Les Solistes French Star Cuisine in Berlin

We left all the fuss of Bahnhof Zoo and its surrounding construction sites behind us as soon as we entered Les Solistes. We were lead to our table, water was poured, we had arrived.

And before the current fall menu was served, we received a few amuse-gueules. Beautiful little things that, unfortunately, were much too sweet for my taste. The bread and butter from the Bretagne were extraordinary though, so even though the beginning was unfortunate, it was not completely unsatisfying.

And what follows actually takes us one step higher. First we were served rabbit rillette on coco-beans, geléed bouillon and lemon paste, as well as slivers of saddle of rabbit with savory and fresh walnuts. It was breathtaking!

The Breton lobster arrived quickly after along with ginger and carrots in their own juice and a classic bisque. Tiny ‘Chasselas’ grapes make for little taste explosions with their intense flavor of rum and were the perfect companion for a small tartlet with lobster roe and slices of mushroom.

1 | 3

The foie gras soup came with a Croque salad, sweet and sour onion confit as well as fried quinces with fresh pepper. Rich and full of flavor, this set the ideal start for the following course of venison. Cooked in juniper, the meat practically melts in your mouth. But towards the end we re not quite sure whether the venison pepper with topinambur wasn’t even a bit better. We were thrilled like rarely before!

The grand Pierre Gagnaire dessert turned into the Grand Finale. In two courses, tiny petits fours, ice cream and steamed fruit make for excitingly good variations. Overall the culinary journey through the world of Pierre Gagnaire is definitely worth a visit at Les Solistes!

Constanze Hallensleben

Founder Creme Guides