At the finale, Yannick Noack shows it through the flowers: he is a master. In a tall vase, he presents the guests with an artfully arranged bouquet that would do credit to any top florist. Small petits fours like edible flower heads are enthroned between the lush greenery on delicate stems. A charming idea that surprises - and lingers in the memory. Like most of the courses before it. The 31-year-old former "Purs" chef impresses with his distinctive, independent style in the newly designed restaurant at the luxurious Fährhaus. You can sense the school of the best: Henkel, Wissler, Bau, Erfort and Eckart. Noack, who at the age of just 29 was the youngest chef in Germany to be awarded two Michelin stars, cooks in the open kitchen with enormous craftsmanship and select product quality. Nothing is gimmicky: everything follows a precise flavor concept. A signature dish: carabinero, powerful and umami-rich. The crustacean arches over a crispy, thin slice of baked veal head with coarse Dijon mustard. Underneath: marinated chicory, carabinero tartare, hand-rolled couscous salad with feta and paprika. On top: the same ingredients in a different form - again veal head, couscous, sliced macadamia nuts for a fine crunch. A citrus gel adds freshness, curry macadamia puree an exotic accent. Two sauces round off the dish: a strong veal stock with carabinero oil and a carabinero foam topped with kefir. A view of the Moselle, stylish tableware and attentive service ensure that the evening will be one to remember.
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