FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Berlin, Germany, Fischers Fritz In The Regent Berlin, Chef Christian Lohse

by Gtrav

Sep 1, 2008
2008 / September 2008

One of the most celebrated chefs in Germany, Christian Lohse is the 2-star Michelin chef de cuisine at Fischer’s Fritz in The Regent Berlin. His honors include an award of 18 out of 20 points from premier French culinary guide Gault Millau. Before signing on at Fischer’s Fritz, Lohse was affiliated with 2-star Michelin restaurant Charles Barrier in Tours, France; 3-star Michelin restaurant Guy Savoy in Paris; L’Esperance in Vezelay and The Dorchester in London.

Michelin recognized Lohse’s talent at Fischer’s Fritz just one year after the restaurant opened. The only 2-star Michelin restaurant in Berlin, Fischer’s Fritz is an haute seafood dining venue featuring French culinary influences.

Born in Germany in 1967, Lohse traveled to France as a student in pursuit of a history degree, but his interest in culinary arts intervened and he returned home a trained chef. He launched his career as an apprentice at Restaurant Jean Pierre Billoux in Dijon, France.

Lohse shared with us recipes to create a three-course menu to serve four guests.


Tatar of langoustines (Atlantic prawns) with baked onsen egg and parsley foam

For the tartar:
10 langoustines
4 eggs Breadcrumbs, to coat
Olive oil, for frying
Salt and pepper, to taste
Lemon juice, to taste
Basil, julienned

Poach eggs until the white is medium and the yellow is fluid. (You can also make onsen eggs by steaming the eggs in their shell at 150 degrees for 40 minutes.) Once the eggs are cooked, dredge them in breadcrumbs and deep-fry them. When the breadcrumbs are golden brown and crispy, add salt and pepper to taste.

Break the langoustines out from their shell. Boil in 150-degree water and chop the meat. Season with salt, pepper, lemon juice and add in basil julienne.


For the parsley foam:
1 bunch parsley, chopped
1 Spanish onion, chopped
1 clove of garlic, chopped
2 cups poultry stock
2 cups cream
Salt and pepper, to taste

Create a base sauce by cooking the onions, garlic, poultry stock and cream together. When the onions and garlic are soft and the ingredients are well-combined, add chopped parsley and season with salt and pepper. Mix all ingredients together in a blender.

PRESENTATION: Sauce the plate with parsley foam. Top with langoustine tartar and onsen egg. Garnish.


Pigeon breast pickled in savory sugar water with stewed vegetables

For the savory sugar water:
3 cups sugar
1 ¾ cups water
Coriander seeds, to taste
Cinnamon, to taste
Star anise, to taste
Fennel seeds, to taste

Boil the sugar and water together and reduce by one third. Meanwhile roast the rest of the seasonings together and then add to the water. Hold the water at 120 degrees.


For the sauce:
1¾ cups sherry vinegar
1 cup water
¼ cup cornstarch
1/3 cup butter
Black pepper, to taste

Bring to a boil the sherry vinegar and water. Add the corn starch and then the butter until the sauce is firm. Season with pepper.


For the pigeon:
4 blood pigeons
Kosher salt, for seasoning

Lightly salt the blood pigeon and place, breast up, in savory sugar water. Simmer until done.


For the vegetables:
2 cups celeriac
2 cups celery
2 cups onions
2 cups fennel
Goose fat, for roasting

Blanch the fennel and celeriac to al dente. Then roast everything together in goose fat. Season to taste.


For the herb salad:
Mixed herbs
3 tablespoons sherry vinegar
1 cup water
1 tablespoon butter
Corn starch, to thicken

Clean and toss the herbs. Set aside. Combine sherry vinegar and water. Over low heat, add cornstarch and butter. Cook, stirring constantly, until sauce is firm. Season to taste.

PRESENTATION: Sauce the plate. Top with blood pigeon. Garnish with her b salad and vegetables.


Basil sherbet with raspberries and cream of apricot

For the basil sherbet:
5 cups sugar
6 cups water
3 Granny Smith apples, peeled and quartered
4 bunches basil
1 ¾ cups lime juice
Vodka, to taste

Boil the water and sugar with the apples. Remove from heat. Add basil; cover and leave overnight to cool and infuse. Add lime juice and mix thoroughly until combined. Add vodka. Finish in an icecream maker.


For the cream of apricot:
2 ¼ cups cream
¾ cup mashed apricots, plus 3 diced apricots
Juice of 2 limes
1 bunch basil, julienned
Powdered sugar
Butter, softened
Fresh raspberries, for garnish

Combine the cream and the mashed apricots. Mix with lime juice, powdered sugar and add cold soft butter. Blend until creamy. Add the diced apricot and basil julienne.

PRESENTATION: Place sherbet on plate and garnish with fresh raspberries. Serve apricot cream in separate decorative glass.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Explore Excursions

#globility

Insta Feed
Daily
Sep 9, 2024

TAFER Hotels & Resorts to Open Resorts and Residences at Diamante Cabo San Lucas

Hospitality brand TAFER Hotels & Resorts recently announced an expansion to its Mexico and Caribbean hotel, resort and villa offerings through a partnership with Diamante Cabo San Lucas, a luxury resort community.

Elevate Your Travels with the IHG One Rewards Premier Credit Card

What if you could earn rewards and benefits when traveling, shopping and relaxing at any IHG-branded hotel? Well, you can with the IHG One Rewards Premier Credit Card.

Daily
Sep 9, 2024

Visit the Oldest Cave Paintings in the Americas This Fall

Where can you find the oldest cave paintings in the Americas? Situated within the Sierra de San Francisco Mountains on the Baja California Peninsula in Mexico are the oldest cave paintings in the Americas.

Destinations / North America
Sep 9, 2024

8 Reasons to Put Providence, Rhode Island, on Your Travel List

It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Providence, Rhode Island, with us.

Share Miles with Family and Friends with United Airlines

As you look ahead to winter travel, United Airlines and its MileagePlus loyalty program introduced MileagePlus miles pooling, which allows members to contribute and combine miles into a joint account. Groups of up to five members can now share and redeem miles in one linked account. As the first and only major U.S. airline to offer this feature, United also allows any MileagePlus member, whether relatives or close friends, to be in a pool with other members.

Daily
Sep 9, 2024

Immerse in the World of Scottish Coos, Ewes and Adventure

Highland cow safari, anyone? We’re completely serious: On Airyolland Farm in Luce Valley in Scotland’s Galloway and Southern Ayrshire UNESCO Biosphere, hosts Neale and Janet McQuistin are eager to introduce guests to the world of Highland cattle and Beltex sheep.

Daily
Sep 5, 2024

SLS Playa Mujeres Opens Bookings for Grand Opening

SLS is ready to make a splash with the debut of its first all-inclusive resort, SLS Playa Mujeres on Mexico’s Yucatán Peninsula. Starting Nov. 15, guests can experience the all-inclusive destination offering world-class dining, three outdoor pools, a private beach and marina, dedicated kids’ zone, and entertainment and wellness experiences.

Extend Your Stay In Trendy Madrid

With its rich artistic and natural heritage, its outstanding transport network, the quality of its accommodation, its excellent gastronomy, and the passion with which the people of Madrid enjoy both the day and the night, the capital of Spain is one of the most attractive cities in the world.

Daily
Sep 5, 2024

Take a Look at Windstar’s New “Star Seeker”

Windstar Cruises recently unveiled a first look at its new Star Seeker, a 224-guest ship that will set sail in January 2026. Star Seeker will boast 112 spacious suites, with all but 10 featuring a full private veranda or floor-to-ceiling infinity window, alongside five dining options, a full-service spa, a fitness facility and a fresh take on the brand’s iconic Watersports Platform.