A new menu concept? Interesting. Exactly when I dined at Aqua I received a mail about a new menu concept at Vendôme – 8 courses (plus desserts) at €150, 12 courses (plus desserts) at €190, and finally 16 courses (+ 8 desserts) in the grand “explorative voyage” at €245 – full stop.
Well beyond the price point of any other German three star restaurant (Amador is second with €209 for his 20+ course menu including micro menu and dessert tapas). In the midst of a quite substantial crisis which has hit the high-end gastronomy worldwide. Brave?
On the other hand, the old menu consisted of 7 courses together with some amuse, pre-dessert and petit four priced at €185. So, more value for money in the end?
Or does it only mean that all “extras” ar listed including amuse etc.?
Besides the numbers, what’s the philosophy behind? Surely, this can’t be about simply serving more courses. When introducing the menu concept on the website Joachim Wissler talks about “development” and that his menu is more than just serving small successive courses combing nature’s best products. He stresses that “the “how” and “what” are the aspects that truly characterize this new step. In it more attention is also placed on some of the treasures of our own neglected cuisine, which is generally referred to as “New German Cuisine”.“
Enough questions, time for answers. Booked a table for four, but unfortunately Steve P and Mrs P could not accompany us. So, only the two of us went end of May.
Somehow, the layout immediately struck me as something quite familiar having dined at Alinea… And I could not figure out the meaning of the bubbles here, but never mind.