La Chanteuse am Graben – Food Photo Blog

喫 (chi)

Posts Tagged ‘Starter

Langoustine

leave a comment »


Hanner, May 2009 in Mayerling, Austria

This is the first time I have raw shrimp/lobster in European cuisine, and indeed Restaurant Hanner is famous for its creative dishes.

Creamy raw langoustine, fresh flower, green noodle, and crisply roasted sour-sweet black currant are not only fabulously arranged, but also  a great combination of texture and flavour.

*Langoustine is also called Norway lobster
*Michelin Guide

Written by Chanteuse am Graben

May 30, 2009 at 10:12 pm

Seafood-salad with Maine Lobster, Zucchini Flower, Berries & Red clover

with one comment

Steirereck, August 2008 in Vienna, Austria

I can still remember the natural sweetness in the lobster. In this dish, lots of herbs and spices are used with berries to create the fond, the dark color is from sepia. It’s very popular now to eat flowers and grass/leaves. Well, as long as they aren’t poisonous, why not? But from my few experiences as “cattle”, I really didn’t taste much. Probably real cattle have different taste buds.

*Michelin Guide

Written by Chanteuse am Graben

November 3, 2008 at 12:08 pm

Marinated Alpine Salmon with Tahiti Vanilla, Corn, Eggplants, and Sugar Melon

leave a comment »


Steirereck, August 2008 in Vienna, Austria

This baby pink plate gives a childlike impression and at the same time looks like a vivid Japanese pond with fish swimming through bridges. A fresh, creamy, sweet taste from the yellow baby-corn cream, vanilla, and sugar melon echos the playful vision. Altogether this starter builds up a joyful mood to begin the night with.

Steirereck info: The Alpine salmon are originally from the polar region and breeded today in alpine freshwater in Lower Austria.

*Michelin Guide

Written by Chanteuse am Graben

October 12, 2008 at 10:15 am