Restaurant Tim Raue
2017 Riesling Lotusblute exclusive to Tim Raue
Caramelized Chinese Walnut, Sichuan Pork Belly, Octopus with Charcoal Aioli and Yuzu, Edamame and Pea with Lime Oil, Fish Broth with Celery and Mandarin Juice, Green Curry Marshmallow with Coconut and Peruvian Mint, Grapefruit and Timut Pepper Meringue, Mustard Coal and Creme Fraiche
Har Gau with Crustacean and Bamboo
Sangohachi Pike Perch, Sauerkraut, Peruvian Mint, Beurre Blanc
Duck a l’Orange, Kumquat, Pumpkin, Mushroom
Sate Chicken, Mango, Peanut
Peking Duck, Leeks, Apples, Duck Broth with Tamago and Cinnamon, Foie Gras with Cucumber and Shiso
Pecan, Pear, Andoa Chocolate
Compressed Green Melon, Pomelo Pate de Fruit, Wasabi White Chocolate covered Almonds
Located near Checkpoint Charlie and the neighborhood he grew up in Tim Raue’s eponymous restaurant serves Asian-inspired Cuisine with a focus on Ingredient quality and casual yet attentive service.
Never the sort of Chef to conform, roots in Kreuzberg but an obsession with Asian Spices and cooking techniques yielding an author’s Cuisine since 2006, it is after passing a piece of the Berlin Wall featuring W50B accolades that diners enter the Michelin 2-star room eclectically decorated from top to bottom.
At one time an aspiring architect, prior to French training and travel to Hong Kong, Bangkok and Tokyo, Raue’s current style began to emerge after earning “Chef of the Year” by Gault&Millau, travels since inspiring new ideas that comprise two tasting menus offered at night plus a chance to cherry-pick the best of each at Lunch on Saturday.
Seamlessly blending Japanese purism with Cantonese methods, but not afraid to source Singapore, Szechuan or Thailand for flavors, 2017 Riesling Lotusblute exclusive to the Restaurant pairs elegantly to an Amuse rollercoaster featuring everything from a simple candied Walnut to vibrant Fish Broth and assertive “Mustard Coal.”
Ordered as six proper courses for €138, no Bread service but flanked by extras, the day’s first dish arrived as three crispy Dumplings in a pool of Crustacean Stock with Soy, each bite subtle but effective preceding Pike Perch that emerges from steam tableside with Mint soon tickling the palate beneath a blanket of housemade Sauerkraut.
Known for using Fruits to add natural sweetness amidst acidity and spice, “Duck a l’Orange” Dim Sum a stunning example as Kumquat peaks out from beneath Chili Oil, Pumpkin and Mushroom Gravy, Chef Raue’s take on Sate Chicken seems almost too basic despite the elegant presentation.
Using no Gluten or Lactose across the menu, Desserts included, Raue’s signature spin on Peking Duck is a worthy main course comprising three plates and everything from Duck Broth with Tamago to Foie Gras while Pastry Chef Mortiz Müller’s combination of Pecan, Pear and Andoa Chocolate runs a gamut of tastes, consistencies and temperatures.
www.tim-raue.com