At Atelier, you never know what to expect. Creative Hans Kinkartz knows how to link familiarity with excitement and every dish has a surprise in store. The whole-roasted Anjou pigeon is cooked to perfection – the intense confit legs are simply delicious – and sambai provides a contrast of sweet spiciness. Depth comes from the carcass jus with the house's own fermented black garlic. The smoky flavour of barbecued pineapple is then balanced with the nuanced freshness of ginger, umeboshi and a beautiful scoop of chai ice cream. Chef Kinkartz is known for his love of Asian flavours, which give his dishes that extra dimension. With creative abandon, this experienced craftsman gives classic cooking techniques a fresh, modern twist. Each and every dinner in this historical half-timbered house, with its elegant symbiosis of contemporary design and industrial austerity, will come with its own surprises. Atelier is synonymous with bespoke culinary craftsmanship.
- MICHELIN guide inspectors
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