Menu - Wackes

Romain Wack is a gastronomic with the heart at the right spot! The food is top and the wine recommendations as well. You feel comfortable around! read more Romain Wack is a gastronomic with the heart at the right spot! The food is top and the wine recommendations as well. You feel comfortable around!

The restaurant Wackes is called by Helmut Gote (restaurants in Cologne as one of his favorite restaurants and also Carsten Henn (Kölner Stadtanzeiger takes it i... read more The restaurant Wackes is called by Helmut Gote (restaurants in Cologne as one of his favorite restaurants and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious eating in Cologne. It was a good thing that YouDinner announced a surprise menu and finally made a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior paint: very colourful. In the interior, this impression of individual design is also preserved (many wood . On the ground floor are the counter and some seats. There was Cremant and Flamecake. In the first and second floor are the actual guest places. The tables are tight, but the place still seemed comfortable. We had 30 people on the first floor. Cleanliness Everything was clean and neatly maintained. Service The restaurant's boss and owner was an extraordinary appearance: warm, enthusiastic, humorous. With heart and soul gastronomic. The ladies in the service were also attentive and friendly. Romain Wack explained his own food. His language was a mixture of high German and Alsace German. This dialect had a lot of living for me. Especially he went to his duck livers, snails and frog legs: It is not a stop beacon; the animals were fed with corn and were not eaten. Gänse might be forced to feed, but ducks wouldn't do that. So there are only ducks with him. Snails and frogs were formerly collected in his home by the children in the morning and then regularly brought to the table by mothers as Fridays or fasts. Today, however, it draws its products from recognised breeding stations. For us there was a five-course menu. With all drinks flat € 69.00. 1. Alsace flame cake: cream Fraiche, bacon, onions Cremant D ́Alsace brut – Charles Wantz – Barr – Alsace Very thin slightly crispy bread was coated with cream and covered with fine bacon and small onion pieces. The host went through the rows with a tray and offered small pieces of cake. He recommended to take two pieces directly and fold over each other – like a double fill. His flame cake tasted very tasty to me – even the best in the Rhineland around Cologne. I have accessed several times. 2. Gänselieselsalat: lion tooth, fried egg, fried duck liver, duck paste, foie grass Terrine Pinot Gries Reserve Personelle 2013 – Trimborn – Alsace For me, that was the best plate of the day. And this statement refers specifically to the variations of the duck liver. And the piece of duck sink. These four components harmonized deliciously and were different at the same time. I'm thinking about feeding back here. The well-perceivable bitter lion tooth was slightly alleviated by bean pieces (yellow and green as well as red paprika strips. Also the butter soft creamy dotter of the egg gave new flavor notes. 3. Variation: Snails, Frog legs Our table group consisted of five people: three ladies and two gentlemen. This gang gave men a double portion because the two components did not get so good in women. A “refused” whole and the others ate bravely (almost everything. I have rarely tasted frog legs (I remember the portion in Poêle d`Or – the former star chef Jean Claude Bado is as I read in the newspaper – on the 17th. March 2018 deceased. I have not had such large pieces on the plate. They were fantastically fried: partly crispy outside and soft inside. They tasted like delicate chicken breast meat. It's nice that I got half a portion off (see above, but that's not supposed to be thrown away (you sometimes have to bring sacrifices). The snails were fine for me, but I got more interesting copies of them. The herbal butter or sauce was strongly tasted and gave the little softening a bit of a piff. However, the fresh bread tasted even better for the butter. So the frog legs were great for me. 4. Potato roast sausage: green lentils, mustard sauce Pinot Noir 2016 – Charles Wanz – Rouge D ́Ottrott – Alsace potato roast sausage I have not known and have never eaten it. But that could change; for she tasted excellent. It is a sausage made of meat and bacon from pig or beef with potatoes, onions and various, regionally different spices – beans were probably added here. The lenses were good, they had bites. But I don't think I appreciate lentils very much (because they couldn't change me with other chefs too. However, the mustard sauce fits well with the sausage and vegetables. The young, fresh and slightly chilled Spätburgunder was very well suited to the hearty dish. Its soft aromas of red fruits (himberry or Strawberry convinced me. 5. Geeistes Souflee with Marc de Gewürztraminer A few fruits such as orange fillet, blackberry, blueberries and captachel berry were to “Füßen des Eisbergs or der Vulkan”. The ice cream parfait was refreshing and the addition of liquor gave the taste. At the top of the “Krater” was probably also orange liqueur (Grand Marnier as “Maar”. This was a worthy conclusion – a fresh hot espresso. Conclusion 4 – happy again. Some typical dishes from Alsace I could get to know by visiting. The poultry dishes would probably be on the line. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 25.03.2018 – midday – a person (group 30 people)