THE ADLON CUISINE
A hand in the traditional, coupled with a eye to the future, the Executive Chef staff of the Adlon hotel has the responsibility of preserving the reputation of Adlon traditions, while including recipes and presentations reflective of contemporary taste.

Today's chefs are Executive Chef Rainer Sigg and Thomas Neeser, Chef du Cuisine of the exclusive gourmet Lorenz Adlon Restaurant. After a chat with Chef Rainer, he takes me to his kitchen and starts preparing some new dishes for the gourmet menu. He came on board within the last year and is putting his touch on the style and substance of the menus for the four major restaurants in the Hotel, all under his magic wand.

He is preparing some of his newest creations. Sigg and Neeser are visual artists as well as culinary masters.

Spring Chicken cutlet with Sautéed Spinach,
Potato-Foie Gras Strudel and Perigord Truffle Sauce

This gorgeous dish is a work of art that makes the palate soar. Chicken married with layers of foie gras, spinach, carrots and Perigord truffle in the most beautiful fashion. At the center is a slice of foie gras, sandwiched by carrot slices. Spinach, then chicken breast wraps it up and a slice of Perigord truffle topped off by parsley. The cutlets are served on a Perigord truffle sauce with slices and a Potato foie gras strudel.

Marinated Tuna with Green Asparagus and Caper Pancake.

This, melt-in-your-mouth delicacy defies the senses. It appears to be a simple dish, but the flavors are so complex and yet fresh, it is no wonder that the recipe and procedures are so extensive.

It is a joy to see Chef Rainer work. I have the privilege of being with him in the kitchen when there is no other prep taking place. It is like being with a painter in the studio and Rainer's movements are like dance; his hands like a sculptor when he meticulously plates each ingredient.

Hotel Adlon Kempinski Berlin
Unter den Linden 77
10117 Berlin, Germany
030 2261-0
http://www.kempinski.com/