Vinforum Vinforum reviewer Jacobs Bar & Kitchen
The leading magazine about wine since 1986 Saturday August 9, 2014 Register
Bergen was for many years a very firm and less interesting than the best restaurants Oslo and Stavanger. But in recent years it has happened. More ambitious new eateries have challenged the established and created greater dynamism. Most striking, however, is what separates the restaurant scene in Bergen from the two aforementioned cities: Bergen there are several places that have focused on the combination of casual style and ambitious dvd storage cabinet food. There are also several inexpensive restaurants that have bonded to the new Nordic cuisine.
Jacobs is a good representative of the new Bergen Wave. The place is just informal, ambitious and distinctly Nordic oriented. Vinprofilen is naturvinorientert. It professes also to gastropubtradisjonen and "from nose two tail" program that began in earnest with St. John in London. The point here is to use all the slaughtered animals has to offer, including the less nice parts like tails, hearts, tongues, dvd storage cabinet etc. In recent years, Peter Beyer, who was the Year Seafood Chef in 2010 and won the Linie Award in 2009, has been onsite chef . But Christopher Håtuft, who currently works at trestjernersrestauranten Per Se in New York, has a background in Jacobs.
At Jacobs, one can choose from a very limited a la carte - where today's salad costs $ 165 and the current fish 245 - or go for the current five-course to 565 With cheeses will cost 645 Jacobs has no packages are, but serves wines every single dish on the current menu. We chose six rectifier with accompanying wines.
Prawn cocktail appetizer was present. A small glass of Bergen shrimp and cauliflower pieces lying with globs of thick mayonnaise with citrus and cauliflower taste. Grated, dried shrimp roe added both a decorative orange color and salty taste. The shrimp tasted wonderful; they were sour and tasted really fresh and sea. A refreshing version of the old classic appetizer. dvd storage cabinet
Immediately came first glass on the table, Albarinho Vinedo di Xoan 2008 by Benito Santos. The wine was golden in color and with little grape typical honey aromas. It was not tired, but had far more weight and less minerality than a young, fresh albarinho.
Also the first dish on the menu was a new twist on an old classic; mackerel with sour cream and cucumber salad. Pieces of smoked dvd storage cabinet mackerel dvd storage cabinet and saithe cured came in a glass bowl served with cucumber and creme fraiche. This was both beautiful and tasty. The fish lay hidden under various versions cucumber; here was the thin slices of fresh cucumber, dried cucumber and agurkgranité. Fish flavors were surprisingly elegant, both smoking and digging was carefully performed. Even if the court had references to a Norwegian husman Vice-Sikh, was also inspired by the new Nordic cuisine.
Next course was a salad whose main elements were yellow dvd storage cabinet and red beets, cabbage, tomatoes and leaves of red and green ekebladsalat. Betene came both in slices and puree, cabbage, respectively readily heat treated and dried. Over the salad was a sprinkling of grated bacon fat. It was the fresh and concentrated flavors of yellow and beetroot which was the court's holding. As there were different thickness and texture of the various discs, got one as a guest demonstrated the various nuances of this great raw material. But apart from betene was somewhat repressed by law. Salad leaves seemed unmotivated, dvd storage cabinet and might as well be dropped. And once they were there, they would have benefited from a dressing that could tie them closer to the other elements. Now they lay there on the top, a little random. Neither the tomatoes were part of some flavor wise entirety betene. The salad would clearly have been more successful if it only consisted of variations on the theme beter.
To the right, we got Rosantico 2009 from Bressan, a wine made from the Moscato Rosa. The wine seemed tired of the color, it was maroon and fruitless. However, in the mouth, it had a surprising taste intensity, although this too was an ambiguous experience. Aroma picture was dominated by something that reminded artificial rose spray, the kind that used to hide unwanted dvd storage cabinet ulukt the toilets. But there were also hints of bacon and beets. dvd storage cabinet And therefore it was a sort of sense in this vinvalget; wine got better considered than matmatch considered wine. But why on earth Servers old and rusty rosé instead of a fresh and energetic bottle?
So it was clear for today's fish: pan fried hake served dvd storage cabinet with raw turnips, kale, spring cabbage, carrot and pil pil sauce. Banns were roasted at high heat and actually had a hint of burnt, black sections on the surface. But it was not too much heat treated and fish meat was both succulent and rich taste. The sauce was an emulsion of oil as it is boiled dvd storage cabinet fish bones in garlic, thyme, lemon zest and
The leading magazine about wine since 1986 Saturday August 9, 2014 Register
Bergen was for many years a very firm and less interesting than the best restaurants Oslo and Stavanger. But in recent years it has happened. More ambitious new eateries have challenged the established and created greater dynamism. Most striking, however, is what separates the restaurant scene in Bergen from the two aforementioned cities: Bergen there are several places that have focused on the combination of casual style and ambitious dvd storage cabinet food. There are also several inexpensive restaurants that have bonded to the new Nordic cuisine.
Jacobs is a good representative of the new Bergen Wave. The place is just informal, ambitious and distinctly Nordic oriented. Vinprofilen is naturvinorientert. It professes also to gastropubtradisjonen and "from nose two tail" program that began in earnest with St. John in London. The point here is to use all the slaughtered animals has to offer, including the less nice parts like tails, hearts, tongues, dvd storage cabinet etc. In recent years, Peter Beyer, who was the Year Seafood Chef in 2010 and won the Linie Award in 2009, has been onsite chef . But Christopher Håtuft, who currently works at trestjernersrestauranten Per Se in New York, has a background in Jacobs.
At Jacobs, one can choose from a very limited a la carte - where today's salad costs $ 165 and the current fish 245 - or go for the current five-course to 565 With cheeses will cost 645 Jacobs has no packages are, but serves wines every single dish on the current menu. We chose six rectifier with accompanying wines.
Prawn cocktail appetizer was present. A small glass of Bergen shrimp and cauliflower pieces lying with globs of thick mayonnaise with citrus and cauliflower taste. Grated, dried shrimp roe added both a decorative orange color and salty taste. The shrimp tasted wonderful; they were sour and tasted really fresh and sea. A refreshing version of the old classic appetizer. dvd storage cabinet
Immediately came first glass on the table, Albarinho Vinedo di Xoan 2008 by Benito Santos. The wine was golden in color and with little grape typical honey aromas. It was not tired, but had far more weight and less minerality than a young, fresh albarinho.
Also the first dish on the menu was a new twist on an old classic; mackerel with sour cream and cucumber salad. Pieces of smoked dvd storage cabinet mackerel dvd storage cabinet and saithe cured came in a glass bowl served with cucumber and creme fraiche. This was both beautiful and tasty. The fish lay hidden under various versions cucumber; here was the thin slices of fresh cucumber, dried cucumber and agurkgranité. Fish flavors were surprisingly elegant, both smoking and digging was carefully performed. Even if the court had references to a Norwegian husman Vice-Sikh, was also inspired by the new Nordic cuisine.
Next course was a salad whose main elements were yellow dvd storage cabinet and red beets, cabbage, tomatoes and leaves of red and green ekebladsalat. Betene came both in slices and puree, cabbage, respectively readily heat treated and dried. Over the salad was a sprinkling of grated bacon fat. It was the fresh and concentrated flavors of yellow and beetroot which was the court's holding. As there were different thickness and texture of the various discs, got one as a guest demonstrated the various nuances of this great raw material. But apart from betene was somewhat repressed by law. Salad leaves seemed unmotivated, dvd storage cabinet and might as well be dropped. And once they were there, they would have benefited from a dressing that could tie them closer to the other elements. Now they lay there on the top, a little random. Neither the tomatoes were part of some flavor wise entirety betene. The salad would clearly have been more successful if it only consisted of variations on the theme beter.
To the right, we got Rosantico 2009 from Bressan, a wine made from the Moscato Rosa. The wine seemed tired of the color, it was maroon and fruitless. However, in the mouth, it had a surprising taste intensity, although this too was an ambiguous experience. Aroma picture was dominated by something that reminded artificial rose spray, the kind that used to hide unwanted dvd storage cabinet ulukt the toilets. But there were also hints of bacon and beets. dvd storage cabinet And therefore it was a sort of sense in this vinvalget; wine got better considered than matmatch considered wine. But why on earth Servers old and rusty rosé instead of a fresh and energetic bottle?
So it was clear for today's fish: pan fried hake served dvd storage cabinet with raw turnips, kale, spring cabbage, carrot and pil pil sauce. Banns were roasted at high heat and actually had a hint of burnt, black sections on the surface. But it was not too much heat treated and fish meat was both succulent and rich taste. The sauce was an emulsion of oil as it is boiled dvd storage cabinet fish bones in garlic, thyme, lemon zest and
No comments:
Post a Comment