Haute Cuisine at Genuss-Atelier

This picture shows Lisa Deutschmann (business management and marketing), Martin Seifried (chef), Marcus Blonkowski (chef) and Nicole Blonkowski (restaurant management).

They all met in Vienna where they studied, trained and worked in Haute Cuisine. The team of four decided to start something great back in their hometown Dresden. And born was the idea for Genuss-Atelier: a restaurant that offers food of an extraordinary quality in an unpretentious atmosphere.

Our lunch  

Romaine Lettuce with Poularde, Capers and Parmigiano  

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Saibling with Parsley Root and Leek

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Mousse of Gingerbread with Crumbles and Morello Cherries 

If you are curious and want to try it yourself, here is their website and address.

november garden

 

my lunch today

yellow and orange bell peppers, mushrooms and parmigiano

Donna Hay's pear tart

This wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn!

Pear Tart 

3/4 cup (115g) whole-wheat flour
1/3 cup (40) ground almonds
1 1/2 teaspoon baking powder
1/3 cup 880ml) maple syrup or light agave syrup
1 egg
3/4 cup (180ml) buttermilk
2 teaspoons finely grated lemon rind
1/2 teaspoon ground cinnamon
40g unsalted butter , melted
2 firm pears, peeled, cored and sliced (I took Conference.)
2 tablespoons raw sugar

Preheat oven to 190°C (375°F). Place the flour,ground almonds and baking powder in a bowl and mix to combine. In a separate bowl, mix together the maple syrup, egg, buttermilk/almond milk, lemon rind and cinnamon.Add the milk mixture to the dry ingredients with the butter and mix to combine. Line the base of a greased 24cm loose.bottom tart tin with non-sticking baking paper. Pour the mixture into the tin and smooth the top.
Arrange the pears over the top and sprinkle with sugar.

Bake for 30-35 minutes.