L.A. Jordan - Deidesheim

Beautiful experience! sommeliers pairing wee and eating is just right and perfect. we chose the 5 menu courses and it was really great.

I had a short trip to Deidesheim and wanted to invite a long time friend to a nice dinner. Four+ hours and countless courses later we both agreed it was one of the best meals, if not THE best of our life. The service and hospitality...were beyond compare. Everyone was so nice and even put up with my horrible German. Unlike some high end restaurants where there is a wall between the servers and diners, it felt very comfortable gemütlich at our table. The servers would add personal notes about their favorite dishes and lots of information about the wines all the wines, save one were from the Pfalz bonus! Ah, the dishes ... it 's hard to pick a favorite, but I 'll try the cured ? rabbit amuse was outstanding. Also the langoustine ... and the lamb ... and the rhubarb dessert. I don 't know if I 've ever had a menu were each dish was so noteworthy; typically for me there are some high points and low points, but not at L.A. Jordan. Every course was beautifully presented and tasted so good. I hope I have the good fortune to visit here again!

Of the three or so restaurants with a Michelin star in or near the well-loved historical wine-town of Deidesheim, L.A. Jordan has to be the most pioneering, international and hip. The restaurant itself is composed of three dining spaces set back in the courtyard behind...the luxurious, small boutique Hotel Ketschauer Hof and shares a history with the impressive Weingut Geheimer Rat Dr. von Bassermann-Jordan. After being greeted in the courtyard upon closing in on the restaurant by a friendly young woman, we were led to our table in the large room looking onto the courtyard--first observation: they obviously take note of when guests are approaching them well before the guests arrive at the door (nice! . With the large French doors open all evening, my wife and I enjoyed the long summer sunset and fresh air in a tall room designed with nods to Philippe Starck, with touches which would not be out of place in South Beach Miami or Los Angeles. Both of us ordered the Signature Menu, which contains the greatest hits of Executive Chef Daniel Schimkowitz, and their wine menu pairing. First course: foie gras with fermented pepper and vinaigrette (great gateway . Second course: egg yolk, ham, parmesan and caviar (inventive, complex . Third course: salmon trout in a sweet, sour and spicy seasoning (delicious, international . Fourth course: an extraordinary charred beef in black burgundy truffles and teriyaki (technical, amazingly delicious . Fifth course: beans, almond milk, banana (singular, imaginative . All of these plates showcased artistic presentation, and used the fresh products in a well-thought, masterful, even flawless fashion. The second, fourth and fifth course left very lasting memories. On the hospitality front, the French Maitre d'Hotel Gilles Duflot offered perfect, friendly service with real charm, spirit and a sense of play. Second observation: from his conversation, which alluded to matters related to my profession, I could tell the restaurant staff google guests before they arrive, to get to know potential XPs beforehand. (You are guests in their game. The restaurant had a very enthusiastic young sommelier who described his logic in deciding on each pairing with enthusiasm and who no doubt enjoys the wonderful advantage of working in a restaurant located in the heart of one of the best wine regiions in Germany. Service personnel, outfitted in dress shirts with nice jeans, were very attentive in a casual, friendly manner, without stiff convention or outmoded rituals. Additional dessert wines, cheese course, and coffees were delicious, and they also graciously had prepared a cake for my wife's birthday. All in all, faultless, enjoyable, fun, creative, a restaurant at the top of its game.

In the otherwise quite lively Deidesheim, Ketschauer Hof has one of the most beautiful and quiet courtyards, which is also the stage for the two restaurants of the stylish hotel. For our first evening in the “L.A. Jordan” we enjoy the beautiful weather covered on the terrace. Due to the time constraints that are still in force at this time, we start our dinner earlier than usual and come with the temperatures that will be slightly cooler in the evening, while some guests later change inward, but because of the tables that are generous anyway they are equally well placed on the requirements. A menu at Daniel Schimkowitsch always begins with a sensory watchmaker. The apple syrup filled with ginger looks harmless, but with its pronounced sharpness brings the aromas immediately into the habitat position. And this smallness also marks one of the stylistic elements in Schimkowitsch's kitchen: sharpness and strong aromas. Apple, ginger, coriander The second Apéro is also seamlessly connected here. A parrot with shrimp and anchovimayonnaise has a clear Indian note with the chip and is also clearly spicy with the use of the crimp. Papadam. Shrimp The last Amuse Bouche appears surprisingly reduced, but it proves to be fascinating intense. A duck of dim in a highly concentrated, slightly salty duck broth proves to be strong and unusually tasteful. A large walk that also clearly marvels the direction of the kitchen with Asian flavors. The menu begins with a relatively coarsely cut Tatar from the excellent Ora King Lachs. A mandarin mayonnaise and rice pearls for the crunch already offer variety. Also savory caviar delivers texture and supportive taste, but above all the deep vinaiigrette based on bonito flavored travel vinegar perfectly rounds this elegant dish and makes it a great start. Ora King Lachs, Mandarine, green Thai Chili and Sambai-Vinaigrette How to put green asparagus in a completely new context, Daniel Schimkowitsch proves with the next gear. A bar is covered with olive groves and molten Lardo, which would be a good combination. But with the ginger berry blanc and a grandiose foamy ginger, the plate is catapulted directly into the TOP 10 list of this year's dishes. Green asparagus from Provence, Kalamata Olive, Lardo and ginger With a fried piece of stone cook it goes on, covered by a piece of zampone, which is filled with pork foot and a green ash. Sunflower seeds ensure that the mouth feel is not too soft overall. All that sounds more powerful than it actually is. The kitchen turns a gear here, but to all taste bombs before this is probably a wise decision. Of course, this is also a very harmonious combination. Lieu Jaune, Erbse, Zampone and Escabeche verde The quality of the Kaisergranat can be seen at first glance. The specimen of the Faroe Islands is of impressive size and Daniel Schimkowitsch makes it good to cover it with mustard seeds and a sauce based on Crème fraîche relatively mild and rather sweet. So he lets the crust animal the stage he deserves. However, so that it is not too pleasant, there is a co-player with the à-part-rich large lobster bisque that brings powerful anger into play. This is a big walk that reminds me of a visit to the New State Gallery in Stuttgart many years ago, where the most sustainable impression was a compilation of two pictures that radiated a great rest on the left and presented an almost stormy picture on the right. Impressive. Kaisergranat from Midsund, Cream Cru, XO Oil and Bisque Hummerbisque Among the most popular fish in Japan is the Madai, comparable to a Dorade Rosé. Here comes with crispy skin and otherwise hard-blooded. Red Daikon Rettich and a Umami butter sauce based on Teriyaki form the reduced frame for a retracted but again very harmonious walk. Madai, Umami Mother and Red Daikon On our little gourmet trip we enjoy the third time of the evening. It comes from the prestigious Polting estate and is covered by a pane of perfectly fried berries. There are cabbage rabies in textures, among other things as pure cabbage green. The jus of the burnt scarf is intense and tasty, but lets the burnt only see. A pleasantly reduced and handmade perfect equipment. Poltinger Rehrücken, Gänseleber, Kohlrabi and burned Shallottenjus As Pré Dessert it goes back to exotic soils with a yogurt on green, Japanese peach and melon. As expected, this is very fresh and puts the melon in the foreground in taste. Yoghurteis, Japanese peach, Melone Although I'm not a great friend of banana, I like the last dessert very well, also because it appears to be optically captivating with the crispy leaves, I sometimes think of Kokutou, a cane sugar spread in Japan. In combination with fruit and chocolate there is a round taste. Okinawa Beni Wild Harvest 66%, Banane, Sake-Trester and Kokutou With Pistazien-Macaron, wind bag with burned chocolate, chocolates with Yuzu and Macaron as well as with Miso and caramel as Petits Fours, the menu is expected to close the first class. Petits Fours Even tonight, the pace was relatively fast, probably due to the unknown circumstances with time constraints. Nevertheless, it did not feel steadfast, which is also due to the charming service of Maria Friedrich. The house includes the wineries Bassermann-Jordan, Reichsrat von Buhl and von Winning, so you have nothing to consider here in terms of wine technology and many wines are available in stunning vintage depth. But of course, other Palatinate wines are also sufficiently represented on the very fairly calculated wineries, such as many other wine-growing areas. Our last visit here is actually back three years. At this time we enjoyed the kitchen of Daniel Schimkowitsch, which was characterized by strong aromas. It's not different this time. The Asian influences are even more acute, the dishes are even more focused on the point. The menu showed a beautiful dramaturgy, in which even quieter but therefore no less expressive dishes were followed on a strong vein. That was pretty far forward anyway. Daniel Schimkowitsch has been a candidate for the second star for years. I don't know why he shouldn't really shine here. Report as always on my blog: [hidden link]

In the otherwise quite lively Deidesheim, Ketschauer Hof has one of the most beautiful and quiet courtyards, which is also the stage for the two restaurants of the stylish hotel. For our first evening in the “L.A Jordan” we enjoy the beautiful weather covered on the terrace. Due to the time constraints that are still in force at this time, we start our dinner earlier than usual and come with the temperatures that will be slightly cooler in the evening, while some guests later change inward, but because of the tables that are generous anyway they are equally well placed on the requirements. A menu at Daniel Schimkowitsch always begins with a sensory watchmaker. The apple syrup filled with ginger looks harmless, but with its pronounced sharpness brings the aromas immediately into the habitat position. And this smallness also marks one of the stylistic elements in Schimkowitsch's kitchen: sharpness and strong aromas. Apple, ginger, coriander dress The second Apéro is also seamlessly connected here. A parrot with shrimp and anchovimayonnaise has a clear Indian note with the chip and is also clearly spicy with the use of the crimp. Papadam. Shrimp The last Amuse Bouche appears surprisingly reduced, but it proves to be fascinating intense. A duck of dim in a highly concentrated, slightly salty duck broth proves to be strong and unusually tasteful. A large walk that also clearly marvels the direction of the kitchen with Asian flavors. The menu begins with a relatively coarsely cut Tatar from the excellent Ora King Lachs. A mandarin mayonnaise as well as rice pearls for the knirschen already offer variety. Also savory caviar delivers texture and supportive taste, but above all the deep vinaiigrette based on bonito flavored trip vinegar perfectly rounds this elegant dish and makes it a great start. Ora King Lachs, Mandarine, green Thai Chili and Sambai-Vinaigrette How to put green asparagus in a completely new context, Daniel Schimkowitsch proves with the next gear. A bar is covered with olive groves and molten Lardo, which would be a good combination. But with the ginger pearl and a grandiose foamy ginger berry blanc, the plate is catapulted directly into the TOP 10 list of this year's dishes. Green asparagus from Provence, Kalamata Olive, Lardo and ginger With a fried piece of stone cook it goes on, covered by a piece of zampone, which is filled with pork foot and a green ash. Sunflower seeds ensure that the mouth feel is not too soft overall. All that sounds more powerful than it actually is. The kitchen turns a gear here, but to all taste bombs before this is probably a wise decision. Of course, this is also a very harmonious combination. Lieu Jaune, Erbse, Zampone and Escabeche verde The quality of the Kaisergranat can be seen at first glance. The specimen of the Faroe Islands is of impressive size and Daniel Schimkowitsch makes it good to cover it with mustard seeds and a sauce based on Crème fraîche relatively mild and rather sweet. So he lets the crust animal the stage he deserves. However, so that it is not too pleasant, there is a co-player with the à-part-rich large lobster bisque that brings powerful anger into play. This is a big walk that reminds me of a visit to the New State Gallery in Stuttgart many years ago, where the most sustainable impression was a compilation of two pictures that radiated a great rest on the left and presented an almost stormy picture on the right. Impressive. Kaisergranat from Midsund, Cream Cru, XO Oil and Bisque Hummerbisque Among the most popular fish in Japan is the Madai, comparable to a Dorade Rosé. Here comes with crispy skin and otherwise hard-blooded. Red Daikon Rettich and a Umami butter sauce based on Teriyaki form the reduced frame for a retracted but again very harmonious walk. Madai, Umami Mother and Red Daikon On our little gourmet trip we enjoy the third time of the evening. It comes from the prestigious Polting estate and is covered by a piece of perfectly fried berries. There are cabbage rabies in textures, among other things as pure cabbage green. The jus of burnt scarf is intense and tasty, but lets the burnt only see. A pleasantly reduced and handmade perfect equipment. Poltinger Rehrücken, Gänseleber, Kohlrabi and burned Shallottenjus As Pré Dessert it goes back to exotic soils with yogurt on green, Japanese peach and melon. As expected, this is very fresh and puts the melon in the foreground in taste. Yoghurteis, Japanese peach, Melone Although I'm not a great friend of banana, I like the last dessert very well, also because it appears to be optically captivating with the crispy leaves, I sometimes think of Kokutou, a cane sugar spread in Japan. In combination with fruit and chocolate there is a round taste. Okinawa Beni Wild Harvest 66%, Banane, Sake-Trester and Kokutou With pistachio macaron, wind bag with burned chocolate, chocolates with Yuzu and Macaron as well as with Miso and caramel as Petits Fours, the menu is expected to close the first class. Petits Fours Even tonight, the pace was relatively fast, probably due to the unknown circumstances with time constraints. Nevertheless, it did not feel steadfast, which is also due to the charming service of Maria Friedrich. The house includes the wineries Bassermann-Jordan, Reichsrat von Buhl and von Winning, so you have nothing to consider here in terms of wine technology and many wines are available in stunning vintage-depth. But of course, other Palatinate wines are also sufficiently represented on the very fairly calculated wineries, such as many other wine-growing areas. Our last visit here is three years. At this time we enjoyed the kitchen of Daniel Schimkowitsch, which was characterized by strong aromas. It's not different this time. The Asian influences are even more acute, the dishes are even more focused on the point. The menu showed a beautiful dramaturgy, in which even quieter but therefore no less expressive dishes were followed on a strong vein. That was pretty far forward anyway. Daniel Schimkowitsch has been a candidate for the second star for years. I don't know why he shouldn't really shine here. Report as always on my blog: [hidden link]