The celeriac in the "7132 Silver" - there was something about it ... Even predecessor Mitja Birlo amazed guests in the two-star restaurant of the "7132 Hotel" in Vals with this inconspicuous vegetable. His successor Marcel Koolen does the same. But in a Thai dish. But more on that later. We start with a glass of Cristal 2015 in the kitchen. One snack stands out: the frikandel, a nod to the chef's Dutch homeland. Instead of deep-fried sausage, Koolen opts for smoked eel and - so that the snack is not too intense - sea bass, topped with pickled onions, a dill emulsion, kohlrabi pickled in yuzu and crystal caviar. Several times on the menu, the chef indulges his penchant for Asian cuisine, such as with the celeriac cooked for two hours. He then glazes it with a reduction of soy, agave, roasted garlic, chili and star anise. An emulsion made from the oil in which he previously roasted the latter three ingredients enhances the flavor. On top: a celery chip with five-spice seasoning. And carrot salad, inspired by a classic Thai papaya salad, and a light sauce based on coconut milk and lemongrass. Earthy, sweet notes, freshness and acidity, a citrusy kick from galangal oil and finger lime - an amazing dish! Two highlights alongside the perfectly cooked lobster and the bisque made from smoked lobster mousse.
the deep-fried ball, filled with a ragout made from the lobster claws, and the lobster shell, which Koolen transforms into an artistic presentation plate.
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