La Vie, Osnabrück, Germany

Photographs from my meal in  Germany , Osnabrück at La Vie September 18, 2011.

Osnabrück

Chef Thomas Bühner and his wife

Restaurant artwork (anyone recognize this painting?)

House bread: multigrain, curry, whole wheat

Amuse bouche: Marinated mackerel, passion fruit, and black sesame ice cream

1st Course: Shrimps from Büsum, cucumber, green asparagus and leek, some "beach sand"

2nd Course: Langoustine with smoke, green tomato and ricotta, Ibérico bacon, bulgar

3rd Course: Ailerons of guinea fowl, artichoke, bean seeds and petals

Intermezzo: warm potato foam with quenelle of frozen pumpkin cream

4th Course: "Pure vension" - venison, juice, beet root, mushroom, "earth"

5th Course: Tanariva lactée, airy - liquid - solid, marinated cherries, caramelized quinoa

6th Course: Gravensteiner apple, warm - cold - ice cold, hazelnut cookies, yoghurt, and powder

Chef Thomas Bühner explaining his Gravensteiner apple

Petits four: crème brûlée

Petits fours: Assorted chocolates

Petit four: Chocolate cake

Chef Thomas Bühner in front of his home in Osnabrück, Lower Saxony