dish of pickled or corned beef, the meat mixed with onion and beetroot, and traditionally served with a fried egg on top and a plate of good old matjes herrings on the side.

A superb spargel soup

Schiffergesellschaft gets a mention in Thomas Mann’s Buddenbrooks, and I was delighted to find that the Holstein has a large, black and white photograph on the wall of the man himself, taken outside the hotel in 1953.

But then the author considered Travemünde as something close to a paradise.

It too features in Mann’s first great novel, and even if worthy Lübeckers were mightly offended by his 1901 literary debut, there is plenty to suggest that their modern-day descendants appreciate the added value it lends the area – there is even a Buddenbrooks restaurant in a hotel just a couple of hundred metres from where we stayed.

But back to the pickled beef.

The first thing on the Holstein menu that caught my eye – a couple of days before we were first ready to dine there – was a labskaus.

How would an essentially modern and smart restaurant tackle such a dish?

Labskaus, deconstructed

I kept that question in mind until the first evening on which we’d actually left enough space for a three-course meal.

Before we get to that, let’s start by saying that, we waited, we were served with a selection of very nice breads, plus quark (a sort of German yogurt) and a lightly spiced relish, plus butter, and then with a small plate that was less an amuse bouche and more an hors d’oeuvres, involving very delicately prepared couscous and crumbled feta that was, if not very Germanic, then certainly very pleasant.

And of course, since The Other Half doesn't like cheese, I got his feta too.

But as a first course proper, both of us opted for the spargel soup.

The asparagus season enjoys cult status in Germany.

Known by a variety of nicknames, from ‘Königsgemüse’ (king’s vegetable) to ‘Frühlingswonne’ (springtime delight) and ‘Zartes Elfenbein’ (soft ivory), restaurants across the country add special asparagus menus, while little stalls set up on the streets to sell this seasonal glory.

While Germans prefer the white asparagus, the green that we’re more familiar with is not neglected.

Matjes herring on onion

Back in 2009, when we were in Berlin in early June, we ordered spargel soup at the iconic Lutter & Wegner, but were disappointed with the overly salty result, which suggested that it had been hanging around for some time.

This time around, the result was quite simply superb, with a creamy base, slivers of perfectly cooked white asparagus, drops of delightful tarragon oil and a few croutons for added texture.

Next up for me at least was the labskaus – which turned out to be deconstructed.

There’s always a danger with this approach that it can look good but not actually achieve anything much for the palate.

Here, it proved a very enjoyable exercise in appreciating the tastes and textures of a mixed dish – I bet those sailors never thought their dish would assume the level of haute cuisine.

Wonderful blutwurst

The meat, combined with some beetroot, came in quenelles, with the fried egg replaced by a breaded quail’s egg atop onion and herbs, a roasted beet purée, homemade potato crisps, matjes and shredded gherkin.

I opted for the almost inevitable ice cream after – but was too stuffed to make much headway with that.

The Other Half, having opted for a rhubarb crumble after a beef dish, reported himself more than satisfied.

Our final night saw us decamp to Holstein yet again and this time, the hors d’oeuvres was an incredibly delicate matjes herring on top a sweet and gentle onion, very finely chopped, a hint of bitter herbs and a little tomato.

Zander, with beetroot and potatoes

Lovely – and ensured The Other Half didn’t leave the country without at least a taste of herring.

Again, we both opted for the same main course – blutwurst (black pudding).

Gloriously moist and tasty, it was complimented by a bitter salad and quince two ways – as small triangles of jelly and as a rather larger wedge of mousse.

A real joy, this.

For a main course, the Other Half opted for zander, a German fish that is often translated, rather meaninglessly, as ‘pike-perch’, which are two altogether different fishes.

But then there is no British alternative, although it was introduced to the Fens some time ago and is considered a pest – can I try to get rid of it by culinary methods, then?

While he enjoyed that, I dined on lachs (salmon), with new potatoes and white and green spargel, which was very nice if not earth-shattering.

For dessert, however, I picked apple three ways – a slice of feather-light strudel, a sorbet and calvados-infused brunoise on a crisp, all made with Holstein cox. Absolutely gorgeous.

Apple, three ways

On the matter of wines, we drank a German red with the first meal at Holstein: that was a first, and very nice it was too.

For the second meal, we opted for a white – a Grauburgunder: a 2012 Kabinet, trocken, Weingut Bimmerle from Baden, which was also extremely nice.

We left thinking that that was food we’d be more than happy to eat again.

What Holstein perfectly illustrates is that German cuisine is very far from being sausage and pickled cabbage.

It can be hearty and simple and comforting, but done like this, it can also be as sophisticated as anything that most of us are likely to eat anywhere.

If you think food is food is food – think again

Utterly divine Yorkies and filling

It’s a fairly familiar moan of mine that here in the UK, far too few people really rate food highly and instead, treat it essentially as straightforward fuel, rather than one of life’s great pleasures.

A pleasure, incidentally, that taken with a dose of seriousness, would almost certainly be healthier for you than the food-as-fuel attitude that drives the punters in their millions into the supermarket ready-meal aisles for supplies of ping food.

And the same attitude reveals itself in other ways too: for instance, when people suggest that there’s no point in paying the kind of money a top-quality restaurant will charge, because, after all, ‘food is just food’.

Well no, it really isn’t.

On Friday night, with a trip to the theatre in the offing, we needed food first.

Now The Other Half and I generally like to avoid chains and franchises, and most certainly what would be called fast food joints.

When you’ve got two hours to fill, you might as well sit down and enjoy something decent.

Since we were heading to Shaftsbury Avenue, I had been considering where to eat in that vicinity. But I was struggling.

We thought about a Chinese – how about the legendary Poons, for instance?

It was agreed that that sounded like a good idea, but then I discovered that that establishment has gone the way of all flesh.

Soho is not what it once was – changing as developers move in: and for the worse, in my opinion.

We ummed and ahhed, and I trawled the internet looking for anything with consistently decent reviews, but all without finding anything remotely inspiring.

In the end, I tried out a rather different idea on The Other Half: what about an early dinner down the road at The Gilbert Scott, and a cab to the theatre after?

He readily agreed – which pleased me, since I’ve been dying for a chance to return since my own first visit 15 months ago for the set lunch, and also wanted to introduce him to this rather special place.

It would, rather obviously, be more expensive than we’d expect to pay if we’d stuck with the idea of dining nearer the theatre.

So what do you get for spending all that extra filthy lucre?

Well, you get a very great deal.

To start with, though, it’s worth pointing out that most middle-range restaurants are not cheap.

Yet what you will frequently find is that, if one course is good, the others won’t match it for standard.

What you get at top restaurants is, in essence, simple: flawless cooking all the way through.

The Gilbert Scott is no exception.

Arriving a little early on Friday, as the team was still having its pre-service meeting, we sat in the bar for cocktails – a wonderful, refreshing rhubarb and ginger sour (with vodka) for me – and popcorn.

Now popcorn is ‘in’ at the moment. And popcorn is also not something that The Other Half likes. But this was just wonderful – and I was far from being alone in chucking it into my mouth.

Not that this was just any old popcorn, mind, but very carefully flavoured. I couldn’t quite work out what the subtle smokiness was – fortunately, chef Nick Ward later explained to me that they cook it with smoked butter from their salmon supplier.

So, what was first up for dinner itself?

In an exception to any previous experience, we both had the same.

To start with, a Yorkshire fishcake with lavabread mayonnaise, and topped with a divine little sprig of ever-so-fresh herbs (chervil, dill and chives) that was far more than a careless garnish, but added a glorious bitterness to the gentle sweetness of the fishcake itself.

For our mains, it was wild pigeon, roasted with tiny onions and mushrooms, and lardons, in a truly voluptuous gravy, and poured into individual Yorkshire puddings at the table.

Now that’s great restaurant threatre, of course, but it also ensures that the pudding is as crisp as possible when it reaches the diner.

Did I say “crisp”?

Now I don't consider myself bad at Yorkies, but I have never tasted one so good – and nor had that thoroughbred Tyke himself, The Other Half. Neither, should it be added, had I ever tasted such tender pigeon.

On the side, we opted for white tenderstem broccoli and carrots cooked in tarragon and star anise.

Both were cooked to perfection – none of that ‘al dente’ means almost-raw nonsense, while the carrots were perfectly complimented by the tarragon and the warmth of the star anise.

We didn’t have the time to sit and digest, and then order a dessert – but I know that we’d both have opted for Yorkshire rhubarb posset, if we had had that time.

The Other Half could see a regional theme here that he rather liked.

In the last year or so, we’ve finally sussed that, in really good restaurants, ordering a glass of wine doesn't simply translate as the house white or red, so we picked a good white for the fishcakes and a good red for the pigeon.

The former was a Riesling ‘Brauneberger Juffer’, Kabinett, Paulinshof, from Germany’s Mosel, while the latter was a Côte du Rhône, Domaine Charvin, from France.

The Riesling in particular was superb – great bouquet, great length, great taste. It’s the same wine I’d enjoyed on my previous visit, and it was most gratifying to find that The Other Half was really impressed with it too.

The service was exemplary: friendly, attentive but never intrusive.

The dining room is a pleasure in itself.

It probably doesn’t need pointing out that we will be returning – and recommending it highly to all and sundry.

Next time, I want longer – not least because the menu itself is worth browsing over at leisure before you even get down to eating.

The food, as you’ll probably have gathered, is not the kind of obviously French-influenced cuisine that has blossomed in high-end British restaurants under the tutelage and influence of the Rouxs and Raymond Blanc, and which has massively improved at least some of the country’s restaurant scene.

But then again, Marcus Wareing, who designed the menus for the Gilbert Scott, is himself immersed in what Michel Roux Jr would call “The Classics”.

It is a menu, though, that makes you aware and proud of our British food heritage – and when such food is done like this, it is as good as anything else.

It will equally need little pointing out that it was all rather more expensive than it would have been if we had trawled around the Shaftsbury Avenue area and simply found somewhere – anywhere! – to eat.

But I hope that what I’ve done here is to illustrate exactly why, in food terms, you really do get what you pay for.

I still remember – without needing to look it up – what I ate on that first visit to the Gilbert Scott, over a year ago. I cannot recall what I ate at a small restaurant near Charing Cross just two months ago on our last visit to the theatre.

I rather doubt that either us of will find this meal to have been instantly forgettable.

And that really should tell you something.

Enjoy the cake and stop feeling guilty

Cake in Venice: how much marg do you think it contained?

If ever there was a revealing comment about food and varied national relationships toward it, it came on Wednesday night in the shape of BBC4’s Patisserie with Michel Roux Jr.

It was an interesting programme anyway, ranging from the revolutionary work of Marie-Antoine Carême (1784-1833), the first celebrity chef – who also wrote books that included the immortal phrase: ‘You can try this at home’ – to some of Paris’s finest pâtissiers plying their skills today.

One, for instance, works with a top perfumier to create new delicacies.

But as was pointed out, if you think that’s a bit outré, Carême was playing similar games himself, filling the display stands of patisserie with scents such as rose water in order to appeal to the nose as well as the eye.

However, in one of Paris’s tea salons, Roux met American Francophile Dorie Greenspan for hot chocolate and sumptuous-looking cakes.

Greenspan has written several books about patisserie and she observed that, back in the US, she only ever heard people discuss cakes in terms of guilt: “‘It’s so good, but I really shouldn’t have this’,” she said was what she would hear from fellow Americans when she was back in the US, before then noting that there was no comparable comment that you’d be likely to hear in France.

The French, she suggested, “have a special relationship with indulgence”: they understand that a little regular indulgence is part of living a good life.

It may seem odd to think that we still harbour such a puritanical attitude in the UK, where consumerism seems to be king and where religiosity has declined in recent years, certainly in the mainstream, but we will all have heard similar attitudes voiced.

But as I’ve touched on before, our search for the ‘body beautiful’ creates a secular version of guilt, with new year’s resolutions and then Lent and then preparing for the beach – and then for the winter party season – all pressuring people to give up some foods (the ones that generally are most enjoyable) and, if they don’t, feeling guilty again.

Decades of poor diet advice has added to the guilt and the social pressures that exist around the subject.

So perhaps those are part of the reasons that we have hardly any of the sort of patisseries that you can see on so many French streets, and that instead, as Roux pointed out, we have solid Eccles cakes or Bakewell tarts handed to us in a brown paper bags, as though we’re as embarrassed as if we were hiding an adult magazine.

The French have patisserie shops that are as astonishing as any top-end boutique in the way in which they display the products for sale. And it’s not just Paris – even Collioure has one such shop, plus at least one more patisserie that I’m aware of.

There are little moments of hope: only yesterday on Twitter, ligging into the revival of baking and the apotheosis of the cup cake, Flora had paid to promote a tweet advertising Flora Buttery to bake said morsels.

Now, it’s worth noting that when an advertiser ‘promotes’ a tweet, it gets charged for any responses.

Within moments, as well as the sort of positive responses that Unilever was happy to respond directly to, others were urging people to use real butter and not something full of additives. The myths are being challenged.

For clarification, Flora Buttery’s list of ingredients runs thus:

Vegetable Oils (Seed Oils 82%), Water, Buttermilk (10.5%), Salt (1.5%), Emulsifiers: Mono- and Diglycerides of Fatty Acids, Lecithin, Flavourings, Preservative: Potassium Sorbate, Citric Acid, Vitamin E, Vitamin B6, Colour: Beta-Carotene, Vitamin A, Folic Acid, Vitamins D and B12.

There are no ingredients lists for a pack of unsalted butter and when making butter (which you can do in your own home) you don’t have to invent a method of making liquid solid, as you do with vegetable oils if you’re going to market them in a tub as something that can be spread as well as used in baking.

But Flora’s marketing is partly based on guilt – and a concomitant belief that using a butter substitute can make you feel less guilty by making you think that what you are using is more healthy, not least if you are feeding it to others as well as to yourself.

Of course, the entire fat-is-bad-for-you myth has been particularly successful in the US and UK.

Fat – the food type that makes for wonderful mouthfeel; that makes food tasty and which helps sate you far quicker than a whopping big bowl of cereal.

The French – who recognise that a bit of regular indulgence is good for you – also consume more dairy than anyone else on planet Earth and, in the south west of the country, have wonderfully fat-laden foods such as duck confit and foie gras available as part of the regional cuisine.

Somehow, I doubt very much that when a French pâtissier makes an Opéra – described by Larousse Gastronomique as “an elaborate almond sponge cake with a coffee and chocolate filling and icing”, any of it will have been made with margarine.

And yet – and here is the supposed ‘French Paradox’ – the French still have lower rates of heart disease than in this country or the US.

It wasn’t before time when, just a few weeks ago, Sweden because the first country to change its diet advice from a low-fat diet to a low-carb diet – a major crack in the wall of the myth that has built up over the last 40-50 years.

The British – and US – attitude is one of fear for health that ties very neatly into a guilt at culinary pleasure (indulgence), which itself is a residue of the puritanism that has affected both countries.

And because we have that deep-seated fear of ‘indulgence’, we distrust anyone who treats indulgence with a certain seriousness and as a genuine and wonderful art, and then when we do indulge, we overdo it (leading to more guilt – see new year’s resolutions again) and often do so on rubbish.

Not that the French are alone in creating such fabulous cakes – the Italians aren’t exactly bad, for instance, while the Austrians would probably make the list too.

But would it be stretching things too far to point out here that these countries, and France, have not suffered from puritanism or any other forms of non-conformist pleasure-hating denominations in the same way as the UK, US and others have.

While it produces plenty of its own psychological problems, Catholicism is rather more understanding of of ‘sin’ and pleasure and indulgence – and no, that’s not a pun on something Luther got in a huff about.

The sooner we all learn that a spot of regular indulgence is good for us, the better we’ll feel for it.