Sunday, 21 February 2016
one of the highlights of the Berlinale is the "Culinary Cinema'.
First we saw a documentary about the Mugaritz, a Basque restaurant, and Daniel Brühl, the actor, read the German text, so we could concentrate on the beautiful pictures and witty words.
Then Andoni Luis Aduriz cooked with his crew the menue. It was the first time in my life that I ate a dinner from a cook with 2 Michelin stars, whose restaurant Mugaritz was rated 2015 the 6th best restaurant in the world.
It was delicious, and I might sound philistine when criticizing it as "a bit tame". The Menue:
"Sweet potatoe baked in quick lime, black truffle" as a starter (slightly sweet, and the truffle not overpowering...),
"Threads of king crab with vegetable mucilage, macademia and pink peppercorns (a lovely, slightly sweet shredded mousse),
"Cod fish covered with pine nut cream and fried 'kokotxas' skin" (a white fish cube, a blond cream, and deep-fried fish skin),
"Tuna belly, beetroot and horseraddish" (a bit of colour here, but many people including Yours Truly did not touch the Tuna: coming from Northern Germany I learned in early youth that a fresh fish does not smell. It just doesn't . Full stop)
"Whisky pie" - a lovely dessert.
Conclusion: my palate might not be refined enough to taste the very subtle nuances of the dishes.
I love variety and my teeth are very good - figuratively spoken I don't enjoy white cauliflower with white sauce, white rice and pale chickenbreast (minced :-)
But I learn easily: the Berlinale is a social event - "to see and to be seen" is as important as the movies. The hunt! The endured pains of waiting for hours!!
Not for nothing the opening film was called: "Hail, Cesar!".